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Journal cover: VINE

VINE

ISSN: 0305-5728

Online from: 1971

Subject Area: Information and Knowledge Management

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Knowledge management: French cooking


Document Information:
Title:Knowledge management: French cooking
Author(s):Eunika Mercier-Laurent, (Université Jean Moulin, Lyon, France)
Citation:Eunika Mercier-Laurent, (2010) "Knowledge management: French cooking", VINE, Vol. 40 Iss: 3/4, pp.301 - 311
Keywords:France, Innovation, Knowledge management, National cultures
Article type:General review
DOI:10.1108/03055721011071421 (Permanent URL)
Publisher:Emerald Group Publishing Limited
Abstract:

PurposeThe 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/approachThe 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.

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

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

Social implicationsThis 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/valueThe value is represented by the holistic and system view presented.



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