Tacit Knowledge in Malaysian Plastics and Food Industries
Whispers of Innovation
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Beschreibung
This book presents an in-depth empirical study of food and plastic family-owned small and medium enterprises (SMEs), tracing their histories, organizational evolution, and generational transitions. Beginning as small, traditionally managed firms, these businesses have adapted over time, with some emerging as medium-scale, semi-professional entities, while a few have grown into large, professionally managed corporations. Focused on the development of tacit knowledge through innovation, this study explores the "3Ms" framework and its role in sustaining these enterprises across generations. The concluding chapter synthesizes key findings, addresses initial research questions, and highlights the divergent paths of family firms in food production versus plastics, where tacit knowledge proves less relevant amid modern technological trends. Offering insights into nurturing innovation and upgrading product quality.
Lee Kean Yew, Ph.D. is currently a Senior Lecturer at the Department of Chinese Studies, Universiti Malaya, Malaysia. He received his Ph.D. from the Asia-Europe Institute with specialization in Economics and Administration studies at Universiti Malaya. His research interests span family businesses in Southeast Asia, Malaysian Chinese society and the cultural innovation of the Malaysian Chinese community. He currently forms a research team exploring cultural innovation of family businesses in Southeast Asia.
Wong Sau Man is a doctoral candidate in Chinese Studies at Universiti Malaya, Malaysia. She holds a Master of Chinese Studies and a Bachelor's degree in Business Administration from the same institution. Her research focuses on entrepreneurial studies, business management, and the application of Chinese philosophy in contemporary society. This interdisciplinary training offers a distinctive perspective on enterprises as economic, cultural and historical institutions shaped by the evolution of knowledge and cultural continuity. She has conducted extensive case studies on Malaysian family businesses, analyzing their adaptation strategies, market evolution, and generational transitions.
This book presents an in-depth empirical study of food and plastic family-owned small and medium enterprises (SMEs), tracing their histories, organizational evolution, and generational transitions. Beginning as small, traditionally managed firms, these businesses have adapted over time, with some emerging as medium-scale, semi-professional entities, while a few have grown into large, professionally managed corporations. Focused on the development of tacit knowledge through innovation, this study explores the "3Ms" framework and its role in sustaining these enterprises across generations. The concluding chapter synthesizes key findings, addresses initial research questions, and highlights the divergent paths of family firms in food production versus plastics, where tacit knowledge proves less relevant amid modern technological trends. Offering insights into nurturing innovation and upgrading product quality.
Examines family SMEs in both food and plastics, offering rare comparative insights across distinct sectors Highlights practical strategies for retaining tacit knowledge in the face of advancing technology Provides an in-depth historical analysis of Malaysian family firms, grounded in a multi-case, generational perspective
Autor*in
Lee Kean Yew
Themen in »Tacit Knowledge in Malaysian Plastics and Food Industries«
Food and plastics family SMEs in Malaysia Tacit knowledge in Malaysian family businesses Innovation in Malaysian family enterprises Generational change in Malaysian SMEs Food and plastics family firms in Malaysia