Managing People in an Oriental Cuisine Business

Abstract

The objective of this research is to analyze entrepreneurship in the Japacheco company, which operates in the oriental cuisine sector, with emphasis on human resources management. This is a qualitative case study that employs a semi-structured interview guide for data collection, covering general aspects of the company and people management sub-processes. The results reveal that Japacheco lacks formal strategic planning and a job description manual, making it difficult to clarify roles and responsibilities. Furthermore, the company faces challenges in recruiting and integrating employees, highlighting the need for improvements in people management practices. The research explores the intersection between entrepreneurship and people management, emphasizing organizational flexibility and strategic alignment as key differentiators. Methodologically, it reinforces the effectiveness of the case study approach in analyzing human resources practices. As a practical contribution, the study suggests formalizing processes and promoting training courses in oriental cuisine to strengthen the company's human capital and ensure sustainable growth.