This study is an empirical research to find out the effect on the management performance of hidden champions of food manufacturing companies when using blue ocean strategy for new product development. In order to achieve the purpose of this study, we conducted a questionnaire survey on hidden champions in the domestic food manufacturing industry and proceeded empirical analysis. When small and medium-sized enterprises in food manufacturing industries develop a new product, searching for non-customer, rebuilding the market boundary, and linking the external networks have a significant impact on their management performance. However, the fair procedure did not have a significant effect on the management performance. In terms of relative influence, rebuilding the market boundary was most affecting, followed by searching for non-customer and linking the external networks. On the other hand, this study implicated the management performance of hidden champions of food manufacturing industries when new products is developed by using the blue ocean strategy. Obtained results are as follows. If small and medium-sized enterprises of food manufacturing industries develop new products, it will be able to improve the management performance by utilizing strategies such as searching for non-customer, rebuilding the market boundary, and linking the external networks. In particular, the rebuilding the market boundary among the blue ocean strategies has a relatively high impact on management performance.

The purpose of this study is to provide the priority of the front-loading factors in the design stage of the automotive parts development process in order to efficiently and effectively respond to the demands of the car maker (customer). Front-loading is defined as a strategy in order to improve development performance by shifting the identification and solving of design problems to earlier phases of a product development process. Two approaches of the front-loading are project-to-project knowledge transfer and rapid problem solving. For the study, a survey was conducted on the R&D department in the automobile parts company and analyzed by AHP (Analytic Hierarchy Process) method. The result of the survey shows the cost savings is the highest weight in terms of front-loading effect and in terms of front-loading factors, it gives priorities as “the problems of past project” first, “Design Review” second, “CAE (Computer Aided Engineering)” third, “FMEA (Failure Mode and Effects Analysis)” fourth, “benchmarking” and SR (Sourcing of Requirements). The results of the study will be helpful to provide practical value for improving product design of component development.

In this study, hardness, which is one of the most important texture properties of meat products, was investigated in order to evaluate the potential of using crushed meat products as food for seniors. The hardness of crushed meat products in the Korean market, such as hamburg steak (12 products), meatball (8 products), ddeokgalbi (rib patties, 13 products), and wanja (meat dumplings, 10 products) were analyzed through a texture analyzer. Also, the hardness of UDF 1st grade hamburg steak (Japanese care food) was assessed in comparison with the texture characteristics of crushed meat products. The mean value of hardness of 43 crushed meat products purchased in the Korean market was 64,733±12,319 N/m2 (23,650-102,780 N/m2) while the hardness of UDF 1st grade product was 50,910±4,990 N/m2. The hardness of 16 crushed meat products was not significantly different from that of UDF 1st grade products (p<0.05). On the other hand, crushed meat products had higher relative standard deviation (RSD, %) values of hardness (mean: 19.6%, from 7.8 to 43.1%) than the RSD of UDF 1st grade products (9.8%) except for three products. Therefore, crushed meat products could be a developable “food for seniors” if deviations of texture are minimized. These findings on texture properties could be an effective data base for the development and quality control of “food for seniors” using meat materials.

Small and Medium-sized Enterprises (SMEs) are being faced with rapid changes in their business environments due to evolution of technologies and innovation in societal eco-systems. Particularly, dynamic interactions between such environments and enterprise activities have become significant, so technology planning, which is a process of identifying appropriate directions regarding product and technology development, has received much attention to cope with such dynamics proactively. However, SMEs typically have limits in performing independent, strategical and systematical technology planning activities due to the lack of human, material and financial resources. This paper proposes the development of a product roadmapping method so that SMEs carry out efficient technology planning activities with interconnections of external business environments. The present work provides product roadmap templates that directly accommodate the influence of business environments on the product’s system and its associated super/sub-systems with the use of external environment analysis techniques including TRIZ methodology, PEST and 5Forces analysis. These templates are useful to efficiently forecast the directions of product’s development and evolution, which arise from changes in external environments. Consequently, the present work enables SMEs to flexibly cope with the era of the next R&D generation, which pursues value creation through mutual interconnection between business environments and technology development.

The purpose of this research was to test the effects of entrepreneurship and technological innovation capability on new product performance in SMEs and the moderating role of absorption capability. For this study, Research data were collected through questionnaire instruments from the sample of 374 employees in 18 SMEs of metropolitan area. The 336 sample was selected and analyzed by hierarchical regression technique. The results showed that entrepreneurship and technological innovation capability had a positive effect on new product performance. And also found out absorption capability had the moderate roles between all the three factors of technological innovation capability factors and new product performance, but not between all the three factors of entrepreneurship and new product performance. With the research results, the implications for technical management of SMEs were discussed, and the directions for future research were suggested.

본 연구는 시·청각 피드백을 통해 아동의 운동 효과를 증진시킬 수 있는 의류형 웨어러블 동작 센싱 및 피드백 시스템을 개발하는 것을 목적으로 한다. 본 연구에서는 직물 센서 제조 및 이를 적용한 스포츠웨어 디자인, 직물 기반 동작 센싱 모듈 설계, 아동의 운동 흥미 유발을 위한 시·청각 피드백 시스템 개발 등의 일련의 연구를 수행하였다. SWCNT 기반의 동작 센싱용 신축성 직물 센서를 개발하고, 이를 의복의 사지 관절 부위에 부착한 스포츠웨어를 디자인하였으며, 센싱 모듈을 설계하여 아동을 대상으로 한 관절 동작 실험을 통해 센싱 성능을 검증하였다. 또한 악세서리 형태로 개발된 피드백 제품을 통해 본 연구에서 개발된 스포츠웨어를 착용한 아동의 동작에 따라 빛과 소리로 반응하도록 구현하였다. 본 연구의 결과로, 아동의 운동 흥미를 유발할 수 있는 아동용 스포츠웨어 및 악세서리 제품의 디자인 프로토타입을 제안하였다.

The purpose of this research was to test the effects of technological innovation capability and technology commercialization capability on new product performance of the companies in electronics industry and the moderating role of perceived usefulness of government R&D support. For this study, Research data were collected through questionnaire instruments from the sample of 346 employees in 17 electronics companies of metropolitan area. The 305 sample was selected and analyzed by hierarchical regression technique. The results showed that technological innovation capability and technology commercialization capability had a positive effect on new product performance. And also found out perceived usefulness of government R&D support had the moderate roles between only technical innovation system our of three technological innovation capability factors and new product performance, and also between only manufacturing capability our of three technological commercialization capability factors and new product performance. With the research results, the implications for electronics company were discussed, and the directions for future research were suggested.

In this paper, we identify risk factors that are likely to occur during the lifecycle of a new product development (NPD) project from the literatures, and identify the three objectives or three constraints that will ultimately be achieved for project success in the ICT industry : performance (scope/quality), schedule (time), and cost. Firstly, we interviewed the project experts to classify the risk factors according that the final project objectives are changeable based on scope/quality, time and cost budget constraints. Secondly, the survey for pairwise comparisons between the risk factors was asked to the project managers and members who had ever actually participated in the NPD projects of ICT industry to determine the priority ranks on relative importance using AHP (Analytic Hierarchy Process). The risk factors negatively affecting the goals of projects were analyzed by using the AHP respectively in four project stages during the life cycle of the project. The comparison of risk factors within each stage is a different approach unlike the literatures which have covered project’s overall risk assessment. There is an advantage that risk management can be effectively performed with priorities according to each stage from the start to the end of the project. In other words, it is necessary to identify what risk factors will occur in each stage, and to have ideas at each stage with the priorities so that they can be mitigated and eliminated before actual occurrence. As a result, risks on scope & quality changes were found to be the most important considerations for initiative stage of NPD projects in the ICT industry, whereas in the final stage, risks on schedule (time) changes were the most important priorities. Among the ICT industry product categories, ‘communication and broadcasting devices’ and ‘IT and communication based devices’ generally have a high priority in terms of risks on scope & quality changes when initiating the project. At the closing stage of the project, however, considering that schedule (time) changeable risk is getting higher, these products tend to target at B2B market rather than B2C because the new products must be delivered and launched in time as customer firm required.

This study aimed to develop unique, local “food tourism” products by finding specialized items that combine tourist attractions, such as folklore or hot springs. Traditional ingredients were analyzed with ancient texts for the methods of research. A brand image was made possible utilizing hot spring lore and other regional stories. The tofu products were produced using local specialty beans. Products, such as tofu residue cake and willow bean tea, were made with the tofu residue. After the products were completed, the sensory test began at the local tourist attraction. Asan City’s food tourism product willow tofu was made with beans that were given as compensation for building the Onyang temporary palace according to the Annals of the Joseon Dynasty and the willow tree that appears in Sunshin Lee’s anecdotes. After the preference test between normal tofu and willow-extract tofu was conducted to measure the product potential of willow tofu, among the sample extracts, 0.04% of the willow extract showed a significant preference. The hot spring tofu-residue cake was baked using tofu residue and vegetable olive oil to substitute for animal oil, such as butter, or margarine. After the sensory test targeting the adults was conducted, both products displayed significant product potential with average scores above 5.0. Willow tree bark, which hasantioxidation and anti-inflammatory effects without a bitter taste or strong smell, was proven to bean appropriate ingredient for leached tea. The nutty flavor of leached tea was enhanced by roasted green kernel black beans and willow tree bark. The sensory test showed that the leached tea and tofu received a high preference rating on both color and flavor.

This study was conducted to develop easily chewable Korean rice cake (Garaedduk) for the elderly while maintaining its original form and flavor. We developed two types of easy-to-chew Garaedduk products by adding starch-degrading enzyme or trehalose, respectively. Characteristics of Garaedduk products were investigated and comparative analysis was carried out between control and experimental groups. The water content of control and enzyme-added Garaedduk was 43.55% and 44.11%, respectively, which was significantly higher than trehalose-added Garaedduk (40.30%) as free water content was reduced by the formation of hydrogen bonds between trehalose and water molecules. Due to the browning of reducing sugar produced by the decomposition of rice starch, Hunter b-value of enzyme-added Garaedduk was significantly higher compared to others. Hardness, adhesiveness, gumminess, and chewiness of experimental groups were lower than the control group. Consumer test scores showed significant differences with respect to overall liking, chewiness, and swallowing between control and experimental groups. Elderly preferred experimental Garaedduks over control and the experimental groups were evaluated to be softer, easily chewable, and swallowable.

The new businesses started by the companies usually results in being unsuccessful. The main reasons for that are either aiming targeting wrong customers, unsatisfaction of customers’ requesting quality standards, or taking wrong actions against the competitors in the market. Therefore, companies should aim the targets for the newly developing products based on the fulfilling values for the customers when they start the new businesses, and should take good cares for risk managements at the each step of the new business to prevent the failure in advance. In addition to that, the companies starting new businesses not only need to take the customers attributes (CA) into account, but they also should apply the new technologies as one system to initiate a new business to satisfy the basic wants of the customers. This article suggests the New Product Development Pursuing Model using the Indicative Planning methodology and the Quality Management tools. The New Product Development Pursuing Model would be completed by the following steps as below; 1. Drawing the CTQ (Critical To Quality) for setting up the new product development objectives by : i) using the VOC (Voice Of Customers) obtained by the QFD (Quality Function Deploypment) if the market is mature, ii) applying AHP (Analytic Hierarchy Process) to information in the QIS (Quality Information System) if the market is unmature to get enough need information of the customers. 2. Risk Management in NPD : The NPD pursuing model consisted of the IP (indicative planning) is suggested not by the process of top-down-way mandatory planning process, but by the tools used in the administrative science and economic fields, namely by governance. The companies could apply innovative methodology for new products development processes to fulfil the customers satisfaction in the fields, through the CA (Contingency Approach) of the NPD (New Product Development) process.

본 연구는 국내 수출중소기업의 시장지향성, 브랜딩역량, 신제품개발역량 및 경쟁우위 간의 관계를 살펴보고 이들의 관계가 수출하는 제품유형에 따라 상이하게 나타나는지 살펴보고자 하였다. 이를 위해 대한상공회의소의 DB를 바탕으로 수출중소기업을 대상으로 설문조사를 실시하였으며 총 407부가 실증분석에 이용되었다. 경로분 석을 실시한 결과, 시장지향성은 신제품개발역량 및 수출경쟁우위를 제고하였으며, 신제품개발역량은 경쟁우위에 긍정적인 영향력을 미쳤으나 브랜딩역량은 유의한 영향력을 미치지 않는 것으로 나타났다. 제품유형에 따른 변수 간 관계의 차이를 검증하기 위해 다중집단 경로분석을 실시한 결과, 신제품개발역량, 브랜딩역량 그리고 경쟁우 위에 대한 시장지향성의 긍정적 영향력은 산업재 수출기업보다 소비재 수출기업에 대해 더 높은 것으로 나타났으 나, 경쟁우위에 대한 브랜딩역량의 영향력은 소비재 보다 산업재 수출중소기업에게 더 높은 것으로 드러났다. 또 한 산업재와 소비재 기업 모두에 신제품개발역량은 수출경쟁우위를 차지하기 위한 중요 요인으로 밝혀졌다. 본 연구결과는 수출중소기업의 해외시장 경쟁력 제고를 위한 시사점을 제언한다는 점에서 의의가 있다.