In today's rapid changes, successful organizations will be able to adapt to these changes creatively. Universities and higher education institutions are no exceptions. So, in order to achieve creativity and innovation, these institutions must try to share knowledge and transfer it to the society and the younger generations. As such, this study attempted to examine the effects of infrastructural and process dimensions of Knowledge Management on Innovation Development. Based on the literature and experts’ views the Infrastructural and Process Dimensions of Knowledge Management were identified, and their effects on technical and administrative innovations were evaluated. The population of this study comprised all faculty members of Yazd University. A sample was drawn using stratifies sampling method. Test results revealed that there were significant relationships among all dimensions of infrastructure (technology, structure, and culture), knowledge management processes (knowledge creation, knowledge capture, storage), and innovation (technical and administrative). Regression analysis also indicated that culture and technology had strongest effects on the development of innovation.
K.M, A., & A, S. (2014). An Analysis of the Status of Knowledge Management in Higher Education Institutes and its Relation with Innovation. Journal of New Approaches in Educational Administration, 5(17), 103-120.
MLA
A.R K.M; S. A. "An Analysis of the Status of Knowledge Management in Higher Education Institutes and its Relation with Innovation". Journal of New Approaches in Educational Administration, 5, 17, 2014, 103-120.
HARVARD
K.M, A., A, S. (2014). 'An Analysis of the Status of Knowledge Management in Higher Education Institutes and its Relation with Innovation', Journal of New Approaches in Educational Administration, 5(17), pp. 103-120.
VANCOUVER
K.M, A., A, S. An Analysis of the Status of Knowledge Management in Higher Education Institutes and its Relation with Innovation. Journal of New Approaches in Educational Administration, 2014; 5(17): 103-120.