DocumentCode
3536185
Title
Performance evaluation of enterprise knowledge managements based on balanced scored card
Author
Mi, Yan
Author_Institution
Sch. of Inf. Manage., Wuhan Univ., Wuhan
Volume
1
fYear
2008
fDate
12-15 Oct. 2008
Firstpage
778
Lastpage
782
Abstract
This paper at first briefly illuminates the meaning of enterprise knowledge management in the information ages and then analyzes the relationship between enterprise´s core competency and knowledge management (KM). Based on the analysis it points out that the key to improving enterprise´s core competency is to implement knowledge management. Then it also introduces the theory of balanced scorecard (BSC) and tries to evaluate the performance of enterprise knowledge management from four perspectives: financial perspective, customer perspective, internal process perspective and learning&growth perspective. Finally, this paper constructs a hierarchy analysis model with analytic hierarchy process (AHP) and calculates the quantized results using fuzzy comprehensive evaluation method (FCEM), and uses the results to evaluate the performance of enterprise knowledge management (EKM).
Keywords
decision making; knowledge management; analytic hierarchy process; balanced scored card; customer perspective; enterprise knowledge management; financial perspective; fuzzy comprehensive evaluation method; internal process perspective; performance evaluation; Information analysis; Information management; Information technology; Knowledge based systems; Knowledge management; Lifting equipment; Machine intelligence; Modems; Performance analysis; Productivity; Analytic hierarchy process; Balanced scorecard; Enterprise knowledge management; Fuzzy comprehensive evaluation method;
fLanguage
English
Publisher
ieee
Conference_Titel
Service Operations and Logistics, and Informatics, 2008. IEEE/SOLI 2008. IEEE International Conference on
Conference_Location
Beijing
Print_ISBN
978-1-4244-2012-4
Electronic_ISBN
978-1-4244-2013-1
Type
conf
DOI
10.1109/SOLI.2008.4686503
Filename
4686503
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