• 대한안전경영과학회:학술대회논문집
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• 대한안전경영과학회 2012년 춘계학술대회
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• pp.313-323
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• 2012

Single PPM Quality Innovation Program is to pursuit of defects below 10ppm in outgoing quality for strengthen the small and medium enterprise's competitiveness. This study aims to find that whether quality innovation promotion is significant or not in the ISO 9001 certification enterprises. To perform this research, we surveyed CEOs, managers and workers working for manufacturing business, we distributed 250 sheets totally and withdrew 171 sheets. We analyzed 135 sheets that we could use for this research using SPSS 15.0 and AMOS 18.0 program.

• 대한안전경영과학회지
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• 제14권2호
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• pp.213-220
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• 2012

Single PPM Quality Innovation Program is to pursuit of defects below 10ppm in outgoing quality for strengthen the small and medium enterprise's competitiveness. This study aims to find that whether quality innovation promotion is significant or not in the ISO 9001 certification enterprises. To perform this research, we surveyed CEOs, managers and workers working for manufacturing business, we distributed 250 sheets totally and withdrew 171 sheets. We analyzed 135 sheets that we could use for this research using SPSS 15.0 and AMOS 18.0 program.

• 산업경영시스템학회지
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• 제28권4호
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• pp.102-108
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• 2005

Single PPM Quality Innovation Movement is originally developed quality program in Korea for supplier's quality level-up since 1995. The quality target is below the 10ppm(parts per million) in outgoing quality and delivered goods plus field claim. Recently 1,053 companies is received Single PPM Quality Certification from government. This quality program is to realized the anticipated results not only duality level's increasing, but also company's confidence, competitiveness. We were able to obtain participations of 75 questionnaire, and derived statistics by means of SPSS/PC version 10.0. In this study, we find the bottleneck factor for promotion and upgrade S-PPM, and suggest a way out of difficulties.

• International Journal of Quality Innovation
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• 제1권1호
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• pp.38-57
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• 2000

Quality science may be defined as the subject promoting both quality and productivity, which may include quality management, quality engineering and technology innovation. The research and application of quality science have been in existence for many years in China. This report first reviews its recent history as well as the analysis of the status quo. Finally, a prospectus and comments section for the future of quality science points out the development trends and its significant effectiveness on China's modem economics.

• International Journal of Quality Innovation
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• 제9권3호
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• pp.123-144
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• 2008

This paper describes a comprehensive approach to examine how technological innovation contributes to the renewal of a firm's competences through its dynamic and reciprocal relationship with R&D and product commercialization. Three theories of technology and innovation (the R&D and technological knowledge concept, product-process concept, technological interdependence concept) are used to relate technology and innovation to strategic management. Based on these theories, this paper attempts to identify the dynamic relationship between product innovation and process innovation using system dynamics by investigating that aspect of the dynamic changes in the closed feedback circulation structure in which R&D investments drive the accumulation of technological knowledge. Further, such knowledge accumulation actualizes product innovation and process innovation, subsequently resulting in an increase in productivity, customer satisfaction, profit generation, and.

• The Journal of Asian Finance, Economics and Business
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• 제9권8호
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• pp.123-134
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• 2022

In 2021 One Tambon One Product (OTOP) food products reached $3,447 billion domestically and $200 million internationally. Mirroring Japan's highly successful OVOP (One Village One Product) poverty reduction and rural employment program, Thailand's OTOP program has since become a global model of success as well. From May through June 2022, OTOP snack food vendor entrepreneurs were contacted and asked to contribute their opinions about what factors affected their enterprise's food product quality. Using systematic random sampling across six Thai regions, 311 export entrepreneurs, production managers, and marketing managers participated. The results revealed that product innovation (PDTI), process innovation (PCSI), packaging design (PKD), and the 4P marketing mix (4PMM) all positively influenced OTOP snack food product quality (PDQ), which, when combined, had a total effect R² value of 27%. Also, the latent variable TE values for PDTI, PKD, 4PMM, and PCSI, were 0.38, 0.29, 0.22 and 0.11, respectively. Seven of the nine hypotheses examined were supported, with packaging design (PKD) determined to have the greatest influence on the 4P marketing mix (4PMM).

• Asian-Australasian Journal of Animal Sciences
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• 제33권5호
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• pp.812-824
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• 2020

Objective: The aim of this work was to assess the effect of fermented blueberry (FB; 2%, 4%, and 6%) on the oxidative stability and volatile molecule profiles of emulsion-type sausage stored at 4℃ for 28 days. Methods: The antioxidant activity of FB was determined through radical-scavenging activity against 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals. Four formulations of sausage treatments with different FB levels (0%, 2%, 4%, 6%) were prepared, then peroxide value (POVs), thiobarbituric acid-reactive substances (TBARS) values, protein carbonyls and thiol groups were measured. The aroma profiles of sausages for each treatment was also determined. Results: The half maximal inhibitory concentration indicated that FB had greater scavenging ability than ascorbic acid against DPPH and hydroxyl radicals. Sausages with FB significantly retarded increases in POVs and TBARS, as well as in the content of protein carbonyls during all storage days (p<0.05). Particularly, 4% and 6% FB-treated sausages had better oxidation inhibition effects. However, FB accelerated the reduction in thiol groups (p<0.05). Additionally, FB inhibits the excessive formation of aldehyde compounds; for example, hexanal, which may cause rancid flavors, decreased from 58.25% to 19.41%. FB also created 6 alcohols (i.e., 2-methyl-1-propanol, 3-methyl-1-butanol, and phenylethyl alcohol), 5 ester compounds (i.e., ethyl acetate, ethyl lactate, and ethyl hexanoate) and 3-hydroxy-2-butanone in the sausages that contribute to sausage flavors. The principal component analysis showed that the aroma profiles of sausages with and without FB are easily identified. Conclusion: The addition of FB could significantly reduce the lipid and protein oxidation and improve oxidative stability for storage. Also, adding FB could inhibit rancid flavors and contribute to sausage flavors.

• 품질경영학회지
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• 제43권3호
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• pp.421-438
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• 2015

Purpose: The purpose of this study was to grasp the level of effects innovative features and quality of the appliance system on organizational performance and ultimately analyze the willingness of the IT staff to adopt an appliance system. Methods: The survey was conducted on 350 vendors' clients and partners who currently use an appliance system from March to May 2014. A total of 331 effective questionnaires were collected and analyzed using PASW18 and SmartPLS. Results: The results show that relative advantage, facilitating condition and trialability and quality factors all had an effect on organizational performance expectations. Further, when an appliance system is adopted, it was shown that cost and reliability emphasized by a vendor did not produce any significant effects on organizational performance expectations. Conclusion: This study is significant as it is the first to combine such models as Innovation Diffusion Theory, Information Systems Success Model, and Unified Theory of Acceptance and Use of Technology with a new external variable. In addition, it illustrated how variables affect the adoption of an appliance system such as a new innovation system.

• 품질경영학회지
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• 제46권3호
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• pp.551-568
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• 2018

Purpose: This study addressed the relationship between technological innovation activity and management efficiency of Korean automobile firms. We tested the hypothesis of non-liner relationship of innovation activity in relation to management efficiency. Methods: We discussed prior literature in the firm innovation strategy and management efficiency studies to provide better understanding of relationships between technological innovation activity and management efficiency. As a result, we developed develop and tested a model (Inverted-U shaped) capturing the non-linear impact of technological innovation activity. While we used R&D expenditure and patent registration data for measuring firms' innovation activity, management efficiency was evaluated by using DEA(Data Envelopment Analysis). Results: Main findings of our empirical analysis indicated that the relationships between technological innovation activity and management efficiency was inverted U shaped. This implied that the relationship between technological innovation and management efficiency is inverted U-shaped non-linear, with management efficiency increasing up to a point, beyond which higher levels of R&D and patent registration activities led to a decrease in management efficiency. Conclusion: This study empirically assessed the inconclusive findings of previous research in the area of effects of innovation activities in relation to firm performance. The paper also provided theoretical and practical implications for firms who explore efficient strategy to promote the management performance through technological innovation activities. Future research directions with the limitation of the study was discussed.

• 품질경영학회지
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• 제39권1호
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• pp.109-119
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• 2011

This study distinguished innovation activities into 3 main things (sustainability management activity, management innovation activity and quality innovation activity). Performance differences among those 3 innovation activities are again distinguished into 4 things (affecting on sales revenue, increasing productivity, improving its corporate image and cost reduction) to demonstrate recognition of performance. We also demonstrated difference of performance between manager and other workers.