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Grit characteristics among university students: the relationship with entrepreneurial tendency

Tan, Sing Ying and Md Yusof, Zahayu and Misiran, Masnita (2024) Grit characteristics among university students: the relationship with entrepreneurial tendency. International Journal of Accounting, Finance and Business (IJAFB), 9 (1). pp. 19-27. ISSN 0128-1844

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Official URL: 10.55573/IJAFB.095403

Abstract

Entrepreneurship education at the university level holds significant importance in today's dynamic and rapidly evolving economic landscape. Entrepreneurship education could encourage students to think creatively and develop innovative solutions to real-world problems. Fostering innovation through entrepreneurship education nurtures a mindset of seeking opportunities for new products, services, and business models. Entrepreneurial activity plays a vital role in boosting a country's economy as it creates job opportunities for the community and society. In university, as students are exposed to various activities and equipped with the skills and knowledge needed to launch and grow ventures, grit can influence attitudes toward persistence and effort in pursuing long-term goals. Grit is considered an essential trait for achieving long-term success in various domains, including education, career, sports, and entrepreneurship. Individuals with high levels of grit may have positive attitudes toward working hard. This research studies the entrepreneurial tendency among students after going through the learning process in entrepreneurship classes at the university, based on the type of learners and grit characteristics

Item Type: Article
Uncontrolled Keywords: Grit Characteristic, Entrepreneurial Tendency, Types of Learners, Entrepreneurship Among Students, University Student
Subjects: H Social Sciences > HC Economic History and Conditions
Divisions: School of Business Management
Depositing User: Mr. Izhar Hj. Hashim
Date Deposited: 04 Nov 2026 06:11
Last Modified: 04 Nov 2026 06:11
URI: https://repo.uum.edu.my/id/eprint/34713

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