本研究引用Gilad與Levine(1986)的拉/推因模式以及Daniel(1961)的關鍵成功因素(Key Sucesses Factors)探討微型餐飲業創業動機、成功關鍵因素與創業績效。首先,以深度訪談法蒐集所需資料,並引用Strauss 與Corbin(1990)所提出開放式登錄的概念,找出影響微型餐飲業創業成功的「創業動機」、「關鍵因素」及「個人背景」等資料。其次,分析創業動機與創業績效之相關性,並分析創業關鍵成功因素之「創業特質」、「創業準備」、「生產管理」、「產品研發」、「財務管理」及「顧客關係」,對創業績效的影響效果。此外,比較創業者創業前與創業後,在認知上的差異性,以及不同個人背景的創業者,在創業績效上的差異性。經量化驗証後發現:1. 創業動機與創業績效之間有顯著的相關。2.除了「生產管理」在創業關鍵成功因素對創業績效-自我成長評量,無顯著影響效果之外,其餘「創業特質」、「顧客關係」、「創業準備」、「產品研發」及「財務管理」皆有顯著的影響效果。3.創業者在創業前與創業後,在「準備充份」、「餐食獨特」、「品質穩度」、「觀摩業者」與「不斷學習」認知上有顯著差異。4. 不同「婚姻狀況」、「年齡」、「創業年齡」、「學歷」、「是否有餐飲工作經驗」及「創業年資」的創業者,在創業績效上有顯著差異。
This study referred to Gilad and Levine’s (1986) “pull /push” model and Daniel’s (1961) “Key Success Factors” (KSF) theories to discuss KSF in micro-catering entrepreneurial motivation , key success factors and entrepreneurial performance to analyze the factors from six dimensions, "Entrepreneurial Characteristics," "Entrepreneurial Prepared", "Production Management", "Product Development", "Financial Management" and "Customer Relationship", analyzed the effects of entrepreneurial performance. Using depth interviews to collect data and proposed Strauss and Corbin’s ”open-registry” concept (1990) to find success and impact of micro-catering industry's information including "Entrepreneurial Motivation", "key success factors" and "personal background". Besides, to compare before and after business entrepreneurship, the entrepreneurs were differences in the cognitive and the different background of entrepreneurs, the entrepreneurial performance. This study had found four quantitative validations, 1. Entrepreneurial motivation and entrepreneurial performance had a significant correlation. 2. Entrepreneurial performance of key success factors on the business has a significant impact on self-growth effect. In addition to the "Production Management" no significant effect on entrepreneur's followed by "Entrepreneurial Characteristics", "Customer Relationship", "Entrepreneurial Prepared", "Product Development" and "Financial Management." 3. Before and after entrepreneurship, the "fully prepared", "meal unique", "quality stability degree", "observe the industry" and "continue learning" there were significant difference in cognitive 4. "Marital status", "age", "young entrepreneurs", "education", "Is there dining experience" and "business years" different personal background of the entrepreneurs, the business has significant differences in performance.