Resumen

SALAZAR DUQUE, Diego Alfredo  y  OSORIO ESPIN, María Alejandra. La gestión del conocimiento organizacional y el capital intelectual en el sector de alimentos y bebidas. Estud. perspect. tur. [online]. 2016, vol.25, n.3, pp.339-359. ISSN 1851-1732.

One Approach to Organizational Knowledge Management and Intellectual Capital at the Food and Beverage Sector. Intellectual capital, immaterial asset or intangible within the framework of organizational knowledge management is a matter of common treatment at the business management literature concerning, especially the importance given to it and information as competitive differentiators components. In order to define the concepts and propose an approach for the food and beverage sector and  also to identify which elements can be considered the most relevant at this environment, an exploration of the literature performed by various authors who have deal with different views and models about this theme; finally a proper classification for application at the food and beverage sector, getting to identify three key components that must be considered as success factors in these assets; between the classification presented is: human capital, information and structural.

Palabras clave : Organizational knowledge management; Intellectual capital; Food and beverage sector.

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