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Ingeniería Industrial

On-line version ISSN 1815-5936

Abstract

LOPEZ-OROZCO, Gilberto; GIL-MONTELONGO, María Dolores  and  BOLIO-YRIS, Carlos Arturo. Organizational learning: the case of a bakery. Ing. Ind. [online]. 2017, vol.38, n.2, pp.161-170. ISSN 1815-5936.

As a result of research, this paper shows the methodology to collect acquired experiences for the elaboration of prototypes in a bakery, from the workers in the production team. Nonaka and Takeuchi, precursors of this discipline, state that Japanese companies have been successful due to their abilities in the field of creation of organizational knowledge. This knowledge is regarded as the most relevant asset in a business. The concept is understood as the capability of a company to generate new knowledge, introduce it to the members of the organization and materialize it in products, services and systems. Models by Nonaka and Tkeuchi, Slater and Narver were considered in the development of this research. It also included a methodological adequation of the authors, based on the following phases: guide learning, share tacit knowledge, create concepts, justify concepts, build an archetype, expand knowledge, evaluate and update knowledge.

Keywords : organizational learning; tacit knowledge; prototype; expand knowledge.

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