• Fashion & Textile Research Journal
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• v.6 no.6
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• pp.699-706
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• 2004

In today's fashion industry, directions for new products and high value added of fashion goods, product changes according to cycles, the shortening of life cycles, added value, planned obsolescence, and presentation is focused on fashion trends that will be selected by many consumers at the point of selling time. Therefore fashion information poses great importance and its weight is growing bigger everyday. Fashion information recognized to be important is reflected practically in the prediction of fashion changes in the fashion industry; especially, it is the first stage of the merchandising process that is the course of new product development. Presently, with some differences according to the size and specialized area of a firm, domestic fashion menufacturers obtain information from sales data of competing brands and their own, market information, consumer information based on primary data, shared fashion trend information given by domestic fashion information providing companies. Firms can not produce differentiated images and product concepts using such shared information. Although the types, importance and reflection of used information vary according to merchandising processes, all experts engaging in the merchandising of fashion products use the same shared information.

• Asian Journal of Business Environment
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• v.4 no.3
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• pp.27-37
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• 2014

Purpose - In the past, designs for traditional products have usually focused on historic techniques. However, this tradition of using historic techniques has now been replaced by the trend of using the innovative design concept. Research design, data, and methodology - To measure future market trends and quality requirements, we apply the results of the questionnaires and analyze them with various experimental processes and a design methodology. In this way, we gauge the impact of the innovative product value chain on the promotion of new products. Results - Accompanied with an innovative product value chain, the product can stimulate the development of enterprise management, which has become the main issue in social and economic development in every developed country, and can facilitate the progress of enterprise management throughout the enterprise. Conclusions - Customer demand should be emphasized as the primary means to solve design problems, to design optimal solutions, to create differentiation with competitors, and to pursue optimal marketing strategies.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.27 no.8
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• pp.1309-1316
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• 2003

The general dicing process cuts a semiconductor wafer to lengthwise and crosswise direction by using a rotating circular diamond blade. But products with inferior quality are produced under the influence of several parameters in dicing process such as blade, wafer, cutting water and cutting conditions. Moreover we can not apply this dicing method to GaN wafer, because the GaN wafer is harder than the other wafer such as SiO2, GaAs, GaAsP, and AlGaAs. In order to overcome this problem, development of a new dicing process and determination of dicing parameters are necessary. This paper describes a new wafer dicing method using fixed diamond scriber and precision servo mechanism and determination of several parameters - scribing depth, scribing force, scriber inclined angle, scribing speed, and factor for scriber replacement - for a new dicing machine using scriber.

• Journal of Applied Reliability
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• v.13 no.1
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• pp.19-30
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• 2013

The requirements of reliability verification for new products and technology are increasing more and more in accordance with the trend change of strength for safety technology, functional skills and emotional quality. In order to conduct the purpose of robust design from the stage of product development recently, the application of reliability technology has gradually increased such as detecting the failure mode throughout the HALT technique, accelerated tests and so on. The main results are as follows; i) through the pre-test and analysis, detected the basic performance and predictable failure mode, ii) HALT technique and process has been developed that can be applied test methods for the next new products.

• Agribusiness and Information Management
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• v.6 no.2
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• pp.13-23
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• 2014

The world is in the process of a structural change related to ICT convergence knowledge industries. ICT is leading to the creation of new products and services, and is making our lives more convenient, safer, and more efficient. In advanced countries, many studies have been conducted with the goal of developing new business models converged with ICT, and this is also the case in the food industry. Korea possesses world-leading ICT, and if this ICT is applied to the food industry, a world-class new business model can be developed. The u-Food System, which is in the process of development in Korea, is a next-generation food system that can allow food providers, consumers, and distributors to access various types of information about food products, including traceability, distribution, safety, quality, and freshness, and manage this information. It is a future food system that converges ICT, biotechnology and sensing technology with food. Based on the u-Food System, this paper will introduce the status of current smart quality distribution technologies that converge ICT (such as sensor tag, sensor network, LBS, GIS, and CDMA) with food technologies (such as traceability, quality, distribution management) to manage the safety and quality of fresh food in the distribution process.

• Journal of the Korean Operations Research and Management Science Society
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• v.30 no.4
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• pp.83-97
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• 2005

We could confirm through this study that in the company which has secured its agility in an information technology dimension, a process dimension and an organization behavior dimension as a real time enterprise, various agility competences of that company are used more effectively for productivity Improvement, development on new products and customer satisfaction. Therefore, based on these determinant factors, it has been proved that an individually differentiated investment of technical and organizational resources for development and innovation of new products has contributed affirmatively to get a more efficient enterprise performance : and, in this point, it is verified again that the agility secured through a conversion toward the real time enterprise (RTE) is a more effective plan to increase the enterprise performance.

• Industry Promotion Research
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• v.9 no.1
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• pp.65-79
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• 2024

This study analyzed the failure cases of new products for relative benefits among various factors related to the characteristics of innovation, which is an important factor in the consumer persuasion process among Rogers (1995)'s innovation diffusion theory. This is because relative profits are the most influential factor in consumers' intention to adopt among the characteristics of various innovative products (Holak and Lenmann, 1990). As a result of analyzing the failure cases of new products of six companies, these products lacked relative profits for existing products in common. Relative profits are factors that are measured in the economic sense or are measured by social advantages, convenience, and satisfaction, and are the most important factors compared to other factors such as suitability, complexity, observability, and applicability. In the end, it was found that relative profits compared to existing products are an important success factor in persuading consumers of new products.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2006.05a
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• pp.625-626
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• 2006

Nowadays, the increasing global competition forces manufacturing enterprises to apply new technologies method of their products. To save time and cost in assembly process and to increase the quality of products, it is very important to choose an optimal assembly system. We propose a methodology that generates an optimal assembly system by using the Digital manufacturing.

• Journal of Information Technology Services
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• v.14 no.2
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• pp.231-251
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• 2015

User Experience (UX) and Experience Innovation have been emphasized in the process of New Product Development (NPD). However, previous works which were conducted within the theme of UX mostly focused on the fragmentary aspects of user's experience in a specific usage-context only. For this reason, it is always hard to deal with questions on how to define the abstract concept of UX and how to apply this important keyword in actually NPD process both for satisfying potential users and for setting a market strategy. To address this issue, we focused on the fact that UX has an aspect of composition like pattern and structure. It means that we can understand the context of UX with clarifying characteristics of relations between user and experiential objects. Also, we referred to two sub-concepts of Complexity, Density and Centrality, as representative characteristics of relations in usage-context. Based on this theoretical background, we attempted to find UX design principles and concepts for NPD from the actual example cases of products and services in the real market. From these whole study process, we expect that our findings could have implications for academic and practical areas within the theme of Human-Centered Innovation.

• Culinary science and hospitality research
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• v.2
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• pp.59-87
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• 1996

This study has been done by giving the guide when development of menu or doing marketing strategy in Hotel Restaurant. All products and service has a regular course from induction in market to disappear, so it shall be come out Products Life Cycle theory. In eating business, under the tendency and existing cycle to change menu by taste of customers, liking variation, change of periodic status (environment), MLC(Menu Life Cycle) shall be advised by application PLC(Products Life Cycle) in the process of induction of some menu first and spreading the same business field and then deletion (disappearance) from menu because of no popular. In Emergence Stage, it shall be tried to inform new menu through Cooking Contest, presentation of new menu, free sampling party and others. In Growth Stage, it shall be changed package menu or set menu. In Maturity Stage, it shall be provided complimentary ticket, gift coupon or discount for the customers with some degree of selling record in order to increase using frequency and selling amount after insure new customers. In Decline Stage, it shall be groped for entry underdeveloped country or less advance nation, but there is no possibility to devote in enterprise, it shall be planned substitute menu development in order to withdraw. By inducting MLC concept, it shall be provided the available informations such as“how could some menu be circulate in some restaurant”“Accordingly do strengthen promotion activities or go to low developed area or overseas, or delete it from menuitems and so on”. In the time of decline some menu, it is judged to the time of plan(preparation) of new menu development. In the broad view, when consideration of the concept of menu life cycle, it shall be possible to know which menu is decayed and which menu is developed newly or grown-up, so it shall be provided the important information to estimate the tendency of changing menu and set-up a menu development plan.