HALAL GASTRONOMY: HANDLING FOOD PRODUCTS’ QUALITY IN THE LOCAL TOURISM MARKET

Siti Syahirah Saffinee; Mohammad Aizat  Jamaludin

doi:10.37231/apj.2024.7.2.659

Siti Syahirah Saffinee Faculty of Syariah and Law, Universiti Sains Islam Malaysia, 71800 Negeri Sembilan, Malaysia
Mohammad Aizat Jamaludin International Institute for Halal Research and Training, International Islamic University Malaysia, 53100 Selangor, Malaysia

DOI: https://doi.org/10.37231/apj.2024.7.2.659

Abstract

Abstract: The demand for halal products that adhere to consumers’ moral and religious standards is causing the halal business to expand quickly. Halal gastronomy has garnered considerable attention in the travel and hospitality industries, as it involves producing, preparing, and ingesting high-quality halal foods according to Islamic principles. The study examines the quality of halal products and their impact on the local tourism industry by analyzing data and literature that are already available. The analysis explores the quality components of halal gastronomy through qualitative descriptive analysis. This approach allows in-depth investigation, which results in a comprehensive understanding of the subject. This study looks at the quality of halal products and how it affects the regional tourism sector. The research examines the key components influencing the quality of halal cuisine, comprehends stakeholders’ challenges in preserving and enforcing quality standards, and investigates strategies to enhance halal cuisine aimed at Muslim tourists. The article examines the importance of ensuring quality in halal cuisine and emphasizes the challenges and opportunities associated with meeting the expectations of halal-aware travelers. By examining the impact of halal cuisine on the local tourism market, this study contributes to a greater understanding of how the quality of halal products is perceived, evaluated, and enhanced to meet the requirements of Muslim tourists. This research fills the gap in understanding the quality of halal gastronomy in the local tourism market. It provides insights and recommendations for stakeholders to navigate the challenges and opportunities of maintaining and improving halal products for Muslim travelers.

Keywords: Halal gastronomy; Quality assurance; Local tourism market; Halal products; Hospitality

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