preferred way of perceiving‚ organizing‚ and retaining knowledge and it explains individual differences for stimuli recognition and processing. The learning styles preferred and adopted by individuals often differ therefore‚ HR must be aware of individual preferences in learning‚ employee training and development programs in order to design and implement effective programs. The two learning style models that has the most relevance in management are Kolb (1984) and Honey and Mumford (1986). David
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Journal of Knowledge Management Emerald Article: A critical review of knowledge management as a management tool Maria Mårtensson Article information: To cite this document: Maria Mårtensson‚ (2000)‚"A critical review of knowledge management as a management tool"‚ Journal of Knowledge Management‚ Vol. 4 Iss: 3 pp. 204 - 216 Permanent link to this document: http://dx.doi.org/10.1108/13673270010350002 Downloaded on: 23-04-2012 References: This document contains references to 78 other documents
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Knowledge Management and Creative HRM Professor Ingi Runar Edvardsson University of Akureyri‚ Iceland Occasional Paper 14 Department of Human Resource Management University of Strathclyde 2003 Knowledge Management and Creative HRM Introduction Knowledge management (KM) is about developing‚ sharing and applying knowledge within the organization to gain and sustain a competitive advantage (Petersen and Poulfelt 2002). How‚ then‚ is human resource management (HRM) related to knowledge management
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Masters in Business Administration at the University of South Africa Table of Contents Page 1 Summary 3 2 Introduction 3 3 Value Creation in KFC 4 4 Strategic Issues Facing KFC 6 5 Conclusion 8 6 References 9 1. Summary Kentucky Fried Chicken (KFC) being one of the world’s largest chicken restaurant chains has many challenges. Two of these challenges being value creation through its corporate parent PepsiCo during the
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appropriate knowledge management‚ design‚ development and learning choices available. MODULE LEADER: PROFESSOR DEREK MILES STUDENT NUMBER: M00373290 SUBMITTED ON: 30TH APRIL 2012 AT MIDDLESEX UNIVERSITY HENDON CAMPUS. CONTENTS: 1. Executive summary 2. Introduction to the report 3. Company Overview 4. The learning culture at McDonalds * Key Findings 5. Knowledge management practice at McDonalds * Key Findings 6. Proposal for improved Knowledge management
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KNOWLEDGE MANAGEMENT THROUGH STRATEGIC MANAGEMENT PROCESS ABSTRACT Knowledge Management (KM) is the key factor for the organizational success and survival. In the competitive business environments‚ knowledge management involve strategic management processes. The processes consist of formulating stages‚ implementation stages‚ and controlling stages. With a systematic strategic management approach‚ organizations are able to generate competitive advantage and achieve organizational objectives. This
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Current Market Situation Analysis KFC is highly popular international fast food chain restaurant in Bangladesh. KFC stands for high quality fast food in a popular array of complete meals to enrich the consumer’s everyday life. KFC strives to serve great tasting‚ “finger licking good” chicken meals that enable the whole family to share a fun. Uninhibited and thoroughly satisfying eating experience‚ with same convenience and affordability of ordinary Quick Service Restaurants. Transcom Foods
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Table of Content Page 1.0 KFC Background……………………………..…………………......… 3 2.0 KFC Current Concept and Practice ………...……………………...….. 3 3.0 KFC Marketing Mix (7Ps) ………………………………..……..…….. 4 3.1 Product and Service ……………….………………………………… 4 3.2 Price………………………………………………………..………… 4-5 3.3 Place…….………………………….………………………………… 5 3.4 Promotion.……………………………………………………………
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SECTION 2. OPERATION 2.1 INTRODUCTION The KFC Programmable Controller has two fundamental modes of operation: cook and program. In the cook mode the melt‚ stand-by‚ heat‚ and timer functions are active. In program‚ these modes are set by the operator. Melt Indicator - The display will read “LO” when the control is in the automatic melt mode. If the temperature of the shortening is below 185º the control will enter the melt mode. When the temperature of the shortening reaches 185º hte control will
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CASE STUDY: KFC in China Kentucky Fried Chicken (KFC)- one of the most known fast food chains in the world started in the early 1930’s by Kernel Sanders in the Southern USA as a small franchise operation. Colonel Sanders has become a well known personality throughout thousands of KFC restaurants World wide. Quality‚ service and cleanliness (QSC)represents the most critical success factors to KFC’s global success. Throughout its 35-year history‚ the company has gone through several stages and has
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