O conhecimento é uma ferramenta chave e um recurso para o diferencial competitivo das empresas. Esta dissertação contempla essa realidade considerando a necessidade que as empresas têm de aproveitar e armazenar os conhecimentos gerados no ambiente de chão de fábrica, utilizando para tanto o incentivo à transferência de conhecimentos (TC) entre as equipes desse ambiente. Quando considerada a TC entre equipes, a literatura acadêmica contém diversos estudos que aprofundam este assunto. Porém, essa literatura concentra-se em ambientes de equipes com maior grau de formação, como por exemplo as equipes de engenharia de produtos, e são escassos os trabalhos que contemplam ambientes de menor formação como o das equipes de chão de fábrica. Assim sendo, o objetivo deste trabalho é desenvolver um modelo para o incentivo da TC entre equipes de chão de fábrica baseado na explicação das relações existentes entre os diversos fatores que influenciam a TC. Para tanto, partiu-se da avaliação de um modelo proposto por Frank et al. (2014) para o a ambiente de desenvolvimento de produtos, o qual considera que existem fatores desse ambiente que podem ajudar a incentivar a TC e adaptou-se este modelo à realidade das equipes chão de fábrica. Este trabalho apresenta uma abordagem de pesquisa combinada de aspectos qualitativos (como entrevistas e estudos de caso) e quantitativos (como modelagem e priorização de fatores do modelo). A adaptação do modelo de Frank et al. (2014) à realidade de chão de fábrica baseou-se na avaliação de especialistas na área de gestão do conhecimento. A aplicação do método foi feita em uma empresa cuja realidade de equipes de chão de fábrica é presente. Por meio da utilização destes métodos obtiveram-se os seguintes resultados: (i) a proposição de uma taxonomia que classifica os fatores de influência na TC para realidade de equipes de chão de fábrica em diferentes subsistemas; (ii) a adaptação de um modelo para os relacionamentos entre os fatores, que explica de maneira sistêmica a interação que ocorre entre os mesmos. Do ponto de vista acadêmico, os resultados ajudam a ampliar a visão teórica e pouco abordada sobre a TC no contexto das equipes de chão de fábrica. Do ponto de vista profissional, foco principal do trabalho, os resultados permitem direcionar ações de melhoria da TC entre equipes de chão de fábrica da empresa estudada, mas também permite uma fácil extrapolação para outras realidades no mesmo contexto. / Knowledge is a key tool and resource for the competitive advantage of companies. This work addresses this reality by considering the need that companies have to take advantage and store the knowledge generated in the shop floor environment, using as support knowledge transfer (KT) activities. When considering the TC process between teams, prior research has been concerned mostly with high educational-level teams, such as product engineering teams or quality teams. However, few studies include lower educational-level environments such as the shop floor teams. In these environments, knowledge dynamic can be different, resulting in different needs to foster the KT process. Therefore, the objective of this work is to develop a model for the KT incentive between shop floor teams based on the explanation of the relationship between the various factors that can influence KT in this context. Aiming this, we started from the evaluation of a model proposed by Frank et al. (2014) for product development teams, which considers that there are organizational factors that can help encourage KT. We followed this approach and adapted this model to the reality of the shop floor teams. In order to propose such an adaptation, we combined qualitative aspects (such as interviews and case studies) and quantitative analysis (such as modeling and factors prioritization model). The adaptation of Frank et al (2014) model to the shop floor reality was based on the assessment of experts in knowledge management and was after applied in a practical study of a Brazilian company. By using this approach, the following results were obtained: (i) the proposal of a taxonomy that classifies the KT influencing factors for the reality of the shop floor teams; and (ii) the adaptation of a relationship model for the KT factors aiming its usefulness for shop floor environments. From the academic point of view, the results helped to extend the theoretical and little discussed vision about the KT in the context of shop floor teams. From a professional point of view, the main focus of this work, the results allowed to improve actions of KT between the shop floor teams at the studied company. Such results can be also useful to contribute for other companies.

A concorrência nos mercados mundiais impõe a necessidade de aumento da eficiência das empresas que desejam assumir posições de liderança nos segmentos em que atuam. Neste ínterim, o balanceamento de linha de montagem assume papel fundamental ao permitir a eficiente utilização dos recursos produtivos visando à realização dos objetivos estratégicos. Esta dissertação aborda o balanceamento de linhas de montagem uni-modelo e mistas. Primeiramente, objetiva-se amenizar os impactos causados pela introdução de novos produtos em linhas de produção. Apoiada na integração da ferramenta Delphi a uma nova heurística de balanceamento uni-modelo, a sistemática foi aplicada em uma empresa de produção puxada com lote unitário de fabricação cuja linha de montagem é sujeita à introdução de novos produtos. Os resultados obtidos foram considerados satisfatórios em comparação à tradicional heurística de balanceamento de linha de montagem. Na sequência, objetivou-se atenuar as restrições de capacidade produtiva nas estações de trabalho de linhas de montagem mistas sujeitas a diversos mix de produtos, com a finalidade de incrementar a eficiência e capacidade produtiva da linha. O incremento da capacidade produtiva, a redução do ciclo de fabricação, o aumento da eficiência de balanceamento foram considerados satisfatórios na aplicação da heurística em uma linha de montagem mista que produz 7 modelos de produtos. / Companies aiming to assume leadership positions are required to increase their effectiveness due to competitive global markets. Thus, assembly line balancing plays a critical role in the efficient utilization of productive resources for achieving strategic goals. This dissertation focuses on the balancing of both single and mixed model assembly lines. The first goal is to mitigate impacts derived from the introduction of new products into the assembly line by associating the Delphi method with a new single-model balancing heuristic; such an approach was applied to a new product in a one-piece flow, pulled production company. Results were taken as satisfactory when compared with a traditional assembly line balancing heuristic. Next, we intended to attenuate capacity restrictions in workstations of assembly lines exposed to several combinations of products with the purpose of increasing the assembly line efficiency. The results were considered satisfactory, when aspects of production capacity, manufacturing cycle time and assembly line balancing were evaluated in a mixed assembly line with seven different products.

A Customização em Massa (CM) consiste em uma estratégia direcionada ao atendimento de necessidades específicas dos clientes mantendo os custos de produção próximos à produção em massa. Entre as alternativas para promover a implantação da CM, sugere-se a promoção de maior flexibilidade dos processos produtivos e um Processo de Desenvolvimento de Produto (PDP) orientado à CM. Como forma promover a CM por meio do PDP, este trabalho tem por objetivo desenvolver um instrumento para identificar e selecionar métodos, ferramentas e técnicas para o PDP orientado à CM mais indicadas para as particularidades do projeto de desenvolvimento de produto de cada empresa. Entre os resultados do trabalho está o levantamento desses métodos, ferramentas e técnicas para o PDP orientado à CM dispersas na literatura, assim como o desenvolvimento de mecanismos para a seleção destes métodos, ferramentas e técnicas para o PDP. Sua principal contribuição consiste no desenvolvimento de um repositório de conhecimentos para a gestão do processo de transformação do PDP da empresa para os benefícios da estratégia de CM. / Mass Customization seeks to meet customers specific needs while maintaining the low production costs associated with mass production. Its implementation passes through a greater flexibility of the manufacturing system and a New Product Development (NPD) process oriented to Mass Customization. This study aims to identify and select methods, tools and techniques for the New Product Development necessary for Mass Customization implementation. Its main achievement is the consolidation of a useful library of these methods, tools and techniques and a system to aid the selection of the most appropriate solution to implement Mass Customization.

A inovação tornou-se um tema importante para as organizações empresariais no atual ambiente econômico, marcado pela intensa competição por mercados, tecnologias e recursos, e o cenário brasileiro não foge a regra. As empresas se esforçam para entender os fatores que influenciam a inovação e a sua complexa dinâmica a fim de desenvolverem ou ajustarem sua cultura, suas estruturas e seus processos organizacionais com o intuito de estimulá-la. O estudo da inovação não é algo totalmente novo, vários artigos e trabalhos acadêmicos foram desenvolvidos sobre o tema, não obstante, o assunto ainda é um amplo campo de pesquisa. A presente pesquisa teve como objetivo contribuir no esforço de um melhor entendimento da inovação nas empresas, mais especificamente em qual a influência das práticas do processo de desenvolvimento de produto no desempenho inovador das organizações e, a diferença de uso das práticas nas organizações com perfil mais e menos inovador. Cerca de 50 gerentes, envolvidos com a atividade de desenvolvimento de produto de empresas localizadas no Brasil de diferentes nacionalidades e tamanho, participaram da pesquisa. Técnicas de correlação e análise multivariada permitiram identificar quais práticas da atividade de desenvolvimento correlacionaram-se com os indicadores de desempenho inovador e, a diferença entre as empresas mais e menos inovadoras em relação ao uso destas. O estabelecimento de mecanismos de coleta de idéias de colaboradores, fornecedores e clientes e de um sistema para a avaliação e seleção das melhores idéias são extremamente importantes a fim de que, uma empresa identifique e selecione as melhores oportunidades tecnológicas e de mercado. Outros fatores também identificados foram: a existência de um método para a execução dos projetos na organização, a utilização de equipes multidisciplinares e a colaboração externa, com fornecedores e clientes. O envolvimento do nível executivo da empresa, apoiando a equipe de projeto, provendo diretrizes e desempenhando um importante papel nas decisões de continuar ou abortar projetos, também merece destaque. Outras práticas, no entanto, não foram passíveis de identificação na presente pesquisa como: a necessidade de alinhamento contínuo do projeto com as informações de mercado em todo o ciclo de desenvolvimento, a preocupação pela melhoria contínua e o desenvolvimento de um plano de lançamento, suportado por uma base de dados contendo informações sobre testes em protótipos, antes da introdução do produto no mercado. / The innovation has become an important subject for the corporations in the current economic environment, characterized by an intense competition for markets, technologies and resources, and the Brazilian scenario is not different. Companies struggle to understand the factors which could influence the innovation and its complex dynamic in order to create or align its culture, its organizational structure and processes with the objective to harvest it. The innovation research it is not something new, a variety of academic articles and researches have been developed about it however, the field still is a green field for research. The current work has the objective to contribute for the effort of a better understanding of corporation innovation, in special, what it is the influence of product development practices in the innovation performance and what it is the difference in the use of practices between corporations with a more or less innovator profile. Around 50 managers, involved in product development activity at companies located in Brazil of different nationality and size, joined the research. Correlation and multivariate techniques identified which product development practices correlated with innovation metrics and, the difference between companies more or less innovators regarding the use of these practices. The establishment of a mechanism for gathering employers, suppliers and customers? idea and one for assessing and selecting the best ones are extremely important in order to the company identify and select the best technologies and markets opportunities. Others factors also highlighted by the research were the existence of an established methodology for executing its projects inside the organization, the use of a multidisciplinary teams and the external collaboration, with its suppliers and customers. The executive level involvement, supporting project team, providing directives to it and playing a crucial role in the go-kill projects, also deserve some attention. Others practices however were not identified in the current research such as: the need of continuously keeping the project aligned with market information during the whole development cycle, process improvement mentality and the creation of a launching plan, supported by a database contained information about prototype tests, before the product introduction in a market.

Abstract This action research addresses the deployment of Total Quality Management (TQM) principles in a high-technology new product development organisation. During the period of study, the organisation grew fast. High-technology product development and hypergrowth provided a unique combination of extreme conditions for the study. The existing concepts of TQM are presented as an organised map enabling strategic analysis for an implementation plan. The history of TQM dates back to the manufacturing industry. The key differences between product development as an operating environment and the industrial manufacturing environment are described. The deployment of TQM is described from the perspective of learning theories, leadership theories, studies of organisational culture and studies of teamwork. Based on the learning, a psychodynamic model of organisation is presented for better understanding the challenges of implementation. The results show that, in these specific conditions, organisational culture and leadership are of essential importance for the implementation of TQM. The study also shows that, in the given conditions, TQM is specifically a learning challenge. The results of this study are presented as a framework supporting the selection of TQM implementation objectives and the planning of a strategy for organisational learning.

Product innovation is a key driver of any company’s growth. The biggest challenge in managing product innovation is in determining the most promising new product development (NPD) projects from the many ideas generated, known as portfolio management. In practice, NPD portfolio management still bears some problematic issues, including focusing mainly on portfolio selection rather than managing the entire process, the vague links between the process and business strategy, and a lack of formal process. Therefore, a study that looks at NPD portfolio management through different perspectives is required. NPD portfolio management deals with dynamic decision-making processes, involving not only selection decisions, but also decisions to delay, continue or even terminate projects. To understand this integrative process, a systematic literature review that explored four knowledge domains, i.e., NPD portfolio management, decision- making, strategy and organisational routines, was carried out. It involved 40 articles published from 1981-2012. The review focused on revealing how decision-making processes in NPD portfolio management are conducted and how they relate to the strategy process and organisational routines. The key findings show that decisions in the NPD portfolio management process are made through interaction between cognitive and political factors, overlooking the organisational factors in the process. Furthermore, the extant literature does not explicitly explain how to link the NPD portfolio management process to the strategy process. Also, the findings indicate that the concept of organisational routines had not been used when investigating NPD portfolio management. These are the research gaps that led to the three research questions: 1) How are organisational factors involved with the cognitive and political factors in the decision-making processes in NPD portfolio management?; 2) How do the decision-making processes in NPD portfolio management link to the business strategy?; and 3) To what extent are organisational routines related to the decision-making processes in NPD portfolio management?

A case study of a start-up company was performed. The study analysed the New Product Development Process at the start-up. The start-up under investigation was Zyray Wireless, a start-up in San Diego California. Zyray makes processors for the next generation of mobile phones. The research done with the particular start-up company will identify what the differences are between generally accepted best practise methods and the best practise methods implemented by a particular start-up company. The study will therefore aim to answer the following questions. How does the product development process change over the life cycle of the company? How do the best practise processes implemented in the industry differ from those implemented during the life cycle of the company under investigation. Why does the company implement best practise processes at a specific time in its life cycle and not during other times? What percentage of best practise processes are accepted and implemented by the company, why were they chosen and why were others not. Multiple types of evidence were used including participant observations, documentation and surveys. The survey taken at Zyray was compared with the industry averages. Results were also obtained at three different points in time (Concept/Seed, Product Development and Market phases). By comparing these results with the industry results it was possible to gauge the differences between the industry and Zyray Wireless in general. Zyray Wireless scored above the industry average in the following categories: continuous quality improvement, product success, project success, cycle time improvement, customer involvement questions, project selection, product strategy questions, technological leadership and product goal questions. The best practises for metrics, human resource development, documentation and change control implemented by Zyray Wireless scored at or below the industry average. The best practise results showed that the start-up focused more on strategy and engineering and less on process control. The study revealed the following important points: 1. In the initial phases the start-up’s customers were the venture funds. 2. The project selection process was informal but driven by economic criteria. 3. The company discovered that it had to choose a product strategy early on and then develop the product according to this strategy. 4. Marketing created the design concept but it also influenced the future of the company because it dictated the company’s product strategy. 5. The company followed a technology follower strategy. The technological competency was of such a high standard that a product was developed after very few iterations. 6. The start-up showed that internal documentation was limited but that external documentation to clients and manufacturers had to be of a high standard. 7. The company showed that change control was limited to the engineering function. 8. The start-up showed that over-achieving on goals set by itself and investors was of critical importance. 9. The start-up showed that process control was kept to a minimum and that it could react very quickly to changing situations. 10. The start-up showed that the establishment of a strong team is of critical importance to the success of the company. / Dissertation (MSc Technology Management)--University of Pretoria, 2007. / Graduate School of Technology Management (GSTM) / unrestricted

A main topic of thesis has been new product launch of lever arch file OneTip. The goal has been to evaluate propriety and correctness of marketing tools used. I defined crucial project points and set up my own solutions and proposals in marketing recommendation chapter.

This Diploma thesis is focused on the complete analysis of the company Jan Becher - Karlovarská Becherovka, a.s. in the context of the history, present and future potential. The main objective is to independently analyze and assess the current position on the market of bitter herbal drinks, find out where could be a gap and demand for the new product. The aim would be to suggest directions for Becherovka, and its majority owner Pernod Ricard, based on market research. In conclusion, this thesis will introduce the marketing mix and strategy for the new product.

O presente estudo consistiu na formulação, no processamento em escala piloto, na avaliação da esterilidade comercial (EC) e no estudo da vida útil de um suplemento hidroeletrolítico (isotônico) elaborado com soro de ricota. O soro de ricota deslactosado foi pasteurizado a 75 ºC/15 s, acondicionado assepticamente em garrafas plásticas e estocado a 0 ºC para ser utilizado no desenvolvimento da formulação do isotônico. O desenvolvimento da formulação contendo soro de ricota, água deionizada, corante, aroma, sacarose e cloreto de sódio foi norteado pela aplicação de testes sensoriais de Ordenação-Preferência, de Escala do Ideal e testes físico-químicos. Utilizando-se um delineamento experimental fatorial, investigou-se o binômio tempo de retenção (30 a 50 s) x temperatura de pasteurização (85 a 95 ºC) adequado à obtenção de uma bebida comercialmente esterilizada com elevada aceitação sensorial. A estabilização da bebida foi baseada na seguinte combinação de métodos térmicos e não térmicos: acidificação, pasteurização e envase asséptico. Testes físico-químicos, sensoriais e microbiológicos, incluindo o teste de EC, foram realizados na bebida recém-processada (tempo zero do estudo da vida útil (VU)). Um terço, aproximadamente, de cada lote processado foi estocado a -18 ºC (amostras controle) e dois terços estocados a 25 ºC (amostras codificadas), na ausência de luz. A estimativa da VU da bebida foi fundamentada em testes microbiológicos e sensoriais. A avaliação da estabilidade microbiológica baseou-se na enumeração de bactérias aeróbias mesófilas e a estabilidade sensorial em testes de Escala Hedônica de nove pontos para avaliação da impressão global do produto. A formulação isotônica desenvolvida atendeu aos requisitos estabelecidos pela Legislação Alimentar Brasileira, com pH 3,15, teor de sólidos solúveis de 6,4 ºBrix, osmolalidade de 306 mOsm/kg água e níveis de sódio e de potássio equivalentes a 500 e 650 mg/L, respectivamente. A bebida recém-processada apresentou contagens de bactérias mesófilas aeróbias inferiores a 10¹ UFC/mL e as médias das notas obtidas nos testes de Escala Hedônica de nove pontos alcançaram 6 (gostei ligeiramente) para o aroma e para o sabor, e situaram-se entre 6 (gostei ligeiramente) e 7 (gostei moderadamente) para a aparência. A análise estatística dos resultados revelou que somente o tempo de retenção aplicado no tratamento térmico produziu efeito significativo (p < 0,05) no sabor da bebida recém-processada, não apresentando efeitos significativos para aroma, aparência, parâmetros de cor (L*, a* e b*), pH, acidez titulável e teor de sólidos solúveis. Somente os processamentos 3 (95 ºC/50 s), 4 (90 ºC/40 s) e 5 (85 ºC/30 s) alcançaram a EC e tiveram seus tempos de VU limitados pela depreciação sensorial, estimados em 100, 128 e 153 dias, respectivamente. Os tempos de VU estimados para os lotes dos processamentos 2 (95 ºC/30 s), 6 (85 ºC/50 s) e 7 (90 ºC/40 s) foram equivalentes a 70, 42 e 42 dias, respectivamente, tendo sido limitado pelo desenvolvimento de micro-organismos, resultando em alterações na aparência da bebida e no estufamento de algumas embalagens. O lote 1 (90 ºC/40 s) teve sua vida útil estimada em 128 dias devido a falta de amostras. O soro de ricota revelou-se uma alternativa tecnologicamente viável para elaboração de um suplemento hidroeletrolítico permitindo o aproveitamento e a agregação de valor ao referido subproduto. A combinação dos métodos empregados na estabilização da bebida foi eficiente para a redução da carga microbiana inicial e para a obtenção de uma bebida com boa aceitação sensorial. / This study focused the formulation, small scale processing, commercial sterility (CS) evaluation and shelf life (SL) study of a ricotta cheese whey (RCW) based sports drink (isotonic). The RCW was pre-treated with lactase, pasteurized at 75 ºC/15 s, aseptically filled into plastic bottles and stored at 0 ºC. Then it was used to develop the isotonic formulation (RCW, deionized water, coloring, flavor, sucrose and sodium chloride) by applying Rank Preference, Just Right Scale and physicochemical tests. A factorial experiment was designed to investigate the binomial holding time (30 to 50 s) and pasteurization temperature (85 to 95 ºC) appropriate for attaining a commercially sterilized drink with a high sensory acceptance. The drink stabilization was based on the combination of thermal and non-thermal methods: acidification, pasteurization and aseptic filling. Physicochemical, sensory and microbiological tests were performed in the freshly processed drink. Approximately one third of each processed batch was stored at -18 º C (control samples) and two thirds stored at 25 ºC (coded samples), in the dark. The estimate of the isotonic shelf life relied on the microbiological and sensory tests. The microbiological stability evaluation was based on the total mesophilic aerobic counts. The sensory stability study relied on a nine-point Hedonic Scale tests. The developed formulation met the Brazilian Food Legislation and obtained acceptance average scores of 6.3, pH 3.15, soluble solids of 6.4 ºBrix, osmolality of 306 mOsm/kg água, 500 mg/L of sodium and 650 mg/L of potassium. The freshly processed product presented mesophilic aerobic bacteria counts below 10¹ CFU/mL. The average of the ratings obtained for aroma and flavor in the nine-point Hedonic Scale tests reached 6 (liked slightly); it ranged from 6 (liked slightly) to 7 (liked moderately) for appearance. The statistical analysis showed that only the holding time applied to the heat treatment had significant effect (p < 0.05) in the flavor of the drink. Neither the holding time nor the pasteurization temperature affected other sensory attributes and physicochemical parameters. Only batches 3 (95 ºC/50 s), 4 (90 ºC/40s) and 5 (85 ºC /30 s) reached the commercial sterility; their shelf lives were limited by sensory depreciation and estimated at 100, 128 and 153 days, respectively. The shelf lives for batches 2 (95 ºC/30 s), 6 (85 ºC/50 s) and 7 (90 ºC/40 s) were 70, 42 and 42 days, respectively; they were limited by the microbial growth. The findings indicate that RCW could be a technologically feasible alternative to produce a sports drink. The combination of methods employed in this study was effective in reducing the initial microbial load and obtained a drink with good acceptance.