| Summary: | 碩士 === 高雄餐旅大學 === 餐旅管理研究所在職專班 === 99 === 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.
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