A Framework of Halal Certification Practices for Hotel Industry

  •  Mohd Rizal Razalli    
  •  Rushami Zein Yusoff    
  •  Maizatul Wahidar Mohd Roslan    


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.

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