Conhecer para competir? Uma análise da gestão do conhecimento e da competitividade a partir da percepção dos colaboradores de uma indústria do setor alimentício situada no interior da Paraíba.

Abstract

The concept of knowledge management has been heavily used in management literature, since lately knowledge has been recognized as a resource of great importance in the generation and maintenance of competitive advantage. Many organizations have come to recognize its importance, and to consider another way of managing the knowledge contained in it. This research aims to analyze the facilitating factors (collaboration, trust and learning) for knowledge management as a source of competitive advantage (organizational performance and effectiveness) of an industry in the food sector located in the interior of Paraíba. The research can be characterized as a case study in a Food company, of descriptive and exploratory character, that seeks to analyze the data in a quantitative way. The results of this study indicate that factors considered as facilitators (collaboration, trust and learning) directly influence the process of knowledge creation, with trust being more significant (8,92) of average in the company studied, as well as the creation of knowledge (SECI model) through some practices, influences the effectiveness and performance of the company, thus making evident the relevance of the practice of knowledge management to obtain competitive advantage.