Perceptions and Behavior’s of Muslims and Non-Muslims towards Halal Products
Abstract
This study aims to determine the level of acceptance and perception and behavior of the Muslim and non-Muslim toward halal products. This study is based on a survey of 300 respondents randomly selected. Data collected using questionnaires. Consumer behavior towards the adoption of available products is high and it is found that consumers are very highly concerned about food preparation factors are ordered from legitimate sources. In general, the frequency of residents in Lembah Pantai visiting the restaurant is every day namely working respondents. In addition, the cleanliness of the restaurant is one of the factors influencing the selection of respondents in regular restaurants. However, the results showed that the respondents were not so concerned with the cleanliness factor as long as the restaurant food was available to be served from legitimate sources and clean. The study concluded that restaurant operators should emphasize the preparation of food from halal sources and ingredients to the customers. Either recommendation has been made to the owners of restaurants to prioritize sanitation in the restaurant or involving the workers themselves to ensure hygiene is always guaranteed. Government agencies to tighten the licensing and regulation of halal logo to restaurant operators to ensure that the use of food ingredients is completely clean, pure and halal.Downloads
Copyright (c) 2013 Journal of Social and Development Sciences
This work is licensed under a Creative Commons Attribution 4.0 International License.
Author (s) should affirm that the material has not been published previously. It has not been submitted and it is not under consideration by any other journal. At the same time author (s) need to execute a publication permission agreement to assume the responsibility of the submitted content and any omissions and errors therein. After submission of a revised paper, the editorial team edits and formats manuscripts to bring uniformity and standardization in published material.
This work will be licensed under Creative Commons Attribution 4.0 International (CC BY 4.0) and under condition of the license, users are free to read, copy, remix, transform, redistribute, download, print, search or link to the full texts of articles and even build upon their work as long as they credit the author for the original work. Moreover, as per journal policy author (s) hold and retain copyrights without any restrictions.
