Adoption and optimal configuration of smart products: The role of firm internationalization and offer hybridization

Vendrell-Herrero Ferran; Bustinza Oscar F.; Vaillant Yancy

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Adoption and optimal configuration of smart products: The role of firm internationalization and offer hybridization

机译：智能产品的采用和最优配置：公司国际化的作用和提供杂交

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Drawing on the digital organization of production leading to Smart Systems, this article analyzes the factors influencing the adoption of product analytic capabilities as well as the optimal smart product capability configuration. In this way, the interplay between smart products, firm internationalization, offer hybridization, and firm performance is examined. By using a unique sample of Spanish industrial SMEs, this study differentiates from previous ones that have mainly used case studies to analyze product smartness. The quantitative analysis yields three contributions. First, it provides rare evidence that the adoption of basic analytic capabilities, i.e. monitoring capabilities, is a relatively frequent activity (about 35%), whereas the adoption of fully analytic capabilities, i.e. autonomous capabilities, is much less usual (less than 10%). Second, through binary choice models the study shows direct and mutually reinforcing positive effects of offer hybridization (combined product-service offer) and firm internationalization (foreign production and sales) on the adoption of monitoring capabilities. Third, through the use of a fuzzy-set qualitative comparative analysis (fsQCA) it is demonstrated that monitoring capabilities are necessary and sufficient conditions to obtain superior firm performance. By exploring different sub-samples, other optimal configurations are identified. For instance, fully internationalized firms achieve superior performance by implementing autonomous capabilities.

机译：本文分析了影响采用产品分析功能的因素以及最佳智能产品能力配置的因素分析了影响智能系统的因素。通过这种方式，审查了智能产品，公司国际化，提供杂交和公司性能之间的相互作用。通过使用西班牙工业中小企业的独特样本，本研究区分了主要使用案例研究以分析产品智能性。定量分析产生三种贡献。首先，它提供了罕见的证据，即采用基本的分析能力，即监测能力，是相对频繁的活动（约35％），而采用完全分析能力，即自主能力，通常较少（不到10％））。其次，通过二元选择模型，该研究表明，直接和相互加强了提供杂交（产品服务）和公司国际化（外国生产和销售）采用监测能力的积极影响。第三，通过使用模糊定性的比较分析（FSQCA），证明了监测能力是必要的和充分的条件，以获得优越的公司性能。通过探索不同的子样本，识别出其他最佳配置。例如，全面的国际化公司通过实施自主能力来实现卓越的性能。

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来源
《Industrial marketing management》 |2021年第5期|41-53|共13页
作者
Vendrell-Herrero Ferran; Bustinza Oscar F.; Vaillant Yancy;
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作者单位

Univ Birmingham Birmingham Business Sch Birmingham B15 2TT W Midlands England;

Univ Granada Fac Ciencias Econ & Empresariales Dept Management 1 Campus Univ Cartuja Granada 18071 Spain;

Toulouse Business Sch Dept Strategy Entrepreneurship & Innovat 1 Pl Alphonse Jourdain F-31068 Toulouse 7 France;

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正文语种 eng
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关键词
Smart products; Monitoring capabilities; Autonomous solutions; Servitization; SMEs;

机译：智能产品;监控能力;自主解决方案;伺服化;中小企业;

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7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Adoption and optimal configuration of smart products: The role of firm internationalization and offer hybridization

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