<![CDATA[The development of micro, small, and medium enterprises (MSMEs) in the culinary sector is confronted by a fundamental challenge: the absence of human resource (HR) management principles as a business foundation. Many newly established culinary MSMEs primarily focus on production and sales while paying limited attention to HR management practices that support long-term organizational growth. This community service program aims to strengthen HR management capacity for 20 new culinary MSMEs in Tanah Grogot through training and mentoring conducted over one month (March 11–April 11, 2026) at the Auditorium of STIE Widya Praja Tanah Grogot. The method applied combines participatory community education, interactive mentoring, practical case discussions, and pre-test/post-test evaluation to measure the effectiveness of the intervention. The training materials covered recruitment, employee placement, performance evaluation, work motivation, communication, teamwork, and organizational culture adapted to the needs of small businesses. The results showed a significant improvement in participants' understanding of HR management concepts, including recruitment, performance evaluation, work motivation, and sustainable organizational culture. Participants also demonstrated greater awareness of the importance of applying effective HR management practices in daily business operations. This program proves that a people-first approach in MSME management can substantially increase business sustainability, operational effectiveness, and long-term competitiveness while supporting local economic development.]]>
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