Knowledge management as a means of developing a firm’s competitive advantage
Clicks: 413
ID: 43335
2001
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This
article has not been analysed, so there is no overall score —
reader engagement is measured and shown alongside.
Reader Engagement
Star Article
82.6
/100
413 views
285 readers
Trending
AI Quality Assessment
Not analyzed
Readership in this journal
StarRanked #1 of 2 articles by views in management : journal of contemporary management issues
Most read
Least read
Bar heights use a square-root scale.
Mint this article as an NFT
Not yet mintedCreate a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.
5
SUSD
one-off · no wallet required
Abstract
Knowledge management is one of the most popular themes of modern scientific literature. However, in spite of all the published research on the importance of knowledge management, there is little said about knowledge as a direct source of a firm’s competitive advantage. In the past decades, three main hypotheses on the sources of a firm’s competitive advantage were developed; namely, the industrial organization, the resource-based and the capability-based hypotheses. In this paper, we argue that the knowledge-based hypothesis can and should be considered as the fourth tantamount hypothesis on how the sources of the competitive advantage of a firm can be explained.
| Reference Key |
ater2001knowledgemanagement
Use this key to autocite in the manuscript while using
SciMatic Manuscript Manager or Thesis Manager
|
|---|---|
| Authors | Čater, Tomaž; |
| Journal | management : journal of contemporary management issues |
| Year | 2001 |
| DOI |
DOI not found
|
| URL | |
| Keywords |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
Comments
No comments yet. Be the first to comment on this article.