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

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