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A phenomenological study of gourmet ...

Pohopien, Laura.

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A phenomenological study of gourmet food truck owners as entrepreneurs.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	A phenomenological study of gourmet food truck owners as entrepreneurs./
作者:	Pohopien, Laura.
面頁冊數:	193 p.
附註:	Source: Dissertation Abstracts International, Volume: 74-11(E), Section: A.
Contained By:	Dissertation Abstracts International74-11A(E).
標題:	Business Administration, Entrepreneurship. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3571001
ISBN:	9781303197666

A phenomenological study of gourmet food truck owners as entrepreneurs.
Pohopien, Laura.

A phenomenological study of gourmet food truck owners as entrepreneurs. - 193 p.

Source: Dissertation Abstracts International, Volume: 74-11(E), Section: A.

Thesis (Ed.D.)--University of La Verne, 2013.

Purpose. This study looked at the owners of gourmet trucks through a lens of a culinary entrepreneurship vantage point. Through interviews and observation, this study was designed to aid in understanding the leadership and perceived entrepreneurial characteristics of gourmet food truck owners by investigating them as a niche phenomenon of the food services industry. This is an emerging corner of an industry with limited current literature.

ISBN: 9781303197666Subjects--Topical Terms:

1026793
Business Administration, Entrepreneurship.

A phenomenological study of gourmet food truck owners as entrepreneurs.
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245 1 2 $a A phenomenological study of gourmet food truck owners as entrepreneurs.
300 $a 193 p.
500 $a Source: Dissertation Abstracts International, Volume: 74-11(E), Section: A.
500 $a Adviser: Peter Williams.
502 $a Thesis (Ed.D.)--University of La Verne, 2013.
520 $a Purpose. This study looked at the owners of gourmet trucks through a lens of a culinary entrepreneurship vantage point. Through interviews and observation, this study was designed to aid in understanding the leadership and perceived entrepreneurial characteristics of gourmet food truck owners by investigating them as a niche phenomenon of the food services industry. This is an emerging corner of an industry with limited current literature.
520 $a Methodology. As a phenomenological study, this approach required extensive fieldwork, which included collecting data through embedding in first-hand experiences, interviews, and investigating other social activities which can paint a picture of the core experience (Conklin, 2007). Open-ended questions were used in the interview, a technique in which the interviewer begins with one question; the answer to the one question guides subsequent questions to ensure the research questions are addressed.
520 $a Findings. Three themes emerged through interviews and observations of the participants. There was a certain motive to begin, unique to each participant, and a drive to continue even in an unknown segment and emerging niche. There was careful planning on behalf of the participants as they began their venture, using resources and information as best they could. They overcame barriers by gaining knowledge from colleagues, collaborating with peers and competition, and being flexible. Each participant provided relevant data to help answer the research questions.
520 $a Conclusions. The economy of 2007-2008 played a very small part in each participant's decision to start a food truck. The collaborative piece was most important in how they chose to gain knowledge in an unknown emerging environment. They utilized the social media to aid in their brand building, yet relied on on-site interactions when engaging with customers and peers to create good will.
520 $a Recommendations. More research is needed in the areas of collaboration as a knowledge-based learning environment. Additional studies on food trucks in other regional areas would be helpful in understanding the ethnography of national regions. Restaurants who are seeking new avenues of income would be wise to consider a mobile venture to reach consumers. Lastly, it would be interesting to understand the progression of how rapidly disruptive innovations could be disrupted again in growing segments.
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