Three Decades of Enterprise Culture: Entrepreneurship, by Francis J. Greene;Kevin F. Mole;David John Storey

By Francis J. Greene;Kevin F. Mole;David John Storey

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Other services Regional Differences in England 41 however, has a comparatively greater percentage of its workforce in manufacturing but is relatively weak in terms of business services. 5 is the marked reliance of both Shropshire and Teesside on the public sector in terms of administration, health or education jobs. Similar data confirms that there are also apparent differences in the human capital attributes of the workforce of the three counties. Over half (51 per cent) of Buckinghamshire workers were in 1-3 SOC (2000) occupations (managers, professionals and associate professionals/technicians).

This figure dropped further for Teesside (34 per cent). Where Teesside did score highly is in the lower SOC (2000) occupation groups. In terms of groups 8 and 9 (machine operative and elementary occupations), it had the same percentage as Shropshire (24 per cent) but this was nearly double that of Buckinghamshire (13 per cent). 7 continues this theme. It shows that people in Buckinghamshire were more highly educated, less likely to have no qualifications but more likely to be self-employed. On the other hand, Teesside had nearly 20 per cent of its working age population with no qualifications and a self-employment rate of about one-third of that of Buckinghamshire.

For example, in the UK, those from Pakistani backgrounds are the most likely to be in selfemployment. It is also commonly held that prime age and gender are reasonable proxies for entrepreneurship since males are more likely to be self-employed than females. Equally, 'prime' age males (34-44 years old) are more likely than other age groups to be self-employed (Greene, 2002). The impact of education would seem to have a more ambiguous impact on new business formation. Lucas (1978) argued that individuals with increased education were more likely to consider entrepreneurship because they had the greater capacity to cope with the demands of running a new business.

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