Upaya Peningkatan Jiwa Kewirausahaan Muda Di SMKN 2 Sumbawa Besar
Abstract
The purpose of this Community Service Program (PKM) is to improve knowledge in terms of Instilling an Entrepreneurial Spirit at a young age which is carried out at the Vocational High School (SMAK) 2 Sumbawa Besar. Running a business or entrepreneurship requires knowledge of how to be a good entrepreneur. This is indicated by the entrepreneurial spirit that has been planted since high school, which will soon graduate and become an entrepreneur. This service is in the form of counseling for level 3 students at SMKN 2 Sumbawa Besar. Counseling in the form of material about the entrepreneurial spirit to 50 students who attended. The importance of developing and introducing various things from an early age, including entrepreneurship, so that at a later age the entrepreneurial spirit that has been planted from an early age develops well and gives birth to creators of future employment opportunities who are independent, creative, spirited, and hardworking.
References
Binus Entrepreneurship Center. (2019). Jiwa Kewirausahaan. Retrieved Juli 10, 2021, From https://binus.ac.id/entrepreneur/2019/07/04/jiwa-kewirausahaan/
Dharta, F. Y., Kusumaningrum, R., & Chaerudin, C. (2021). Penguatan Strategi Komunikasi Pada Pengelola Destinasi Wisata Di Kabupaten Karawang. To Maega: Jurnal Pengabdian Masyarakat, 4(2), 133144.
Harsono & Budiyanto, S.,M. (2015). Membidik Mahasiwa sebagai Calon Wirausahawan. Jurnal Pendidikan Ilmu Sosial, Vol. 25, No. 2. Hal 34-45.
Hery. (2017). Kewirausahaan.Jakarta: PT Grasindo
Kasmir. (2011). Kewirausahaan-Edisi Revisi. Jakarta: PT. Raja Grafindo Persada.
Meredith, Geoffrey, G. (2002). Kewirausahaan : Teori dan Praktek.Jakarta: PPM.
Pujiastuti, E., E. (2013). Pengaruh Kepribadian dan Lingkungan Terhadap Intensi Berwirausaha Pada Usia Dewasa Awal. Jurnal Inovasi dan Kewirausahaan Vol 2 (1), 1-8.

This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under an Attribution 4.0 International (CC BY 4.0) that allows others to share — copy and redistribute the material in any medium or format and adapt — remix, transform, and build upon the material for any purpose, even commercially with an acknowledgment of the work's authorship and initial publication in this journal.
















