Entrepreneurial Intention of Tourism and Hospitality Students: An Examination Through the Lens of Theory of Planned Behavior with Perceived Desirability and Perceived Feasibility

This study investigates the elements influencing the Entrepreneurial Intention (EI) of Tourism and Hospitality (T&H) students using TPB with Perceived Desirability (PD) and Perceived Feasibility (PF). Quantitative research methodology was used. The data was collected from the students of T&H, and a sample of 392 respondents was considered. Structural equation modeling (SEM) was used to test the proposed research model empirically. SEM findings revealed that applying the TPB with PD and PF produced a strong model for explaining the EI of T&H students, as it explained 52% of the variance in EI. This investigation aids in a better grasp of the EI of T&H students, which may be useful to policymakers and institutions/universities in allocating resources, developing strategies and providing all necessary resources to improve entrepreneurial skills among students.