| Summary: | International halal business as well as awareness in halal products and services has
been growing rapidly for the last few years. However, many industry players have not
yet realized those huge potential concepts of halal business. Food service industries
such as restaurants and caterings show less concern in putting priority on the issue of
halal certification. It is hard to find research paper discussing halal management from
Indonesian perspective. This study aims to explore various factors that hamper halal
certification in food service industries in East Kalimantan, Indonesia.
This study extends the use of qualitative research in halal management with the
perspectives from many stakeholders in food service industries. A consecutive of
qualitative data collection technique was employed to gain quality of research. In the
beginning it used Nominal Group Technique (NGT), sharpens with in-depth interview
and personal observations, and the findings were clarified by focus group discussion
(FGD). Four categories of stakeholders participated in this study to represent certifying
body, consumers, industry player and government.
The use of combine qualitative method is an appropriate way to achieve the objective
of this study efficiently. It provides a relatively new finding from Indonesian point of
view. We can draw detailed list of factors hindering restaurant and food catering
services in East Kalimantan Indonesia in obtaining halal certificate. These difficulties
may result from both internal and external factors. Internal factors are: lack of
knowledge and awareness, lack of outcome expectancy, management constraint,
facility constraints, financial constraints, and type of product. External factors are: lack
of dissemination information, lack of government's role, low of consumer awareness
and demand, certification procedure, and limited suppliers of raw materials that meet
the requirements, social and culture, constraints from the certifying body, less
coordination and job description among the stakeholders, communication, the absence
of consultancy, halal credentials, and halal data base availability.
The results of this study reaffirm what was raised in the Roger’s theory of innovation
adoption. Factors driving the adoption of a new system would not be met if the barriers
still experienced by the organization or the industry. Considering the vast expanse of Indonesia and different level of development in each
province, results of this study could not be generalized as Indonesia’s situation in
general. However practical implication can be drawn. As halal certification in food
service industry gains low interest from industries, this research presents hampering
factors in various perspectives and offers some suggestions to overcome those issues
accordingly.
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