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이전 창업경험 특성이 벤처기업의 외부 자원 확보와 성과에 미치는 영향
박상문(Sangmoon Park),이미순(Mee Soon Lee) 한국경영학회 2017 한국경영학회 통합학술발표논문집 Vol.2017 No.08
본 연구에서는 창업자의 이전 창업경험 특성이 벤처기업의 외부자원 확보와 성과에 미치는 영향에 대해 연구하고자 한다. 창업자의 이전 창업에 따른 성공과 실패의 경험은 후속 창업시 벤처기업의 운영과 성과에 중요한 영향을 미치는 것으로 논의되고 있다. 창업자의 이전 창업경험이 실제 새로운 벤처기업의 운영과 성과에 미치는 실증적 연구결과들은 일관된 결과들을 보여주지 못하고 있다. 본 연구에서는 국내 벤처기업들을 대상으로 창업자의 이전 창업경험 특성이 벤처기업의 자원조달과 성과에 미치는 영향에 대해 실증적으로 살펴보고자 한다. 이전 창업경험은 외부 자원조달에 정의 영향을 미치는 것으로 나타난 반면 성과에는 유의한 영향관계를 보이지 않았다. 이전 창업경험의 세부적 특성별로 살펴보면, 이전 성공경험은 외부자원조달에만 정의 영향을 미치며, 이전 실패경험은 성과에만 부의 영향을 미치는 것으로 나타났다. 최근 증가하고 있는 연쇄창업자에 대한 관심이나 실패재기 지원과 같은 창업자의 이전 창업경험에 대한 이론적이고 실무적 시사점을 제시하고자 한다. This paper investigates the effects of prior experience on external resource acquisition and performance. Prior experience has significant impacts on the early development process of new ventures founded by experienced entrepreneurs. There are inconclusive results on the relationships between prior founding experience and key activities and performance of new ventures. Based on the data of Korean new ventures. this paper empirically analyze these relationships of prior experience with external resource acquisition and performance. Prior experience has positive effects on external resource acquisition. Success prior experience is important for external resource acquisition. Prior experience has no significants effects on performance. For job creation, success experience has positive effects and failure experience shows negative effects. Only failure experience has negative effects on sales performance. Finally this paper suggests theoretical and practical implications of prior experience of new ventures.
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박명현(Myung-Hyun Park),이미순(Mee-Soon Lee) 한일경상학회 2023 韓日經商論集 Vol.101 No.-
Purpose: The main purpose of this study is to analyze policy cases in major overseas countries for the sustainable growth of startups from an ecological perspective and compare the results. In addition, through the results of this comparison and analysis, we seek to derive what the policy characteristics of major overseas countries have on the current status of startups and the ecosystem structure in Korea. By closely examining global policy cases and identifying various policy approaches, we hope that the results and implications of this study will contribute to ongoing efforts to foster a dynamic startup ecosystem for stakeholders who make up the corporate ecosystem, such as entrepreneurs and policy makers. Research design, data, and methodology: The UK, France, and Germany were seen as relatively suitable for comparison with Korea in terms of population and economic size. Additionally, Singapore and Estonia, despite their small domestic market size, exhibited high competitiveness in the growth of startups and the subsequent creation of unicorn companies. The selection of these countries as the subject of research was based on these considerations. Policy cases from each of these countries were explored, focusing on reports from government agencies, and these cases were analyzed based on common standards to derive commonalities and differences. Results: The results of this study can be characterized in three categories. First, concerning the growth of a company, what they have in common is that they are divided into stages according to the growth cycle and focus on customized support needed at that stage. Second, in the cooperation and network category, a common feature is building a collaborative ecosystem through domestic and international partnerships. Additionally, small countries in terms of population and economy emphasize the importance of international cooperation and resource utilization, while large countries tend to emphasize the integration of domestic entrepreneurial capabilities and resources and the synergy effects to strengthen the startup ecosystem. Third, in the institutional environment and infrastructure category, it is characterized by a focus on actively attracting overseas talent and supporting research, as well as ensuring that related support is based on local infrastructure or embedded in the local ecosystem. Implications: The implication of this study is, first of all, that there is a need for the scope of policy support related to the startup ecosystem to be evenly distributed regionally. Additionally, the composition of the network in the startup ecosystem must be accompanied by horizontal changes based on the company’s growth cycle. Furthermore, there is an expansion in the diversity of members participating in the startup ecosystem. This means that emphasizing both quantitative and qualitative diversity can enable startups to promote growth based on inclusivity and creativity while dealing with the risks and challenges of complex business activities to which they are relatively frequently exposed.
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이경미,이미순,황진봉,정진웅 한국식품영양학회 1997 韓國食品營養學會誌 Vol.10 No.2
본 연구는 유자과즙과 유자를 이용한 제품개발시 기초자료로서의 활용을 목적으로. 생유자를 벨트식 착즙법^9)으로 착즙한 유자 과즙(Sample Ⅰ)과 이를 5℃에서 1년간 저장한 유자 과즙(SampleⅡ)의 품질특성을 비교 분석한 결과, SampleⅡ는 SampleⅠ에 비하여 수분은 3% 정도의 증가를 보였고, soluble solid가 1° brix 이상 감소되었다. pH는 2.68에서 2.84로 증가하면서 산도가 5.83에서 5.23으로 감소되었다. 비타민 C는 50% 이상 감소하였고, 총아미노산 및 유리아미노산의 함량은 약 20∼30% 정도의 감소를 보였으나, 그 밖의 일반성분들과 유리당, 지방산 및 총아미노산 함량의 감소는 0.1∼1.0% 정도로 변화 정도가 미미하였다. 그리고 Sample Ⅰ과 Ⅱ의 향기성분을 gas chromatography로 비교 분석한 결과, 분리된 peak의 수는 70여 개인데, mass spectrometer로 확인할 수 있는 성분은 13개에 불과하였고, 주된 향기성분은 탄화수소류로 limonene, terpinene, terpineol, terpinolene 등이다. 1년간 저장함에 따라서 향기성분은 약 30∼50% 정도 감소되고, 미량 함유되어 있던 성분들은 거의 소실되는 것으로 나타났으나, Sample Ⅰ 및 Ⅱ로 10% 희석음료로 제조하여 관능검사한 결과 당배합비 및 저장기간에 따른 유의차는 거의 나타나지 않았다. This study was performed to compare the changes of quality in citron(Citrus junos Sieb) juice between sampleⅡ stored at 5 for 1 year after extraction and sample Ⅰ made from raw citrons by the belt-pressing extraction method. Compared with sample Ⅰ, the soluble solid of sample Ⅱ was decreased more than 1° brix, and the moisture increased 3%. The acidity reduced from 5.83 to 5.23 as the pH rose from 2.68 to 2.84. Although it decreased more than 50% in vitamin C and over 20∼30% in amino acid, the changes of the other proximate components, amino nitrogen and free sugar content were very little the range 0.1∼1.0%. Volatile compounds in citron juices between sample Ⅰand Ⅱ were analyzed by GC and GC-MS. Sample Ⅰ and Ⅱ showed about 70 of volatile compounds. But only 13 compounds were identified by mass spectrometer. Major volatile compounds were aromatic compounds of limonene, terpinene, terpineol and terpinolene. Amounts of volatile compounds in citron juices depended on the storage period. The recovery of volatile compounds of citron juices, reduced 30∼50% after storage for 1 year and the trace component disappeared during storage. The sensory characteristics including color, aroma, taste and overall acceptability and sugar recipe were not significantly.
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