Author

  • Maisarah Ahmad

    • National University of Malaysia, UKM Bangi, Selangor, Malaysia
    • Malaysia

  • Suhaila Abdul Kadir

    • National University of Malaysia, UKM Bangi, Selangor, Malaysia
    • Malaysia

  • Nurul Azida Salehuddin

    • National University of Malaysia, UKM Bangi, Selangor, Malaysia
    • Malaysia

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.

Keywords

References

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How to Cite

Ahmad, M., Abdul Kadir, S., & Salehuddin, N. A. (2013). Perceptions and Behavior’s of Muslims and Non-Muslims towards Halal Products. Journal of Social and Development Sciences, 4(6), 249-257. https://doi.org/10.22610/jsds.v4i6.759

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Research Paper

Published in

Vol. 4 No. 6 (2013) Knowledge, Communication & Society View issue contents

Published

2013-06-30

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