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Effects of Green Operations and Green Innovation on Firm's Environmental Performance
Chen, Rong-Huei Korean Institute of Industrial Engineers 2014 Industrial Engineeering & Management Systems Vol.13 No.2
This study examines how green operations affect firm's environmental performance with green innovation as a mediator in the context of electronic industry. We carry out an empirical study with 141 valid questionnaires collected from high-tech manaufactures in Taiwan. The results show that positive relationships exist among green operations, green innovation and environmental performance (in both operational performance and managerial performance). However, an integration of green operations with green innovation would influence firm's environmental performance more positively than the sole effects of green operations. It suggests that high-tech manufacturers should pay greater attention to green innovative strategies in order to cope with customer demand and, thereby, enhancing customer satisfaction and sustainable operations. This study has contributed to the extant literature by providing valuable academic references and pragmatic guidelines for firms to gain competitive advantages through green operations and green innovation.
Effects of Green Operations and Green Innovation on Firm’s Environmental Performance
Rong-Huei Chen 대한산업공학회 2014 Industrial Engineeering & Management Systems Vol.13 No.2
This study examines how green operations affect firm’s environmental performance with green innovation as a mediator in the context of electronic industry. We carry out an empirical study with 141 valid questionnaires collected from high-tech manaufactures in Taiwan. The results show that positive relationships exist among green operations, green innovation and environmental performance (in both operational performance and managerial performance). However, an integration of green operations with green innovation would influence firm’s environmental performance more positively than the sole effects of green operations. It suggests that high-tech manufacturers should pay greater attention to green innovative strategies in order to cope with customer demand and, thereby, enhancing customer satisfaction and sustainable operations. This study has contributed to the extant literature by providing valuable academic references and pragmatic guidelines for firms to gain competitive advantages through green operations and green innovation.
이철호,야수히로오타,롱휘첸 한국식생활문화학회 1994 韓國食生活文化學會誌 Vol.9 No.2
The present study compares the texture describing terms used in East-Asian countries, China, Korea and Japan. The terms and definitions enlisted in the International Standard Sensory Analysis-Vocabulary, ISO 5492(second edition 1992) were used as the reference. It includes hardness, fracturability, chewiness, gumminess, viscosity, springiness, adhesiveness, granularity, conformation, moisture and fatness. The Chinese scripts used for the description of each textural terms in these three countries were compared and their native expressions were collected. The food items representing typical textual characteristics in the East Asian countries were also listed.