Mitigating the Myopia of Dominant Logics: On Differential Performance and Strategic Supply Chain Research

The primary question of management scholarship is, “What leads some firms to be successful even as others fail?” Over the years, a variety of dominant logics have emerged to inform this question. Synthesized, these logics make it clear that companies win when they create customer value better than the competition and efficiently enough to be profitable. That is, firms that design distinctive and dynamic value‐added systems win competitive battles. This observation is salient to the Journal of Business Logistics community as systems design and value creation are focal decision areas of supply chain management. With this in mind, we briefly discuss two of many areas for which strategic supply chain research can inform differential performance.     

How competent are consumers? The case of the energy sector in France

This paper discussed the notion of value co‐creation and the concept of customer competence as suggested by this notion. This led us to consider the competent customer as a social construction related to managerial representations. In order to examine this issue, a longitudinal exploratory research based on participant observation and in‐depth interviews with employees of a French energy supplier was conducted to explore whether customers are perceived as competent or incompetent market actors. The data analysis revealed four categories illustrating customers' profiles coping with the new situation of the ‘Utility X’ group in the energy sector. ‘Utility X’ employees define their customers according to four profiles: myopic, ignorant, uncreative and organizer of company resources. Even if the marketing studies that share the Service‐Dominant Logic point‐of‐view suggest that the customer would be competent at all times, our findings showed that customer competencies are in fact socially constructed and emerge partially from managerial representations. Therefore, the adoption by companies of a marketing philosophy (‘market with’ philosophy), in which the customer and supply chain partners are collaborators in the entire marketing process, seems only possible if they recognize customers' competencies and identify situations when customers do not activate their competencies or do not have the resources that enable them to develop their competencies.     

Creating Value for Customers,Clients, Partners and Society: An Introduction to the Special Issue on Food Waste

ABSTRACT

Roughly one-third of edible food produced in the world is wasted, that is, it is never consumed by humans, despite the persistent demands for nutrition throughout the world. The American Marketing Association defines marketing as “…the activity, set of institutions, and processes for creating, communicating, delivering, and exchanging offerings that have value for customers, clients, partners, and society at large.” When it comes to food, an increasing number of these key stakeholders question how a global marketing system that routinely wastes a startling fraction of its product comports with “…value for customers, clients, partners, and society at large,” and whether the food marketing system can do more to sustainably convert scarce planetary resources into global nutrition. We introduce the articles in this special issue, which provide an intellectual and empirical basis for exploring how the global marketing system generates a substantial amount of food waste and how the food marketing system can do more to reduce the amount of wasted food.     

Will enterprise social networking systems promote knowledge management and organizational learning? An empirical study

ABSTRACT

Nowadays, enterprise social media practitioners and researchers are keen to know how the enterprise usage of social media can be converted into the improved organizational performance. Meanwhile, organizational learning has long been considered as one of the measures of organizational performance. This article investigated the impact of enterprise social networking systems (ESNS) usage on knowledge management processes and organizational learning; in particular, we examined the mediating role of knowledge creation and knowledge sharing. Four theories from sociology and strategic management were used to build the hypotheses in the research model. An online survey was conducted to empirically test the model. Our study results showed that ESNS usage directly and indirectly influences organizational learning; and that knowledge management processes (knowledge creation and sharing) mediate the path between the two. This study contributes to the existing literature on enterprise social media for three reasons. First, it is among the first to connect the three independent concepts (social media, knowledge management, and organizational learning) and explore their relationships in one theoretical framework. Second, this work also specifically examines the influence of ESNS (Yammer in this case) on organizational processes and outcomes. Third, this is a pioneering study that employs multiple theories to address the research questions under the organizational social media context. Therefore, the research gives implications for both practitioners and scholars who are interested in understanding the effectiveness of ESNS usage in the modern organizations today.     

建设项目虚拟团队知识共享过程和共生演化分析

信息技术的发展使得项目团队的组织出现了虚拟化趋势。由于有限理性、信息不对称、环境的复杂多变和不确定性和知识更新等原因,项目虚拟团队的知识共享过程是先进行知识的选择性试错搜寻阶段,再将知识在各成员间进行传递,最终吸收创造新知识并实现对共享知识的价值。利用共生理论可知,项目建设虚拟团队知识共享的演化路径在于知识的"点共享"、"间歇共享"、"连续共享"、"一体化共享"等四阶段,通过多方面、多方位的合作,最终形成一个具有共同价值观的共生网络,不断提高知识共享的效率。     

虚拟供应链合作伙伴的知识共享模式研究

知识在虚拟供应链合作伙伴中的共享和传播是供应链知识管理的核心内容。本文根据对供应链企业间知识共享微观机制的认识,分析了知识共享障碍,在此基础上,提出了虚拟供应链合作伙伴基于知识共享的系统结构,并进一步探讨了其知识共享的策略。     

How does a local initiative contribute to social inclusion and promote sustainable food practices? Focus on the example of social cooking workshops

Initiatives from food system players closer to citizens are currently valorized to promote sustainability. Based on TCR and on the practice theories, this research aims at studying the impacts of a local initiative on two aspects: social inclusion and sustainable food practices. To do so, we chose the example of cooking classes for people in social instability. Cooking classes may contribute to fight against social exclusion through two factors: first the group dynamic and then the value‐creation for participants. Besides, cooking classes may drive towards sustainable food practices on the basis of advice about new skills. Cooking classes in three different social service structures were observed: a Social Centre; a social service structure hosting young people suffering from homophobia; and, a hosting centre for people with disabilities. To complete these observations, semi‐directive one‐hour interviews were conducted with three participants from the different groups. This information was analyzed with thematic analysis and practice theories tools. Results show that the main factor of social inclusion is the value‐creation, with two factors contributing to people's self‐esteem: (re)teach them how to cook; and offer them the opportunity to cook and eat good food. The cooking classes are efficient to promote sustainable food practices, promoting at the same time the interest in shared‐eating, shared‐cooking, and new skills. Nevertheless, it is not enough for the people to adopt new practices because of material and logistical barriers. As such, our findings are important for policy makers tasked with promoting sustainable consumption and social insertion within vulnerable population.