Personality attributes of successful franchisees in the fast foods sector in South Africa

South African Journal of Economic and Management Sciences

 
 
Field Value
 
Title Personality attributes of successful franchisees in the fast foods sector in South Africa
 
Creator von H Kasselmann, B. de Beer, Johannes J. Vermeulen, Leopold P.
 
Subject — —
Description The aim of the study was to identify the personality traits, emotive responses and attitudinal orientation of franchisees. Cattell's 16 Personality Factor Questionnaire, the Personal Profile Analysis of Thomas International and Boshoff's Entrepreneurial Attitude Questionnaire were used. Measurements were obtained in respect of a sample of 80 restaurants belonging to a fast foods franchise. A stepwise discriminant analysis identified statistically significant differences between successful and unsuccessful groups in respect of five factors. Successful franchisees were emotionally more stable and sober·minded, exhibited a higher degree of shrewdness, displayed higher self-esteem. and were more compliant. The Jack-Knife Classification was used in devising a classification table to compare the observed and predicted success rates of franchisees. The study found that the identified five factors could be used to predict the potential success rate of franchisees.
 
Publisher AOSIS Publishing
 
Contributor
Date 2002-03-31
 
Type info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion — —
Format application/pdf
Identifier 10.4102/sajems.v5i1.2669
 
Source South African Journal of Economic and Management Sciences; Vol 5, No 1 (2002); 154-179 2222-3436 1015-8812
 
Language eng
 
Relation
The following web links (URLs) may trigger a file download or direct you to an alternative webpage to gain access to a publication file format of the published article:

https://sajems.org/index.php/sajems/article/view/2669/1475
 
Coverage — — —
Rights Copyright (c) 2018 B. von H Kasselmann, Johannes J. de Beer, Leopold P. Vermeulen https://creativecommons.org/licenses/by/4.0
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