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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.1
- 수록면
- 235 - 258 (24page)
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Food service enterprise meet the changing needs and trends of the various productsfrom the customers, and in order to create new product development performance for sustainable growth with customer satisfaction and competitive advantage in the food service market to successfully launch new products through technology innovation activities is because core competencies in business performance and survival of enterprises, and established the concept of technical innovation activities and new product development performance and identify the relationship between the two variables, it is raised necessity to study how this affects on business performance through new product development performance of the food service enterprise. To presenting the implications based on the empirical results are as follows. First, technical innovation activities of Food service enterprise was confirmed that it is the major factors as activity factor affecting on business performance and new product development performance. Second, improved business performance means that it must be efficiently fused the technical basis and technical services-based organizational management systems, rather than relying only on the technical basis. The technical innovation activities is an important element for the sustainable growth and competitive advantage, so it is suggested that businesses need ongoing investment and technical innovation activities. Third, new products is a necessary condition for success the differentiated productin food service market and competitors. leading to the development of new products performance and the business performance by responding positively to new and improved products for a wide range of customer, and suggested important business factors of food service enterprise to ensure sustainable competitive advantage. In conclusion, unlike existing researches, this study has great significance in that it was the first to perform an empirical study on the influencing relationship of the activities for technology innovation, and new product development performance of restaurants and also empirically analyze the significance effects among the variables.
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참고문헌 (36)
참고문헌 신청
Clark, K. B. / 1993 / Managing New Product and Process Development: Text and Cases / The Free Press
Cooper, R. G. / 1994 / R&D is More Efficient in Small Companies / Harvard Business Review 42 (1) : 42 ~ 83
Cooper, R. G. / 2000 / Doing it Right : Winning with New Products / Ivery Business Journal
Cummings, A. / 1997 / Enhancing creativity: Managing work contexts for the high potential employee / California Management Review 40 : 22 ~ 38
Damanpour, F. / 1984 / Organizational Innovation and Performance: The Problem of Organizational Lag / Administrative Science Quarterly 29 : 329 ~ 409
Cooper, R. G. / 1994 / R&D is More Efficient in Small Companies / Harvard Business Review 42 (1) : 42 ~ 83
Cooper, R. G. / 2000 / Doing it Right : Winning with New Products / Ivery Business Journal
Cummings, A. / 1997 / Enhancing creativity: Managing work contexts for the high potential employee / California Management Review 40 : 22 ~ 38
Damanpour, F. / 1984 / Organizational Innovation and Performance: The Problem of Organizational Lag / Administrative Science Quarterly 29 : 329 ~ 409
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