Concept of halal food development to support halal tourism: a review

Abstract

Muslims increasingly represent an influential consumer segment in the tourism and the fastest growing in the global travel industry. For Muslim tourists, halal food is essential during traveling. In the context of halal food tourism, halal and haram describe each of what is allowed or not to be consumed by Muslims in the Qur’an and the Prophet’s Hadith. It is essential to develop halal food in restaurants and food souvenirs to attract travel in halal tourism destinations. This review aims to identify factors in the development of restaurants and food souvenirs to increase halal tourism. In this paper, a systematic review was adopted as the principal methodology for surveying and analyzing the latest literature. Symbols, utilities, and sensory are the focus of the concept of food souvenirs. Unlike food souvenirs, restaurants emphasize food quality, service quality, and the quality of the physical environment. Food can be the function as a unique image for branding. Halal food in restaurants and food souvenirs can increase the attractiveness of halal tourism. The government and business must be able to adjust the criteria for tourist needs with innovation in food souvenirs and improvement in restaurant services. Indonesia, which is rich in tourism and culinary has great potential to expand halal tourism. Food quality, service quality, environmental quality, and halal in sensory, halal in utility, halal in symbolic become an essential focus of developing halal restaurant and halal food souvenirs in halal tourism.