This paper aims to analyse the entrepreneurial intentions of tourism students, who represent a significant base of future entrepreneurs and are the drivers of innovations and competitiveness in the travel and tourism industry, which is an important part of the economy of the Republic of Serbia. The study examined whether there are differences in students? entrepreneurial intentions depending on socio-demographic characteristics: gender, place of residence, years of study, and previous work experience, as well as their parents? education and type of employment. The survey was conducted in four higher vocational schools in Serbia on a sample of 330 students of tourism and hospitality management using the Entrepreneurial Intention Scale. The results showed that students had medium intention to start and run their own business and indicate that - among the selected socio-demographic factors - gender, years of study, and prior work experience play an important role in fostering entrepreneurial intentions. Understanding the factors that impact entrepreneurship may contribute to the development of theory in this field, as well as helping paint a clearer picture of how entrepreneurial intentions are formed as a starting point in business.
Sažetak: U radu će biti istražena percepcija studenata o konceptu preduzetništva, njihovoj spremnosti da postanu preduzetnici i faktorima koji na to mogu da utičui. Cilj istraživanja je analiza i identifikacija preduzetničkog potencijala studenata turističkog i ugostiteljskog usmerenja na uzorku od 104 studenta visokih strukovnih škola. Na osnovu dobijenih rezultata steći će se uvid kako studenti percipiraju sopstvene kapacitete za otpočinjanje biznisa, nivo eksterne podrške, kao i moguća ograničenja za pokretanje preduzetničkog poduhvata. Rezultati istraživanja ukazuju na ključne probleme i poteškoće za mlade preduzetnike. Nedovoljno znanja potrebnih za otpočinjanje sopstvenog poslovnog poduhvata, nedovoljna informisanost o postojećim programima podrške preduzetnicima, osrednji nivo podrške koju mladi dobijaju u visokim školama osnovni su problem sa kojima se mladi preduzetnici susreću tokom i nakon završetka školovanja. Na osnovu utvrđenih poteškoća, potrebno je da se obezbedi unapređenje u pogledu institucionalne podrške razvoju preduzetništva, unapređenje obrazovnog sistema, odnosno razvijanje preduzetničkog potencijala na svim nivoima i u svim oblicima obrazovanja. Takođe, viši nivo podrške od strane obrazovnih institucija, ali i obezbeđivanje bolje informisanosti o mogućnostima na tržištu i programima finansijskih i drugih poslovnih oblika podrške od ključnih su faktora za razvoj preduzetničkih potencijala mladih.
Program uslužne orijentacije razvijen za zaposlene može biti konkurentska prednost restorana. Uslužna orijentacija se karakteriše kao volja zaposlenih da budu korisni, uključeni, posvećeni i kooperativni prema gostima. Ponašanje usmereno ka gostima podrazumeva pružanje pomoći gostima, zadovoljavanje njihovih potreba, ponudu onih usluga koje će zadovoljiti te potrebe, tačan opis usluga, izbegavanje manipulacije i izbegavanje taktike jakog pritiska. Uslužna orijentacija treba da bude glavni pokretač koji će stvoriti razliku između konkurentskih preduzeća. Činjenica je da zaposleni na prvoj liniji tzv. "frontline" zaposleni (konobari i barmeni) sa visokim stepenom uslužne orijentacije utiču na percepciju kvaliteta i na kraju dovode do zadovoljstva i lojalnosti gostiju. Ovaj rad će prikazati koja su očekivanja gostiju, šta podrazumeva uslužna orijentacija i koji faktori utiču na uslužnu orijentaciju zaposlenih.
The present study aims at investigating the students' perception of indicators of effectiveness of the teaching process in higher education institutions. 361 students from five different postsecondary vocational schools participated in the research. The instrument consisted of a list of indicators of the effectiveness of the teaching process, which has been taken from previous research related to characteristics of education at universities. The list included 13 indicators: knowledge, quality, creativity, flexibility, collegiality, critical thinking, cognitive skills, teamwork, cooperation, entrepreneurial spirit, interactivity, objective grading scale and the availability of teaching staff. The exploratory factor analysis was applied to extract the main components. The results have shown that the structure of the effectiveness of the teaching process from the perspective of students consists of two dimensions: Cooperation and Objectiveness. The improvement of the teaching process with the goal of its greater effectiveness is discussed in the context of these results.
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