Pengembangan Kompetensi Sumber Daya Manusia pada UMKM Kuliner di Makassar: Sebuah Eksplorasi Kualitatif
Keywords:
Kompetensi SDM, UMKM Kuliner, Pengembangan Sumber Daya Manusia, Makassar, Pembelajaran InformalAbstract
Penelitian ini bertujuan untuk mengeksplorasi secara mendalam strategi pengembangan kompetensi sumber daya manusia (SDM) yang diterapkan oleh pemilik usaha mikro, kecil, dan menengah (UMKM) kuliner di Kota Makassar dalam upaya meningkatkan daya saing bisnis. Menggunakan pendekatan kualitatif dengan desain fenomenologi, penelitian ini melibatkan delapan informan yang dipilih secara purposif, terdiri dari empat pemilik UMKM kuliner dan empat karyawan di wilayah Kota Makassar. Pengumpulan data dilakukan melalui wawancara mendalam semi-terstruktur, observasi partisipatif, dan studi dokumentasi. Analisis data menggunakan model analisis tematik Miles, Huberman, dan Saldana yang meliputi kondensasi data, penyajian data, dan penarikan kesimpulan. Validitas data dijamin melalui triangulasi sumber dan member checking. Hasil penelitian mengidentifikasi lima tema utama: (1) strategi pelatihan dan pengembangan SDM berbasis kebutuhan operasional; (2) kompetensi teknis dan operasional dapur yang terus dikembangkan; (3) kepemimpinan dan manajemen pemilik sebagai kunci pengembangan SDM; (4) adopsi teknologi digital sebagai kompetensi baru yang krusial; dan (5) hambatan struktural yang menghambat pengembangan SDM formal. Temuan penelitian menunjukkan bahwa UMKM kuliner di Makassar mengandalkan metode pembelajaran informal dan berbasis pengalaman (experiential learning) sebagai strategi utama pengembangan kompetensi, dengan pemilik UMKM berperan sebagai mentor sekaligus pemimpin transformasional. Penelitian ini memberikan kontribusi teoritis pada literatur manajemen SDM UMKM di konteks ekonomi lokal Indonesia dan implikasi praktis bagi pengambil kebijakan dalam mendukung ekosistem UMKM kuliner yang berkelanjutan.
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