A Comparative View
Buch, Englisch, 106 Seiten, Format (B × H): 153 mm x 216 mm, Gewicht: 288 g
ISBN: 978-3-031-18686-8
Verlag: Springer International Publishing
The last two decades have seen a shift towards service-based value in a process referred to as servitization. Manufacturers have been challenged to create relevant knowledge and adapt to this change.
This book has two key purposes. First of all, the authors examine the theoretical underpinnings of knowledge management and servitization, before proposing a conceptual model for knowledge co-creation and organizational knowledge management processes. Then, the model is tested through a series of case studies from Japan and Malaysia, providing insight into experiences of business transformation from produce-centric to service-centric in developed and developing Asian economies.
This book will be of interest to academics, students and practitioners in servitization, knowledge creation and knowledge management, especially those interested in Asian economies.
Zielgruppe
Research
Autoren/Hrsg.
Fachgebiete
- Wirtschaftswissenschaften Betriebswirtschaft Bereichsspezifisches Management Produktionsmanagement, Qualitätskontrolle
- Mathematik | Informatik EDV | Informatik Angewandte Informatik Wirtschaftsinformatik
- Wirtschaftswissenschaften Betriebswirtschaft Betriebswirtschaft: Theorie & Allgemeines
- Wirtschaftswissenschaften Betriebswirtschaft Wirtschaftsinformatik, SAP, IT-Management
- Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Wirtschaftssektoren & Branchen: Allgemeines
Weitere Infos & Material
1 Introduction.- Part 1: Theoretical aspect of Knowledge and Servitization.- 2 Knowledge View.- 3 Servitization View.- 4 Knowledge-oriented Servitization Model.- Part 2: Asian Cases in Servitization.- 5 Japanese Cases.- 6 Malaysian Cases.- 7 Summary and Discussions.