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The KM Cookbook: Stories and Strategies for Organisations Exploring Knowledge Management Standard ISO30401

The KM Cookbook: Stories and Strategies for Organisations Exploring Knowledge Management Standard ISO30401

Chris J. CollisonPaul J. CorneyPatricia Lee Eng

Customers outside of North America (USA and Canada) should contact Facet Publishing for purchasing information.

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Price: 
$52.99
ALA Member 
$47.69
Item Number: 
978-1-78330-431-8
Published: 
2019
Publisher: 
Facet Publishing, UK
Pages: 
288
Width: 
6 3⁄4"
Height: 
9 3⁄4"
Format: 
Softcover
  • Description
  • Table of Contents
  • About the Authors
  • Reviews

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 program and strategy.

Knowledge Management (KM) has been around for over 20 years as a set of tools and methods for connecting, collecting and creating knowledge. Lots has been written, and there are tens of thousands of practitioners out there—in-company specialists and consultants. Unlike Lean, Agile and other business improvement methodologies, KM has never had a single agreed set of tools, or a commercial accreditation or standard.  Attending a KM conference can feel a bit like visiting an international street food market!

In many ways, the arrival of an internationally agreed standard and vocabulary, imbues fresh professional credibility to the field of Knowledge Management. It provides knowledge managers with a "brand-new kitchen," and a moment during which they can pause for a moment and consider the service that they provide to their organizations. 

Why a Cookbook? For a potential restaurateur who has gone beyond casual street-food and is looking to sell a service to customers, the challenge – and the opportunity – is to provide a distinctive offering with consistency and professionalism. To do that successfully requires a number of elements: credible reputation, premises, staff, tasty and appealing menus and recipes, compliance with relevant food hygiene standards, and, of course, blood, sweat and tears. And at the heart of it all, with its appliances, utensils and food stocks, is the restaurant kitchen.

In The KM Cookbook, we use the metaphor of the restaurant, its cuisine, owner, chef, staff, ingredients, menu-planners, customers – and a restaurant critic to serve up ISO30401 on a plate for the readers. The second half of the book explore sixteen different examples of KM in practice, through the words of their ‘KM chefs’.

Imagine you had the opportunity, not just to enjoy a new, well-equipped and fully inspected kitchen – but also the chance to sit down with KM ‘chefs’ from around the world, across different industry sectors and listen to their stories. That's exactly what we have set out to do with The KM Cookbook. Draw up a chair -  we hope you’re hungry!  

Case studies include: 

  • General Electric
  • World Bank
  • USAID
  • Schlumberger
  • PROCERGS
  • Medecins sans Frontieres
  • Transport for London
  • International Olympic Committee
  • Technip/FMC
  • Linklaters
  • Syngenta
  • Defence Science and Technology Laboratory
  • Financial Conduct Authority
  • Petroleum Development Oman
  • Saudi Aramco
  • MAPNA
Introduction
 
Part I — A new way to cook?
 
1. A New Kitchen
2. What kind of Restaurant?
3. The role of the restauranteur.
4. The skilled Chef
5. Getting some help – the staff.
6. Understanding the ingredients
7. The restaurant critic.
8. Planning the menu – the Chef’s Canvas 
9. Chefs’ Specials 
 
Part II — Menus to savour
 
The Americas
 
10. World Bank 
11. GE
12. USAID 
13. Schlumberger 
14. PROCERGS
 
Europe
 
15. International Olympic Committee 
16. Medecins sans Frontieres 
17. Transport for London
18. Syngenta
19. Linklaters
20. Dstl (Defence Science & Technology Laboratories) 
21. Financial Conduct Authority
 
Middle East
 
22. Petroleum Development Oman
23. Saudi Aramco
 
Asia
 
24. Mapna
 
KM in Mergers and Acquistions – Take-away Chapter
 
25. TechnipFMC
 
Part III — Reflections
 
26. Writing the Book
 
27.  Our stories and contact details.
Index

Chris J. Collison

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 J. Corney

Paul J. 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

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.

Praise for The KM Cookbook

"Collison, Corney and Eng have taken a would-be dry subject and delved into it in a creative manner, weaving fact and guidance into a narrative that simultaneously informs and entertains."
— Larry Campbell, Partner, KPMG China
 
"I am constantly asked to ‘simplify’ KM to a level where a lay person can understand. I have found an answer to that in the form of The KM Cookbook."
— Rudolf D’Souza, Chief Knowledge Officer, Afcons Infrastructure and Chair 2019, KM Global Network
 
"This is a wise, practical and very accessible book, spiced with examples from knowledge managers in the field, to illustrate how the ISO 30401 KM standard can be applied in practice. It captures the variety and context sensitivity of KM, as well as its focus on excellence."
— Patrick Lambe, Partner, Straits Knowledge
 
"The KM Cookbook goes beyond the ‘what’ to the ‘how’. Chris, Paul and Patricia show how getting the basics right can professionalize KM without compromising its wide range of flavors."
— Dr. Sharon Varney, The Henley Forum at Henley Business School

 

 

 

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