• The Journal of Small Business Innovation
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• v.19 no.2
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• pp.37-52
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• 2016

Making efforts to break down the barriers between the intra-company departments as well as cooperating with external partners can become the driving force to create a successful innovation in the new product development (NPD) process. This study deals with how the key factors of collaborative innovation success are working in the process of NPD collaboration. Using case analysis of the NPD process, where a large retailer and small and medium-sized suppliers cooperate, we found that the small and medium-sized suppliers achieved greater 'short-term' performances in the collaboration than the large firm, although the long-term performance is not clear. Among the six antecedents of innovation success, relationship-specific investment played a critical role in motivating the supplier's participation in the NPD process. Adopting a 'closed' network in which the two suppliers interact directly with each other and create new knowledge for the NPD process played an important role in producing a quality product in a reduced development time. Unlike previous studies about the retailer-supplier cooperation for NPD in the food industry suggesting that position differences cause communication problems which is a major obstacle to the NPD success. This study suggests that large retailer's initiative role is a critical success factor in the NPD by the cooperation between small and medium-sized suppliers and large retailers.

• Journal of Distribution Science
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• v.9 no.2
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• pp.97-109
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• 2011

As a marketing vehicle to survive in intensified retailing competition, retailer brand development has been adopted by retailers in Korea. As evidence, the retailer brand share of a major retailer, Tesco Korea, has grown from 20% in 2007 to 22.8% in the first half of 2008. It means that retailers have provided more and more retailer brand foods for customers. With the growing accessibility to retailer brand foods, it would be expected that the number of retailer brand food claims will increase. Customers have increasingly exposed to a variety of marketing activities conducted by retailers. When buying the retailer brand foods, customers tend to be affected by marketing activities of retailers. Despite the fact that customers trust retailers and then, buy their brand foods, in case of food accidents caused by production process, customers have to seek compensation from a retailer brand supplier. Of course, a retailer tends to shift its responsibility to its suppliers. Accordingly, it is not easy for customers to solve food claims. The research, therefore, aims at exploring the relationship between the buying-decision processes of retailer brand customers and which side takes legal responsibility for food claims. To effectively achieve the research aim, the author adopted a quantitative and a qualitative research technique, in order to supplement the disadvantages of each method. Before field research, based on the developed research model, the author pre-tested questionnaire with 10 samples, amended, and handed out to 400 samples. Amongst them, 316 questionnaires are available. For a focus group interview, 9 participants were recruited, who are students, housewives, and full-time workers, aged from 20s to 40s. Through the focus group interview as well as the questionnaire results, it was found that most customers were influenced by a retailer or store image in a customer's mind, retailer reputation and promotional activities. Surprisingly, customers think that the name of a retailer is a more important factor than who produces retailer brand foods, even though many customers check a retailer brand supplier, when making a buying-decision. Rather than retailer brand suppliers, customers trust retailers. That is why they purchase retailer brands. Nevertheless, production-related food claims is not involved with retailers. In fact, it would be difficult for customers to distinguish whether a food claim is related to selling or manufacturing processes. Based on research results, from a customer perspective, the research suggests that the government should require retailers to take the whole responsibility for retailer brand food claims, preventing retailers from passing the buck to retailer brand suppliers. In case of food claims, in order for customers to easily get the compensation, it is necessary to reconsider the current system. If so, retailers have to fully get involved in retailer brand production stage, and further, the customer awareness of retailer brands will be improved than ever before. Retailers cannot help taking care of the whole processes of retailer brand development, because of responsibility. As a result, the process to seek compensation for food claims might become easier, and further, the protection of customer right might be improved.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.6
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• pp.228-238
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• 2019

The purpose of this study is to investigate the relationship between transaction justice and customer performance. In this study, data were gathered from questionnaires from customers and suppliers of manufacturing outsourcing service, and reliability, validity, and confirmatory factor analysis (CFA) were conducted and the hypothesis was verified through the structural equation modeling (SEM) analysis. The results of this study are as follows: 1)Transaction justice has a significant positive effect on customer's business performance. Distribution and Interactional justice have a small effect on business performance, but Procedural justice has a significant positive effect. 2)Transaction justice has a positive effect on partnerships. 3)The partnership between the customer and the supplier has a positive effect on the customer's business performance. 4)Partnership has positive effect on customer's management performance through mediating justice. This study is based on the fact that justice acts as a independent variable in the transactional relationship between the customer and the supplier in the manufacturing outsourcing and this is the first case that empirically investigated the effect of the justice on the customer's management performance. In order to effectively cope with a rapidly changing business environment and effectively improve management performance, it is necessary to make efforts to improve justice, especially procedural justice, by utilizing outsourcing effectively in a global competition. In this respect, this study provides important implications for the both academically and practically.

• The Journal of the Convergence on Culture Technology
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• v.9 no.5
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• pp.493-499
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• 2023

Trade credit refers to a transaction where a product supplier allows an distributor to defer payment for a certain period of time for the purchase cost of the products. This practice is generally permitted as a means of differentiation between competing companies. Such trade credit is commonly granted based on the volume of transactions, aiming to increase customer orders. From the perspective of the distributor, trade credit allows for a deferred payment period for the purchase cost, leading to cost savings in inventory investment. These cost savings in inventory investment can be a factor in reducing selling prices with the aim of increasing customer demand. In this study, we analyze a model that determines the optimal selling price and order quantity from the perspective of the distributor, assuming that the supplier allows a deferred payment period dependent on the transaction volume. We assume that the final customer's annual demand exhibits an exponential decrease with respect to the distributor's selling price, using a constant price elasticity function. To analyze the problem, we assume that the product deteriorates at a constant rate over time and aim to establish an inventory model for the intermediate distributor. We also want to analyze the impact of deterioration on the inventory policies of the intermediate distributor.

• Journal of Digital Convergence
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• v.21 no.3
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• pp.1-14
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• 2023

This raises the question of how competitive advantage can be created, prompting firms to enhance their capacity for change. In this context, the role of knowledge creation becomes increasingly vital. This research aims to explore the role of intellectual capital and how to improve knowledge cration ability through absorptive capacity framework. It examines the links among knowledge acquisition, learning of new knowledge, knowledge creation, intellectual capital, and competitive advantage, drawing from both internal and external sources. The study focuses on small and medium-sized supplier firms in Korea, with data collected from 15 industries, totaling 106 responses. The research model employs structural equation modeling (SEM) and utilizes AMOS 22 for analysis. As anticipated, all hypotheses were supported. The study provides robust evidence that absorptive capacity is a pivotal factor in cultivating suppliers' competitive advantage. Furthermore, it posits that intellectual capital should be viewed as a criucial component of suppliers' knowledge stock, significantly enhancing the impact of absorptive capacity on their competitive edge. Future studies should aim to validate the research model in different international settings or across multinational corporations to enhance its generalizabulity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1741-1749
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• 2015

The purpose of this study was to investigate parents' perception and satisfaction of school food materials and supplier performance in Mokpo. To achieve these research objectives, a questionnaire was distributed to parents at 66 schools, and a total of 589 were used in the final analysis. The results of this study were as follows. First, satisfaction of school foodservice, showed the following scores: overall was 3.75, quality of food materials was 3.84, reliability of food suppliers was 3.80, education was 3.53, and information was 3.50. Second, 38.5% of parents participated in receiving school materials. Exactly 80.6% of parents showed intentions to participate. The most difficult thing for receiving materials was comparing quality of food materials (46.3%). Third, the most important factor cited for school food supplier was quality (62.3%) and sanitation and safety (24.1%). Forth, most parents were positive about the possibility of replacing foods used at school with environment friendly products. Local foods were cited for use in school foodservice (92.2%). The reasons were good quality (39.9%) and contribution to the local community (28.5%). In conclusion, parent's perception of school foodservice should increase to improve food material quality of school foodservice. Institutions for certifying are needed to offer high quality food materials at school foodservice and improved communication and education tool between the school and parents.

• Journal of Convergence for Information Technology
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• v.8 no.5
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• pp.237-242
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• 2018

Researchers have suggested successful risk management as a key factor in successful IT outsourcing projects implementation. The documented investigations, however, have mainly addressed risk management only from a single perspective of either clients or IT vendors. This study explored the potential perception inconsistency regarding the risks between the client and the vendor for IT outsourcing projects by using a quasi-Delphi approach. The analysis results indicated some inconsistencies in the risks perceived by the two parties: (1) the clients regarded (a) lack of vendor commitment to the project and (b) poor vendor selection criteria and process as top critical risks but the vendors didn't; and (2) on the other hand, the vendors perceived (a) unclear requirements and (b) lack of experience and expertise with project activities as significant risks but the clients didn't. Insights into how the client and the vendor perceive risks may help both parties determine how to partner and manage project risks collaboratively to succeed in outsourcing.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.13-34
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• 2001

The case which it contracts with the dynamic result measurement system when actual outsourcing evaluation measurement is composed and then one result standard between the service supplier and the user is set, which owns jointly the expense which is reduced from that or the benefit which is created from that is increasing In the conclusion, for outsourcing management strategy of domestic foodservice industry in order to succeed, first it is accurate and examined that for what and how outsourcing should be introduced and as a result, what kind of result can be raised from that result\ulcorner Food service industry should be outsourced if you want to make more many investment in better humane resources, food & beverage-goods-security and education to provide eating-out service out of various business in food industry. When considering the actuality of the domestic foodservice industry that time it is appropriate, it sees. The foreign-brand goods which is introduced in the country are being executing in the 1ink of part management strategy. One of the most influential factor of domestic foodservice industry's management pressure is overspent management expenses, Does the namely expenses preparation effect reach which degree\ulcorner what kind of method can most decrease these expenses\ulcorner Doing grows the success and failure of the Korean foodservice industry controls result with the fact that it will operate with a big variable sees. The background which the domestic foodservice industry should introduce inevitably the outsiurcing system is to develop continuously nation foodservice industry in the way of cost curtailment of food-material, a labor cost curtailment with efficient application and synergic effect like specialty manpower utilization. The kindred competitive enterprises gradually concentrate management resource to the point ability from the present point of view which is increasing and a strategy position they secure, to prepare a competitive power, what sees it is important national industry must prepare a new paradigm. It is important to measure the result based on sales accomplishment in operation system dimension, and it is more important to appropriately apply regard of the evaluation measurement

• The KIPS Transactions:PartD
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• v.10D no.1
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• pp.167-174
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• 2003

Today in Korea, various types of B2B or B2C businesses are carried out on the Internet and the catalog information is the molt important factor to make customers purchase the product. However, no case can be found where information is shared between the business partners, more specifically, each catalog supplier possesses data that are incompatible with others. Though the e-business market has rapidly expanded, it is still difficult for businesses to attract buyers unless an integrated system is provided for more fast and convenient B2B businesses. Such a systematic and integrated catalog system is highly demanded along with current database management system Therefore, this study suggests the E-Catalog system consists of a fixed and standardized catalog system offering product information and a network-based architecture offering products to customers through a search system. The proposed system also supports CRM (Customer Relation Management).

• Journal of Food Hygiene and Safety
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• v.12 no.3
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• pp.175-180
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• 1997

Escherichia coli O157:H7 and Salmonella ser. typhimurium are pathogens involved in food poisoning in numerous countries. This study aimed to obtain knowleges on the survival of E. coli O157:H7 KSC 109 and S. ser. typhimurium ATCC 14028 in fermentedmilk products which were on sale in Suwon Yakult supplier. To the final concentration of 103~104 cfu/$m\ell$ of E. coli O157:H7 KSC 109 or S. wer. typhimurium ATCC 14028 in the fermented milks, Metchnikoff, Ace, Yakult, Mastoni and Super 100 were inoculated with these pathogens and then were stored at 4$^{\circ}C$ and viable cells of these pathogens were periodically counted. The results showed that the survival of two pathogens differed in the different types of fermented milks tested. Number of suriviving E. coli O157:H7 KSC 109 and S. ser. typimurium ATCC 14028 cells (initial inoculum, 103~104 cfu/$m\ell$) were decreased to 101, 102 cfu/$m\ell$ in Ace after 100 hours, and were decreased gradually to 101 cfu/$m\ell$ in Yakult after 250 hours. In the other fermented milks, viable cells of E. coli O157:H7 KSC 109 was not drastically decreased but those of S. ser. typhimurium ATCC 14028 was decreased gradually to 102 (Mastoni), and to 101 cfu/$m\ell$ (Super 100) after 250 hours. It appeared that S. ser. typhimurium ATCC 14028 was more susceptible than E. coli O157:H7 KSC 109 at low pH. Vibale cells of E. coli O157:H7 KSC 109 was not drastically decreased in most of fermented milks tested except Ace and Yakult, but in general, S. ser. typhimurium ATCC 14028 was drastically decreased in most of the fermented milks. The major ingibition factor against these pathogens in the fermented milks during storage at 4$^{\circ}C$ appeared to be the acidity and the metabolites produced by the starters bacteria used in fermented milk products.