식품·조리 교과군 특성화고 학생의 기업가정신과 창업의지의 관계: 창업지원그룹의 조절효과

This study was conducted to confirm the moderating effect of the start-up support group on the relationship between entrepreneurship(risk tolerance, innovation, proactiveness, and desire for achievement) and entrepreneurial intentions in specialized high school students in the food and cooking subject group. 248 students from specialized high schools in food and cooking subjects in four regions were selected for the study. Samples were found to be significant in the normality distribution and Pearson's correlation analysis. The research method used SPSS Process Macro 4.2 proposed by Hayes(2018). As a result of the study, a significant moderating effect of the start-up support group was found in innovation among the sub-variables of entrepreneurship (β=-.1405, p<.05). Students from specialized high schools in the food/cooking subject group were selected as research subjects, and the results of the study on entrepreneurship and will to start a business based on subject group and human resource training type suggested policy and educational implications for entrepreneurship support groups considering the characteristics of the subject group.