Kai Fuentes had a successful family-operated home-based food business. Business was so good that he decided to scale up and open Kai’s Kitchen, a restaurant serving home-cooked meals with rich flavors. The entrepreneur is faced with a tricky situation centered on employee turnover. He is rapidly losing employees, but he has no idea why. Students are asked to identify with the protagonist and develop recruitment, selection, and retention policies and procedures that will carry the business forward.
Quandary at Kai's Kitchen A Staffing Crisis
by: Pamela F. Resurreccion
Publication Date: August 23, 2016
Length: 13 pages
Product ID#: 1-004-900
Core Disciplines: Entrepreneurship & Innovation, Leadership/Organizational Behavior, Strategy & Management
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Description
Teaching Objectives
After reading and discussing the material, students should:
- Analyze and prioritize human resource management issues faced by Kai’s Kitchen as a start-up business.
- Identify and discuss the pitfalls of weak policies for recruitment and selection.
- Evaluate the staffing and talent retention practices of Kai’s Kitchen.
- Formulate courses of action to address the staffing crisis of Kai’s Kitchen.