• 한국산학기술학회논문지
• /
• 제10권7호
• /
• pp.1750-1759
• /
• 2009

최근 기업에서는 제품의 Life Cycle 단축과 다품종소량 생산으로 인하여 수많은 종류의 제품을 동시에 개발하고 생산하지 않으면 안 될 환경에 직면해 있다. 이러한 환경에 대응하기 위해, 좋은 제품을 개발하는 것도 중요하지만, 제품을 어떠한 방향을 연구하고 개발할 것인가는 기술혁신의 핵심과제로 인식되고 있다. 이러한 관점에서 본 연구에서는 제품의 개발 방법과 투자 방향을 결정하기 위하여 PPM (Product Portfolio Management) 알고리즘을 제안하였다. 제안된 PPM 알고리즘 분석으로 제품을 표준화형, 차별화형, 재료비검토형, 가공비검토형, 판매촉진형, 폐지형의 6가지 그룹으로 나누어 연구 개발 방향을 제시하였다. 연구 방법은 기존 연구의 포트폴리오 고찰과 R&D분야의 컨설팅 경험을 바탕으로, 알고리즘의 분석 모형을 제시하고, 적용 사례로 구성하였다.

• 디자인학연구
• /
• 제11권2호
• /
• pp.275-284
• /
• 1998

소비자니즈를 충족시킬 수 있는 제품을 디자인하기 위해서 시장의 구조와 소비자 욕구를 철저히 반영할 수 있는 객관적이고 정량적인 데이터를 얻을 수 있는 새로운 디자인 프로세스 개발과 이를 위한 통계분석방법 및 소프트웨어 이해와 사용이 절실히 요구된다. 그러나 현재 디자인 단일 목적을 위해 만들어진 제품디자인 접근방법의 개발이 미흡하고 활발하지 못해 본 연구에서는 기존의 문헌고찰과 연구된 내용을 토대로 제품디자인 프로세스를 제안하고 각 단계별로 소비자선호 형태 창출을 효과적으로 이루어질 수 있도록 최적의 접근체계를 구축키 위한 새로운 방법을 제안하여 객관성을 확보하고 디자인에 대한 신뢰성을 확보하여 소비자 지향적 디자인 개발을 할 수 있도록 하였다. 본 연구를 이용하여 디자인 관련 산학 전 야의 디자인 수행 시 이론적 체계형성에 대한 디자인을 개발할 수 있으며 소비자 지향적 디자인 개발을 통해 디자인 경쟁력을 강화시킬 수 있을 것이다. 또한 본 연구의 타당성을 높히기 위해 실제 상황에서 여러 제품을 대상으로 사례연구 및 검토가 필요하며 정상적인 부분인 소비자 인지차원을 정확히 측정하기 위한 척도 및 조사기법의 개발이 필요하다.

• 복식
• /
• 제60권2호
• /
• pp.51-67
• /
• 2010

The purpose of this study was to develop the high value-added cultural product design with local cultural resources, and to contribute to promoting cultural tourism festivals. To accomplish this study, first, a preliminary survey is carried out the investigation of cultural product stores and visitors' questionnaire survey. Next, based on these survey and prior study, this study established the development direction and concept of fashion cultural products and to developed fashion cultural products using local cultural resources. Adobe Photoshop 6.0, and Adobe Illustrator CS Program were used for the standardization of patterns, textile design and illustration. The results of this study were as follows; First, based on preliminary research results, the problems of the design of cultural tourism festival products were derived. As one solution to solve this problem, this study established the development direction and concept of fashion cultural products to develop fashion cultural products. The concept of the Andong Maskdance Festival was 'Tribal-Holic'; the Boryeong Mud Festival, 'Get away form it all'; the Gangjin Celadon Festival, 'Timeless Memories'; the Jinju Namgang Yudeung Festival, 'Lighting up the River'; the Chungju World Martial Arts Festival, 'Next Ergonomics Gym'; and the Muju Firefly Festival, 'Eco-Purity'. Second, based on the desired items of festival organizers and the survey of visitor's preference for cultural products, 4 items were selected by festival type. Then a total of 96 designs of 4 kinds each were developed using logos or characters, traditional patterns, special products, symbolizing region, or festival as a motif. Third, the strategy for development of cultural products design for promotion of cultural tourism festivals were 'Place identity design strategy', 'Market oriented design strategy', 'Buyer-Based pricing strategy', 'Regional brand strategy', and 'Distribution networks expansion strategy'.

• 대한산업공학회지
• /
• 제40권3호
• /
• pp.299-304
• /
• 2014

Objective : The present study was intended to develop a design ideation and evaluation process for the development of ecology-, ergonomics-, and economy-friendly ($E^3$-friendly) products. Background : Due to increasing social and legal requirements on global sustainability, manufacturing companies have made more efforts ever than before for the development of eco-friendly products. However, most eco-friendly products are often criticized due to lacking ergonomic and/or economic considerations. Method : An $E^3$-friendly product development process consisting of (1) survey of eco-friendly products, (2) characterization of eco-friendly products, (3) design ideation for $E^3$-friendly product, and (4) design idea evaluation for $E^3$-friendliness was established and applied to the development of a novel product which supports drinking of daily recommended amount of water. Results : Fifty-five design characteristics were identified by a survey of forty eco-friendly products and incorporated into the proposed ideation and evaluation process. New ideas and design changes were developed effectively using the proposed development process for a novel $E^3$-friendly bottle for support of water drinking. Conclusion : The proposed process was found effective for the development of eco-friendly design ideas and improvements. Application : The proposed system would be of use to develop better design ideas having market competitiveness.

• 한국식생활문화학회지
• /
• 제11권1호
• /
• pp.107-121
• /
• 1996

This study was carried out to develop the computer-assisted Hazard Analysis and Critical Control Point (HACCP) program for a systematic approach to the identification, assessment and control of hazards for foodservice manager to assure the microbiological quality of food in hospital foodservice operations. Sanitation practices were surveyed and analyzed in the dietetic department of 4 hospitals. Among them, one 762-bed general hospital was selected as standard model to develop computer-assisted HACCP program. All data base files and processing programs were created by using Foxpro package for easy access of HACCP concept. HACCP program was developed based on the methods suggested by NACMCF, IAMFES and Bryan. This program consisted of two parts: the pre-stage for HACCP study and the implementation stage of the HACCP system. 1. Pre-stage for HACCP study includes the selection of menu item, the development of the HACCP recipe, the construction of a product flow diagram, and printing the HACCP recipe and a product flow diagram. A menu item for HACCP study can be selected from the menu item lists classified by cooking methods. HACCP recipe includes ingredients, their amount and cooking procedure. A flow diagram is constructed based on the HACCP recipe. The HACCP recipe and a product flow diagram are printed out. 2. Implementation of HACCP study includes the identification of microbiological hazards, the determination of critical control points, the establishment of control methods of each hazard, and the complementation of data base file. Potentially hazardous ingredients are determined and microbiological hazards are identified in each phase of the product flow. Critical control points (CCPs) are identified by applying CCP decision trees for ingredients and each process stage. After hazards and CCPs are identified, criteria, monitoring system, corrective action plan, record-keeping system and verification methods are established. When the HACCP study is complemented, HACCP study result forms are printed out. HACCP data base file can be either added, corrected or deleted.

• 정보처리학회논문지:소프트웨어 및 데이터공학
• /
• 제2권6호
• /
• pp.377-382
• /
• 2013

제품라인공학 기반의 융합소프트웨어 개발 방법론에서는 어플리케이션 개발을 위해 아키텍처 모델을 제안하고 있다. 그리고 명세를 이용하여 제어컴포넌트를 개발하도록 제안하는데 워크플로우는 트랜잭션을 주로 처리하는 어플리케이션 개발을 위해 제안되었다. 제품라인 공학 기반의 소프트웨어 개발이 효과를 발휘하기 위해서는 도구의 지원이 반드시 필요하다. 하지만 기존의 워크플로우 모델링 도구들은 제품라인 공학개념을 지원하지 않기 때문에 워크플로우 기반의 제품라인 소프트웨어 개발을 지원할 수 있는 도구의 개발이 필요했다. 본 논문에서는 워크플로우 기반의 제품라인 소프트웨어 개발을 지원하기 위해서 개발된 도구를 소개하고 개발된 도구의 활용 가능성을 확인하기 위해서 간단한 활용예제를 소개한다.

• 산업경영시스템학회지
• /
• 제28권2호
• /
• pp.117-124
• /
• 2005

This study tries to develop the models of measuring the level of product availability accommodated for features of specific customers dividing customers into VIP customers and general customers. Functions of costs that the models are composed of are cost of holding safety stock and cost of lost opportunities. The existing model of measuring the level of product availability which focused on cost of holding safety stock for VIP customers should be reinforced by considering cost of lost opportunities caused by general customers' quitting trades with a company. This study tries to present realistic solutions for problems in making decisions related to the total inventory. This study concludes that the model of the level of product availability meeting general customers' needs is more efficient according to increasing of a latent demand of the general customers who quit trades with a company and the cost of lost opportunities.

• 벤처창업연구
• /
• 제5권4호
• /
• pp.95-111
• /
• 2010

현대의 기업 경쟁력은 경쟁력 있는 신제품 개발이 필수적이다. 기업이 지속적인 성장을 하기 위해서는 신제품을 개발해야 한다. 본 논문에서는 제품 설계의 고객의 목소리를 충분히 반영한 제품을 제안하였다. 1차 설계에서 Kano의 매력 품질특성을 반영하여 설계하였고, 2차 설계에선 Kano 품질 특성에서 일원적 품질특성이 Timko가 제안한 고객만족지수 방법을 통하여 찾아진 고객 요구를 만족하는가를 분석하였다. 또한 Kano의 매력품질을 찾는 기법과 Timko의 고객만족지수를 찾는 기법을 신제품 개발에 적용하면 매우 효과적으로 문제를 해결할 수 있다.

• 한국미생물·생명공학회지
• /
• 제27권3호
• /
• pp.230-235
• /
• 1999

This study was intended to develop a new rice product by the fermentation of saccharified rice solution using Bifidobacterium and to select an appropriate reducing agent to provide the anaerobic condition for the growth of Bifidobacterium during fermentation. The enhancement of the growth of Bifidobacterium in saccharified rice solution was achieved by the treatment of reducing agents such as ascorbic acid and cysteine. The physical and chemical properties of the fermented product were evaluated, and the effect of the reducing agents were compared between ascorbic acid and cysteine. The fermented product with the addition of ascorbic acid shows the lower pH and the higher titratable acidity comparing the product with the addition of cysteine. This indicated that ascorbic acid was more appropriate reducing agent than cysteine for the fermentation of the saccharified rice solution. The number of viable Bifidobacterium in the fermented product with the addition of ascorbic acid(2.2$\times$108~3.4$\times$108CFU/ml) was greater than that with the addition of cysteine (8$\times$107~2.8$\times$108CFU/ml). Ascorbic acid supplement also contributed better sensory properties, such as flavor, taste and overall acceptibility than cysteine supplement did.

• 디자인학연구
• /
• 제16권2호
• /
• pp.35-48
• /
• 2003

Home networking technology connects individual home appliances through a wired or wireless network and makes possible new functions that were impossible when they were used independently. However, the new functions must not simply be confusing arrays of functions that are possible to implement, but those absolutely necessary to the users. To develop innovative information appliances with such functions, scenarios were used and played guiding roles in suggesting new product ideas, making design mockups, and producing videos to show natural situations where the products would be used in home of the future. In the phase of suggesting new product ideas, user action scenarios in the home, generated by a team consisting of experts in the fields of cognitive engineering, user interface, computer science, cultural anthropology, interaction design, and product design, helped the team identify user needs and design factors necessary to fulfill those needs and suggest new product ideas from the design factors. In the phase of making design mockups, the procedures of using the products were described in the scenario format. Based on the scenarios the s쇼les and the user interfaces of them were designed. In the phase of producing videos, the interactions between the user and the product were embodied in the course of professional writers'arranging the scenarios of using the products for the scripts of the videos. Videos were produced to show the actual situations where the design mockups would be used in home of the future and the dynamic aspects of interaction design.