Table of Contents

Career Choice in Management and Entrepreneurship

Career Choice in Management and Entrepreneurship

A Research Companion

Edited by Mustafa F. Özbilgin and Ayala Malach-Pines

Although a large and steadily growing research literature attests to an interest in management and entrepreneurship, little research has focused on comparative assessment of the career choices and trajectories of managers and entrepreneurs. This timely book fills the gap by presenting an assessment of early influences on the career choice of managers and entrepreneurs, their attitudes at the start of their careers as students, and in their later employment experiences.

Chapter 21: A Comparative Study on Career Choice Influences of Turkish Cypriot Restauranteurs in North Cyprus and the UK

Gözde Inal and Mine Karatas-Özkan

Subjects: business and management, entrepreneurship, management education, education, management education


21. A comparative study on career choice influences of Turkish Cypriot restaurateurs in North Cyprus and the UK ˙ Gözde Inal and Mine Karatas-Özkan ¸ INTRODUCTION The aim of this study is to generate comparative insights into the influences on career choices of Turkish Cypriot restaurateurs in North Cyprus and the UK. The overall research question is as follows: ‘How does migration, as a social movement that is situated in context, affect the career choice of Turkish Cypriot restaurateurs at the micro-level?’ The study builds on the work carried out by Özbilgin et al. (2005). Drawing on a layered and multifaceted approach in analysing social phenomena (Layder, 1993), the authors have developed a comprehensive framework that illuminates micro-, meso- and macro-level influences on career choices of MBA students. This research applies it in the context of the career choices of Turkish Cypriot restaurant owners. Their initial decision to start an entrepreneurial career and career choice in the restaurant sector is investigated. The results of the study have revealed a number of significant influences on such choices: family background in the restaurant businesses (early childhood experiences, role models, also Turkish Cypriots who were involved in the catering sector), schooling in catering management, superior financial rewards, good earnings to be made (financial reasons), the desire to practise own skills and competencies (self-interest, self-motivation), lack of alternative career opportunities (especially in the UK) and the need for control and autonomy are the key influences. This...

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