Relationship Between the Intention of the Election of the Bachelor´'s Degree in Gastronomy and the Entrepreneurial Profile of the Students of the Universidad Autónoma del Estado de Hidalgo

Abstract

During the last years, the Mexican government has invested considerable resources for the creation of micro, small and medium-sized enterprises, being the universities a means through which the entrepreneurial spirit is disseminated and fostered. This research work aims to analyze the intention of choosing the bachelor´s degree in Gastronomy that is taught at the Instituto de Ciencias Económico Administrativas of the Universidad Autónoma del Estado de Hidalgo, using the Global University Entrepreneurial Spirit Students' Survey (GUESSS) questionnaire, which is based on the Theory of Planned Behavior. The argument of this theory lies in the fact that the intention to perform a specific behavior is influence by three main factors: the attitude towards behavior, subjective norms and the perceived control of behavior. The instrument, applied to 240 students, from July to December of 2018, enrolled from first to ninth semester. The type of research is quantitative approach, not experimental, descriptive and correlational scope. The results showed that the intention to choose the career to undertake at the end of their studies is of a percentage average of 70.85, increasing to 87.4 five years after completing the degree. Finally, the results indicate that the correlation is significant with a value of p = 0.030 at a level of 0.05 for the age variable and with a value of p = 0.000 at a level of 0.10 for the semester variable, so the hypothesis is accepted partially.