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오늘날 기업들은 환경의 동태성이 증가되면서 기업이 지속적인 경쟁우위를 유지하기 위해서는 환경특성의 변화에 적절하게 대응할 수 있는 경영혁신이 수반되어야 한다. 특히, 급변하는 시장 환경의 변화로 인하여 경영성과를 창출하기 위해서는 경영환경, 경쟁전략, 조직문화에 의한 인과관계를 분석할 필요성이 대두되었다. 식품산업도 예외는 아니어서 급변하는 경영환경에 능동적으로 대응하기 위해 노력하고 있다. 특히, 식품업계에서는 식품의 안전과 위생에 대한 관심은 생활수준의 향상에 따라 단순히 먹고사는 형태에서 벗어나 보다 삶의 질을 추구하게 되는 중요한 산업으로 발전하고 있다. 그리하여 업계에서는 최근의 급격한 경영환경의 변화로 지속적인 경영성과 창출이 화두가 되고 있다. 본 연구에서는 기존문헌고찰을 통해 한국의 식품산업을 대상으로 경영혁신의 도구인 HACCP와 이들의 중요한 결정요인인 환경의 동태성과 조직문화를 통해 경영성과와의 관계를 밝히고자 한다. 이를 위해 경영혁신의 도구인 HACCP를 통해 추구하는 한국의 식품기업들이 기업성과에 미치는 직접효과 및 환경의 동태성과 조직문화와의 매개관계를 파악하기 위하여 실증분석을 실시하였다. 실증연구는 국내 식품산업에 속한 기업들 176개 기업을 대상으로 실증 분석한 결과, 경영혁신의 도구인 HACCP은 기업성과에 긍정적인 영향을 주었으며, 그들의 결정요인들인 환경의 동태성과 조직문화도 긍정적인 영향을 미치는 것을 알 수 있었다. 한편 독립변수인 조직문화와 환경의 동태성과 기업성과의 관계에서 경영혁신의 도구인 HACCP의 매개효과를 찾아낼 수 있었다.
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.
키워드열기/닫기 버튼
HACCP, management innovation, organizational culture, firm's performance
