신제품 개발과정에 있어 기업역량의 양면성인 핵심역량과 핵심경직성이 신제품차별화와 신제품성과에 미치는 영향을 고찰하고자 하였다. 국내 식품기업이 보유하고 있는 핵심역량의 영향요인으로 부서간 통합, 혁신기술, 보상시스템, 마케팅 능력과 핵심경직성 요인인 조직관성, 기술시스템, 보유자원편중, 가치규범이 신제품차별화와 신제품성과 간에 미치는 인과관계를 파악하기 위한 목적으로 실증연구를 진행하였다. 이를 위해 국내 제조 기업 중에서 식품기업을 연구대상으로 설문응답을 통하여 자료를 수집하였다. 연구결과를 요약하면, 첫째 기업의 핵심역량과 신제품차별화 간의 인과관계에 있어 핵심역량이 높을수록 신제품차별화에 미치는 영향은 유의적인 정(+)의 영향을 미치는 것으로 나타났다. 둘째 기업의 양면성인 핵심경직성과 신제품차별화의 관계를 분석결과 핵심경직성이 높을수록 기존 보유역량과 조직관성의 변화는 어렵고, 기업의 보유자원을 적절하게 배분하여 자원편중에 의한 손실을 최소화하는데 한계가 있는 것으로 분석 되었다. 실무적 관점에서의 시사점으로는 먼저 식품기업을 대상으로 실증 분석한 결과 기업의 핵심역량과 핵심경직성은 신제품 차별화와 신제품성과에 미치는 영향이 있으므로 실무에서 전략 수립에 도움을 받을 수 있다. 또한 핵심역량의 양면성 개념에 대한 다차원적 측면을 고려함으로서 탐색과 활용에 초점을 두었던 기존연구의 관점을 확대하여 기업의 핵심역량 양면성에 대한 이해의 폭을 넓히는데 기여하였다.
The purpose of this study is to examine the effect of core competence and core rigidity on the product differentiation and new product performance. In this study, factors affecting the core competencies of Korean food companies include factors such as organizational integration, innovation technology, compensation system, marketing ability and core rigidity factors such as organizational inertia, technology system, and the new product performance. The results of this study are summarized as follows: First, the higher the core competence in the causal relationship between the core competency of the firm and the new product differentiation, the more significant the positive effect on the new product differentiation. Second, as a result of analyzing the relationship between core rigidity which is the double aspect of the firm and new product differentiation, it is difficult to change the existing capacity and organizational inertia as the core rigidity is high, and it is difficult to minimize the loss due to resource bias by appropriately allocating the resources respectively. As a result of empirical analysis on food companies, the core competencies and core rigidity of the firms are significantly analyzed as the result of differentiation of new products and effects of new products. By considering the multidimensional aspect of the concept of ambidextrous of core competencies, we expanded the viewpoint of existing research that focused on exploration and utilization, thereby contributing to understanding of core competence and core rigidity of company.
The purpose of this study is to examine the effect of core competence and core rigidity on the product differentiation and new product performance. In this study, factors affecting the core competencies of Korean food companies include factors such as organizational integration, innovation technology, compensation system, marketing ability and core rigidity factors such as organizational inertia, technology system, and the new product performance. The results of this study are summarized as follows: First, the higher the core competence in the causal relationship between the core competency of the firm and the new product differentiation, the more significant the positive effect on the new product differentiation. Second, as a result of analyzing the relationship between core rigidity which is the double aspect of the firm and new product differentiation, it is difficult to change the existing capacity and organizational inertia as the core rigidity is high, and it is difficult to minimize the loss due to resource bias by appropriately allocating the resources respectively. As a result of empirical analysis on food companies, the core competencies and core rigidity of the firms are significantly analyzed as the result of differentiation of new products and effects of new products. By considering the multidimensional aspect of the concept of ambidextrous of core competencies, we expanded the viewpoint of existing research that focused on exploration and utilization, thereby contributing to understanding of core competence and core rigidity of company.
