Affiliations:
Management Study Program, Faculty of Economics and Business, Universitas Muhammadiyah Surabaya, Surabaya, Indonesia
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.
Green HRM, Organizational culture, Management commitment, Innovation, Catering industry
https://doi.org/10.21833/ijaas.2025.11.019
Panggayudi, D. S., & 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. https://doi.org/10.21833/ijaas.2025.11.019