Analisis Pengelolaan Mahasiswa Pekerja Paruh Waktu di Usaha Kuliner
DOI:
https://doi.org/10.37888/bjrm.v9i2.975Keywords:
Mahasiswa, Pekerja Paruh Waktu, Keseimbangan Kerja-Belajar, Lingkungan PekerjaanAbstract
Abstract: Human resource management poses a significant challenge for culinary businesses that rely on students as part-time workers, particularly in balancing academic demands with business operational requirements. This study aims to analyze the management of student part-time workers at Kedai XXXX using the Theory of Constraints (TOC) as the theoretical framework. A qualitative research method with a case study approach was employed. Data was comprehensively collected through interviews, observations, and documentation. The informants consisted of an operational manager and three student part-time workers. The data were then analyzed using thematic analysis guided by the five focusing steps of the Theory of Constraints. The findings identify two main themes: Work–Study Balance and Working Environment. The results indicate that mental and physical fatigue, as well as academic priority, constitute the primary constraints affecting operational stability. Conversely, financial motivation, character development, a healthy work environment, and managerial intervention play important roles in sustaining the performance of student part-time workers. This study recommends implementing an adaptive scheduling system to accommodate students’ academic needs while maintaining the operational effectiveness of culinary businesses.
Keywords: Student, Part-time worker, Work-Study Balance, Working Environment
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