The KM Cookbook serves up a menu of success stories and strategies for organizations wanting to know more about Knowledge Management Standard ISO30401 – whether they intend to pursue certification, or simply seek to use it as a framework to review their existing programme and strategy.
The arrival of an internationally agreed standard and vocabulary, imbues fresh professional credibility to the field of Knowledge Management. Moving it on from a street food market of disparate approaches, it provides knowledge managers with a brand-new kitchen, and a moment during which they can pause and consider the service that they provide to their organisations.
The KM Cookbook uses the metaphor of the restaurant, its cuisine, owner, chef, staff, ingredients, menu-planners, customers – and a restaurant critic, to serve up ISO 30401 on a plate for the readers.
The second half of the book illustrates aspects of the standard by exploring sixteen different examples of KM in practice around the world, through the reflections of their own ‘KM chefs’. Case studies include: General Electric, World Bank, USAID, Schlumberger, PROCERGS, Médecins Sans Frontières, Transport for London, International Olympic Committee, TechnipFMC, Linklaters, Syngenta, Defence Science & Technology Laboratory, Financial Conduct Authority, Petroleum Development Oman, Saudi Aramco and MAPNA.
This book will be invaluable for CKOs, CIOs, CEOs and knowledge and information managers seeking to gain professional recognition for their function and to review their approach within a new framework.
By:
Chris J. Collison,
Paul J. Corney,
Patricia Lee Eng
Imprint: Facet Publishing
Country of Publication: United Kingdom
Dimensions:
Height: 248mm,
Width: 171mm,
ISBN: 9781783304325
ISBN 10: 1783304324
Pages: 352
Publication Date: 31 August 2019
Audience:
Professional and scholarly
,
Undergraduate
Format: Hardback
Publisher's Status: Active
Table of Contents List of illustrations Introduction About the book Explaining the metaphor Part I A new way to cook? 1 A new kitchen 2 What kind of restaurant? 3 The role of the restaurateur 4 The skilled chef 5 Getting some help: the staff 6 Understanding the ingredients 7 The restaurant critic: what to expect in an audit 8 Planning the menu: the KM Chef’s Canvas 9 The KM chef’s specials: taster menu Part II Menus to savour Introduction: how to read the menus The Americas 10 The World Bank: Knowledge Management and machine learning — Narrated by Margot Brown and Vivek Sharma 11 Knowledge Management in General Electric: leading-edge communities — Narrated by Dan Ranta 12 Beyond KM: Collaborating, Learning and Adapting (CLA) in USAID — Narrated by Piers Bocock and Stacey Young 13 Knowledge Management in Schlumberger: ‘Eureka!’ — Narrated by Susan Rosenbaum and Alan Boulter 14 PROCERGS Brazil: using knowledge and innovation to make government more efficient — Narrated by Luciana Menezes and José Jaeger Europe 15 The Olympic Games: Knowledge Management and learning pathways — Narrated by Chris Payne 16 Médecins Sans Frontières: knowledge without borders? — Narrated by Robin Vincent-Smith 17 Transport for London (TfL), UK: learning to be world-class — Narrated by Liz Hobbs 18 Syngenta: leaping into networks and cultural KM — Narrated by Nicola Thomson 19 Linklaters: knowledge, value-add and innovation — Narrated by Rachel Manser and Ian Rodwell 20 Defence Science & Technology Laboratory (Dstl), UK: guarding against organisational amnesia — Narrated by Dominic Davies 21 Financial Conduct Authority (FCA), UK: using knowledge to improve detection — Narrated by Christine Astaniou Middle East 22 Creating value in Oman: KM in Petroleum Development Oman (PDO) — Narrated by Hank Malik 23 Saudi Aramco, Saudi Arabia: identifying, extracting and regenerating the wells of knowledge — Narrated by Tony Melendez Asia 24 MAPNA, Iran: the role of KM in designing and implementing world-scale projects — Narrated by Dr Mohsen Hamedi KM in mergers and acquisitions – take-away chapter 25 TechnipFMC, France, UK and USA: agile KM in a newly merged organisation — Narrated by Kim Glover Endings and beginnings Appendices Interview questions The restaurant critic (Chapter 7) Knowledge Management in Schlumberger (Chapter 13) Transport for London (Chapter 17) Saudi Aramco (Chapter 23) MAPNA (Chapter 24) Index
Chris Collison is a bestselling business author, consultant and internationally recognised expert in Knowledge Management. He has served over 140 client organisations around the world, ranging from the World Bank to the International Olympic Committee, UK Government and several business schools. Paul Corney is a globally recognised KM figure, a member of the BSI KM Standards Committee that helped craft the ISO KM Standards and an acclaimed author. With a background in KM stretching back to 1994 as an advisor and business head, he has led assignments in more than 25 countries. Patricia Lee Eng served as the US Nuclear Regulatory Commission’s Senior Advisor for Knowledge Management where she created and managed NRC’s KM programme saving over 57 million dollars in two years. A highly regarded expert inspector/ auditor for safety and quality, she is co-author of two KM books, a certified ISO 9001 QMS Auditor, and the first certified ISO Auditor for KM programmes.
Reviews for The KM Cookbook: Stories and strategies for organisations exploring Knowledge Management Standard ISO30401
'Firstly, the KM Cookbook provides valuable practical guidance on how to respond to the new KM standard ISO 30401:2018 Knowledge management systems - Requirements which was published by the International Organization for Standardization (ISO) at the end of 2018...Secondly, the KM Cookbook provides guidance in regard to the how of KM in a way that recognises not just the diversity of organisational circumstances, but the distinctive characteristics of knowledge.' -- Bruce Boyes * Real KM *
