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논문 기본 정보

자료유형
학술저널
저자정보
Jung Soo Kim (Pai Chai University)
저널정보
한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.27 No.9(Wn.134)
발행연도
2021.9
수록면
55 - 67 (13page)

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After the COVID-19 pandemic, most educational institutions are switching to e-learning classes. College students who have experienced this are interested in starting a business using e-learning and the demand to learn related technologies is increasing. Hece, the purpose of this study is to investigate the effect of startup education (curriculum, usefulness, composition) through e-learning on entrepreneurship (innovation, risk sensitivity, planning) and startup intention. In addition, the mediating effect of entrepreneurship on the relationship between startup education and startup intention was analyzed. A questionnaire analysis was conducted with 300 respondents among students enrolled in the food service department of a four-year university located in Seoul and the metropolitan area. For empirical analysis, frequency analysis, reliability analysis, confirmatory factor analysis, and path analysis were performed using SPSS 25.0 and AMOS 25.0. As a result of empirical analysis, it was found that curriculum during startup education had a partially significant effect on entrepreneurship, and usefulness and composition had a significant effect on entrepreneurship. Furthermore, startup education and entrepreneurship were found to have a partially significant effect on the intention to start a business. Additionally, in the verification of the mediating effect of entrepreneurship between e-learning start-up education and start-up intention, it was found that usefulness and composition play a mediating role. As a result of this study, it is possible to increase the intention to start a business through e-learning education in the recession of the restaurant industry due to the corona pandemic, and it will be possible to suggest that start-up education as well as individual entrepreneurship are very important.
#E-learning #Start-up education #University student #Entrepreneurship #Start-up intention

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ABSTRACT
1. INTRODUCTION
2. THEORETICAL BACKGROUND
3. RESEARCH METHOD
4. EMPIRICAL ANALYSIS
5. CONCLUSION
REFERENCES

참고문헌 (30)

참고문헌 신청
Ajzen, I. (1982). Equity in attitude formation and change. In Equity and justice in social behavior (pp. 161-186). Academic Press. google schola Atkin, D. J., Jeffres, L. W., & Neuendorf, K. A. (1998). Understanding Internet adoption as telecommunications behavior. Journal of Broadcasting & Electronic Media, 42(4), 475-490. google schola Bae, B. Y., & Lee, J. H. (2018). The moderating effects of gender and major on the relationship between entrepreneurial orientation and entrepreneurial intention. The Korean Society of Business Venturing and Entrepreneurship, 13(6), 63-74. google schola Choi, S. C., & Kown, Y. J. (2014). A study on the effect of small business start-up education service quality on learner satisfaction and entrepreneurial intention. Culinary Science & Hospitality Research, 20(4), 86-99. google schola Gartner. W. B., & Vesper. K. H. (1994). Experiments in entrepreneurship education: Success and Failures. Journal of Business Venturing, 9(3), 179-187. google schola

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