Examining the effect of organizational Culture on knowledge management (Case study: Standard Administration of Guilan Province)
Subject Areas : Journal of Cultural Managementهستی خرم خواه 1 , شهرام هاشم نیا 2 , سید جواد پیمان 3
1 - مسئول مکاتبات
2 - ندارد
3 - ندارد
Keywords: organizational culture, Job Involvement, Consistency, Adaptation, mission, knowledge management,
Abstract :
Introduction: The main objective of the present paper is to examine the effect of organizational culture on knowledge management. Hence, it considers job involvement, consistency, adaptation and mission as main components of organizational culture and investigates their relationship to knowledge management. Methodology: The present descriptive, field study is an applied research the population of which is composed of all employees of Standard Administration of Guilan Province involved organizational knowledge activities. The sample size was determined to be 63 individuals using Cochran's formula. And a questionnaire (with Cronbach's Alpha coefficient = 0.868) was distributed among the sample population. After questionnaires were collected, obtained data was analyzed by SPSS statistical software. Findings: Research findings indicated that all components of organizational culture are highly related to knowledge management with "adaptation" having the strongest relation. Conclusion: Based on positive value of correlation coefficients obtained through statistical analysis it can be concluded that there is a positive and significant relationship between organizational culture and knowledge management. There is also a direct, positive and significant relationship between knowledge management and the four aspects of organizational culture (job involvement, consistency, adaptability and commission).“Adaptability” is the highest and the most powerful relationship with (and effect on) knowledge management. Therefore, an improvement in knowledge management can be achieved through supporting and developing different aspects of organizational culture.