Title: The novel concepts and practices of firm innovativeness: the mediating and moderating impacts
Authors: Abang Azlan Mohamad; T. Ramayah; May Chiun Lo
Addresses: Faculty of Economics and Business, Universiti Malaysia Sarawak, 94300 Kota Samarahan, Sarawak, Malaysia ' School of Management, Universiti Sains Malaysia, Minden, 11800 Penang, Malaysia; UTM International Business School (UTM-IBS), Universiti Teknologi Malaysia Kuala Lumpur, Level 10, Menara Razak, Jalan Sultan Yahya Petra (Jalan Semarak), 54100 Kuala Lumpur, Malaysia ' Faculty of Economics and Business, Universiti Malaysia Sarawak, 94300 Kota Samarahan, Sarawak, Malaysia
Abstract: The objective of this study is to propose a conceptual model that blends the dimensions of knowledge management, information technology capability, innovative culture and firm innovativeness into a single framework for practitioners and academicians. In conceptualising the model, this study reviewed a range of existing literature. The findings identified: 1) four processes of knowledge management that represent the construct; 2) information technology capability as a variable that mediates the relationship between knowledge management and firm innovativeness; 3) innovative culture as a variable that moderates the link between knowledge management and information technology capability. The resulting conceptualisation is meant for evaluating the potential strategic model for firms to implement information technology capability and innovative culture. It is posited that the proposed conceptual model, when implemented, would give practitioners a better understanding of factors that enhance firm innovativeness.
Keywords: knowledge management; innovative culture; firm innovativeness; information technology capability; innovation; conceptual models; literature review.
Journal for International Business and Entrepreneurship Development, 2017 Vol.10 No.1, pp.71 - 84
Available online: 08 Mar 2017 *Full-text access for editors Access for subscribers Free access Comment on this article