Az abduktív menedzsmenttől a tudáskormányzásig = From abductive management to knowledge governance

Hogyan juthat az ember helyes döntésekig egy adott területre (mikroverzumra) vonatkozó mély, belsővé tett tudás birtokában anélkül, hogy következtetne? Az abduktivitás fogalmának körüljárása után öt hüvelykujjszabályt fogalmaz meg a szerző az abdukció működéséről, majd összekapcsolja azt a vezetői munkával, tudáskormányzási kontextusban. Ebből kiindulva a globális munkatérelmélet (Global Workspace Theory) alkalmazásával a vezetők vagy az organizmusként felfogott szervezetek abduktív kapacitásának fejlesztési lehetőségeit vizsgálja. Befejezésül egy hatlépéses, a szervezeti szintű abduktivitásra rákérdező speciális tudásaudit-módszertan rövid kifejtésére vállalkozik, két esettanulmány vázlatos bemutatásával. _____ How to make right decisions without any inferences, thanks to interiorized, deep knowledge on the given field (micro verse)? After defining the concept of abductivity, the author presents five thumbnail-like rules about the nature of abductivity, combining it with leadership aspects and knowledge governance approach. He introduces a method supporting the development of abductive capability of a leader or an organization as a whole, using the Global Works pace Theory. Finally, the author tries to briefly formulate six steps of an organization-level knowledge governance audit framework, illustrating its relevance with two short case studies.

Value creation and appropriation through the Hungarian SME’s food chain

Value creation is the result of the continuous innovation activity of the entrepreneur, which is carried out mainly in form of open innovation among the agri-food SMEs. However value creation is not the ultimate goal of the enterprises. They are more interested in increased appropriation of the created value. Although the value creation (innovation) is very well explored and cultivated area of research, there are some voids in the field of agriculture and food industry: the behavioural aspect of open innovation is very rare. The value capturing is even much less studied, therefor our research approach is largely explorative one. Data are drawn from a survey carried out in Hungary among the agri-food SMEs in 2014. We use Structural Equation Modelling as well as ordered probit and semi-non parametric ordered probit models for analysing the data. Our results show that there is positive relationship between the knowledge sharing with chain partners and the innovativeness. We could explore that size of the firm, absorptive capacity and openness to foreign trade ambiguously affects value capturing. However trust in chain partners, reciprocity in knowledge sharing with chain partners and willingness to cooperate with buyers positively influence the appropriation of the created value.