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By: (Author) Hanas Cader , (Author) Jan Ole Simila , (Author) Jefferson Staduto , (Author) Knut Ingar Westeren , (Author) Maria de Fatima Sales
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In the 21st century technology has become global, and firms compete using knowledge and capital. The "traditional firm" has a need for innovation and depends on efficient knowledge management to improve productivity.
This book examines five firms that produce the same commodity, white chicken meat, in different parts of the world and under very different conditions. It brings to bear the expertise and international perspectives of the author team, utilising theoretical discussions and case studies to address the question: How do local firms use knowledge to compete in an increasingly globalized world?
In the twenty-first century technology has become global, and firms compete using knowledge and capital. The traditional firm has a need for innovation and depends on efficient knowledge management to improve productivity.
This book examines five firms that produce the same commodity, white chicken meat, in different parts of the world and under very different conditions. It brings to bear the expertise and international perspectives of the author team, utilizing theoretical discussions and case studies to address the question: How do local firms use knowledge to compete in an increasingly globalized world?
This book will be of interest to any postgraduate student, researcher or policymaker hoping to achieve a firmer grasp of innovation and knowledge management: a recurring and highly pertinent theme in contemporary economics.
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