Detail Knowledge Externalization as a Basis for Human Resources (HR) Development Strategy Planning (Case Study: Restaurant "X")   Oleh:  Rumanti, Augustina Asih Jenis: Article from Proceeding Dalam koleksi: Asian Network for Quality (ANQ) Congress 2011, Ho Chi Minh City, Vietnam, 27-30 September 2011, page 1-11. Topik: tacit knowledge; knowledge externalization; human resource development Fulltext: ID1_Augustina_Fullpaper.pdf (3.23MB) Isi artikel Restaurant “X” is one of Indonesian restaurant that prioritizes the taste of restaurant cooking as its competitive advantage. Role of the Human Resources (HR) on the Product division are enormous in the process of creating this taste. Each of the existing human resources has tacit knowledge to create this taste. Because tacit knowledge is not easily understood, knowledge externalization is required to translate it into explicit knowledge which is more easily understood. It is also intended to conserve tacit knowledge that is able to create the taste so that the restaurant can reach its target for maintaining taste. Identifying knowledge externalization produces communication as fundamental aspect of human resource development strategy planning at the Product division. With a focus on communication, human resource development through training held by the restaurant is planned to have three major concerns, namely: effective communication, adequate simulation, and periodically socialization of the program that has been planned. Opini Anda Klik untuk menuliskan opini Anda tentang koleksi ini! Kembali

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