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Identifying and measuring the weights of halal compliance rating (HCR) components of best halal practices by applying AHP method

The halal industry in the restaurant chain is lacking a rating system that would help the consumers to choose their preferences and enhance halal integrity. In this regard, as a first step to develop a halal compliance rating (HCR) tool, the first objective of this research is to identify and sele...

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Main Authors: Azam, Md Siddique E, Abdullah, Moha Asri, Ahmad, Anis Najiha
Format: Article
Language:English
Published: 2021
Subjects:
BPH114 Consumption. Halal issues
BPH117 Consumption. Halal issues. Standards. Certification. Halal status
Online Access:http://irep.iium.edu.my/96083/7/96083_Identifying%20and%20measuring%20the%20weights%20of%20halal%20compliance%20rating.pdf
http://irep.iium.edu.my/96083/
http://jurnal.unissula.ac.id/index.php/ijibe/article/download/15681/5901
http://dx.doi.org/10.30659/ijibe.6.2.104-118
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spelling my.iium.irep.960832022-01-06T01:13:11Z http://irep.iium.edu.my/96083/ Identifying and measuring the weights of halal compliance rating (HCR) components of best halal practices by applying AHP method Azam, Md Siddique E Abdullah, Moha Asri Ahmad, Anis Najiha BPH114 Consumption. Halal issues BPH117 Consumption. Halal issues. Standards. Certification. Halal status The halal industry in the restaurant chain is lacking a rating system that would help the consumers to choose their preferences and enhance halal integrity. In this regard, as a first step to develop a halal compliance rating (HCR) tool, the first objective of this research is to identify and select the components of best halal practices for restaurants. The second objective is investigating the auditable and measurable areas of the selected ten HCR components. The objectives were achieved by reviewing existing relevant rating systems, standards, and research papers. The selected ten components were weighed by applying the Analytic Hierarchy Process (AHP) method of decision making through the participation of 15 experts where the maximum priority was given to the ‘Hygiene and Food Safety (HFS)’ component with a weightage of 22.3%. The least priority was given to ‘Branding, Packaging, and Labelling (BPL)’ with a weightage of 4.4%. The consistency ratio was checked as 0.015. 2021-09-30 Article PeerReviewed application/pdf en http://irep.iium.edu.my/96083/7/96083_Identifying%20and%20measuring%20the%20weights%20of%20halal%20compliance%20rating.pdf Azam, Md Siddique E and Abdullah, Moha Asri and Ahmad, Anis Najiha (2021) Identifying and measuring the weights of halal compliance rating (HCR) components of best halal practices by applying AHP method. International Journal of Islamic Business Ethics, 6 (2). pp. 104-118. ISSN 2502-4647 E-ISSN 2502-0633 http://jurnal.unissula.ac.id/index.php/ijibe/article/download/15681/5901 http://dx.doi.org/10.30659/ijibe.6.2.104-118
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
topic BPH114 Consumption. Halal issues
BPH117 Consumption. Halal issues. Standards. Certification. Halal status
spellingShingle BPH114 Consumption. Halal issues
BPH117 Consumption. Halal issues. Standards. Certification. Halal status
Azam, Md Siddique E
Abdullah, Moha Asri
Ahmad, Anis Najiha
Identifying and measuring the weights of halal compliance rating (HCR) components of best halal practices by applying AHP method
description The halal industry in the restaurant chain is lacking a rating system that would help the consumers to choose their preferences and enhance halal integrity. In this regard, as a first step to develop a halal compliance rating (HCR) tool, the first objective of this research is to identify and select the components of best halal practices for restaurants. The second objective is investigating the auditable and measurable areas of the selected ten HCR components. The objectives were achieved by reviewing existing relevant rating systems, standards, and research papers. The selected ten components were weighed by applying the Analytic Hierarchy Process (AHP) method of decision making through the participation of 15 experts where the maximum priority was given to the ‘Hygiene and Food Safety (HFS)’ component with a weightage of 22.3%. The least priority was given to ‘Branding, Packaging, and Labelling (BPL)’ with a weightage of 4.4%. The consistency ratio was checked as 0.015.
format Article
author Azam, Md Siddique E
Abdullah, Moha Asri
Ahmad, Anis Najiha
author_facet Azam, Md Siddique E
Abdullah, Moha Asri
Ahmad, Anis Najiha
author_sort Azam, Md Siddique E
title Identifying and measuring the weights of halal compliance rating (HCR) components of best halal practices by applying AHP method
title_short Identifying and measuring the weights of halal compliance rating (HCR) components of best halal practices by applying AHP method
title_full Identifying and measuring the weights of halal compliance rating (HCR) components of best halal practices by applying AHP method
title_fullStr Identifying and measuring the weights of halal compliance rating (HCR) components of best halal practices by applying AHP method
title_full_unstemmed Identifying and measuring the weights of halal compliance rating (HCR) components of best halal practices by applying AHP method
title_sort identifying and measuring the weights of halal compliance rating (hcr) components of best halal practices by applying ahp method
publishDate 2021
url http://irep.iium.edu.my/96083/7/96083_Identifying%20and%20measuring%20the%20weights%20of%20halal%20compliance%20rating.pdf
http://irep.iium.edu.my/96083/
http://jurnal.unissula.ac.id/index.php/ijibe/article/download/15681/5901
http://dx.doi.org/10.30659/ijibe.6.2.104-118
_version_ 1724072820144603136
score 13.211869

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