Exploring knowledge acquisition technique for new start-up community food enterprises
Abstract
Objective: This qualitative study is conducted to explore the knowledge acquisition techniques from five successful food enterprises at the new entry of community business.
Methods: Five successful community food producers were purposively selected under specified criteria to explore their past knowledge acquisition strategies. In addition, two groups of these communities, learning center of food production and common skillful community, were also investigated. Data were collected using the in-depth interview, observation, and informal focus-group discussion. All qualitative data were transcribed and analyzed using thematic analysis.
Results: The findings indicated that each community that starts his business with a basic production technology and imitative products could identify the required knowledge related to food safety compliance and food formulation and make assumptions about possible solutions before accessing the other knowledge sources. Their key techniques of tacit knowledge acquisition comprised the purposeful observation, active dialogue and discussion, and interpretation of their lessons learned. These approaches were highly recommended for the survival of their new business start-ups and the nationwide facilitation by the public sectors was needed to build up the young producers. In addition, the interpretation of lessons learned from food manufacturing should be emphasized to increase awareness and comprehensive understanding of hygienic and qualified production.
Conclusion: Some key techniques are needed for knowledge acquisition and enhancing the development of further knowledge-based community food enterprises.
Full Text:
149-152:PDFReferences
Kirsimarja, B. and K. Aino (2015) KNOWLEDGE-BASED VIEW OF THE FIRM –THEORETICAL NOTIONS AND IMPLICATIONS FOR MANAGEMENT
Grant, R.M., Prospering in Dynamically-Competitive Environments: Organizational Capability as Knowledge Integration. Organization Science, 1996. 7(4): p. 375-387.
Gold, A.H., A. Malhotra, and A.H. Segars, Knowledge management: An organizational capabilities perspective. Journal of Management Information Systems, 2001. 18(1): p. 185-214.
Lee, Y.-C. and S.-K. Lee, Capabilities, processes, and performance of knowledge management: A structural approach. Human Factors and Ergonomics in Manufacturing & Service Industries, 2007. 17(1): p. 21-41.
Massa, S. and S. Testa, A knowledge management approach to organizational competitive advantage: Evidence from the food sector. European Management Journal, 2009. 27(2): p. 129-141.
Colombelli, A., J. Krafft, and F. Quatraro, Properties of knowledge base and firm survival: Evidence from a sample of French manufacturing firms. Technological Forecasting and Social Change, 2013. 80(8): p. 1469-1483.
Norrman, C. and M. Klofsten, An entrepreneurship policy programme: implications and expectations. The International Journal of Entrepreneurship and Innovation, 2009. 10(1): p. 33-42.
GAO, J., et al., IMPACT OF INITIAL CONDITIONS ON NEW VENTURE SUCCESS: A LONGITUDINAL STUDY OF NEW TECHNOLOGY-BASED FIRMS. International Journal of Innovation Management, 2010. 14(01): p. 41-56.
Macpherson, A. and R. Holt, Knowledge, learning and small firm growth: A systematic review of the evidence. Research Policy, 2007. 36(2): p. 172-192.
Avermaete, T., et al., Determinants of innovation in small food firms. European Journal of Innovation Management, 2003. 6(1): p. 8-17.
Baregheh, A., et al., Innovation in food sector SMEs. Journal of Small Business and Enterprise Development, 2012. 19(2): p. 300-321.
Baregheh, A., et al., Food sector SMEs and innovation types. British Food Journal, 2012. 114(11): p. 1640-1653.
Muscio, A., G. Nardone, and A. Dottore, Understanding demand for innovation in the food industry. Measuring Business Excellence, 2010. 14(4): p. 35-48.
Yapp, C. and R. Fairman, Factors affecting food safety compliance within small and medium-sized enterprises: implications for regulatory and enforcement strategies. Food Control, 2006. 17(1): p. 42-51.
Kirezieva, K., et al., Factors affecting the status of food safety management systems in the global fresh produce chain. Food Control, 2015. 52: p. 85-97.
Jafari, M., P. Akhavan, and M. Akhtari, Exploration of knowledgeacquisition techniques in tunnel industry: the case of Iran tunnel association. International journal of business and management, 2011. 6(8): p. 245-255.
Åkerman, N., Knowledge-acquisition strategies and the effects on market knowledge – profiling the internationalizing firm. European Management Journal, 2015. 33(2): p. 79-88.
Boose, J.H., A survey of knowledge acquisition techniques and tools. Knowledge Acquisition, 1989. 1(1): p. 3-37.
Mohammad, A.H. and N.A.M.A. Saiyd, A Framework for Expert Knowledge Acquisition International Journal of Computer Science and Network Security, 2010. 10(11): p. 145-151.
Pyo, S., Identifying and prioritizing destination knowledge needs. Annals of Tourism Research, 2012. 39(2): p. 1156-1175.
Tuamsuk, K., T. Phabu, and C. Vongprasert, Knowledge management model of community business: Thai OTOP Champions. Journal of Knowledge Management, 2013. 17(3): p. 363-378.
Garud, R., Advances in Strategic Management ed. A. Huff and J. Walsh. 1997, New York: JAI Press.
Savage, C. Types of Knowledge. 2010; Available from: http://www.skyrme.com/kmbasics/ktypes.htm#know.
Marzec, P.E., A Knowledge-Based View of Process Improvement: A Mixed Methods Study into the Role of Social Networks and Knowledge Acquisition. 2013, the University of Nottingham: Nottingham. p. 280.
Kaur, A. and M. Alam, Role of Knowledge Engineering in the Development of a Hybrid Knowledge Based Medical Information System for Atrial Fibrillation. American Journal of Industrial and Business Management,, 2013. 3: p. 36-41.
Studer, R., V.R. Benjamins, and D. Fensel, Knowledge Engineering: Principles and methods. Data & Knowledge Engineering 1998. 25: p. 161-197.
Refbacks
- There are currently no refbacks.