Application Of Halal Culinary Operations For Hotel: A Case Study In De Palma Hotel, Shah Alam
Keywords:
Halal, Culinary, Food, Islamic Tourism, Muslim Friendly HospitalityAbstract
With a growing Muslim population and an increasing understanding of Islamic dietary habits, the global demand for halal culinary operations has expanded dramatically in recent years. As a result of this change, the hospitality industry, particularly hotels, has been obliged to adapt its products to satisfy the needs of Muslim guests seeking halal-certified food and beverages. The goal of this research is to examine how hotels apply the halal culinary operation at the De Palma Hotel in Shah Alam. The research adopted a qualitative methodology, interviewing relevant respondents in the related department of the De Palma Hotel. The research’s findings emphasise the significance of halal practice awareness among food service employees to guarantee that all food, from raw ingredients to the food provided to the customer's plate, complies with the halal criteria established by the government and Shariah. The research's practical implications for the hotel industry, the halal sector, and practitioners make it important. By offering insights and recommendations, the findings can assist hotels and hospitality businesses in improving their food service division to adhere to halal standards when serving food to customers and to increase staff awareness of the significance of halal food practices. By offering useful insights and suggestions, the research can assist practitioners in maintaining halal compliance in their culinary operations management techniques.
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Copyright (c) 2024 Muhammad Syukri Mohd Ashmir Wong, Nur Hafizah Harun, Muhammad Irfan Azmi, Norazlina Mamat, Farrah Payyadhah Borhan, Shofiyyah Moidin

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