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R&D Staff Perception Leading to Product Innovation: Case Study on Carbohydrate-Free Saké

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Serviceology for Services (ICServ 2020)

Part of the book series: Communications in Computer and Information Science ((CCIS,volume 1189))

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Abstract

This paper examines the development process of carbohydrate-free saké, namely, Gekkeikan zero carbohydrate saké, as a case study in order to help enhance the success rate of innovation by enabling readers to understand the pattern of innovation for its efficient management in the development process. The concept of effectuation was applied to this case and explained using activity theory. Here we report that, to inspire innovation in product development, organizations should develop prototypes of products containing technology seeds based on the intrinsic motivation of R&D staff and should further begin small test marketing without hesitation from fear of failure.

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Notes

  1. 1.

    Saké is characterized by the specific ingredients that are used to make it. First, it must only be made using rice and a “rubbing” process is necessary as stipulated in Article 3-7 of the Japanese Liquor Tax Law.

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Author information

Authors and Affiliations

  1. Graduate School of Management, Kyoto University, Yoshida-honmachi, Sakyo-ku, Kyoto, 606-8501, Japan

    Kengo Matsumura, Satoshi Shimada & Yoshinori Hara

Authors
  1. Kengo Matsumura
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  2. Satoshi Shimada
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  3. Yoshinori Hara
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Corresponding author

Correspondence to Kengo Matsumura .

Editor information

Editors and Affiliations

  1. National Institute of AIST, Tokyo, Japan

    Takeshi Takenaka

  2. Kyoto University, Kyoto, Japan

    Spring Han

  3. Graduate School of Business Administration, Kobe University, Kobe, Japan

    Chieko Minami

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Matsumura, K., Shimada, S., Hara, Y. (2020). R&D Staff Perception Leading to Product Innovation: Case Study on Carbohydrate-Free Saké. In: Takenaka, T., Han, S., Minami, C. (eds) Serviceology for Services. ICServ 2020. Communications in Computer and Information Science, vol 1189. Springer, Singapore. https://doi.org/10.1007/978-981-15-3118-7_7

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  • DOI: https://doi.org/10.1007/978-981-15-3118-7_7

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  • Publisher Name: Springer, Singapore

  • Print ISBN: 978-981-15-3117-0

  • Online ISBN: 978-981-15-3118-7

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