Knowledge Management and Organizational Learning in Food Manufacturing Industry

Abstract

The main purpose of the study is to establish the relationship of knowledge management and organizational learning in food industries. The conceptual framework proposed in current research is to creative model that contributed relevant theories of knowledge management, organizational learning, and relationship between it. Some literature will be studied and we will try to justify the organizational theories in food industry. Total of 168 companies in food industry were selected from Taiwan, China, and Malaysia and structural equation modelling (SEM) is applied to test the hypotheses in the research model. Three dimensions include knowledge acquisition, knowledge conversation, and knowledge applications are applied for knowledge management processes. Four main dimensions will be discussed which are management commitment, system perspective, openness and experimentation, and knowledge transfer and integration as definition of organizational learning. The research model includes two constructs including knowledge management & organizational learning and two measurement variables include firm age and firm size. The results showed that, knowledge management and organizational learning have significant positive relationship. Moreover, firm age and firm size are moderators between two constructs in the research model.

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