PurposeThe main objective of this article is to analyse, in depth, the role of gender differences among potential entrepreneurs, their psycho‐sociological traits and the incentives and principal obstacles women encounter when initiating a business activity.Design/methodology/approachThe approach adopted in this study focuses on university students as a fundamental source of potential future entrepreneurs. The fieldwork is based on a sample of 1,400 students at the University of Córdoba (Spain).FindingsThe results suggest that women are less prone to initiate entrepreneurial activity and that fear of failure is a major obstacle to setting up a company. Furthermore, gender attributes were correlated to a higher probability of embarking on a venture of this type in the future.Practical implicationsThe Organization for Economic Co‐operation and Development (OECD) considers research in this area to be crucial for understanding the economic and social phenomenon of growing female entrepreneurship due to its enormous potential for innovation and job creation. Programmes to promote entrepreneurial activity must take into account differences between men and women in terms of their perceptions and entrepreneurial culture.Originality/valueResearch into the gender perspective of entrepreneurial intention is key to gaining deeper insight into the economic and social phenomenon of female entrepreneurship. This study focuses on education, namely the elements that influence the entrepreneurial attitudes and culture of young people and the differences in perception between women and men.

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Este trabajo tiene como objetivo profundizar en el análisis del campo del emprendimiento mediante la búsqueda bibliográfica de los trabajos que se configuran como “clásicos del emprendimiento” y su caracterización, así como la del “conocimiento base” (trabajos citados) en que se apoyan los mismos. Se aplica la metodología H-Classics para seleccionar estos trabajos clásicos y se realiza un análisis en profundidad de documentos, autores citantes y citados y revistas. Los resultados alcanzados llevan a aislar las fuentes que permitirían determinar qué obras podrían constituir la disciplina del emprendimiento y lo que es más importante, cuáles cuentan con mayor “probabilidad” de mostrar aquellos paradigmas necesarios para conformarla.

El presente trabajo pretende aportar información del grado de internacionalización de las cooperativas agrarias españolas, de los mercados y canales que están utilizando en la apertura de mercados exteriores. Se analiza además un caso real de empresa, la Sociedad Cooperativa Andaluza del Valle de los Pedroches (COVAP) que se está convirtiendo en un referente de empresa que ha sido capaz de llevar sus productos a más de 23 países entre los que se encuentran mercados tan exigentes como es Estados Unidos.

Purpose - The aim of this study is to gain an understanding of restauranteurs’ perceptions about their customers’ satisfaction with the service provided in their establishment, focusing on two European cities - one British (Oxford) and another Spanish (Córdoba). The study also examines the potential relationship between this perceived satisfaction and factors external to the quality of the restaurant service. These include the customer’s motivation for visiting the city, his/her knowledge of the restaurant and the city, and the tourism authorities’ support for the city’s gastronomy and tourism. Methodology - The empirical research is based on the collection of primary information through a survey specifically designed to test the hypotheses formulated in the proposed theoretical model. The model used to check the proposed hypotheses was tested using the Partial Least Squares (PLS) approach Findings - After analysing the results, it can be observed that tourists’ motivation for choosing a destination and their prior knowledge about the city and its gastronomy positively influence their level of satisfaction. Significant differences also emerge in the comparative analysis of the two cities. For Oxford restaurateurs, the most important and significant variable influencing satisfaction is the motivation of tourists who visit the city, while Cordoba restaurateurs hold that satisfaction is positively influenced by all three of the external factors analysed, albeit to different degrees. The main one of these is the tourist’s knowledge about the gastronomy and the city, followed by the complementary offer and the official support for tourism and gastronomy, and last of all the tourist’s motivation, which is barely significant. Contribution - The results of this study are of interest to both academics and those working in the f ield of tourism management. The main practical implication of this work is the understanding it offers of restaurateurs’ perceptions, in two different European cultural cities, of factors external to the restaurant service which can affect their tourist customers’ satisfaction. It is not uncommon for these perceptions to be translated into demands made of the tourist authorities. Identifying such factors helps us to understand these demands, but also helps to explain the diversity of perceptions on which sectoral organizations in different European countries base their demands to the common European authorities. In this study, it can be surmised that cultural differences affect the needs perceived by restaurateurs.