• Proceedings of the Korean Society for Quality Management Conference
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• 2010.04a
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• pp.440-446
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• 2010

현존하는 많은 기업들은 신제품 개발을 통한 제품 혁신 (product innovation) 으로 경쟁우위를 획득하려 하고 있다. 본 연구에서는 이러한 신제품 개발을 위해 사용되고 있는 창조적 기법(Creative Techniques) 들의 활용이 개발관련부서뿐 아니라, 마케팅 관련 부서와도 공유됨으로써 더 효과적연 창조적 제품개발과정을 형성할 수 있음을 제안하고, 이러한 공유에 활용하기 적절한 대표적인 창조적 기법들을 제시하고자 한다.

• Journal of Korean Society for Quality Management
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• v.50 no.4
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• pp.777-792
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• 2022

Purpose: This paper investigates the effects of leader feedback on employee creative problem-solving behavior. It also explores the relevant conditions that maximize the above relationship from the psychological trait and task nature perspectives. Specifically we examine how employee feedback acceptance and task complexity moderate the relationship between leader's feedback behavior on follower creative problem-solving behavior. Finally the three-way interaction among leader's feedback behavior, employee feedback acceptance and task complexity is analyzed for the best conditions to maximize the positive effect of leader's feedback on creative problem solving behavior. Methods: This paper used a cross-sectional design with questionnaires administered to 411 employees working in Korean manufacturing and service firms. It applied a hierarchical regression analysis to test the hypothesized relationships including three-way interaction effect among leader's feedback behavior, follower feedback acceptance and task complexity on follower creative problem-solving behavior. Results: The empirical results of the paper indicated that the leader feedback behavior had enhanced employee creative problem-solving behavior. It was also found that follower feedback acceptance and task complexity positively moderated the relationship between leader's feedback and follower problem solving behavior. In addition, the test of three-way interaction effects also revealed that the higher the levels of both employee feedback acceptance and task complexity, the greater the positive effect of leader feedback behavior on employee creative problem solving behavior. Conclusion: This paper contributes to the leadership and creativity literatures by identifying the role of leader's behavior enhancing employee creative problem-solving behavior and the specific conditions strengthening the positive effect of leader feedback behavior on employee creative problem-solving behavior.

• Journal of Engineering Education Research
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• v.21 no.2
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• pp.7-16
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• 2018

The purpose of this study is to develop and implement engineering education program by drawing out the educational needs creative engineering design ability. The importance and current level of creative engineering ability were surveyed and analyzed by using 29 sub - factors of creative engineering design ability presented by Kim Dae young et al(2006). from 234 engineering students in 6 universities. As a result, students recognized that all items of creative engineering design ability were important, and their level was generally recognized. The educational needs for creative ability and creative problem solving ability was high and the educational needs for creative engineering design project was relatively low. Based on these results, it is necessary to develop an educational program to enhance creative engineering design ability by considering learner's perception and professional and industrial recognition.

• 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.

• Journal of Family Resource Management and Policy Review
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• v.1 no.1
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• pp.71-78
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• 1997

The purpose of this study was to establish the basic concept on the creative and better family life planning. This planning afford promise of implement about the family life tasks and preventive interventions of family life problems or issues. The conceptual forcus are on the values, interdependence, wholeness, adaptation and balance of human life. This study provide of the basic about the social education program and family life education for quality of life.

• The Journal of Asian Finance, Economics and Business
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• v.9 no.10
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• pp.61-71
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• 2022

Organizations pursue innovation to improve performance and gain competitive advantage, and knowledge workers represent an integral part of creating knowledge and helping organizations in their innovation efforts. The current paper seeks to examine the impact of the work environment on knowledge workers' creativity. Building on The Investment Theory of Creativity, The Componential Theory of Creativity, the Job Demand-Resource model, and the Resource Based View, we develop and test a model suggesting a relationship between work environment-social support, sufficient resources, organizational freedom, and organizational regulations-and the quantity and quality of the creative performance of knowledge workers. Using a sample of 167 engineers in Saudi Arabia, an emerging but wealthy country with huge innovation inspirations, the results of our Ordinary Least Squares (OLS) regression analysis indicate that all four elements of the work environment included in our study positively impact the quantity and quality of knowledge workers' creative performance. Our paper provides important contributions to the literature on the work environment, creativity, and knowledge management, with an emphasis on creativity in developing countries. Our study highlights the importance of creating a supportive and encouraging work environment for knowledge workers to foster their creativity. The study offers several theoretical and managerial implications, along with suggestions for future research.

• International Journal of Quality Innovation
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• v.3 no.2
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• pp.1-12
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• 2002

Quality is distinguished from the other important management indicators, cost and profitability, by the features of its far longer history and of common concern to both manufacturer and customer. We may say from this that quality has a far more human aspect than either cost or profitability. We stress the importance of establishing “quality culture.” But we do not commonly use the terms of “cost culture” or “productivity culture.”In addition, we know from our experiences that improving quality by creative methods can lead to lower cost and higher productivity, although the converse is not necessarily true. In the Maslow's hierarchy of human needs, it is known that the character of human needs changes from extrinsic and material ones at lower levels to intrinsic and mental or spiritual ones at higher levels. We know from our experience that employee satisfaction is closely linked with quality, which is of more human nature and can further be deployed into the detailed elements of quality. The leaders and managers should positively display leadership and respond to the efforts of the subordinates. Without these managerial leadership and efforts, it is almost impossible to provide essential and true customer satisfaction. They are the indispensable elements for business excellence.

• Journal of Korean Society for Quality Management
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• v.32 no.3
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• pp.182-197
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• 2004

In this paper we propose a new method of evaluating customers' service quality using triangle fuzzy numbers and semantic differential scale. These two parameters are useful for quantifying the customers' linguistic variables and subjective judgements. We define the Service Quality(SQ) as the ratio of the expected and perceived service and address the Agreement Rate(AR) calculated from the hamming distance in order to define the Service Rate(SR) as the geometric mean of the SQ and AR. Using the SR in the analysis of service attributes provides more appropriate to measure the customers' service quality and to establish a creative service policy for competitive service quality improvement.

• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.157-172
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• 2006

Food Culture is formed in a unique culture heritage in some areas harmonized with social factors mixed with geographical conditions, natural environment, culture and religion. The more the life skill develops highly, the more people focus on improvement of the life skill in order to realize a delightful and convenient life, and plan an increase of production. Recently food-service companies have changed very quickly with economic environment. Such change will be continued and its speed will be more faster than now. Many food-service companies will disappear for weak competition, if they don’t manage adequately in such a case. Therefore, food-service companies have to search for an efficient, unique and creative management strategy. In such a viewpoint, Kyunggi-do designated five local cities as a model of Food Culture Streets greeting Welcoming Year of Kyunggi-do in 2005. The purpose of this study is to serve the healthy food to visitors visiting the Food Culture Streets and to do public relations about the excellence of their traditional food. In addition, this study includes improving tastes and qualities of food through education about cooking skills, management strategies and the best service with unique and creative menu development. Accordingly, we need to analyze the factors continuously on the business of food culture streets, and intend to use them as a database for high quality education and activity of food service industry in the future.

• Proceedings of the Korean Society for Quality Management Conference
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• 2010.04a
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• pp.283-290
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• 2010

This paper suggest that the derivation of good and practical ideas is important for the successful use of Kano model. Wish List, Bug List and Forced Connection Method as well as Brainstorming were applied to PMP(Portable Multimedia Player) in order to derive customer attributes. Wish List and Bug List are variants of Brainstorming, which are contrary to each other. Forced Connection Method is designed to bring about bisociation which is a typical characteristic of creative thinking.