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Improving the human resource capability of food SMEs managers through training: A preliminary research

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  • Stefanus Yufra M. Taneo

    (Universitas Ma Chung)

  • Sunday Noya

    (Universitas Ma Chung)

  • Etsa Astridya Setiyati

    (Universitas Ma Chung)

  • Melany

    (Universitas Ma Chung)

Abstract

Small and medium food enterprises (SMFEs) have the potential to increase sustainable competitiveness through innovation. Previous research proves that one of the factors that hinder the implementation of SMFE innovation is the limited capability of entrepreneurs to manage their human resources. Research on human resources in SMEs is more focused on employees and the relationship with company performance but is still very limited on the capabilities of SMFE entrepreneurs. This research fills the gap by improving the capabilities of SMFE entrepreneurs in managing human resources (HRM) through training. Before the training, there was a training need analysis (TNA) through a Focus Group Discussion (FGD) with the head of the processed food section of the Malang Regency Industry and Trade Office and five SMFE representatives. The output from TNA is the acquisition of 14 training topics. Participants of the training were 35 SMFE entrepreneurs in Malang district that were selected purposively. Data were collected using a questionnaire with a Likert scale of 5 (score 1 for strongly disagreeing and score 5 for strongly agreeing on statements from 14 training topics) before and after training. The data were analyzed using nonparametric statistics (Wicoxon Rank Sign Test) because it was not normally distributed. The findings of the study were the knowledge of SMFE entrepreneurs increased significantly for all topics related to HRM after training. The greatest increase in knowledge was how to build a good working relationship with employees. Two other indicators that also highly increased were the process of selecting new employees and motivating employees, the facts of which were carried out simply and not systematically. Key Words:Capability, enterpreneur, SME, sustainable competitivenes, HRM

Suggested Citation

  • Stefanus Yufra M. Taneo & Sunday Noya & Etsa Astridya Setiyati & Melany, 2022. "Improving the human resource capability of food SMEs managers through training: A preliminary research," International Journal of Research in Business and Social Science (2147-4478), Center for the Strategic Studies in Business and Finance, vol. 11(9), pages 90-96, December.
    • Handle: RePEc:rbs:ijbrss:v:11:y:2022:i:9:p:90-96
    DOI: 10.20525/ijrbs.v11i9.2163
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    References listed on IDEAS

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    1. Carmen Emilia Chașovschi & Carmen Nastase & Mihai Popescu & Adrian-Liviu Scutariu & Iulian-Alexandru Condratov, 2021. "Human Resources Training Needs in the Small and Medium Enterprises from Cross-Border Area Romania-Ukraine-Republic of Moldova," Sustainability, MDPI, vol. 13(4), pages 1-28, February.
    2. Lindbom, Hanna & Tehler, Henrik & Eriksson, Kerstin & Aven, Terje, 2015. "The capability concept – On how to define and describe capability in relation to risk, vulnerability and resilience," Reliability Engineering and System Safety, Elsevier, vol. 135(C), pages 45-54.
    3. David J. Teece, 2007. "Explicating dynamic capabilities: the nature and microfoundations of (sustainable) enterprise performance," Strategic Management Journal, Wiley Blackwell, vol. 28(13), pages 1319-1350, December.
    Full references (including those not matched with items on IDEAS)

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