Menaxhimi i njohurisë si praktikë e re në organizatat e biznesit në Shqipëri
Knowledge management as a new practice in business organizations in Albania

Summary/Abstract: The fast pace of globalization and TEChnological progress have dramatically changed market conditions and competition strategies. In present-day society based on knowledge, or “knowledge - based society”, the amount of knowledge in use has increased considerably and it has produced many challenges for its (knowledge) control and management. Knowledge Management - KM, is becoming nowadays one of the most significant practices of companies in developed countries aiming at the increase of profits and competitive advantages. “The most important contribution of management in the 20th century was the increase of productivity through manual labor of the worker in the factory. One of the biggest challenges of management in the 21-st century and also one of the most important contributions that it is required to give is simply to raise the productivity of work knowledge and knowledge workers” (Drucker 2007). For a successful implementation of knowledge management, it is important the identification of barriers or critical factors which affect the success of the KM process. Most of these factors belong to human department. This study constitutes, precisely, on the understanding of the issues stated above. The purpose of this study is to investigate the recognition and implementation of knowledge management in business organizations in Albania, as well as to reveal some of the barriers and critical success factors of KM in such organizations. In fulfillment of this purpose receive answers research questions: Question 1. What is level of the recognition and implementation of KM in business organizations in Albania? Question 2. Wich are some of barier and critical success faktors that affect in sucsessful in KM, in albania business organizations? The research methodology has been conducted in its main dimensions and is based on primary and secondary research.

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