PurposeKnowledge management (KM) involves strategies and processes of identifying, capturing, and leveraging knowledge to enhance competitiveness. The new world of knowledge‐based organizations is distinguished from the organizations of the last millennium by its emphasis on monitoring and controlling the organization by shared knowledge derived from internal and external data sources. It believes in continual transformation of the knowledge‐base according to changing business strategy. The objective of this paper is to understand the KM practices in Indian manufacturing organisations, which are going through a major transition in this area.Design/methodology/approachThis paper reports the findings of a postal survey carried out to access the impact of KM practices in Indian manufacturing industries. Data were collected and analysed for 71 industries under this category.FindingsThe results indicate that the main reasons why these organisations are focusing on KM are gaining completive advantage and creating new knowledge. However, culture and financial constraints are amongst the highest ranked barrier for KM implementation.Originality/valueThere have been major changes in the Indian engineering industry in terms of better awareness and adoption of KM practices. The paper addresses many related issues in this direction.
Abstract.Purpose: Consumption of breakfast is often associated with important health related behaviours. For example, skipping breakfast is related to obesity and eating breakfast is also correlated to cognitive, behavioural, and affective components. This paper attempts to review the breakfast eating literature, and investigate the circumstances under which people consume breakfast, what is actually being consumed, and how much breakfast is eaten therefore Method/Approach: This systematic review summarised the results from 24 studies which focus on who is eating what, where, and with whom.Findings: All 24 of the included studies were of a self report nature, from which nine were analyses from second-hand survey data. Sample sizes varied from 100 to a total of 35119 with a reported participants" age range from two years old to 70 years of age. Ready-to-eat cereal and dairy foods were the most commonly consumed breakfast items across the studies. Between 1.7 and 30% of participants were found to skip breakfast and approximately one quarter of the studies reported that those with lower socioeconomic status, non-whites and females were the groups more likely to omit breakfast.
Practical implications and Limitations:The evidence provided in this review suggests that there is still considerable variation in studies into breakfast consumption. This has implications for future research into breakfast eating if interventions are based on these studies.
Originality/Value:There are very few systematic reviews detailing the quality, context and content of breakfast consumption and the lack of consistency in the results show the need for further research to be conducted to find a degree of consistency in how breakfast should be defined and measured.
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