Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal BJRM (Bongaya Journal of Research in Management)
Julio Mak
Universitas Klabat
Humanities Economics, Econometrics & Finance Education

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Analisis Pengelolaan Mahasiswa Pekerja Paruh Waktu di Usaha Kuliner Julio Mak; Syelin Angelica Manorek; Pathericio Mokoginta; Josia Aditya Pua; Abraham Leslie Petir Lelengboto
BJRM (Bongaya Journal of Research in Management) Vol. 9 No. 2 (2026): BJRM (Bongaya Journal of Research in Management)
Publisher : LPPM STIEM BONGAYA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37888/bjrm.v9i2.975

Abstract

Abstract: Human resource management poses a significant challenge for culinary businesses that rely on students as part-time workers, particularly in balancing academic demands with business operational requirements. This study aims to analyze the management of student part-time workers at Kedai XXXX using the Theory of Constraints (TOC) as the theoretical framework. A qualitative research method with a case study approach was employed. Data was comprehensively collected through interviews, observations, and documentation. The informants consisted of an operational manager and three student part-time workers. The data were then analyzed using thematic analysis guided by the five focusing steps of the Theory of Constraints. The findings identify two main themes: Work–Study Balance and Working Environment. The results indicate that mental and physical fatigue, as well as academic priority, constitute the primary constraints affecting operational stability. Conversely, financial motivation, character development, a healthy work environment, and managerial intervention play important roles in sustaining the performance of student part-time workers. This study recommends implementing an adaptive scheduling system to accommodate students’ academic needs while maintaining the operational effectiveness of culinary businesses. Keywords: Student, Part-time worker, Work-Study Balance, Working Environment
Co-Authors Josia Aditya Pua Pathericio Mokoginta Syelin Angelica Manorek