Constructing the Assessment Scale of Youth’s Restaurant Entrepreneurship Competency: The Case of Taiwan

Abstract

Due to the dramatic rise in the entrepreneurship trend both in education and industry, there is a high growth in the tourism and hospital industry. But the valid tool for assessing talent’s entrepreneurship competence wasn’t available. Thus, the aim of this study is to construct an assessment scale for youth’s Restaurant Entrepreneurship Competency (REC) in Taiwan. Methods with qualitative step consisted of expert in-depth interview and Delphi technique which gained 35 original items and 5 domains. It shows the patterns of REC. The quantitative step involved students of universities as participants in the pre-test and survey. The collected 762 valid data were used for exploratory factor analysis, item analysis, and confirmatory factor analysis. Finally, a total of 29 items passed in the examination and named the “REC Scale.” It could be used to assess youth’s REC, and provide educational resources or designed curriculum for talent cultivation.

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