• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.11 no.5
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• pp.29-43
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• 2016

The Lean Startup, a methodology for minimizing failure rate of startups, has been receiving attention since its publication in 2011. Although it has been receiving enormous attention as an effective methodology of startups' growth and the emergence of unicorn companies, it is undeniable that the theoretical research and cases on this topic have not been fully accumulated in Korea. Progress of management theory has been made when combining the theory and case studies. In this paper, we thus excavated the 'Cardoc' case, which has applied the lean startup concept to the entire process of service and customer development from the inception of its product design. The following are the findings of the case. First, for the successful application of lean startup, it is essential that all team members to understand the lean startup concept and are willing to apply it thoroughly to the business management. Second, the prompt launching of MVP(Minimum Viable Product) is more important than table discussion. Third, it is crucial to select the appropriate key metrics and analytic tools for effective learning. Fourth, startup must scale up promptly as soon as it verifies the product-market fit through the BML(Build-Measure-Learn) iteration cycle. Fifth, all new business expansion should be lean. Cardoc is currently testing new MVPs in order to move onto the next scale-up process with huge investments in newly added segments. This study is meaningful in that it elaborates the representative case of a Korean startup that has applied the lean startup strategy under the circumstance of insufficient discussion of Korean startup cases in comparison with growing attention both in concept development and case accumulation abroad. We hope that this paper can be a stepping stone for future relevant research on the implementation of lean startup methodology in Korea.

• Journal of Distribution Science
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• v.7 no.4
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• pp.47-56
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• 2009

The purpose of this study is to present an alternative improving the efficient and reasonable of the physical distribution system management is influenced by many factors. Therefore, the study depends on the documentary method and survey method to achieve the purpose of this study. The major components of a physical distribution system are refers to as elements, include warehouse·storage system, transportation system, inventory system, physical distribution information system. The factors used in this study are ① factor of product(quality·A/S·added value of product·adaption of product·technical competitive power to other enterprises), ② factor of market(market channel·kinds of customer·physical distribution share), ③ factor of warehouse·storage(warehouse design·size·direction·storage ability·warehouse quality), ④ factor of transportation(promptness·reliability·responsibility·kinds of transportation·cooperation united transportation system·national transportation network), ⑤ factor of packaging (packaging design·material·educating program·pollution degree measure program), ⑥ factor of inventory(ordinary inventory criterion·consistence for inventories record), ⑦ factor of unloaded(unloaded machine·having machine ratio), ⑧ factor of information system (physical distribution quantity analysis·usable computer part), ⑨ factor of physical distribution cost(sales ratio to product) ⑩ factor of physical distribution system(physical distribution center etc). The implication of this study can be summarized as follows: ① In firms that have not adopted a systems integrative approach, physical distribution is a fragmented and often uncoordinated set of activities spread throughout various functions with function having its own set of priorities and measurements. ② The physical distribution is recognized as more an important strategic factor than a simple cost reduction factor, ③ It can be used a strategic competition tool to enterprise.

• Journal of Venture Innovation
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• v.7 no.3
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• pp.45-63
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• 2024

The success of a company in the market is linked to the value it delivers to its customers. However, that value is not always constant. As the environment changes, so do customer experiences and requirements, and eventually the value they seek also evolves. Thus, a timely, clear, and effective value proposition, along with the associated benefits, becomes the functional, psychological, and economic foundation of a business. Therefore, the customer value proposition is crucial in terms of Product-Market Fit (PMF), establishing competitive differentiation, and delivering consistent messaging. Despite this, the most widely known and utilized model related to the Customer Value Proposition (CVP) in general businesses is the Value Proposition Canvas (VPC) by Osterwalder and Pigneur. Apart from that, there are only a few other models used by scholars and experts. In this paper, I selected the VPC model, which is widely used by business practitioners globally, and two other major CVP models well-known to experts. I conducted a detailed analysis of these models and derived the essential elements and key features of a customer value proposition. These were then combined with the Lean Startup methodology, which is frequently used for innovation today, to design an integrated CVP model that startups can easily utilize. The framework proposed in this study is a comprehensive CVP model that incorporates the strengths, weaknesses, characteristics, and commonalities of the three existing CVP models. It is designed to flexibly adapt depending on the business direction or strategic characteristics of the company by comprehensively considering all circumstances of the entire company or a specific product/service. Additionally, it systematically manages the contents of customers' wants & needs, strategic focus, and growth horizons, even after application. The Integrative-Lean CVP Model, designed for easy use by startups, is expected to help them with limited funding and marketing capabilities identify value proposition elements for timely PMF, fostering the creation of a new startup ecosystem.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.4
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• pp.573-578
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• 2015

This study was performed to elucidate the fermentation and sensory characteristics of Korean traditional rice wine, makgeolli, made from GABA rice, which has a high content of GABA (gamma-aminobutyric acid). GABA rice is a brown rice that is not easily fermented by general makgeolli manufacturing methods. Thus, the Geupchungju method, which is a Korean traditional manufacturing method for makgeolli using a fermentation starter and additional malt, was considered for making makgeolli from GABA rice. We confirmed that Geupchungju method showed a high saccharification and stable alcohol fermentation ability in the early stages of fermentation. However, malt addition more than 2% resulted in a lower score in the sensory evaluation of the final product. It was also confirmed that GABA content of GABA makgeolli was higher than that of commercial makgeolli by 2.3-fold. Our result provides useful information toward improving quality of brown rice makgeolli.

• The Journal of the Korea Contents Association
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• v.8 no.7
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• pp.208-215
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• 2008

Sport industry creates value-added by production and distribution of product or service related with sports or sports. Because this industry shows promise in becoming a major industry area, the government is making an effort to bring up or develop it. The financing to firms of sport industry area(sporting goods industry, sport facility industry, sport service industry) with low interest rate and long-term repayment period on the basis of sports promotion fund is excellent scheme to promote sport industry. Nevertheless, Because many people indicate operational inefficiency of it, it is necessary to check operational efficiency through investigation for loan system of sports promotion fund. The purposes of this paper are to present some directions for the improvement of efficiency by the analysis to public loan system using funds of other government organization and to the current status of loan system of sports promotion fund. The result of this study are as follows. First, we propose enlargement of loan size and range. Second, it is necessary to use mortgages loan to technology in case of sporting goods industry and sport service industry. Third, we suggest the mitigation of loan disproportion and flexible application among loam amount of sport industry areas. Fourth, we suggest the construction of loan practical committee. Finally we propose the establishment of selection criteria to firms and ex-post evaluation system related with loan system of sports promotion fund.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.119-129
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• 2015

In this study, rice bran containing biologically active substances, including oryzanol and dietary fiber, Korean food industry was used in glutinous rice Takju(a cloudy Korean rice wine) fermentation. During fermented in rice wine, four different amounts of defatted rice bran(0, 3, 6, and 10g) were formulated in a recipe and fermentation characteristics, physicochemical properties, and sensory characteristics of product were analyzed. An increase in the amount of defatted rice bran was witnessed by heightened pH values in the fermentation period. The titratable acidity of sansung takju was increased with high levels of defatted rice bran. The titratable acidity of defatted rice bran takju during the fermentation period significantly was decreased, and then increased. FRAP radical-scavenging activity of TDT6 2.56 g/moL, compare with the control group, showed the highest reducing power. The results of the sensory evaluation showed that overall-acceptability had the highest scores in the sansung takju containing TDT3(3%) level of defatted rice bran. In conclusion, sansung takju added with TDT3(3%) of defatted rice bran is rated most prefrence in the four groups in this parts quality and acceptability.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.52-59
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• 2015

This study evaluated the physicochemical and sensory characteristics of teriyaki sauce added with samultang. Soluble solid content and salinity of teriyaki sauce groups added with samultang were lower than the control. The pH of the samples ranged from $4.16{\pm}0.12{\sim}4.26{\pm}0.12$, a difference that was not significant. Regarding viscosity, as the amount of added samultang was increased, the viscosity of teriyaki sauce decreased. Teriyaki sauce with samultang showed $25.72{\pm}1.52{\sim}32.94{\pm}0.94(%)$ of DPPH radical scavenging activity; free radical scavenging activity of teriyaki sauce significantly increased with an increase samultang. According to the result of sensory evaluation, overall-acceptability was $6.43{\pm}1.96$, which is approximately 10% higher than the other groups. Taken together, the results of this study suggest that samultang is a beneficial ingredient for increasing consumer acceptability and the functionality of teriyaki sauce.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.215-229
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• 2015

The purpose of this study was to identify the management situation and development plan targeting private bakery owners who are doing business in major cities. For research, the questionnaire survey was conducted targeting 69 owners who are operating bakery at the point of data collection, and the data were analyzed using frequency analysis and paired-sample t-test using SPSS. The results of the study were as follows. Owners' baking career and management career were mostly more than 10 years. They are currently managing bakeries with at least 4 competing bakeries and point out franchise-type bakeries as major competitors. Also, they responded that the most important factor for strengthening competitive edge of shop was employees and that the enhancement in technology and employees with adequate techniques are important for improving sales. Also, the result of paired sample t-test revealed that the communication had the biggest difference between importance and satisfaction perceptions among taste, sanitation, service, price, product, location, and communication. Limitations and future research directions are also discussed.