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Journal Article

Knowledge Value Chain: Implementation of new Product Development System in a Winery  pp77-90

Hong Kun Wong

© Jun 2010 Volume 2 Issue 1, Editor: Charles Despres, pp1 - 90

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Abstract

The paper discusses the positive influence that knowledge creation exerts over organizational performance in regard to collaborative learning environmental and quality uncertainty. The paper shows the Knowledge Value Chain (KVC) would be the best means of expressing the environment and quality condition into corporation rather than the normal value chain and the former is thus becoming more important and significant method of implementation. The Knowledge Value Chain (KVC) will be worked as a model of the knowledge management framework. In a sense, KVC will provide more details how being incorporated with the environmental factors to success the corporation requirements. Eventually, KVC will also discuss how it enabled the corporation improve and develop the most competitive advantage position. As such, it will be widely used worldwide in future as an effective means of corporation management and sustainable development.

 

Keywords: Knowledge value chain, knowledge management, action research, new product development, alcoholic dinks industry, Australia

 

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