Employee Career Management in Culinary SMEs: A Qualitative Study in Yogyakarta

Abstract

This study aims to explore how employee career management is practiced in culinary small and medium-sized enterprises (SMEs) in Yogyakarta, with particular attention to career development opportunities, informal learning, managerial support, career challenges, and employees’ perceptions of career progression.This study employed a qualitative case study approach involving four culinary SMEs and 16 participants, consisting of four owners/managers and 12 employees. Data were collected through semi-structured interviews, observations, and relevant documentation from January to April 2026. Participants were selected using purposive sampling. Data were analyzed using thematic analysis through transcription, initial coding, categorization, theme development, interpretation, and conclusion drawing. Data trustworthiness was ensured through triangulation and member checking. Career development occurs through informal learning, daily work experience, managerial trust, and increased responsibilities rather than formal promotion systems. Participants perceived learning opportunities, trust, career development, and a positive work environment as factors supporting their willingness to remain with the organization.This study contributes to the understanding of employee career management in the SME context by highlighting how informal career practices operate in culinary SMEs. The findings demonstrate that career development can take place through everyday work experiences, informal learning, managerial trust, and responsibility expansion despite the absence of formal career structures.