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Issues And Challenges Of Halal Implementation In Food Industry In Malaysia

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dc.contributor.authorAsnidar Hanim Yusufen_US
dc.contributor.authorSyadiyah Abdul Shukoren_US
dc.contributor.authorUmmi Salwa Ahmad Bustamamen_US
dc.date.accessioned2024-05-28T04:32:04Z
dc.date.available2024-05-28T04:32:04Z
dc.date.issued2015
dc.descriptionVolume : 2 Issue:2en_US
dc.description.abstractThis paper aims to provide explanations on issues and challenges faced by Malaysian food industry in Halal implementations. Halal food is no longer considered solely as a religious requirement for the Muslims, but also sought by non-Muslim community because of cleanliness, safety and hygiene issue. Food business practitioners faced various kinds of issues and challenges in order to implement the Halal concept in their daily operations. This conceptual paper will outline the issues and challenges from various perspectives; authority, awareness, consumer perception, cost, market competitiveness, and supply chain management to help business practitioners and others in the food industry to understand the current issues. Further studies are suggested to analyze the problems and figure out the solution for the current problems.en_US
dc.identifier.epage177
dc.identifier.issn2372-3955
dc.identifier.issue2
dc.identifier.spage173
dc.identifier.urihttp://journals.theired.org/journals/paper/details/6394.html
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/5827
dc.identifier.volume2
dc.language.isoen_USen_US
dc.publisherInstitute of Research Engineers and Doctorsen_US
dc.relation.ispartofInternational Journal of Business and Management Studyen_US
dc.subjectHalal concept, Halal implementation, Islamic dietary, issues and challengesen_US
dc.titleIssues And Challenges Of Halal Implementation In Food Industry In Malaysiaen_US
dc.typeArticleen_US
dspace.entity.typePublication

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