경영환경, 조직문화가 HACCP의 경영혁신과 경영성과에 미치는 영향

Abstract

Innovation works primarily at the firm level, though some innovations have industry-wide effects. The incentive for an individual firm to innovate is through the increase in profits that can occur through new process innovations that lower costs through increased revenues resulting from new product innovations increasing demand for the final product. The paper seeks to focus on the concept of HACCP as management innovation in the food industry sector. The purpose of this paper is to factorize the HACCP concept by analyzing the HACCP practices implemented and the results achieved from implementing such practices. It also aims to determine the means by which the management innovation results are optimized. This research scrutinizes impacts of HACCP implementation as management innovation on the firm's performance in food industry. In addition, this study tries to explain whether degrees of HACCP implementation as management innovation mediates the relationship between the contextual variable (ie: the environmental dynamism, organizational culture) and business performance. To achieve the goals, this study developed conceptual measurements of environmental dynamism, competitive strategy organizational culture, degrees of HACCP implementation and business performances based on previous researches. This study proposed hypotheses and conducted surveys with 176 sets of questionnaire from executive officers of food industry. The study hypotheses are tested through simple and multiple regression model and mediated regression analysis. The results are as follows. First, environmental dynamism, organizational culture had affected degrees of HACCP implementation as management innovation. It had been proved that determinants of management innovation had positive impacts on management innovation consisting of HACCP implementation. Secondly, the test proved that HACCP implementation as management innovation influences business performance. Especially, the HACCP implementation in the food industry has the strongest influence on the profit indicator, which verifies the outcome of previous research. Third, the hypothesis that environmental dynamism, organizational culture(hierarchy and innovation) has an positive influence on corporate financial performance is fully accepted. Fourth, the hypothesis that HACCP implementation as management innovation mediates between environmental dynamism and business performance is accepted as partially mediation. Fifth, the hypothesis that HACCP implementation as management innovation mediates between innovative organizational culture and business performance is accepted as partially mediation. Sixth, the hypothesis that HACCP implementation as management innovation mediates between hierarchical organizational culture and business performance is accepted as fully mediation. These results are expected to give some theoretical contributions for HACCP implementation as management innovation research subject with its try for theory's generalization. And they are also expected to give some helps for management of food industry sector, especially its HACCP resource policy.