조리전공 대학생의 개인적 특성이 창업의지·창업행동에 미치는 영향

This study was conducted to examine the effects of individual characteristics of university students majoring in the department of culinary arts on their entrepreneurial intention and behavior. The number of subjects was 272. This study collected the data from Jun., 01 to Jun., 30, in 2022. It analyzed the data from the questionnaires and an analysis on general and individual characteristics, and the entrepreneurial intention and behavior, by using a factor analysis, a correlation analysis and a multiple regression. It summarized the following suggestions based on the analyses: First, students in the field of the culinary arts receive absolute practice-centered education, so they have strong confidence and need for achievement. On the other hands, their entrepreneurial preference and risk-sensitivity were not significant, probably because of the dispositions of students majoring in general departments and the department of culinary arts, and therefore, preliminary education about the entire entrepreneurial field is required for more complete inauguration of enterprises. Second, the students are likely to fail to inaugurate enterprises, due to emotional factors, rather than actual ones, the department of culinary arts is characterized by the connection between specific skills and academic achievement. The findings suggest that practical curriculum which can recognize risks, and therefore, offer different alternatives needs to be accompanied with successful inauguration of enterprises.