Marthena, Rian and Manik, Dewanta (2008) The Usage of Halal Certificate in Maintaining Restaurant Business in Indonesia. Bachelor thesis, Swiss German University.

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Abstract

The purpose of this thesis is to survey how important the usage of halal certificate for restaurant business in Indonesia. Moreover, finding out the position of halal certificate among community, hence, it will affect their buying decision. The primary data is collected through questionnaire and depth interview with some restaurants. The secondary data used are data and reports made by LPPOM MUI regarding the interpretation of halal and its criteria. Some restaurants use halal label as a strategy to attract more Moslem market. For some of them the halal label is better than the halal certificate because they do not have to follow the halal procedures. Moreover, the halal label can give secure feeling to Moslem market too. Because of limited knowledge from some Moslem consumers, they do believe that the restaurant serves halal food. As a matter of fact, many restaurants that put halal label still use any pork or alcohol in flavoring the meal. The halal certificate has its advantages and disadvantages towards the restaurant business.

Item Type:	Thesis (Bachelor)
Subjects:	K Law > KN Asia and Eurasia, Africa, Pacific Area, and Antarctica > KNW Indonesia > KNW3379 Halal food--Certification--Indonesia N Fine Arts > NA Architecture > NA7855 Restaurants
Divisions:	Faculty of Business Administration and Communication > Department of Hotel and Tourism Management
Depositing User:	Astuti Kusumaningrum
Date Deposited:	27 Oct 2020 06:43
Last Modified:	27 Oct 2020 06:43
URI:	http://repository.sgu.ac.id/id/eprint/951

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