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	Provedor de dados AgEcon (6) Ciência e Agrotecnologia (1) Autor Haas, Rainer (3) Meixner, Oliver (3) Ameseder, Christoph (1) Briz, Julian (1) Dhamvithee, Pisit (1) Ferreira,Eric Batista (1) Ferreira,Larissa de Oliveira (1) Garcia Martinez, Marian (1) Guimarães,Ívina Catarina de Oliveira (1) Jangchud, Anuvat (1) Kitsios, Fotis C. (1) Leão,Maria Helena Miguez da Rocha (1) Morais, Federico (1) Pimenta,Carlos José (1) Poechtrager, Siegfried (1) Shankar, Bhavani (1) Wuttijumnong, Phaisarn (1) de Carlos, Pilar (1) de Felipe, Isabel (1) Mais... Palavra-chave New product development (7) Agribusiness (3) Agricultural and Food Policy (2) E-collaboration (2) Farm Management (2) Food Consumption/Nutrition/Food Safety (2) Innovation (2) Attitudes and values (1) Consumer/Household Economics (1) Critical success factors (1) Dairy industry (1) Demand and Price Analysis (1) Food industry (1) Hotels - tourism (1) Industrial Organization (1) Innovation process (1) Innovation. (1) Marketing (1) New service development (1) Organic food (1) Mais... Tipo do documento Conference Paper or Presentation (5) Info:eu-repo/semantics/article (1) Journal Article (1) Ano 2012 (1) 2008 (2) 2006 (3) 2005 (1) País United States (6) Brazil (1) Idioma Inglês (7)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 7 Primeira ... 1 ... Última Trust in ICT-Based New Product Development - Guidelines for Virtual New Product Development Teams AgEcon Haas, Rainer; Meixner, Oliver; Poechtrager, Siegfried. The traditional process of new product development is focusing on an intra-organizational workflow, which should - in its ideal form - be done by virtual interdisciplinary teams. Team members should be from several departments like manufacturing, research & development, sales and marketing. But innovation is happening more and more in networks of companies, clusters or so called network companies. The following article delivers a framework of guidelines for virtual team management in order to improve the success of innovation strategies. Tipo: Conference Paper or Presentation Palavras-chave: E-collaboration; Virtual team work; New product development; Research and Development/Tech Change/Emerging Technologies. Ano: 2006 URL: http://purl.umn.edu/7720 Services marketing in the hospitality economy: An exploratory study AgEcon Kitsios, Fotis C.. Meeting the challenges of an unstable and unsettled environment is not easy. The recent impacts on the hospitality services economy of changing technology, mergers of institutions, increasingly demanding consumers and increased competition have created an atmosphere of volatility and rapid change. In order to survive in this demanding market place, service organisations have only one choice, to successfully develop and launch new services. However, the failure rate of new service projects is high, because the knowledge on how new services should be developed is limited. Unfortunately, unlike tangible new product development practices which have the benefit of extensive research into how successful new products are developed, the service sector has only... Tipo: Conference Paper or Presentation Palavras-chave: Innovation process; Services marketing; New product development; New service development; Critical success factors; Hotels - tourism; Marketing. Ano: 2006 URL: http://purl.umn.edu/10043 The development of an analytical tool for integrating 'the voice of the consumer' in new product development AgEcon de Carlos, Pilar; Garcia Martinez, Marian; de Felipe, Isabel; Briz, Julian; Morais, Federico. The development of new products and how the process is organised and managed within the firm is a key area in management research due to the high failure rate of new products and the consequent waste of limited resources. Developing new products and being innovative requires companies to have deep understanding of the consumer, the market and the environment but most importantly to effectively apply this knowledge in the development of new products that meet consumer's expectations. This paper aims at developing an innovative framework to incorporate the 'voice of consumer' at early stages of the new product development (NPD) process. To that end, the paper will consider the practical implementation of the Quality Function Deployment (QFD) in the... Tipo: Conference Paper or Presentation Palavras-chave: Quality function deployment; New product development; Voice of consumer.; Consumer/Household Economics; Demand and Price Analysis. Ano: 2006 URL: http://purl.umn.edu/10044 Viability of Values and Attitudes Concerning Purchase Intentions and Benefit Attribution for an Organic Sport Drink AgEcon Ameseder, Christoph; Haas, Rainer; Meixner, Oliver. The following contribution describes a product development case study for an isotonic organic sport drink in which the value factors of GfK Sinus Milieus have been applied. The underlying research question is, if the prescribed values are a viable tool to differentiate buyers and nonbuyers of organic food in respect to purchase intention in the case of sport beverages. The authors furthermore investigate the importance of “organic” or other product features for fitness oriented consumers. The paper draws on data from a survey in Austrian and German fitness centres with a total of 400 respondents. Purchase intention was indirectly measured with a Conjoint analysis, for the influence of values and factors on the purchase intention an analysis of variance was... Tipo: Conference Paper or Presentation Palavras-chave: Innovation; New product development; Organic food; Sport beverage; Attitudes and values; Agribusiness; Agricultural and Food Policy; Farm Management; Food Consumption/Nutrition/Food Safety. Ano: 2008 URL: http://purl.umn.edu/49766 New Product Development of a Yoghurt Dessert via E-Collaboration AgEcon Meixner, Oliver; Haas, Rainer. The following contribution describes how an E-collaboration platform may be used within new product development. In order to develop a new dairy product (a yoghurt dessert), a leading Austrian dairy co-operated with representatives from the Austrian University of Natural Resources and Applied Live Sciences Vienna and other experts by use of a specific E-collaboration platform. The main aim of the project was the preparation of innovative product concepts. All necessary data and documents concerning consumer behaviour, market trends, product features etc. were distributed via a closed E-collaboration platform. The participants worked together for about half a year; however, only two personal meetings were necessary, all other communication processes (also... Tipo: Conference Paper or Presentation Palavras-chave: Innovation; New product development; Dairy industry; E-collaboration; Agribusiness; Agricultural and Food Policy; Farm Management; Food Consumption/Nutrition/Food Safety; Industrial Organization. Ano: 2008 URL: http://purl.umn.edu/49882 New Product Development in Thai Agro-Industry: Explaining the Rates of Innovation and Success in Innovation AgEcon Dhamvithee, Pisit; Shankar, Bhavani; Jangchud, Anuvat; Wuttijumnong, Phaisarn. The Thai food industry is amongst the most dynamic and diverse in the world. Continual innovation in the form of new product development is critical to this industry, and yet new products are more likely to fail than succeed. In this paper,we investigate factors explaining both the rate of new product development as well as the rate of success in products newly introduced into the market, using data from a survey of firms. The methodology involves a Poisson regression to investigate the determinants of innovation and a Least Squares regression to explain success rates in innovation. Tipo: Journal Article Palavras-chave: New product development; Thailand; Food industry; Innovation.; Agribusiness. Ano: 2005 URL: http://purl.umn.edu/8137 Development and description of light functional dulce de leche with coffee Ciência e Agrotecnologia Guimarães,Ívina Catarina de Oliveira; Leão,Maria Helena Miguez da Rocha; Pimenta,Carlos José; Ferreira,Larissa de Oliveira; Ferreira,Eric Batista. This study deals with development of a "dulce de leche" (DL) with coffee, with low caloric content and functional properties. Through rotational central composite design, eleven DLs were formulated with different polydextrose and sucralose levels. The results were analyzed by means of response surface and ANOVA. The addition of polydextrose led to the increase in moisture and water activity and reduction in the ash and soluble solids contents. In the formulations with greater levels of sucralose and polydextrose, there was an increase in the ash, acid and fiber content. Greater yield was achieved with greater concentrations of polydextrose and less substitution of sucrose by sucralose, allowing development of a new functional product with low caloric... Tipo: Info:eu-repo/semantics/article Palavras-chave: Prebiotics; Polydextrose; New product development. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000200008 Registros recuperados: 7 Primeira ... 1 ... Última

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