품질경영학회지 (Journal of Korean Society for Quality Management)

  • 제44권1호
  • /
  • Pages.95-108
  • /
  • 2016
  • /
  • 1229-1889(pISSN)
  • /
  • 2287-9005(eISSN)
한국품질경영학회 (Korean Society for Quality Management)
권호 표지
DOI QR코드

DOI QR Code

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

The Effect of SIT in the Development of Creative New Food Products - Focusing on the New Products of 'H' Company -

  • 허건 (성균관대학교 기술경영학과) ;
  • 송해근 (동의과학대학교 경영정보계열) ;
  • 심재헌 (한국야쿠르트 중앙연구소) ;
  • 박영택 (성균관대학교 기술경영학과)
  • 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)
  • 투고 : 2015.12.23
  • 심사 : 2016.03.11
  • 발행 : 2016.03.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

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.

키워드

참고문헌

  1. Amabile, T. M. 1982. "Social Psychology of Creativity: A Consensual Assessment Technique." Journal of Personality and Social Psychology 43(5):997-1013. https://doi.org/10.1037/0022-3514.43.5.997
  2. Amabile, T. M. 1983. "The Social Psychology of Creativity: A Componential Conceptualization." Journal of Personality and Social Psychology 45(2):357-76. https://doi.org/10.1037/0022-3514.45.2.357
  3. Altshuller, G. S. 1984. Creativity as an Exact Science: The Theory of Solution of Inventive Problems. New York: Gordon and Breach.
  4. Barney, J. 1991. "Firm Resources and Sustained Competitive Advantage." Journal of Management 17(1):99-120. https://doi.org/10.1177/014920639101700108
  5. Choi, H, Ree, S. 2010. "An Empirical Study on How the Quality Attribute and the Perceived Quality Effect to the Customer Attitude for Agricultural Products and Food Industry." Journal of the Korean Society for Quality Management 38(1):108-114.
  6. Costa, A. I. A., and Jongen, W. M. F. 2006. "New insights into consumer-led food product development." Trends in Food Science and Technology 17:457-465 https://doi.org/10.1016/j.tifs.2006.02.003
  7. Finke, R. A. 1990. Creative Imagery: Discoveries and Inventions in Visualization. Hillsdale, NJ: Lawrence Erlbaum Associates.
  8. Goldenberg, J. 1999. "Toward Identifying the Inventive Templates of New Products : A Channeled Ideation Approach." Journal of Marketing Research 36(May):200-210. https://doi.org/10.2307/3152093
  9. Goldenberg, J. 2003. "Finding Your Innovation Sweet Spot." Havard Business Review.
  10. Horowitz, R. 2001. "ASIT's Five Thinking Tools with Examples." TRIZ Journal September:9-15.
  11. Hunt, S., and Morgan, R. 1995. "The Comparative Advantage Theory of Competition." Journal of Marketing 59(2):1-15. https://doi.org/10.2307/1252069
  12. Im, S., and Workman, J. P. 2004. "Market Orientation and New Product Performance in High-Technology Firms." Journal of Marketing 68(2):114-32. https://doi.org/10.1509/jmkg.68.2.114.27788
  13. Jung, D., and Kim, H. 2006. "A Study on the Impact of the Organization Traits and New product Creativity on Development Performance." Journal of Korean academy of marketing science 16(2):109-32. https://doi.org/10.1080/12297119.2006.9707367
  14. Kang, S., Hur, W, Park, K. 2014. "The sources and roles of new product creativity for successful new product development." Journal of marketing management research 19(4):123-47.
  15. Ljas, A. 2014. "Consumer-led new product development. case: dairy industry." MS diss., Lappeenranta University of Technology.
  16. Linnemann, A. R., Benner, M., Verkerk, R. van Boekel, M. A. 2006. "Consumer-Driven Food Product Development." Trends in Food Science & Technology 17(4):184-90. https://doi.org/10.1016/j.tifs.2005.11.015
  17. Lundahl, D. 2011. Breakthrough Food Product Innovation Through Emotions Research: Eliciting Positive Consumer Emotion. London: Academic Press.
  18. Mayer, R. 1999. "Fifty Years of Creativity Research." In Sternberg, R. J.(Ed) Handbook of Creativity. 449-460. Cambridge, UK: Cambridge University Press.
  19. Moskowitz, H., and Hartmann, J. 2008. "Consumer Research: Creating a Solid Base for Innovative Strategies." Trends in Food Science & Technology 19(11):581-89. https://doi.org/10.1016/j.tifs.2008.01.016
  20. Na, Y. 2014. "The effect of new product creativity on market performance-Focused on Quirky Products-." MS diss., Sungkyunkwan University.
  21. Paletz, S., and Peng, K. 2008. "Implicit Theories of Creativity Across Cultures: Novelty and Appropriateness in Two Product Domains." Journal of Cross-Cultural Psychology 39(3):286-302. https://doi.org/10.1177/0022022108315112
  22. Park, Y., Kim, S. 1998. "Application of Creativity Techniques to New Product Development." Journal of the Korean Society for Quality Management 26(4):202-218.
  23. Park, Y. 2015. "Quality Management and Creative Innovation." Journal of the Korean Society for Quality Management 43(1):1-10. https://doi.org/10.7469/JKSQM.2015.43.1.001
  24. Scott, S. G., and Bruce, R. A. 1994. "Determinants of Innovative Behavior : A Path Model of Individual Innovation in the Workplace." Academy of Management Journal 37(3):580-607. https://doi.org/10.2307/256701
  25. Sethi, R., Smith, D. S., and Park, C. W. 2001. "Cross-Functional Product Development Teams Creativity and Innovativeneness of New Consumer Products." Journal of Marketing Research. 38:73-85 https://doi.org/10.1509/jmkr.38.1.73.18833
  26. Stern, Y., Taragin, R., and Larry, S. 2007. "New Thought for Food." Food Technology 61(19): 34-40.
  27. Stewart-Knox, B., Parr, H., Bunting, B., and Mitchell, P. C. 2003. "A Model for Reduced Fat Food Product Development Success." Food Quality and Preference 14:583-93. https://doi.org/10.1016/S0950-3293(02)00152-0
  28. Van Trijp, H. C. M., and van Kleef, E. 2008. "Newness, Value and New Product Performance." Trends in Food Science & Technology 19(11):562-73. https://doi.org/10.1016/j.tifs.2008.03.004
  29. Winger, R., and Wall, G. 2006. "Food product innovation: a background paper (Agricultural and Food Engineering Working Document 2)." Rome: Food and Agriculture Organization of the United Nations.
  30. Yun, D. 2014. "The inventive thinking applied to the development of creative products : Focusing on the case of the mobile phone cameras." MS diss., Sungkyunkwan University.

피인용 문헌

  1. Creativity evaluation of design concepts using AHP vol.44, pp.4, 2016, https://doi.org/10.7469/JKSQM.2016.44.4.855