• Journal of Korean Society for Quality Management
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• v.44 no.1
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• pp.139-152
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• 2016

Purpose: This study is aimed to introduce the OPA-Kano method, an integrated version of OPA(Originality Practicality Analysis) and Kano's customer satisfaction method, and to examine its applicability. Methods: 30 ideas for smart phone accessories are generated using brainstorming and SIT(Systematic Inventive Thinking) and they are analyzed through the OPA-Kano method. For analysis, correlation method between OPA and Kano's results is applied for the ideas. Results: The results show that there is significant correlation between the OPA and Kano's approach, and the effectiveness of the proposed method is verified through the case of smart phone accessories. Conclusion: From the result of this study, we conclude that the proposed OPA-Kano method can be used for the evaluation of ideas and customer satisfaction.

• Journal of Korean Society for Quality Management
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• v.44 no.1
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• pp.95-108
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• 2016

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.