Analysis of the Application of Production Management, Human Resources, and Finance in Bakpia Wong Yogyakarta MSMEs

Abstract

When it comes to the conventional food industry, micro, small, and medium-sized businesses (MSMBs) are pivotal in bolstering national economic development. Bakpia Wong Yogyakarta is a micro, small, and medium enterprise (MSME) that makes and sells bakpia, a traditional food from Yogyakarta's Special Region. Through the Practical Work Program (PKL), this research intends to examine how Bakpia Wong Yogyakarta MSMEs used the concepts of production management, human resource management, and financial management. Observation, interviews, and documentation are all parts of the research process that contribute to the qualitative descriptive approach. Daily production planning and direct quality control have helped put production management into practice, according to the findings; nevertheless, documented Standard Operating Procedures (SOPs) are still missing. Human resource management remains informal, with task distribution based on work experience. Financial management has been carried out in a simple manner, but financial records are not yet fully structured and have not been separated between business finances and the owner’s personal finances