외식산업 종사원의 자기 결정성이 기업가정신 및 창업 준비행동에 미치는 영향

This study investigates the impact of self-determination on entrepreneurial orientation and start-up preparation behavior among food service industry employees. Drawing on Self-Determination Theory (SDT), the research examines how the three psychological needs autonomy, competence, and relatedness influence the key dimensions of entrepreneurial orientation, namely innovativeness, proactiveness, and risk-taking, and how these, in turn, affect start-up preparation behavior. A survey of 259 employees working in hotels, restaurant franchises, and independent dining establishments in Seoul and Gyeongu, Korea was conducted, and the data were analyzed using structural equation modeling. The results indicate that autonomy positively influenced proactiveness and risk-taking, but not innovativeness; competence significantly influenced innovativeness and proactiveness, but not risk-taking; and relatedness showed positive effects on all three entrepreneurial orientation dimensions. Among the entrepreneurial orientation factors, innovativeness and proactiveness significantly promoted start-up preparation behavior, while risk-taking did not show a significant effect. The findings highlight the theoretical expansion of self-determination theory in the food service context and demonstrate the differentiated role of risk-taking within high-risk, low-margin industries. Practically, the study suggests that fostering autonomy-supportive organizational cultures, enhancing competence through structured training, and encouraging innovative and proactive initiatives are crucial for strengthening start-up readiness among food service employees.