The Impact of Foodservice Entrepreneurship Education Service Quality on Entrepreneurial Intention among Culinary and Foodservice Students : Focusing on the Moderating Effect of Family Entrepreneurial Experience

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.