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The owner realizes that this growth depends entirely on people. However, Memorable Kitchen is facing a human resource crisis that threatens its expansion

Human Resource Management

Master of Business Administration (MBA)

Human Resource Management plays a fundamental role in shaping organisational capability and ensuring that businesses remain effective, ethical and strategically aligned. The Memorable Kitchen case study gives MBA learners an opportunity to examine real-world HR challenges involving staffing shortages, high turnover, talent acquisition, employee retention and socially responsible workplace practices. Students who want guided academic support can explore our dedicated resource for professional assistance with HR assignment preparation. To strengthen academic writing skills further, learners may review our comprehensive tutorial, step-by-step methodology for completing an HRM assignment, which outlines the essential components of producing a high-quality HR submission.

Assignment Questions

Case Study: "Memorable Kitchen"

Focus Areas: Talent Management, Recruitment & Selection, Compensation & Benefits , Corporate Social Responsibility (CSR)

Company Background

"Memorable Kitchen" is a well-known franchise restaurant chain in our city, famous for its not only healthy and delicious foods but also various popular traditional foods in Myanmar. With 5 successful branches, the business is booming. The owner has an ambitious expansion plan: to open 5 new branches within the next two years. The owner knows that the company`s growth rests on people and they are facing a human capital crisis that could derail their expansion.

The Human Resource Challenge

The owner realizes that this growth depends entirely on people. However, Memorable Kitchen is facing a human resource crisis that threatens its expansion:

• High Turnover: Experienced and talented Chefs are leaving towards other restaurants, and new hires often quit within the first three months.
• Talent Shortage: There is a constant struggle to find reliable Cashiers and Waiter.
• Lack of HR Systems: The owner has been managing everything personally and now lacks a formal system for Talent Acquisition, Onboarding, Compensation, and Retention.

Your task, as an HR consultant, is to develop a simple but effective HR strategy to solve these problems.

Assignment Questions

1. For the roles of Chef, Cashier, Waiter, Purchaser, and Manager, design a recruitment strategy by selecting two modern recruitment channels. Justify your choice of each channel and explain how it will effectively reach qualified candidates in the hospitality industry.
2. Compare the key differences in a selection process for a Cashier versus a Manager. For the Cashier role, design a simple two-stage selection process and create one situational question to assess integrity.
3. Propose a "Total Rewards" package for a Waiter that includes one benefit for immediate well-being and one for long-term retention. Justify how this package makes the company competitive.
4. Furthermore, judge and recommend one low-cost CSR initiative to support the local community and one internal policy to ensure ethical staff treatment.

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Master of Business Administration (MBA) Program

Assignment Instructions

Assignment Instructions
Font type	Times New Roman
Font Size (Heading) / Body	14 Point 12 Point
Line Spacing	Before - 0     Spacing - 1.5 After - 0
Number of Words	3000–5000 (excluding content and references)
Page Set-up	Left - 1.5" Right - 1" Top - 1" Bottom - 1"
Page No.	Bottom and Center
Plagiarism (similarity index)	20%

Submission & Referencing Guidelines

• ✔ Referencing is required and please describe exactly.
• ✔ Own writing should be used in presentation.
• ✔ The assignment should be printed single sided.
• ✔ New paragraphs are to be marked by skipping a line.
• ✔ Headlines are to be written from the left margin, not centered.
• ✔ Reference – APA style

Reference Formats

• Text Books: Author (Year), name of text book, edition, publisher
• Journal: Author (Year), Title of research paper, Name of Journal, Vol ( ) No ( ), Page No
• Website: http............. (Retrieved date)

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