Investigating the human resource management practices and their impact on companies’ performance in culinary business in Jakarta, Indonesia

• Main Authors: Nurianna, T., Marko, H., Devin, W. M., Burhanudin
• Format: Conference Proceeding
• Language: English
• Subjects: Food service; Human performance; Human resource management; Occupational health; Occupational safety; Performance appraisal; Professional development; Qualitative analysis
• ISSN: 0094-243X; 1551-7616
• DOI: 10.1063/5.0109198

This research aims to explore the human resource management (HRM) practices and their impact on the performance of micro, small, medium enterprises (MSMEs) in the foodservice industry in Jakarta, Indonesia. This topic is crucial to be explored since one of Indonesia's most competitive MSMEs industries is the food and beverage sector. During the pandemic Covid-19, it is to be one of the most important sectors aiding the economy. Meanwhile, the application of HRM practices is often being ignored by MSMEs in Indonesia. This research applied an exploratory, qualitative-based study, using an inductive confirmatory approach. The data were gathered face-to-face and internet-mediated in-depth semi-structured interviews with 12 business owners and managers. The transcripts were then thematically analyzed. The outcome of this research reveals that nine out of ten HRM practices components have impacts on the performance of the MSMEs in the foodservice sector. The ten HRM practices components include human resource planning, recruiting and selection process, orientation, training and development, human resource administration, performance appraisals, wage and compensation, occupational health and safety, disciplinary action, work termination, and career development. Each HRM practices component differs in significance yet serves specific purposes for the MSME and would help the businesses to function better.