The Differential Effects of SECI Knowledge Dimensions on ‎Innovation Speed, Quality, and Quantity: Evidence from ‎Knowledge Based Enterprises

Purpose – This study investigates the differential effects of knowledge management ‎dimensions—Socialization, Externalization, Combination, and Internalization (SECI)—on ‎three aspects of organizational innovation: speed, quality, and quantity, within ‎knowledge based enterprises supported by the Iran National Innovation Fund.‎Methodology – A survey descriptive (correlational) design was employed. Data from ۷۰ ‎senior managers were analyzed using Partial Least Squares Structural Equation Modeling ‎‎(PLS SEM) with bootstrapping.‎Findings – Knowledge management, as a second order construct, significantly influences ‎organizational innovation (β = ۰.۸۷۷, t = ۱۶.۵۷۳). Disaggregated analysis reveals distinct roles: ‎Combination most strongly enhances innovation quality (β = ۰.۳۵۸, t = ۴.۳۰۷); Internalization ‎uniquely accelerates innovation speed (β = ۰.۳۱۴, t = ۳.۶۱۲); Socialization positively affects all ‎three facets. However, Externalization does not significantly affect speed, Combination does ‎not affect quantity, and Internalization has no significant impact on quality or quantity.‎Originality/Value – This study is among the first to disaggregate SECI effects on distinct ‎innovation outcomes in government supported technology enterprises, challenging the ‎‎"one size fits all" KM approach and offering actionable insights for targeted innovation ‎strategies.‎

کلیدواژه ها:

Knowledge Management ، SECI Model ، Organizational Innovation ، Innovation Speed ، ‎Innovation Quality ، Innovation Quantity