Knowledge Management in the Competitive Control of Food Manufacturing

Abstract

Food industry is considered as one of the knowledge-intensive sectors explained by its considerable amount of knowledge input, short life cycles of product, high customized products demand and significant production value. Today, information has become more important. Even data, information and knowledge are often used as if they have the same meaning. This problem raises difficulties in engineering. It is necessary to exist a knowledge management system to avoid increased costs, waste of time and increased errors. Knowledge management is a comprehensive process of knowledge creation, knowledge validation, knowledge presentation, knowledge distribution and knowledge application. In this paper, knowledge management has been explained in general. The paper proposes a knowledge management to achieve a competitive control of food manufacturing systems. The model can be used by the manager for the choosing of competitive orders.