Knowledge in Servitization Management: A Comparative View
Autor H. M. Belal, Kunio Shirahada, Michitaka Kosaka, Olatunde Amoo Durowojuen Limba Engleză Hardback – 25 noi 2022
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.
Preț: 350.12 lei
Nou
Puncte Express: 525
Preț estimativ în valută:
67.00€ • 69.86$ • 55.69£
67.00€ • 69.86$ • 55.69£
Carte tipărită la comandă
Livrare economică 21 martie-04 aprilie
Preluare comenzi: 021 569.72.76
Specificații
ISBN-13: 9783031186868
ISBN-10: 3031186869
Pagini: 106
Ilustrații: XIX, 106 p. 23 illus., 13 illus. in color.
Dimensiuni: 148 x 210 mm
Greutate: 0.3 kg
Ediția:1st ed. 2023
Editura: Springer International Publishing
Colecția Palgrave Macmillan
Locul publicării:Cham, Switzerland
ISBN-10: 3031186869
Pagini: 106
Ilustrații: XIX, 106 p. 23 illus., 13 illus. in color.
Dimensiuni: 148 x 210 mm
Greutate: 0.3 kg
Ediția:1st ed. 2023
Editura: Springer International Publishing
Colecția Palgrave Macmillan
Locul publicării:Cham, Switzerland
Cuprins
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.
Notă biografică
H. M. Belal is a Senior Lecturer and the programme manager for MSc in Management and MSc in Management with Advanced Practice programmes in Liverpool John Moores University (LJMU) at Faculty of Business and Law, Liverpool Business School (LBS), UK.
Kunio Shirahada is an Associate Professor at the Japan Advanced Institute of Science and Technology (JAIST).
Michitaka Kosaka is an Emeritus Professor at the Japan Advanced Institute of Science and Technology (JAIST) and a Guest Professor at Fudan University, China.
Olatunde Amoo Durowoju is a Senior Lecturer and the programme leader for collaborative programmes at Liverpool John Moores University, Faculty of Business and Law, Liverpool Business School (LBS), UK.
Kunio Shirahada is an Associate Professor at the Japan Advanced Institute of Science and Technology (JAIST).
Michitaka Kosaka is an Emeritus Professor at the Japan Advanced Institute of Science and Technology (JAIST) and a Guest Professor at Fudan University, China.
Olatunde Amoo Durowoju is a Senior Lecturer and the programme leader for collaborative programmes at Liverpool John Moores University, Faculty of Business and Law, Liverpool Business School (LBS), UK.
Textul de pe ultima copertă
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.
H. M. Belal is a Senior Lecturer and the programme manager for MSc in Management and MSc in Management with Advanced Practice programmes in Liverpool John Moores University (LJMU) at Faculty of Business and Law, Liverpool Business School (LBS), UK. Kunio Shirahada is an Associate Professor at the Japan Advanced Institute of Science and Technology (JAIST).
Michitaka Kosaka is an Emeritus Professor at the Japan Advanced Institute of Science and Technology (JAIST) and a Guest Professor at Fudan University, China. Olatunde Amoo Durowoju is a Senior Lecturer and the programme leader for collaborative programmes at Liverpool John Moores University, Faculty of Business and Law, Liverpool Business School (LBS), UK.
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.
H. M. Belal is a Senior Lecturer and the programme manager for MSc in Management and MSc in Management with Advanced Practice programmes in Liverpool John Moores University (LJMU) at Faculty of Business and Law, Liverpool Business School (LBS), UK. Kunio Shirahada is an Associate Professor at the Japan Advanced Institute of Science and Technology (JAIST).
Michitaka Kosaka is an Emeritus Professor at the Japan Advanced Institute of Science and Technology (JAIST) and a Guest Professor at Fudan University, China. Olatunde Amoo Durowoju is a Senior Lecturer and the programme leader for collaborative programmes at Liverpool John Moores University, Faculty of Business and Law, Liverpool Business School (LBS), UK.
Caracteristici
Examines the theoretical underpinnings of knowledge management and servitization Provides insight into experiences of business transformation from produce-centric to service-centric Focuses on servitization, knowledge creation, and knowledge management