<![CDATA[Human resource management (HRM) is an important factor influencing service quality and business sustainability, particularly in the highly competitive culinary sector. This community service activity aimed to analyze HRM practices at The Bos Cafe and develop recommendations to support long-term business sustainability. A participatory approach was employed through observation, interviews, mentoring, and qualitative descriptive analysis. Data were obtained from the business owner as the primary informant. The results indicate that HRM practices included recruitment and selection, task allocation based on job descriptions, routine briefings, training and mentoring, performance appraisal, and employee motivation. However, several challenges remained, including high employee turnover, suboptimal work discipline, limited HR development budgets, and the absence of written standard operating procedures. As a follow-up, a policy brief was developed recommending recruitment and selection procedures, performance evaluation, digital attendance systems, and employee retention programs to strengthen employee loyalty, service quality, sustainability, and overall business competitiveness over time.]]>
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