The influence of organizational culture on knowledge transfer: empirical evidence for training transfer in restaurant chains

Abstract

The goal of this work is to analyze the impact of the organizational culture on the application and learning of knowledge after a training process. In line with the academic literature, the existence of an organizational culture which supports creativity, innovation, risk assumption, and quality can have a positive impact on learning and applying new knowledge in a job position. The theoretical hypotheses developed are empirically tested with data gathered from restaurant chains located on the Canary Islands (Spain). The final sample comprises 113 restaurant managers who have attended training activities recently. After using structural equation modelling, the results show a significant, positive influence of organizational culture on the improvement of trainees' knowledge and skills, and on the application of that knowledge to work activities as well.