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The Study of Assessing Youths’ Restaurant Entrepreneurship Competency: The Development and Examination of the Inventory

posted on 2019-10-04, 18:18 authored by Meng-Lei Yi-Chen Monica Hu, Yu-Hsi YuanYu-Hsi Yuan
This study aims to explore the construction and examination of the questionnaire. A qualitative and quantitative method was combined and implied in this study. In the qualitative phase, the in-depth interviews of experts had applied for item development at first. The Delphi technique had used for item modification and alignment. In the quantitative phase, EFA had employed for initial construction validity examination. Hereafter, the CFA in structural equation modeling had implemented for validity and reliability test. Based on this study, a well-constructed instrument for assessing youths’ restaurant entrepreneurship competency had developed for further implementation of entrepreneur education and inspire youths’ entrepreneur potential. The literature on restaurant entrepreneurship competency highlighted a competency and the relationship between the executives of small restaurant companies; the development of the new venture also gained significant attention in the hospitality industry. Therefore, restaurant talents should gain restaurant entrepreneurship competency from the education system. The findings contribute to the understanding of the main attributes of restaurant entrepreneurship competency in the context of Taiwanese practitioners.


Ministry of Science and Technology (MOST), Taiwan


Declaration of conflicts of interest


Corresponding author email

Lead author country

  • Taiwan

Lead author job role

  • Higher Education Faculty 4-yr College

Lead author institution

Jinwen University of Science and Technology

Human Participants

  • Yes

Ethics statement

The study was reviewed and approved by an institutional review board on IRB Authorized Organization of Taiwan (ethics committee): The Human Research Ethics Committee (, Yuanpei University of Medical Technology, Hainchu, Taiwan, R.O.C.


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