Customer Awareness and Behavior Intention Towards the Use of Halal Logo on Restaurants
DOI:
https://doi.org/10.21512/tw.v12i2.677Keywords:
halal logo, restaurant, awarenessAbstract
The trend of eating out leads the food service industry to the needs of managing customers and making sure that all their needs and preferences can be fulfilled. The certification and recognition of establishment also becomes the in thing in hospitality industry, which includes the certification of halal, HACCP, and ISO. Establishment with certification is useful as a marketing strategy to attract more customers. This study discusses the level of customer awareness of towards the halal logo used in some restaurants which is carried out to give evidence to restaurant operators regarding the importance of attaching the genuine halal logo in their restaurant. From the findings, it is showed that customers are do aware of the use of halal logo on restaurants. It is also a factor in choosing a restaurant. It is concluded that halal logo is one of the main factors for customers in choosing restaurants which in return can be a main strategy to attract and retain more customers in the future, not only for the local customer but also to foreigners.
Plum Analytics
References
Abdul Talib, H. and Mohd Ali, K. A. (2009). An Overview of Malaysian Food Industry: The Opportunity and Quality Aspects. Pakistan Journal of Nutrition, 8 (5), 507-517.
Abu Talib, H., Mohd Ali, K. A., Jamaluddin, K. R. (2008). Quality Assurance in Halal Food Manufacturing in Malaysia: A Preliminary Study. International Conference on Mehanical and Manufacturing Engineering 2008.
Agriculture and Agri-Food Canada (2006). Halal Food Products: Market Report. Retrieved on April 11, 2009, from http:atn-riae.agr.ca/asean/4282_e.pdf.
Arsat, A. (2009). The Implementation of Halal Logo and Certification Towards Restaurant Performance. Universiti Teknologi Mara, Penang, Malaysia.
Bin Abdullah, Mohd. Amri. (2010). Halalkah Bak Kut Teh?. Retrieved on September 28, 2011 from http://beritahalal.wordpress.com/.
Chang, J., (2006). Malaysia Exporter Guide Annual 2006. USDA Foreign Agriculture Service. Washington DC.
Department of Islamic Development Malaysia (JAKIM). Halal JAKIM Portal. Retrieved April 20, 2009, from http://www.halal.gov.my/index.php
Department of Islamic Development Malaysia (JAKIM). Jurnal Halal. Putrajaya, Malaysia: Department of Islamic Development Malaysia.
Department of Islamic Development Malaysia (JAKIM). Manual procedure of Halal Certification Malaysia. Putrajaya: Malaysia.
Islamic Food and Nutrition Council of America (IFANCA). What is Halal? Retrieved on April 23, 2009, from http://www.ifanca.org/halal/.
Sadek, M. (2001). The Halal Food Industry in the face of Globalization. Paper presented at the 1st Meeting of Halal Food Council, Bali, Indonesia.
Sumali, A. (2006) Halal – New Market Opportunities. Proceedings at the 9th Efficient Consumer Response (ECR) Conference. Retrieved on July 29, 2009 from http://www.islam.gov.my/portal/lihat.php?jakim=2140
Yaakob Che Man, Bojei, J., Sazli, A. Q., and Abdullah, A. N. (2007). Halal Hub Opportunities. Proceeding in the 4th Asian Livestock and Feed Industry Conference 25 October 2007. Kuala Lumpur. Retrieved on June 7, 2009 from http://www.livestockasia.com/conference_paper/slide/yaakob.pdf
Zulkifli, M. I. (2008), Food Quality and Safety System: An Investigative Study into the Hazard Analysis Critical Control Point (HACCP) Adoption in the Small and Medium-Sized Food Manufacturing Enterprises (SMEs). Unpublished master thesis. Universiti Teknologi Mara, Malaysia.
Downloads
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:
a. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License - Share Alike that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
b. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
c. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
USER RIGHTS
All articles published Open Access will be immediately and permanently free for everyone to read and download. We are continuously working with our author communities to select the best choice of license options, currently being defined for this journal as follows: Creative Commons Attribution-Share Alike (CC BY-SA)
