Research on Innovation Competence Based on Tacit Knowledge
Many researchers agree with the influence of tacit knowledge on innovation and performance, while their studies on tacit knowledge rarely involve interior influencing factors and treat it as black box. However, these factors directly restrict the effect of organizational innovation and have impact on their performance. The causes of innovation capability can only be unveiled by studying on these factors. It is proposed that tacit knowledge serves improving organizational innovation capability and performance by reviewing study on knowledge management and innovation. Research on the relationship of tacit knowledge and performance must be done in order to improve organizational innovation capability. Therefore, Knowledge Fermenting Model of organizational learning as a means of analyzing innovation capability. Knowledge Fermenting Model is composed of knowledge bacterial strain, knowledge body, knowledge enzyme, knowledge environment, knowledge tools, and knowledge fermenting bar. They are divided into disparate indices. According to these indices, 51 companies are investigated and the relationship of tacit knowledge and innovation is studied through SPSS data analysis and research on the relativity of these indices and innovation capability. It is found that high level of innovation have better effect of tacit knowledge, and low level ones are worse. Positive correlation between tacit knowledge and innovation capability can be concluded. Key woeds: Knowledge Management; Innovation; Tacit Knowledge; Empirical Study
Xiong Deyong Zhou Yong
School of Business, Tianjin Polytechnic University, Tianjin, P.R.China 300160
国际会议
郑州
英文
2008-09-20（万方平台首次上网日期，不代表论文的发表时间）