• Journal of Korean Society for Quality Management
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• v.41 no.3
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• pp.355-369
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• 2013

Purpose: This study is about Lean-NPD (New Product Development). Lean-NPD is Pulip Line's New Product Development type. This study introduced Lean-NPD Definition, Case Study, and Research Model of Lean-NPD. Empirical results of this survey will be provide suggestions to workers. Methods: Researcher developed research model about Lean-NPD activities. And researched Lean-NPD. This study analyzed model fitness and path significant with SEM(Structural Equation Model). Results: Fitness of the research model was satisfactory level. Leadership capabilities and production operations were significantly influence marketing capabilities(t> ${\pm}1.96$). Organizational culture significantly affected marketing capabilities(t> ${\pm}1.96$). R&D capabilities and marketing competencies had significant influence on business performance(t> ${\pm}1.96$). Marketing capabilities had significant influence on quantitative management performance(t> ${\pm}1.96$). Outstanding leadership appear to directly affect Qualitative Performance(t> ${\pm}1.96$). Conclusion: Under the excellent leadership and management environment definite organic Lean-NPD organizational culture significantly affects the operation can be seen. Lean-NPD of operational activities to provide value to customers, customer-oriented marketing activities can be seen that more important than anything. Lean NPD based on customer needs is key factor of growth.

• Asian-Australasian Journal of Animal Sciences
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• v.3 no.3
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• pp.155-159
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• 1990

The growth of lean from nine wholesale cuts in relation to the total lean weight in carcass side were evaluated with three allometric equations for 18 Najdi male camels slaughtered at 8, 16 and 26 months of age. The allometric growth coefficients indicated that as the camels grew, weights of lean form brisket and flank cuts increased relatively more rapidly than the total lean in carcass side (${\beta}$ >1.1) and that weights of lean from wholesale shoulder and rump cuts increased relatively less rapidly (${\beta}$ <.9) than the total lean weight from carcass side. The growth coefficients for the lean in the thoracic limb and pelvic limb showed a dorsoventral rise in the growth impetus, with coefficients for the thoracic limb correspondingly higher than those of pelvic limb. The growth coefficients for the lean from shoulder, rib, flank and leg cuts increased (p<.01) with increased weight of total lean in carcass side, whereas it decreased with increased total lean weight in carcass side for the lean in neck, brisket, plate, loin and rump cuts. At a constant weight of total lean in carcass side, older camels had larger coefficients for lean in neck, brisket, rump, flank and leg cuts, but had smaller coefficients for lean in shoulder, rib, plate and loin cuts.

• Journal of the Korea Safety Management & Science
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• v.4 no.4
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• pp.73-85
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• 2002

The supply chain not only includes the manufacturer and suppliers, but also transporters, warehouses, retailers, and customers themselves. Within each organization, such as manufacturer, the supply chain includes all functions involved in filling a customer request. these functions include, but are not limited to, new product development, marketing, operation, distribution, finance, and customer service. Lean Supply chain coordination improves if all supplier of chain take actions that together increase total supply chain profits. To design of Modularity by the grouping supplier, the proposed method is to develop the most appropriate production system models in the Supply Chain Management which is necessity of the times and its importance. The objects of this study is development of model and cost analysis to the modular production system in Lean SCM. Introduction of modular production system in Lean SCM is effective in reducing the cost in processing, manufacturing, inventory holding, ordering, etc.

• Proceedings of the KIEE Conference
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• 1999.07b
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• pp.1005-1008
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• 1999

HMC has developed the lean burn system with alpha 4-valve into domestic market in the end of 1997. In a viewpoint of saving energy and prevention of global warming (CO2 reduction), the lean burn system has recently attracted a considerable attentions in gasoline engines. There has been, however, difficulty in extending LML(Lean Misfire Limit) enough to meet the emission regulations and satisfaction of driveability. In this paper some descriptions will be given upon the new technology of lean bum engine which will be installed in Accent, especially the improvement of the combustion, the development of engine management system such as intake system and wide range air fuel control strategy, and the result of vehicle test.

• International Journal of Quality Innovation
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• v.8 no.3
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• pp.23-34
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• 2007

Many practitioners strive to increase the efficiency of their product development. In addition, smaller companies must satisfy customers' expectations of their product development. These expectations can be e.g. use of specific methodologies such as Lean Product Development (LPD) and/or Design for Six Sigma (DFSS). This study attempts to identify differences and similarities between these methodologies and the connection between them. This comparison is of interest to practitioners that must choose a strategy for their product development as well as to researchers. The aim of both methodologies is to reduce waste and time of development and to raise the quality of a product at the very roots of the product: its development. LPD and DFSS help development managers to structure projects and focus as much as possible on customer expectations and satisfaction.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.620-632
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• 2013

The purpose of this study is to analyze Hanwoo usage in school foodservices and to develop menus of lean cut Hanwoo. As a result, satisfaction of students, parents and teachers all increased regardless of school type after using Hanwoo. The high price compared to other meats (3.98) was the biggest difficulty for using lean cut Hanwoo followed by reduced taste preferences (2.84), lack of parent awareness (2.67) and lack of appropriate cooking facilities (2.13). According to the survey on how to increase the usage of lean cut Hanwoo, improvement of meat tenderness (3.80), development of various sauces (3.74) and development of seasoning for existing menu (3.61) were identified as major necessities. This analysis of Hanwoo utilization in school foodservice was used to develop menus of lean cut Hanwoo. The menu was particularly developed to overcome the supply-demand imbalance of different cuts. For the menu development process, potential Hanwoo utilization in school foodservice, cooking method, and diverse taste were considered. In order to evaluate the applicability in school foodservice, JARS was used and the final eight menus were selected. For the selected menu, a nutrition analysis was conducted. Further, systematic recipes with a mixing ratio;product process description and a simplified product process were also developed.

• Journal of Mechanical Science and Technology
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• v.14 no.4
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• pp.426-432
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• 2000

The development of a low-pollution burner is important for saving energy and preserving the environment. A low-pollution burner can be produced by lean-mixture combustion and general combustion technology. The flammable limit of premixed flame is narrower than that of diffusion flame. Producing a lean mixture of fuel results in an effective combustion condition, which in turn produces high load and low pollution. In this study, it was found that the influx of $Q_2$ had an effect on extending the lean flammable limits and flame stabilization in a doubled jet burner. And the flame, consisting of small eddies, can be stabilized by the nozzle neck phenomena.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.20 no.11
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• pp.3676-3685
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• 1996

Enhancement of the ignitability was necessary to realize the lean burn engine. The characteristics of multiple-spark capacitor discharge igniter(MSCDI) usefulness of which for lean burn was examined in constant volume combustion chamber and evaluated in spark ignition engine. Noise of MSCDI for engine was restricted by adoption of low voltage control system. It was found that the adaptability for high engine speed was remarkable. Lean limit in engine with MSCDI was extended 10% than conventional coil ignition system. Also maximum brake thermal efficiency was almost enhanced 1%.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.650-659
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• 2014

The purpose of this study was to analyze Hanwoo usage in restaurants and to develop menus of lean cut Hanwoo. Restaurant served customers Hanwoo menus, with the exception of broiled or roasted meat, mainly to provide various menus to customers (4.14), due to customer needs (3.87) and utilizing stocks (3.59). On the other hand, the reason for not providing Hanwoo menus, with the exception of broiled or roasted meat was manpower shortage (3.63), lack of popularity (3.58), low profit (3.29), preservation of Hanwoos' original flavors (3.28) and complex cooking methods (3.22). Concomitantly, the restaurant owners' intentions to apply new menus with lean cut Hanwoo was 73.4%, showing an interest in developing new menus and recipes using lean cut Hanwoo suitable to the changing owner awareness of customer health and trends. This study has established a standard for developing cooking methods and developed menus according to classified recipes for lean cut Hanwoo, based on the survey of restaurants' current status of using Hanwoo and the owners' opinions. 20 menus using lean cut Hanwoo (rump or shank) were developed by $1^{st}$ and $2^{nd}$ cooking experiments, and in-depth interview of experts-groups. Of these, 12 menus suitable for the restaurant were finally selected based on the results of consumer's evaluation using JARS. Structured recipe flow diagram and recipe instructions were developed for future semi-processed or processing foods. Diverse recipe methods using lean cut Hanwoo were obtained from the study, however aggressive public relations work is required for promoting the developed menus.

• Information Systems Review
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• v.13 no.1
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• pp.61-74
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• 2011

Software industry still has many deep-seated problems. As a natural consequence, it may have to learn from best practices in more mature industry like manufacturing. An example is 'lean' software development which is defined as translation of 'lean manufacturing' principles to the software development domain. The principles include 'eliminate waste' and 'amplify learning.' It was much asserted that these principles are worth applying. Not much study, however, was done on how to practically implement these principles into software development practice. In this study we attempt to present a method in which project lead time and software defects are regarded as major targets of management and are visualized using Cumulative Flow Diagram. We further applied this method on actual projects. The result confirms that agile is positively effective on reducing wastes.