Universities, Entrepreneurship and Enterprise Development in Africa, Sankt Augustin, Germany, 19–20 February 2020
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Research on entrepreneurial eco-systems is evolving with exhortations for empirical studies at regional and local levels to augment national surveys. The study, therefore, sought to explore the entrepreneurial eco-system of the Central Region, which is relatively well-endowed with natural resources but lags behind in economic advancement in Ghana. Through descriptive research design, quantitative data were collected using self-administered questionnaires from a convenience sample of 44 entrepreneurs under the presidential business support programme in the Central Region of Ghana, in 2019. Data were analysed, by conducting descriptive analysis such as means (M) and percentages and by exploratory factor analysis, with the IBM SPSS Version 25. Descriptive results of 37 valid responses showed that the respondents were satisfied, in varying degrees (M = 4.19-5.65), with 11 factors within the eco-system; the top three factors were demand, security and availability of raw materials. Respondents were, however, not satisfied with access to business development services, access to finance, rent charges and access to repairers of equipment and thus, pose as challenges to their entrepreneurial pursuits. Principal component analysis revealed inter-connectedness among the factors in the eco-system with strong loadings of measures of institutions and resource endowment under the two components of the solution. Based on the findings, it is concluded that the entrepreneurs surveyed were satisfied with more factors in the EES of the Central Region while they were dissatisfied with relatively few but critical factors in the EES, thereby posing as major challenges to their entrepreneurial activities. As an exploratory study, the findings suggest that the entrepreneurial eco-system of the Central Region of Ghana is, to some extent, supportive of entrepreneurial activities but has key challenges. To achieve maximum outcomes, policy interventions should collectively address, at a time, factors that interact strongly to influence entrepreneurship within the system.
Studies in entrepreneurship education in hospitality and tourism has indicated that further attention could be given toward helping students to develop creativity and critical thinking skills, engage in deeper self-discovery experiences, and understand tourism more fully to help prepare them for entrepreneurial roles. This study aims at evaluating Hospitality entrepreneurial modules offered in Tourism programs in Ghanaian institutions. The curriculum of Tourism in two tertiary institutions in Ghana offering Tourism is studied. The research highlights on the need to integrate hospitality technical skills into Tourism education to create a culture that will enhance the growth of entrepreneurial hospitality into Tourism as culinary Tourism is becoming common. Some of the challenges faced by tourism students and entrepreneurship educators are highlighted. Structured interview technique was used to collect data from 20 purposive sampled students of the selected institutions. The results revealed that the level of importance and attention given to hospitality skills in tourism and the perception of students on acquisition of the required competencies is minimal. It is therefore recommended that more skills and competences in hospitality operation, food and beverage production and service be introduced in tourism education in a more holistic manner with emphasis on skill acquisition in order to make the tourism graduate more creative and critical thinker in today’s global competitive environment.