International Journal of

ADVANCED AND APPLIED SCIENCES

EISSN: 2313-3724, Print ISSN: 2313-626X

Frequency: 12

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 Volume 12, Issue 11 (November 2025), Pages: 198-209

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 Original Research Paper

Building green HRM in catering: The role of innovation, culture, and management commitment

 Author(s): 

 Dwi Songgo Panggayudi *, Mochamad Mochklas

 Affiliation(s):

 Management Study Program, Faculty of Economics and Business, Universitas Muhammadiyah Surabaya, Surabaya, Indonesia

 Full text

    Full Text - PDF

 * Corresponding Author. 

   Corresponding author's ORCID profile:  https://orcid.org/0009-0009-6841-4131

 Digital Object Identifier (DOI)

  https://doi.org/10.21833/ijaas.2025.11.019

 Abstract

Green Human Resource Management (Green HRM) plays an important role in service industries such as catering, as it improves efficiency, lowers environmental impact, and strengthens company reputation. This study examines how organizational culture, management commitment, and innovation affect the use of Green HRM practices in the catering sector. A quantitative method was applied using Partial Least Squares Structural Equation Modeling (PLS-SEM), with data collected from 150 catering business owners in East Java, Indonesia. The results show that innovation and management commitment have a strong positive effect on Green HRM practices, while organizational culture does not directly influence them. In addition, innovation mediates the relationship between management commitment and Green HRM, but it does not mediate the link between organizational culture and Green HRM. These findings highlight the key role of innovation in turning management commitment into sustainable HRM practices. On the other hand, the absence of formal HR-related innovation systems in small and medium enterprises (SMEs) reduces the impact of organizational culture on Green HRM. The study suggests formalizing HR innovation, embedding sustainability values in HRM systems, and increasing collaboration to make Green HRM more effective in catering businesses. It also recommends that future studies explore other service industries and use mixed methods or longitudinal designs for deeper insights.

 © 2025 The Authors. Published by IASE.

 This is an open access article under the CC BY-NC-ND license ( http://creativecommons.org/licenses/by-nc-nd/4.0/).

 Keywords

 Green HRM, Organizational culture, Management commitment, Innovation, Catering industry

 Article history

 Received 12 April 2025, Received in revised form 24 August 2025, Accepted 30 October 2025

 Acknowledgment

No Acknowledgment. 

 Compliance with ethical standards

 Ethical considerations

This study followed standard ethical research principles. All respondents received clear written and verbal information about the study’s purpose and procedures, and participation was entirely voluntary. Participants could withdraw at any time without consequences. Confidentiality was strictly protected. No identifying information appears in the findings, and all data were anonymized, used only for academic purposes, and securely stored. Results are reported in aggregate form to prevent identification of individuals or departments. The study posed no physical or psychological risks. Questionnaire items were designed to be neutral and non-intrusive, and respondents could skip any uncomfortable questions.

 Conflict of interest: The author(s) declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article.

 Citation:

 Panggayudi DS and Mochklas M (2025). Building green HRM in catering: The role of innovation, culture, and management commitment. International Journal of Advanced and Applied Sciences, 12(11): 198-209

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 Figures

  Fig. 1  Fig. 2

 Tables

  Table 1  Table 2  Table 3  Table 4  Table 5  Table 6

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