CONCEPTUAL KNOWLEDGE MANAGEMENT MODEL FOR SMALL AND MEDIUM-SIZED ENTERPRISES (SMES) IN THE BAKERY SECTOR IN THE CITY OF HUÁNUCO, PERU

• Published in: Ra ximhai Vol. 16; no. 2; pp. 15 - 38
• Main Authors: Gerardo Garay-Robles, Jorge Ruben Hilario-Cardenas, Ines Eusebia Jesus-Tolentino
• Format: Journal Article
• Language: English
• Published: Universidad Autónoma Indígena de México 01.09.2020
• Subjects: design; generation; integration; transfer
• ISSN: 1665-0441
• DOI: 10.35197/rx.16.02.2020.01.gg

This is the result of a study whose objective was to design a conceptual knowledge management model for small and medium enterprises (SMEs) in the bakery sector of Huánuco, Peru. The research was divided into two phases, the first allowed the development of the proposed conceptual model and the second allowed the empirical confirmation of the designed conceptual model. The knowledge management processes were analyzed through a study of eight cases presented by baking companies SMEs. The semi-structured interview and direct observation of the bakeries were the main methods of data collection. Thus, the way in which workers manage their knowledge was empirically explored and, as a result of the research, a model was developed with three phases: the generation, transfer and integration of knowledge. The conceptual model, obtained as a result of the first phase of the research, was empirically contrasted using a sample of 14 people from eight baking companies and the Chi-square statistical test was applied to verify the organizational and individual elements involved in these processes. The results obtained indicate that the generation of knowledge depends on the workers, that is to say, knowledge will be generated with an organizational culture and a managerial style that motivates the workers. The transfer of knowledge depends on a comfortable physical distribution of the plant, an open and receptive organizational culture and a managerial style that generates participation and, finally, the integration of knowledge depends on a good organizational culture conducive to the assimilation of knowledge in the workers.