Under the influence of global competition, innovative products and services of certain enterprises have eliminated many of the conventional industries in a very short time. To cope with the stiff global competition, enterprises must keep on innovating products and services to stay ahead of the competitors. However, the consecutive innovations must rely on knowledge creation, especially, high-technology products. Thus, knowledge creation is a vital activity for an enterprise to thrive in the competition, and it can be achieved via teamwork and collective learning. However, the way the enterprise selects the perfect team for knowledge creation is the key to success. This study proposes a mathematical model for enterprises to select the best team by evaluating the team’s performance of knowledge creation. Three variables are used in the models, i.e. knowledge complexity, knowledge correlation, and knowledge level. Via the model, the time needed and the amount of knowledge gained for each member after the knowledge creation can be obtained, and the processes continue until the creation of the target knowledge is achieved. The results of the cases show that the proposed model can help enterprises select the best possible candidates to form a team for knowledge creation. JEL classification numbers: C61, M10. Keywords: Knowledge management, Mathematical programming, Knowledge complexity, Knowledge level, Knowledge correlation.

Bakery products are a must-have food for many people every day. According to the survey, the annual global bakery market exceeds 300 billion US dollars, how to stand out in a highly competitive environment is a business issue for every bakery shop. Whether it is a chain bakery shop or an independent bakery shop, it must face strict selection of customers. The decision of which store to buy for customers may include factors such as product, location, interior decoration, price, service, advertisement, etc. Therefore, how to focus on the most important factor to increase customers' willingness to buy is the only way for bakery shops to win the competition. This research uses the Delphi method to conduct expert surveys. From the four aspects of product, sales, store design and service methods, three rounds of questionnaire are conducted on experts. The results show that the "taste of bakery products" and "appearance (style, size, color) of bakery products" on the product side, the "brightness of the physical storefront" on the store design and the "sales attitude of the service staff" and "whether to provide accumulated reward points", are considered by experts to be the most critical success factors for bakery shops. JEL classification numbers: M10, M30. Keywords: Bakery shop, Critical success factors, Delphi method, Expert survey.