Knowledge management: French cooking

Abstract

Purpose

The purpose of this paper is to share experience on what has happened in knowledge management in France since the 1980s, for better understanding of cultural influence in holistic KM.

Design/methodology/approach

The main method is applying the KM principles, such as continuous feedback from experience, to understand better all facets of the whole process and improve the theories by from field experiments.

Findings

It was found that culture has influence on the way of applying the KM theories in various countries. Taking into consideration the past experience accelerates the progress and experience helps to improve theories.

Research limitations/implications

All facets of knowledge management should be included in an effective/useful research.

Practical implications

A better understanding of the French way of applying the KM principles is produced.

Social implications

This paper makes a contribution to a global KM approach. An impact could be made on education by a new KM culture for knowledge society, capable of successful management in the knowledge economy.

Originality/value

The value is represented by the holistic and system view presented.

Citation

Mercier‐Laurent, E. (2010), "Knowledge management: French cooking", VINE, Vol. 40 No. 3/4, pp. 301-311. https://doi.org/10.1108/03055721011071421