• Journal of Technology Innovation
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• v.25 no.4
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• pp.107-143
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• 2017

This study aims to understand the impact of internal and external environments and innovation efforts on a company's performance. First, the relationships and patterns between variables were determined through an exploratory factor analysis. Afterwards, a cluster analysis was conducted, in which the influential factors summarized in the factor analysis were classified. Finally, structural equation modeling was used to carry out an empirical analysis of the structural relationship between innovation efforts and the company's performance in the classified clusters. 7 factors were derived from the exploratory factor analysis of 40 input variables from external and internal environments. 4 clusters (n=1,022) were formed based on the 7 factors. Empirical analysis of the 4 clusters using structural equation modelling showed the following: Only independent technology development had a positive impact on the company's performance for Cluster 1, which is characterized by sensitivity to a technological/competitive environment and innovativeness. Only independent technology development and joint research had positive impacts on the company's performance for Cluster 2, which is characterized by sensitivity to a market environment and internal orientation. Joint research and the mediating variable of government support program utilization had positive impacts, while the introduction of technology had a negative impact on the company's performance for Cluster 3, which is characterized by sensitivity to a competitive environment, innovativeness, and willingness to cooperate with the government and related institutions. Independent technology development as well as the mediating variables of network utilization and government support program utilization had positive impacts on the company's performance for Cluster 4, which is characterized by openness and external cooperation.

• Journal of Korean Home Economics Education Association
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• v.34 no.4
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• pp.19-41
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• 2022

This study aims to confirm the effect of the 'Meal and Cooking for Single-Person Households' education program on improving the dietary management competency of high school students. In order to achieve this research purpose, 'Meal and Cooking for Single-Person Households' education program was developed, implemented, and evaluated based on the ADDIE instructional design model. The results of this study are as follows. First, an analysis was conducted on literature and prior research related to the dietary life of single-person households and dietary education programs of the home economics subject. Based on this, the theoretical background for the 'Meal and Cooking for Single-Person Households' education program was established. Then, teaching-learning process plan and student workbooks for a total of 16 unit classes were developed. The expert validity of the program was verified by 6 experts who are current high school home economics teachers and have experience in conducting research related to dietary education programs. As a result, the average of all items was 4.89 (out of 5 points) and the CVI was 0.98, securing very excellent content validity. Second, the researcher directly implemented 'Meal and Cooking for Single-Person Households' education program for 100 students in Y high school located in Sejong city. Considering the school's situation, the 16th session of teaching-learning process plan was shortened to 6th sessions while all the core topics. A survey was conducted on students who participated in the program and the pre- and post- results were analyzed. As a result of the survey analysis, the 'Meal and Cooking for Single-Person Households' education program had a positive effect on improving the dietary management competency of high school students. This study is meaningful in that it has implications for the development of a new subject in home economics in preparation for the high school credit system and improving dietary management competency in accordance with social changes in the era of single-person households, and the 'Meal and Cooking for Single-Person Households' education program developed in this study can be used as a mini-subject in the 2022 revised curriculum.