Halal gastronomy: handling food products' quality in the local tourism market

Saffinee, Siti Syahirah and Jamaludin, Mohammad Aizat (2024) Halal gastronomy: handling food products' quality in the local tourism market. ASIAN PEOPLE JOURNAL, 7 (2). pp. 199-208. E-ISSN 2600-8971

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Abstract

The growing demand for halal products, aligned with consumers' moral and religious standards, is driving the rapid expansion of the halal business, particularly in the travel and hospitality sectors. This study aims to evaluate the quality of halal products and their influence on the local tourism industry. Specifically, it investigates the key quality components of halal gastronomy and addresses stakeholders' challenges in maintaining and improving these standards to meet the needs of Muslim tourists. Using a qualitative descriptive analysis based on existing literature and data, the study provides an in-depth exploration of the factors influencing halal cuisine quality, including hygiene, authenticity, and compliance with Islamic dietary principles. The analysis highlights how the quality of halal food impacts Muslim tourists' experiences and the local tourism market's appeal. The findings reveal significant challenges in ensuring high-quality halal products, such as maintaining consistency across the supply chain and adhering to strict halal standards. Strategies for overcoming these challenges, such as improved quality control, certification processes, and stakeholder collaboration, are discussed. This study offers practical recommendations for stakeholders in the local tourism sector to enhance the quality of halal gastronomy, thereby improving tourist satisfaction and destination competitiveness. It contributes to the existing literature by filling a gap in the understanding of halal product quality and its implications for halal tourism. This research provides valuable insights for businesses and policymakers aiming to attract and accommodate Muslim travelers by maintaining high halal food standards.

Item Type:	Article (Journal)
Uncontrolled Keywords:	Halal gastronomy, quality assurance, local tourism market, halal products, and hospitality
Subjects:	BPG Islamic geography > BPG87 Islamic tourism. Halal issues BPH Islamic Economics > BPH114 Consumption. Halal issues BPN Islamic art and architecture > BPN87 Muslim friendly and halal services H Social Sciences > HF Commerce > HF5475.I74 Halal business, entrepreneur, marketing, management, and administration
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	International Institute for Halal Research and Training (INHART)
Depositing User:	Dr. Mohammad Aizat Jamaludin
Date Deposited:	05 Nov 2024 09:43
Last Modified:	05 Nov 2024 09:43
URI:	http://irep.iium.edu.my/id/eprint/115541

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