Abstract
Halal is certainly an Islamic value and also a regulation for Muslims to consume only what is permitted by Islam. As a good and obedient Muslim, we must follow the rules and regulations under Islamic law in every aspects including food consumption. Halal represents wider scope not only on the aspects of slaughtering, but until the food is ready to be eaten. This paper discusses the importance of halal logo among Muslim customers at restaurants based in Bandar Pusat Jengka, Pahang. The factors that were investigated consist of the halal logo certification, religious knowledge, trusts, and confidence level of customers before patronizing the restaurants in dealing with the halal issue. A total of 200 questionnaires were distributed and 165 were completed and returned for further analysis. Results showed that respondents placed a great importance towards a genuine halal logo before they patronized a restaurant. Trust and confidence are able to develop calmness while dining. This paper concludes that Muslim customers are very concerned in patronizing an eating establishment and prefer to visit a halal-certified restaurant.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Abdul Talib, H. H., Mohd Ali, K. A., & 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., & 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, UiTM Kelantan, Malaysia.
Assadi, D. (2003). Do religions influence customer behaviour? Confronting religious rules and marketing concepts. Cahiers du CEREN, 5, 2–13.
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.
Essoussi, L. H., & Zahaf, M. (2008). Decision making process of community organic food consumers: An exploratory study. Journal of Consumer Marketing, 25(2), 95–104.
Giusti, A. M., Bignetti, E., & Cannella, C. (2008). Exploring new frontiers in total food quality definition and assessment: From chemical to neurochemical properties. Food and Bioprocess Technology, 1(2), 130–142.
Golnaz, R., Zainalabidin, M., & Mad Nasir, S. (2012). Non-Muslim consumers’ understanding of halal principles in Malaysia. Journal of Islamic Marketing, 3, 35–46.
Grunert, K. G. (2005). Food quality and safety: Consumer perception and demand. European Review of Agricultural Economics, 32(3), 369–391.
JAKIM. (2010). Halal Malaysia. JAKIM, http://www.halal.gov.my/v2/. Accessed 5 Oct 2010.
Meuwissen, M. P. M., Velthuis, A. G. J., Hogeveen, H., & Huirne, R. B. M. (2003). Traceability and certification in meat supply chains. Journal of Agribusiness, 21(2), 167–181.
Muhammad, R. (2007, May/June). Re-branding halal. The Halal Journal, 32 & 34.
Shaari, J. A. N., & Mohd Arifin, N. S. (2010). Dimension of halal purchase intention: A preliminary study. International Review of Business Research Papers, 6(4), 444–456.
Shafie, S., & Othman, M. N. (2006). Halal certification: An international marketing issues and challenges. CTW Congress, http://www.ctwcongress.de/ifsam/download/track13/pap00226.pdf. Accessed 8 Oct 2007.
Shaikh Mohd Salleh, S. M. S. (2006). Being healthy by eating permitted and quality food. Institute of Islamic Understanding Malaysia (IKIM), http://www.ikim.gov.my/v5/print.php?grp=2&key=593. Accessed 11 Nov 2011.
Syed Marzuki, S. Z. (2012). Understanding the expectations of restaurant managers toward halal certification in Malaysia. Unpublished doctoral dissertation, University of Canterbury, Christchurch, New Zealand.
Wan Hassan, W. M., & Hall, C. M. (2003). The demand for halal food among Muslim travellers in New Zealand. In C. M. Hall, L. Sharples, R. Mitchell, N. Macionis, & B. Cambourne (Eds.), Food tourism around the world: Development, management and markets (pp. 81–101). Oxford: Butterworth-Heinemann.
Zailani, S., Omar, A., & Kopong, S. (2011). An exploratory study on the factors influencing the non-compliance to halal among hoteliers in Malaysia. International Business Management, 5(1), 1–12.
Zamani-Farahani, H., & Henderson, J. C. (2010). Islamic tourism and managing tourism development in Islamic societies: The cases of Iran and Saudi Arabia. International Journal of Tourism Research, 12, 79–89.
Author information
Authors and Affiliations
Corresponding authors
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2014 Springer Science+Business Media Singapore
About this paper
Cite this paper
Ali, R., Marzuki, S.Z.S., Halim, R.A. (2014). Certified Halal Logo: The Importance Towards Muslim Customers in Bandar Pusat Jengka, Pahang. In: Kasim, A., Wan Omar, W., Abdul Razak, N., Wahidah Musa, N., Ab. Halim, R., Mohamed, S. (eds) Proceedings of the International Conference on Science, Technology and Social Sciences (ICSTSS) 2012. Springer, Singapore. https://doi.org/10.1007/978-981-287-077-3_17
Download citation
DOI: https://doi.org/10.1007/978-981-287-077-3_17
Published:
Publisher Name: Springer, Singapore
Print ISBN: 978-981-287-076-6
Online ISBN: 978-981-287-077-3
eBook Packages: Humanities, Social Sciences and LawSocial Sciences (R0)