Summary
Several changes in the socio-economic environment are accounting for the increasing quality alignment of firms in products and services. According to these changes food firms are spending more and more attention to quality related innovations. This has led to the development of quality system standards and guidelines that complement relevant product requirements given in technical specification. A first step into this direction, and aimed at achieving a Total Quality Management System (TQMS) on the long run, are the series of International Standards ISO 9000 to 9004 which embody a rationalization of many and various national approaches.
The paper discuss how the implementation of these standards in food firms may lead to a potential for innovation in products and processes, how this may create a competitive advantage, and how on the other side, this implies a strict coordination of input supplies and being able to overcome some intra-organizational barriers.
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© 1996 Physica-Verlag Heidelberg
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Maurer, O., Drescher, K. (1996). Industrial Standards as Driving Forces of Corporate Innovation and Internationalization. In: Galizzi, G., Venturini, L. (eds) Economics of Innovation: The Case of Food Industry. Contributions to Economics. Physica-Verlag HD. https://doi.org/10.1007/978-3-642-50001-5_13
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DOI: https://doi.org/10.1007/978-3-642-50001-5_13
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