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All Journal SULTANIST: Jurnal Manajemen dan Keuangan Maker: Jurnal Manajemen Valid Jurnal Ilmiah International Journal of Business, Law, and Education Room of Civil Society Development TGO Journal of Community Development Journal of Business and Management Inaba SENMEA Room of Civil Social Development
Sinaga, Onita Sari
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Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Neuroscience Social Sciences Other

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Developing Recruitment, Training, and Retention Systems in a Culinary MSME: Evidence from Lynn’s Kitchen Silalahi, Marto; Efendi, Efendi; Butarbutar, Marisi; Chandra, Erbin; Sinaga, Onita Sari; Julyanthry, Julyanthry; Candra, Vivi
TGO Journal of Community Development Vol. 4 No. 1 (2026): January - June
Publisher : Trescode Green Organization

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56070/jcd.v4i1.359

Abstract

This article reports a community service program that developed an integrated human resource management (HRM) system for a growing culinary MSME, Lynn’s Kitchen. The program addressed typical HR problems in small food businesses, such as informal recruitment, unplanned training, high employee turnover, and low job satisfaction. Over a two-week intensive intervention, the team implemented a structured approach that combined pre-surveys, competency-based recruitment workshops, a five-module staff training program, and a basic employee retention scheme. The intervention resulted in a formal recruitment system with clear job descriptions and competency-based selection steps, a training curriculum that substantially strengthened employees’ knowledge and practical skills, and revised compensation, career path, and engagement practices that improved job satisfaction and reduced projected turnover. At the business level, the integrated HRM system contributed to higher employee productivity, better operational efficiency, and improved customer evaluations. The findings indicate that investing in systematic recruitment, training, and retention practices is a strategic choice for culinary MSMEs that seek to enhance both their human capital and business sustainability.
Co-Authors Acai Sudirman Andy Wijaya Butarbutar, Marisi Butarbutar, Novita Candra, Vivi Christina Yanita Setyawati, Christina Yanita Darwin Lie Debi Eka Putri Doloksaribu, Winda Sri Astuti Efendi Efendi Erbin Chandra Ernest Grace Julyanthry, Julyanthry Leony, Leony Marto Silalahi Nizar, Nurul sherly sherly Simarmata, Evan Sari Sofiyan