Knowledge transfer and cross-border acquisition performance: the impact of cultural distance and employee retention

Mohammad Ahammad, Shlomo Tarba, Yipeng Liu, Keith Glaister

Research output: Contribution to journalArticlepeer-review

139 Citations (Scopus)

Abstract

The current understanding of when and how knowledge transfer leads to cross-border acquisition (CBA) success is still limited. The aims of the paper are to provide new insights into the factors that facilitate or impede knowledge transfer, and to examine the impact of knowledge transfer on CBA performance. The data were gathered via a cross-sectional survey using a questionnaire on a sample of UK firms that had acquired North American and European firms. The findings indicate that knowledge transfer and employee retention have positive influence on CBA performance. In addition, organizational culture differences have a negative influence on CBA performance, but also mediate the relationship between knowledge transfer and CBA performance. No direct or mediating effect of national cultural distance has been found on knowledge transfer and CBA performance. One of the important contributions of the present paper is the development of a conceptual framework incorporating the mediating effect of national cultural distance, organizational culture differences, and employee retention on knowledge transfer and acquisition performance. Moreover, we have tested the two distinct types of knowledge transfer namely knowledge transfer in the functional area and knowledge transfer in the general management area, thus making a contribution to the existing literature on knowledge transfer in CBAs.
Original languageEnglish
Pages (from-to)66-75
Number of pages10
JournalInternational Business Review
Volume25
Issue number1, Part A
Early online date15 Jul 2014
DOIs
Publication statusPublished - Feb 2016

Keywords

  • Cross-border acquisition
  • Employee retention
  • Knowledge transfer
  • National cultural distance
  • Organizational culture differences
  • Performance

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