Knowledge Externalization as a Basis for Human Resources Development Strategy Planning (Case Study: Restaurant “X”)  

Oleh:

Rumanti, Augustina Asih

Jenis: Article from Proceeding
Dalam koleksi: Prosiding Seminar Nasional Riset & Teknologi Terapan (Ritektra) "Peran Riset & Teknologi Terapan dalam Pengembangan Industri", Jakarta 7-8 Juli 2011 : Fakultas Teknik Industri, page 299-308.
Topik: Tacit Knowledge; Knowledge Externalization; Human Resource Development
Fulltext: TI-042 Augustina (Unika Atma Jaya Jakarta) pg 299 - 308 (revisi).pdf (311.1KB)

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.

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