The Knowledge Management with Balance Scorecard in Food Product Development Process

Abstract

The main success driver of new product development, organizational culture, is considered another important focused research theme besides information technology. The current researchers focus the importance of the human supports of new product development. A proper organizational culture must be developed in order to succeed in new product development. The purpose of this research is to study the relationships between the successful implementation of Product development process and specific organizational cultural orientations and attributes. The transfer of knowledge in product development function which will facilitate higher quality of research and development is examined as knowledge context, recipient context, interaction context, and transfer activity context. The study was done in the research and development in food industries with product development function with recognized outcomes. The results confirm the sustainable and desirable organizational culture to be model for other organizations. The model of organizational culture from this model can be applied by management in organizations to create the organizational culture which will support knowledge transfer to stimulate and sustain success for product development in organizations.