This study examined the effects of foodservice entrepreneurship education service quality on entrepreneurial self-efficacy and entrepreneurial intention among culinary and foodservice students, with a focus on the moderating role of family entrepreneurial experience. Data were collected from 264 students who had completed entrepreneurship-related courses and were analyzed using Structural Equation Modeling (SEM) and the PROCESS Macro. The findings revealed that instructor quality, program quality, and support service quality significantly enhanced entrepreneurial self-efficacy, whereas facility quality did not have a significant effect. In addition, entrepreneurial self-efficacy was found to positively influence entrepreneurial intention. The results also indicated that family entrepreneurial experience plays a moderating role, strengthening the relationship between entrepreneurial self-efficacy and entrepreneurial intention. Overall, these findings emphasize the importance of improving educational service quality and considering family background factors to effectively foster entrepreneurial intention among foodservice students.
Young Chul Kim (Tue,) studied this question.
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