Quan điểm của các nhà quản lý nhà hàng về chứng nhận halal
Tóm tắt
Mục tiêu của bài báo này là nghiên cứu thái độ của các nhà quản lý nhà hàng đối với chứng nhận
Tổng cộng có 33 buổi phỏng vấn được thực hiện với các nhà quản lý nhà hàng tại các nhà hàng được chứng nhận
Các nhà quản lý nhà hàng cảm thấy rằng chứng nhận
Nghiên cứu này rất quan trọng vì đây là bài báo đầu tiên xem xét thái độ của các nhà quản lý nhà hàng liên quan đến chứng nhận
Từ khóa
Tài liệu tham khảo
Abdul Talib, H.H., Mohd Ali, K.A. and Jamaludin, K.R. (2008), “Quality assurance in halal food manufacturing in Malaysia: a preliminary study”, paper presented at the International Conference on Mechanical & Manufacturing Engineering (ICME), Johor Bahru, Malaysia.
Al‐Nahdi, M.T.S.M., Ismail, I., Haron, H. and Islam, M.A. (2009), “Intention to patronage halal restaurants among Malaysian Muslims – an issue of halal perception”, paper presented at the Global Business Summit Conference.
Amjadi, K. and Hussain, K. (2005), “Integrating food hygiene into quantity food production systems”, Nutrition & Food Science, Vol. 35 No. 3, pp. 169‐83.
Berry, B. (2008), Global Halal Food Market Brief, Agriculture and Agri‐Food Canada, Ottawa, available at: http://ats.agr.gc.ca/afr/4491‐eng.pdf (accessed 15 December 2010).
Bonne, K. and Verbeke, W. (2008), “Religious values informing halal meat production and the control and delivery of halal credence quality”, Agriculture and Human Values, Vol. 25, pp. 35‐47.
Caskie, P. and Davis, J. (2001), “The emerging food‐safety industry in Russia”, European Business Review, Vol. 13 No. 6, pp. 365‐72.
Dahalan, Z. (2008), “Kecenderungan umat Islam terhadap konsep pemakanan halal: kajian di UiTM Pulau Pinang (The tendency of Muslims toward halal food concept: a study in UiTM Pulau Pinang)”, paper presented at the ECER Regional Conference, Kelantan, Malaysia.
Dindyal, S. and Dindyal, S. (2004), “How personal factors, including culture and ethnicity, affect the choices and selection of food we make”, The Internet Journal of Third World Medicine, Vol. 1 No. 2.
Hashim, P. (2004), “Food hygiene:awareness for food business”, Standard & Quality News, Vol. 11, pp. 6‐7.
JAKIM (2010), Halal Malaysia, JAKIM, available at: www.halal.gov.my/v2/ (accessed 5 October 2010).
Kivela, J., Inbakaran, R. and Reece, J. (1999), “Consumer research in the restaurant environment part 1: a conceptual model of dining satisfaction and return patronage”, International Journal of Contemporary Hospitality Management, Vol. 11 No. 5.
Kocturk, T.O. (2002), “Food rules in the Koran”, Scandinavian Journal of Nutrition, Vol. 46 No. 3, pp. 137‐9.
Mohamed Nasir, K. and Pereira, A.A. (2008), “Defensive dining: notes on the public dining experiences in Singapore”, Contemporary Islam, Vol. 2, pp. 61‐73.
Mohd Yusoff, H. (2004), “Halal certification scheme”, Standard & Quality News, Vol. 11, pp. 4‐5.
Muhammad, R. (2007), “Re‐branding halal”, The Halal Journal, Vol. 32 and 34.
Namkung, Y. and Jang, S. (2007), “Does food quality really matter in restaurants? Its impact on customer satisfaction and behavioural intentions”, Journal of Hospitality & Tourism Research, Vol. 31, pp. 387‐410.
National SME Development Council (2006), “Chapter 8: Potential growth areas for SMEs”, Moving Forward, available at: www.bnm.gov.my/files/publication/sme/en/2006/chap_8.pdf (accessed 6 July 2008).
Pang, F. and Toh, P.S. (2008), “Hawker food industry: food safety/public health strategies in Malaysia”, Nutrition & Food Science, Vol. 38 No. 1, pp. 41‐51.
Peri, C. (2006), “The universe of food quality”, Food Quality and Preference, Vol. 17 Nos 1/2, pp. 3‐8.
Shafie, S. and Othman, M.N. (2006), Halal Certification: An International Marketing Issues and Challenges, CTW Congress, available at: www.ctwcongress.de/ifsam/download/track13/pap00226.pdf (accessed 8 October 2007).
Sulek, J.M. and Hensley, R.L. (2004), “The relative importance of food, atmosphere and fairness of wait”, Cornell Hotel & Restaurant Administration Quarterly, Vol. 45 No. 3, pp. 235‐47.
Vinning, G. and Crippen, K. (1999), Asian Festivals and Customs: A Food Exporter's Guide, Rural Industries Research and Development Corporation, available at: https://rirdc.infoservices.com.au/downloads/99‐060.pdf (accessed 19 February 2008).
Wan Hassan, W.M. and Awang, K.W. (2009), “Halal food in New Zealand restaurants: an exploratory study”, International Journal of Economics and Management, Vol. 3 No. 2, pp. 385‐402.
Wan Omar, W.M., Muhammad, M.Z. and Che Omar, A. (2008), “An analysis of the Muslim consumers' attitudes towards halal food products in Kelantan”, paper presented at the ECER Regional Conference 2008, Kelantan, Malaysia.