Journal of Korean Society for Quality Management (품질경영학회지)

Korean Society for Quality Management (한국품질경영학회)
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The Effect of SIT in the Development of Creative New Food Products - Focusing on the New Products of 'H' Company -

창의적인 식품 개발에 있어서 SIT의 효과성에 관한 연구 - H사의 신제품을 중심으로 -

  • Heo, Keon (Department of Management of Technology, Sungkyunkwan University) ;
  • Song, Haegeun (Department of Management Information, Dong-eui Institute of Technology) ;
  • Shim, Jae-Hun (R&BD Center, Korea Yakult Co., Ltd.) ;
  • Park, Young-Taek (Department of Management of Technology, Sungkyunkwan University)
  • 허건 (성균관대학교 기술경영학과) ;
  • 송해근 (동의과학대학교 경영정보계열) ;
  • 심재헌 (한국야쿠르트 중앙연구소) ;
  • 박영택 (성균관대학교 기술경영학과)
  • Received : 2015.12.23
  • Accepted : 2016.03.11
  • Published : 2016.03.31
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Abstract

Purpose: This study aims to investigate the effect of product creativity on the financial performance of new product in the food industry. In addition, the applicability of creative thinking method for the development of creative new food product is examined. Methods: In this study, OPA(Originality-Practicality Analysis) method is applied to evaluate the creativity of 32 new food products of 'H' food company in Korea. Effects of product creativity on the financial performance are analyzed using t-test and logistic regression analysis. In order to examine the applicability of SIT(Systematic Inventive Thinking) for the new product development process, each subject are classified according to five SIT tools. Results: The product group belongs to creative area(CA) shows the highest financial performance among the quadrants of OPA matrix. The products are divided into two groups whether the product can be classified by SIT tools or not. The products belonged to SIT group show higher creativity than non-SIT group. Conclusion: From the result, it can be concluded that product creativity has effect on the financial performance of the new food products, and SIT can be used as a powerful tool in developing creative new food products.

Keywords

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