The application of Halal in supply chain management: Principles in the design and management of Halal food supply chains / Marco Tieman

Muslims want assurance that the food they consume is a true manifestation of Islamic principles. Important questions halal certified food manufacturers have today are whether and how to start with halal supply chain management in protecting the integrity for the Muslim consumer and protecting their...

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Main Author:	Tieman, Marco
Format:	Thesis
Language:	English
Published:	2013
Subjects:	The practice of Islam S Agriculture (General)
Online Access:	https://ir.uitm.edu.my/id/eprint/15187/1/TP_MARCO%20TIEMAN%20%20BM%2013_5.pdf
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id	my-uitm-ir.15187
record_format	uketd_dc
spelling	my-uitm-ir.151872016-10-28T05:14:52Z The application of Halal in supply chain management: Principles in the design and management of Halal food supply chains / Marco Tieman 2013 Tieman, Marco The practice of Islam S Agriculture (General) Muslims want assurance that the food they consume is a true manifestation of Islamic principles. Important questions halal certified food manufacturers have today are whether and how to start with halal supply chain management in protecting the integrity for the Muslim consumer and protecting their brand. The research problem can be defined as following: How to optimise halal food supply chains for certain product-market combinations? The aim of the research is to contribute to the body of knowledge on supply chain management by identifying the principles in the design and management of halal food supply chains. As halal supply chain management is a new phenomenon, the core of this research has an exploratory and qualitative approach, through in-depth interviews, a large discussion group and focus groups.However, in measuring the perception of the Muslim consumer, a consumer survey has been used. The foundation of halal supply chain management is direct contact between halal and haram, risk of contamination and perception of the Muslim consumer. For Muslim countries all three components matter, whereas for non-Muslim countries only direct contact with haram and risk of contamination need to be addressed in the design and management of halal food supply chains. Product characteristics (bulk versus unitised and ambient versus cool chain) and market requirements (Muslim versus non-Muslim country) influence the vulnerability of halal food supply chains. Vulnerability is reduced through simplifying the supply chain structure and establishing halal control activities and assurance activities in logistics business processes. Vulnerability can be avoided in (pals of) the supply chain by having dedicated logistics infrastructure, like a dedicated halal warehouse and transport, or through containerisation at a lower level. This research proposes an integral framework for the design and management of halal food supply chains, called the Halal Supply Chain Model. The Halal Supply Chain Model consists of the following components: halal policy, supply chain objectives, logistics control, supply chain resources, supply chain network structure, supply chain business processes and halal supply chain performance 2013 Thesis https://ir.uitm.edu.my/id/eprint/15187/ https://ir.uitm.edu.my/id/eprint/15187/1/TP_MARCO%20TIEMAN%20%20BM%2013_5.pdf text en public phd doctoral Universiti Teknologi MARA Faculty of Business Management
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
topic	The practice of Islam S Agriculture (General)
spellingShingle	The practice of Islam S Agriculture (General) Tieman, Marco The application of Halal in supply chain management: Principles in the design and management of Halal food supply chains / Marco Tieman
description	Muslims want assurance that the food they consume is a true manifestation of Islamic principles. Important questions halal certified food manufacturers have today are whether and how to start with halal supply chain management in protecting the integrity for the Muslim consumer and protecting their brand. The research problem can be defined as following: How to optimise halal food supply chains for certain product-market combinations? The aim of the research is to contribute to the body of knowledge on supply chain management by identifying the principles in the design and management of halal food supply chains. As halal supply chain management is a new phenomenon, the core of this research has an exploratory and qualitative approach, through in-depth interviews, a large discussion group and focus groups.However, in measuring the perception of the Muslim consumer, a consumer survey has been used. The foundation of halal supply chain management is direct contact between halal and haram, risk of contamination and perception of the Muslim consumer. For Muslim countries all three components matter, whereas for non-Muslim countries only direct contact with haram and risk of contamination need to be addressed in the design and management of halal food supply chains. Product characteristics (bulk versus unitised and ambient versus cool chain) and market requirements (Muslim versus non-Muslim country) influence the vulnerability of halal food supply chains. Vulnerability is reduced through simplifying the supply chain structure and establishing halal control activities and assurance activities in logistics business processes. Vulnerability can be avoided in (pals of) the supply chain by having dedicated logistics infrastructure, like a dedicated halal warehouse and transport, or through containerisation at a lower level. This research proposes an integral framework for the design and management of halal food supply chains, called the Halal Supply Chain Model. The Halal Supply Chain Model consists of the following components: halal policy, supply chain objectives, logistics control, supply chain resources, supply chain network structure, supply chain business processes and halal supply chain performance
format	Thesis
qualification_name	Doctor of Philosophy (PhD.)
qualification_level	Doctorate
author	Tieman, Marco
author_facet	Tieman, Marco
author_sort	Tieman, Marco
title	The application of Halal in supply chain management: Principles in the design and management of Halal food supply chains / Marco Tieman
title_short	The application of Halal in supply chain management: Principles in the design and management of Halal food supply chains / Marco Tieman
title_full	The application of Halal in supply chain management: Principles in the design and management of Halal food supply chains / Marco Tieman
title_fullStr	The application of Halal in supply chain management: Principles in the design and management of Halal food supply chains / Marco Tieman
title_full_unstemmed	The application of Halal in supply chain management: Principles in the design and management of Halal food supply chains / Marco Tieman
title_sort	application of halal in supply chain management: principles in the design and management of halal food supply chains / marco tieman
granting_institution	Universiti Teknologi MARA
granting_department	Faculty of Business Management
publishDate	2013
url	https://ir.uitm.edu.my/id/eprint/15187/1/TP_MARCO%20TIEMAN%20%20BM%2013_5.pdf
_version_	1783733356893044736

The application of Halal in supply chain management: Principles in the design and management of Halal food supply chains / Marco Tieman

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