A Framework of Halal Certification Practices for Hotel Industry

Abstract

Over the past several years, the Muslim population is growing at the faster rate than the non-Muslim population. The increasing population has resulted in demand for the Halal hotels to grow solidly and quickly. Most of the hotels need to take a holistic approach in obtaining the Halal certification for their service operations practices. In addition, research towards Halal certification practices in hotel industry has rarely been studied. Information search for practicing Halal in the hotel industry is somewhat challenging because most of hotels are reluctant to share in depth information on how they perform Halal practices in the organization. Hence, this research aims to develop a model of Halal certification practices. This research also aims to examine how Halal certification practices affect hotel performance. The Halal certification practices were measured by 12 items. The 12 items of Halal certification practices identified included -(1) Halal Documentation, (2) Management Responsibility, (3) Raw Material, (4) Location, (5) Exterior Area, (6) Premise, (7) Facility, (8) Tools and Equipment, (9) Staff Characteristic, (10) Staff Policy, (11) Pest Control, and (12) Waste Management. 60 questionnaires were distributed to staff of EDC-UUM. 54 responses were returned, which representing 90% response rate. The data was analyzed using factor analysis, reliability analysis, descriptive statistic, and regression analysis. The findings depicted that facilities and staff policy to have significant effects on hotel performance. The other 10 practices were found to have no effect on the hotel performance.

Hotels and Halal-oriented Products: What Do Hotel Managers in Slovenia Think?

“…The interest of Slovenian hotel managers for a halal certificate could be increased by developing clear and simple procedures for obtaining the halal certification, which would favourably affect the perception of the degree of difficulty and the possibility to adjust to the standards of halal certificates. This would help hoteliers make decisions that would be in line with the global trends (see Dinar Standard (2012), Baker (2011) andRazzali, Yusoff &Roslan (2013)) and competitors in the neighbourhood (see Crnjak (2014), Šoštarić (2014), Latinović (2016)). …”

“…In contrast to other EU countries, which have various halal butcher shops, restaurants, perfumeries, and personal hygiene products, the offer of halal products and services is predominantly poor in Slovenia. Apart from a 1 3 Caprice Hotel from Turkey, Al-Jawhara Hotel in Dubai, Hotel Sofyan Hotel and Hotel Tuara Natama in Indonesia, and DePalma Hotel in Malaysia were the first hotels to be transformed into halal hotels (Razalli et al, 2013). 4 Sixty per cent of the guests at Jawhara Hotels, an Arabic halal hotel chain, are non-Muslim, who appreciate its staff friendliness and family atmosphere (Alserhan, 2011); the biggest advantage of halal hotels is the spiritual experience (Rosenberg & Choufany, 2009 Apart from that, we have to take into consideration that so many other factors impact the hotels' performance (including profit).…”

“…Young people are educated, and eager to gain new knowledge and discover new places (Baker, 2011); more than 52.7% of Muslim tourists travel for leisure and entertainment, with 50% of them preferring halal services, 30% would seek services that are fully consistent with sharia law (Dinar Standard, 2012). The data show that it is not a narrow market niche, but a significant trend that will have a strong impact on the global tourism sector in the coming years (Razalli, Yusoff & Roslan, 2013). The specific needs of Muslim guests raised the demand for adjusted products and services, which are known as 'halal'.…”

The Effect of Halal Requirement Practices on Organization Performance Among Food Manufactures in Malaysia

“…It differs from the study by Razali, Yusoff and Roslan (2013) which measures performance based on six dimensions, namely the qualification of personnel, motivation, skills many workers, effectiveness, environmental awareness, and cost. The study looked at the relationship between performance and halal certification practices adopted by the organization.…”

Halal Hotel Concept and Halal Hotel Certification in Turkey

“…İslami kurallara uygun bir şekilde ürün ve hizmet üreten otel işletmeleri için bu çalışmada "helal otel" terimi kullanılmaktadır. Arpacı ve Batman helal otel kavramını, İslami kurallara göre düzenlenmiş temel fonksiyonu yine otel tanımında olduğu gibi geceleme ihtiyacını karşılamak olan ve bu hizmetin yanında yiyecek, içecek ve eğlence ihtiyaçlarını İslami kural ve inançlara uygun bir şekilde müşterilerine sunan oteller olarak tanımlamaktadır (Arpacı ve Batman, 2015).Bir başka tanıma göre helal otel, müşterilerine İslam dininin gerekliliklerini karşılayacak bir şekilde imkanlar, ürünler ve hizmetler sunan işletmeler olarak tanımlanmaktadır (Razalli, Yusoff ve Roslan, 2013).Herhangi bir konunun helal olarak adlandırılması için, o konunun İslami kurallara uygun olması ya da İslam dinine aykırı olmaması ya da İslam dininin temel kaynakları tarafından belirtilmiş olması gerekmektedir. Bu açıdan bakıldığında helal oteller, İslami kurallara uygun ürün ve hizmet sunan oteller olarak tanımlanabilir.…”