Halal compliance priority assessment using analytic hierarchy process (AHP) for food service / Ahmad Rusydi Razak

One of the emerging and lucrative areas is the establishment of halal supply chain management, in particular the food supply chain management. The demand towards an effective and acceptable food management services is quality and compliance to meet the requirement of halal products, in particular, t...

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Main Author:	Razak, Ahmad Rusydi
Format:	Thesis
Language:	English
Published:	2018
Subjects:	Food industry and trade Halal food industry Certification Food processing and manufacture
Online Access:	https://ir.uitm.edu.my/id/eprint/37183/1/37183.pdf
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id	my-uitm-ir.37183
record_format	uketd_dc
spelling	my-uitm-ir.371832022-11-01T09:07:44Z Halal compliance priority assessment using analytic hierarchy process (AHP) for food service / Ahmad Rusydi Razak 2018 Razak, Ahmad Rusydi Food industry and trade. Halal food industry. Certification Food processing and manufacture One of the emerging and lucrative areas is the establishment of halal supply chain management, in particular the food supply chain management. The demand towards an effective and acceptable food management services is quality and compliance to meet the requirement of halal products, in particular, the halal food and beverage supplies across the world. The halal food chain is one of the leading industries that aggressively adapting to newly emerging consumer interests like food safety, animal welfare and convenience in cooking and eating. Problems in tracing the authenticity and allocate the source of contamination always delimits the efficacy of the halal food supply chain management system. To date, very little studies look into the global halal food supply chain management performances. The past studies on tracking movement of imported food (processed) products, reveals a critical level of noncompliance among halal logistics operators. In extension, this study aims to determine criteria of behavior among halal food supply chain management players. The study used analytic hierarchy process (AHP) in determining halal food supply chain parameters (HSCP). The HSCP based approach will analyze continuous logistics process of the supply chain covering outbound and inbound activities and provides the conceptual elements for the assessment of the halal food industry concerns. This study attempts to provide insights to factors that influence decision makers into participating in halal supply chain. Surveys and exclusive interviews with customers, restaurant owners and the food suppliers were conducted over a period of two years in 2014 and 2015. This study discovers some priorities among the two parties involved by intergrating the expectaion of the customers, and conclude that knowledge on halal is second most prioritize by all beside practices and activites, while ingredients is the least prioritize. Thus, it is proposed that creating awareness on various issues related to halal standard, halal certification and halal recognition should be done to improve the acceptance and participation as to assure the dynamism of the halal food supply chain management and the industry, in general. 2018 Thesis https://ir.uitm.edu.my/id/eprint/37183/ https://ir.uitm.edu.my/id/eprint/37183/1/37183.pdf text en public masters Universiti Teknologi MARA (UiTM) Faculty of Business Management Kamaruddin, Rohana
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Kamaruddin, Rohana
topic	Food industry and trade Halal food industry Certification Food processing and manufacture
spellingShingle	Food industry and trade Halal food industry Certification Food processing and manufacture Razak, Ahmad Rusydi Halal compliance priority assessment using analytic hierarchy process (AHP) for food service / Ahmad Rusydi Razak
description	One of the emerging and lucrative areas is the establishment of halal supply chain management, in particular the food supply chain management. The demand towards an effective and acceptable food management services is quality and compliance to meet the requirement of halal products, in particular, the halal food and beverage supplies across the world. The halal food chain is one of the leading industries that aggressively adapting to newly emerging consumer interests like food safety, animal welfare and convenience in cooking and eating. Problems in tracing the authenticity and allocate the source of contamination always delimits the efficacy of the halal food supply chain management system. To date, very little studies look into the global halal food supply chain management performances. The past studies on tracking movement of imported food (processed) products, reveals a critical level of noncompliance among halal logistics operators. In extension, this study aims to determine criteria of behavior among halal food supply chain management players. The study used analytic hierarchy process (AHP) in determining halal food supply chain parameters (HSCP). The HSCP based approach will analyze continuous logistics process of the supply chain covering outbound and inbound activities and provides the conceptual elements for the assessment of the halal food industry concerns. This study attempts to provide insights to factors that influence decision makers into participating in halal supply chain. Surveys and exclusive interviews with customers, restaurant owners and the food suppliers were conducted over a period of two years in 2014 and 2015. This study discovers some priorities among the two parties involved by intergrating the expectaion of the customers, and conclude that knowledge on halal is second most prioritize by all beside practices and activites, while ingredients is the least prioritize. Thus, it is proposed that creating awareness on various issues related to halal standard, halal certification and halal recognition should be done to improve the acceptance and participation as to assure the dynamism of the halal food supply chain management and the industry, in general.
format	Thesis
qualification_level	Master's degree
author	Razak, Ahmad Rusydi
author_facet	Razak, Ahmad Rusydi
author_sort	Razak, Ahmad Rusydi
title	Halal compliance priority assessment using analytic hierarchy process (AHP) for food service / Ahmad Rusydi Razak
title_short	Halal compliance priority assessment using analytic hierarchy process (AHP) for food service / Ahmad Rusydi Razak
title_full	Halal compliance priority assessment using analytic hierarchy process (AHP) for food service / Ahmad Rusydi Razak
title_fullStr	Halal compliance priority assessment using analytic hierarchy process (AHP) for food service / Ahmad Rusydi Razak
title_full_unstemmed	Halal compliance priority assessment using analytic hierarchy process (AHP) for food service / Ahmad Rusydi Razak
title_sort	halal compliance priority assessment using analytic hierarchy process (ahp) for food service / ahmad rusydi razak
granting_institution	Universiti Teknologi MARA (UiTM)
granting_department	Faculty of Business Management
publishDate	2018
url	https://ir.uitm.edu.my/id/eprint/37183/1/37183.pdf
_version_	1783734396168175616

Halal compliance priority assessment using analytic hierarchy process (AHP) for food service / Ahmad Rusydi Razak

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