Judging by the volume of marketplace failures, it seems that consumer innovators make biased assessments about the value of the innovativeness of new products (Gourville, 2006; Mugge & Dahl, 2013). Research suggests that consumer evaluate offerings based on form (i.e. visual appeal) and function (i.e. utilitarian appeal) (Gourville, 2006; Talke, Salomo, Weiringa & Lutz, 2009; Mugge & Dahl, 2013). In relation to innovative new products, the consumer decision-making path is unclear and the optimal mix of continuity and discontinuity across form and function is unknown. The lack of information regarding how marketers should appropriate resources to maximise returns thus, is an issue that requires resolution. To help resolve this gap, we seek to address two important practical marketing questions in the context of innovative new product introductions: (Q1) What is the impact that discontinuity and continuity across form and function have on new product adoption, and (Q2) What if any, are the underlying mediating mechanisms for different markets? To address these, we collected data from participants based in the United States of America through an online experiment. The participants were presented with four products, comprising variations of a digital camera based of continuity and discontinuity across form and function. The findings revealed that the same product could lead to differing perception of value based on the participant being an innovator or an adapter. The differing perceptions were explained by differences in assessments of potential costs and benefits from the product. Based on the findings of the study managerial recommendations on targeting the right segment for the right product were offered.
This study has utilized the Quality Function Deployment (QFD) technique in order to plan the tangible (menu) and intangible (service) product of dumpling restaurant. The engineering characteristics of tangible products were classified into product planning, purchase management, production management, and information management based on the production system of foodservice. The engineering characteristics of intangible products were also classified into physical evidence, human interaction, and pre-communication based on the service operation and delivery system. As a result of analyzing the QFD, it was found that the customer hope the hygiene factor and response factor to be improved. It is analyzed that product planning, information management, and production management should be improved first in terms of engineering characteristics considering consumer needs. In the future, by utilizing the systematic product development process that the requirements of tangible and intangible product consumers are converted to the engineering characteristics, the development of competitive product within the market will be possible, and furthermore it is expected to be useful for reducing the unnecessary time and design costs due to failure of product development.
Survival and development of manufacturing business depends on how the companies make competitive product and put out on the market. In other words, the core competitiveness of manufacturing business is "product" and companies’ competitiveness and sustainable growth could be guaranteed by management from product deveIopment to release onto the market. However, there are few examples about establishing successful system yet. The purpose of this study is to analyze on how PLM affect the performance. In particular, findout how iIlegal copying of PLM system that contains know-how gives company negative effect and emphasize why companies should recognize the importance of iIIegaI copying.
Quality design methodologies have received constituent attention from a number of researchers and practitioners for more than twenty years. Specially, the quality design for drug products must be carefully considered because of the hazards involved in the
In this paper, a new method of product function analysis is presented to categorize various design information generated in product development processes. In order to improve product functions, designers must understand unit functions and modified parts of products. The product function analysis (PFA) is based on the designer's understanding of product functions. The proposed PFA provides the methodology to classify the various functions systematically and understand the relation between functions easily. Using this approach, efficient design support system can be developed and used for designers to support decision-making with design knowledge.
현대사회는 건강에 대한 관심이 높아지면서 웰니스 시대에 접어들었고 그로 인한 제품의 수요도 증가하고 있다. 본 연구의 배경 및 목적은 식문화의 다양화와 기후변화에 의한 각종 세균이나 바이러스에 의해서 발생되는 장염, 식중독 등의 질병이 문제가 되고 있는 현 시대에 이를 예방하기 위한 가정용 자외선 살균기 디자인 개발을 하고자 하는 것이다. 디자인 개발을 위한 연구의 방법 및 내용으로는 첫째, 문헌조사를 통한 UV 살균기술의 이해와 가정에서 사용되는 칼과 도 마의 일반적인 살균 보관기능을 가진 제품 및 UV를 이용한 제품의 시장 동향 및 디자인권 출원 추이를 통한 디자인 현황 을 살펴보고 동종⋅유사 제품에 대한 시장 현황에 대해 조사하였다. 둘째, 위의 문헌 조사를 통해 제품의 문제점과 개선방 안을 도출하고 사용자 분석 및 디자인 트렌드 분석을 진행하여 디자인 키워드와 방향성을 도출하였다. 마지막으로 도출된 컨셉을 기반으로 아이디어 스케치, 3D 시뮬레이션 등 단계별 디자인 프로세스를 적용하여 전문가와 소비자평가를 통해 최 종 디자인 개발을 진행하였다. 본 연구에서 제시한 가정용 자외선 칼⋅도마 살균기의 제품 디자인 개발은 사용자 경험 분 석 및 디자인 트렌드 분석을 통하여 개발된 디자인 개발과 살균과 건조 기능이 융합된 제품으로 향후 소비자들의 니즈를 만족시키며 건강한 식문화와 삶을 위한 가치 창출을 기대할 수 있을 것이다.