Connecting entrepreneurship and education

References

• Balazs K. 2001. Some like it haute: leadership lessons from France's great chefs. Organizational Dynamics 30(2): 134–148.
   Web of Science ®Google Scholar
• Balazs K. 2002. Take one entrepreneur: the recipe for success of France's great chefs. European Management Journal 20(3): 247–259.
   Google Scholar
• Bessant J, Tidd J. 2007. Innovation and entrepreneurship. Chichester: Wiley.
   Google Scholar
• Birks M, Mills J. 2011. Grounded theory: a practical guide. London: Sage.
   Google Scholar
• Cannon H. 2005. The complete idiot's guide to starting a restaurant, 2nd edn. New York: Alpha Books.
   Google Scholar
• Charmaz C. 2006. Constructing grounded theory: a practical guide through qualitative analysis. Thousand Oaks, CA: Sage.
   Google Scholar
• Danda G, Reyes R. 2007. Understanding entrepreneurship in a small family business: an approach according to the family enterprise ecosystem model. Jönköping: s.n.
   Google Scholar
• Emenheiser DA, Clay JM, Palakurthi R. 1998. Profiles of successful restaurant managers for recruitment and selection in the US. International Journal of Contemporary Hospitality Management 10(2): 54–62.
   Google Scholar
• England GW. 1967. Personal value systems of American managers. Academy of Management Journal. 53–68.
   Google Scholar
• Gehrels, S. Dumont, B. 2012. Quality assessment in small businesses: the case of Dutch culinary restaurants. Research in Hospitality Management 1(2): 75–84.
   Google Scholar
• Gillespie C. 2001. European gastronomy into the 21th century. Oxford: Butterworth-Heinemann.
   Google Scholar
• Glaser BG, Strauss AL. 1967. The discovery of grounded theory. Chicago: Aldine.
   Google Scholar
• Goffman E. 1959. The presentation of self in everyday life. London: Penguin Books.
   Google Scholar
• Habets J. 2007. NRC boeken: de inspecteur heeft gegeten. Available at: http://admin.nrcboeken.nl/recensie/de-inspecteur-heeft-gegeten [Accessed 6 October 2011].
   Google Scholar
• Hammersley M. 2002. Educational research, policy making and practice. London: Paul Chapman.
   Google Scholar
• Johnson C, Surlemont B, Nicod P, Revaz F. 2005. Behind the stars: a concise typology of Michelin restaurants in Europe. Cornell Hotel and Restaurant Administration Quarterly 46(2): 170–187.
   Google Scholar
• Jones C, Spicer A. 2009. Unmasking the entrepreneur. Cheltenham: Edward Elgar.
   Google Scholar
• Kets de Vries MFR. 1985. The dark side of entrepreneurship. Harvard Business Review November: 150–167.
   Google Scholar
• Lashley C. 2008. Studying hospitality: insights from social sciences. Scandinavian Journal of Hospitality and Tourism 8(1): 69–84.
   Web of Science ®Google Scholar
• Lee-Ross D, Lashley C. 2009. Entrepreneurship small business management in the hospitality industry. New York: Routledge.
   Google Scholar
• Legoherel P, Callot P, Gallopel K, Peters M. 2004. Personality characteristics, attitude towards risk and decisional orientation of the small business entrepreneur: a study of hospitality managers. Journal of Hospitality Tourism Research 28(1): 109–120.
   Google Scholar
• Lindsay NJ, Jordaan A, Lindsay WA. 2005. Values and entrepreneurial attitude as predictors of nascent entrepreneur intentions, s.l.: s.n.
   Google Scholar
• Littunen H. 2000. Entrepreneurship and the characteristics of the entrepreneurial personality. International Journal of Entrepreneurial Behaviour & Research 6(6): 295–309.
   Google Scholar
• Mealey L. 2012. Is owning a restaurant right for you?. Available at: http://restaurants.about.com/od/openingarestaurant/a/own_restaurant.htm
   Google Scholar
• Meyer D. 2006. Setting the table: the transforming power of hospitality in business. New York: HarperCollins.
   Google Scholar
• Miller D. 2006. Starting a small restaurant; how to make your dream reality. Boston: The Harvard Common Press.
   Google Scholar
• Morrison A. 2001. Enterpreneurs transcend time: a biographical analysis. Management Decision 39(9): 784–790.
   Google Scholar
• Noll RL. 2012. Accountant's corner: there is nothing simple about choosing the right retirement plan. Available at: http://www.restaurantreport.com/departments/ac_retirement.html
   Google Scholar
• Olver JM, Mooradian TA. 2003. Personality traits and personal values: a conceptual and empirical integration. Personality and Individual Differences 35: 109–125.
   Web of Science ®Google Scholar
• Parsa HG, Self JT, Njite D, King T. 2005. Why restaurants fail. Cornell Hotel and Restaurant Administration Quarterly 46(3): 304–322.
   Google Scholar
• Restaurantgids Dinnersite 2011. Michelin 2011. Available at: http://www.dinnersite.nl/toprestaurants/michelin?mc=header [Accessed 8 September 2011].
   Google Scholar
• Rokeach M. 1973. The nature of human values. New York: The Free Press.
   Google Scholar
• Rokeach M. 1979. Understanding human values. New York: The Free Press.
   Google Scholar
• Saldana J. 2009. The coding manual for qualitative researchers. London: Sage.
   Google Scholar
• Schwartz HS. 2006. Basic human values: theory, methods and applications. Revue Frangaise de Sociologie 47(4).
   Web of Science ®Google Scholar
• Simon L. 2006. The restaurant dream: an inside look at restaurant development, from concept to reality. Ocala: Atlantic.
   Google Scholar
• Starchefs 2012. Culinary couples: demonstrating that the whole is greater than the parts! Available at: http://www.starchefs.com/features/couples/html/index.shtml
   Google Scholar
• Sweeney L. 2004. The new restaurant entrepreneur: an inside look at restaurant deal making and other tales from the culinary trenches. Chicago: Dearborn Trade Publishing.
   Google Scholar
• Telfer E. 1996. Food for thought, philosophy and food. London: Routledge.
   Google Scholar
• Van Craenenbroeck P. 2011. De magie achter de Michelinster. Leuven: Uitgeverij Van Halewijck.
   Google Scholar
• Wright M, Zahra S. 2011. The other side of paradise: examining the dark side of entrepreneurship. Entrepreneurship Research Journal 1(3): 1–5.
   Web of Science ®Google Scholar