A Study of the Effects of Organizational Support on Organizational Learning based on Knowledge Management
Guixian Tian 1, Huan Cai 2 * , Yong Jiang 2
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1 Business College, Pingxiang University, Pingxiang, CHINA2 School of English for International Business, Guangdong University of Foreign Studies, Guangzhou, CHINA* Corresponding Author

Abstract

Being in the era of the knowledge-based economy, knowledge would replace land, labor, capital, and equipment to become the primary production factor. An enterprise could create competitive advantages for the organization merely by constant knowledge accumulation and acquisition. Competitive advantages in the medical industry come from the efficacy of knowledge application that the execution of knowledge management is a pursued goal of medical institutions. Nurses in a hospital are like employees in an enterprise, and doctors are the senior supervisors in the organization. Supervisors in medical units must have the employees understand the attention from the hospitals so as to have nurses devote themselves to executing the organizational objectives. Aiming at hospitals in Shanghai, physicians and medical personnel in Shanghai Huashan Hospital were distributed with 420 copies of a questionnaire. A total 352 valid copies were retrieved, with the retrieval rate at 84%. The research results conclude significantly positive effects of organizational support of knowledge management, knowledge management of organizational learning, and organizational support of organizational learning. Some suggestions are proposed at the end, expecting to assist the domestic medical industry in establishing market advantages.

License

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Article Type: Research Article

EURASIA J Math Sci Tech Ed, Volume 14, Issue 5, May 2018, 1979-1986

https://doi.org/10.29333/ejmste/83652

Publication date: 27 Feb 2018

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