Recently, International Standardization is an important issue in competitive world market because of integration of standard, liberalization of international trade and globalization. Consequently, Korean companies need a strategy about corresponding to market circumstance and global standard. In this study, we examine Intellectual Property, Patent and Antitrust Law which are related to standardization. This study suggests company strategy and system integration model to dispose the global standard.

The purpose of this study was designed to analyze the food preference and behavior on food away from home between Korean, Japanese and Chinese. The sample was selected each 200 people who were waiting departure in duty free zone, Incheon International Airport. The survey was developed by researcher and it consist of four parts that demographic characteristic, preference food material, preference cooking method and behavior on food away from home. As a result of the study, korean preferred soup, pork and raw vegetable and dine out with their family. Japanese preferred soup, beef, salad and dine out by themselves. Chinese preferred meat, fish, sauteed vegetable, and dine out with their family. When they were dine-out, Korean frequently ate Korean food, Fast food, Japanese food and Chinese, however Japanese frequently ate Japanese food, Chinese food and Italian food. Chinese frequently ate Chinese food and Fast food. Korean were sensitive of food price, but Japanese were sensitive of food taste and Chinese were sensitive of new experience and taste.

본 연구는 한국기업과 외국기업이 투자하여 설립된 국내 국제합작기업에서 신제품개발과 관련된 지식 또는 노하우를 습득하는 데 영향을 미치는 요인들을 지식관련, 합작기업관련, 파트너관련변수로 분류하여 각 요인과 지식습득정도와의 관계에 대한 가설들을 자원·지식기반관점과 거래비용이론에 근거하여 도출하였다. 본 연구는 67개의 설문응답을 기초로 진행되었으며, 실증분석 결과 합작기업관련 요인인 학습역량과 합작동기가 지식습득정도와 정의 유의한 관계에 있음이 검증되었다. 또한 파트너관련 요인인 파트너간의 갈등이 높을수록 지식습득의 정도가 낮을 것이라는 가설도 유의수준 내에서 채택되었다.