Human Resource Management Practices and Innovation In Network Collaboration of SMEs Food Manufacturing Sector

• Main Authors: Hisham, Hasmayarie, Omar, Siti Sarah, Ali, Muazam
• Format: Article
• Language: English
• Published: Qualitative Research Association Malaysia 2020
• Subjects: T175-178 Industrial research. Research and development
• Online Access: http://eprints.uthm.edu.my/6597/1/AJ%202020%20%28395%29.pdf; http://eprints.uthm.edu.my/6597/
• Institution: Universiti Tun Hussein Onn Malaysia

The purpose of this study is to identify the network collaborators and network activities that are involved in the innovation of a company. This study also examines the HRM practices in enhancing innovative network collaboration amongst food manufacturing companies. This research was guided by a qualitative method that employs face to face interview technique. It was conducted in the southern region of Malaysia, the state of Johor. Three companies were chosen which involved three different personnel; the owner, the executive officers and the clerk from each respective company. This sample was selected using purposive sampling based on certain criteria; they are a food manufacturing company, categorized as small, medium-sized enterprise (SME) companies, and has operated for more than five years. The results were evaluated by using Miles and Huberman (1994) techniques which include data display, data reduction and drawing conclusion. In addition, content analysis and thematic analysis were also used to evaluate the findings. In conclusion, overall networking can have a positive impact on innovation in all organizational setups, for example in large organizations, small businesses and new entrepreneurial start-up business. The research reveals that effective HRM practices enhance innovation network collaboration in food manufacturing companies of Malaysia. Finally, this study contributes to the new field of HRM practices towards innovative networks in SMEs food manufacturing companies.