"Entrepreneurial Intentions and Barriers Among Hotel Management and Non-Hotel Management Graduates: A Comparative Study of Restaurant Ventures in Nagpur City"

The idea explores why graduates with a Hotel Management (HM) degree often choose not to open restaurants, while individuals without an HM degree are successfully launching restaurants. It develops the motivations, fears, opportunities, and mindset differences between these two groups. This research work has been done with the purpose of studying entrepreneurial intentions of HM graduates and non-HM graduates opening restaurants in Nagpur city’. The method used to carry out this research was Descriptive since, the researcher is merely describing the reasons of the both groups intentions of opening restaurant. The sampling technique used for this research was purposive Random Sampling, in which 50 samples from HM graduates and non-HM was taken and survey was conducted through questionnaire. On one side, HM graduates might be more aware of the risks, operational challenges, and financial burdens, making them hesitant to start their own ventures. They might prefer stable jobs in established businesses rather than taking entrepreneurial risks. On the other hand, non-HM graduates may approach the restaurant industry with fresh perspectives, strong business instincts, or a passion for food, leading them to jump in despite lacking formal training. This contrast raises questions about the role of education, practical experience, and personal drive-in entrepreneurship. It suggests that expertise alone doesn’t always translate into business ownership, and sometimes, an outsider’s ambition can outweigh an insider’s caution. While financial constraints and fear of failure hold back hotel management graduates while Non-Hotel Management graduate often take bold risks and find ways to succeed. Addressing these barriers through better financial assistance, business education, and mentorship programs can help more hotel management graduate achieve their dream of owning a restaurant.