Entrepreneurial intentions among business students: the mediating role of attitude and the moderating role of university support

Abstract

PurposeThis study aims to examine the potential determinants of entrepreneurial intentions (EIs) among business students. To that end, the study investigates the role of entrepreneurship education (EE) and entrepreneurial passion (EP) (inventing and founding), as well as the mediating role of attitude towards entrepreneurship (ATE) and the moderating role of university support.Design/methodology/approachA close-ended questionnaire measured on a seven-point Likert scale was used to collect data from business students at nine universities in Punjab, Pakistan. The sample size comprises 377 participants who were selected using a stratified random sampling technique. Partial least square structural equation modeling (PLS-SEM) was then applied to assess the study’s model and the postulated hypothesis.FindingsThe findings indicated that (a) every independent variable (IV) directly impacts EI [dependent variable (DV)] except EP for founding (EPF), (b) ATE significantly mediates the relationship between IV and DV (c) perceived university support positively moderates the relationship between ATE and EI.Originality/valueAs an implication to policy, the Government must ensure that students are exposed to business environments and find university support through different paths. Specifically, Pakistan’s Minister of Education and the Higher Education Commission (HEC) may consider designing university programs that lead to more influential EE. The empirical findings may help policymakers develop effective policies for promoting entrepreneurship.

What are the key drivers to promote entrepreneurial intention of vocational college students? An empirical study based on structural equation modeling

“…Attitude, as an important determinant of intention, has appeared in many literatures (Wn et al, 2020;Anjum et al, 2020dAnjum et al, , 2022. For example, Anjum et al (2022) constructed the EI model by taking ATT as an important antecedent variable of EI based on the theory of planned behavior and pointed out that ATT has a significant impact on EI. The research results of Wn et al (2020) also support this view; that is, students who have a positive attitude toward entrepreneurship are more likely to start businesses in the future.…”

“…When something is labeled “good for me,” it will produce a positive attitude, while when something is labeled “bad for me,” it will produce a negative attitude ( Kusmintarti et al, 2017 ). Attitude, as an important determinant of intention, has appeared in many literatures ( Wn et al, 2020 ; Anjum et al, 2020d , 2022 ). For example, Anjum et al (2022) constructed the EI model by taking ATT as an important antecedent variable of EI based on the theory of planned behavior and pointed out that ATT has a significant impact on EI.…”

“…These supports can boost college students’ self-confidence and face the difficulties encountered in the future with an optimistic attitude. Therefore, social support can enable entrepreneurs to take a positive attitude toward entrepreneurial prospects ( Anjum et al, 2022 ; Bakar et al, 2022 ; Bui Ngoc Tuan and Pham, 2022 ). On the basis of these findings, the following hypothesis is posited:…”

“…From the perspective of students, ATE is the degree to which students desire or do not desire to engage in entrepreneurial behaviors. Many researchers have also explored the positive relationship between ATE and EI ( Jena, 2020 ; Anjum et al, 2022 ; Bakar et al, 2022 ; Svotwa et al, 2022 ). The meta-analysis of entrepreneurship literature conducted by Hazarika et al (2020) also indicates that ATE has the strongest predictive potential for EI, accounting for more than half of the total variance.…”

Factors Affecting Entrepreneurial Intention

“…Entrepreneurial intention represents an individual's motivation to pursue a career as an entrepreneur (Anjum et al, 2022). It indicates the potential or tendency of an individual to start a new business in the future (Bui et al, 2020).…”