The Effect of Halal Requirement Practices on Organization Performance among Food Manufactures in Malaysia

Baharudin Othman (), Sharifudin Md. Shaarani () and Arsiah Bahron ()
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Baharudin Othman: Faculty of Business, Economics and Accountancy, Universiti Malaysia Sabah
Sharifudin Md. Shaarani: Faculty of Food Science and Nutrition, Universiti Malaysia Sabah
Arsiah Bahron: Faculty of Business, Economics and Accountancy, Universiti Malaysia Sabah

No 3605504, Proceedings of International Academic Conferences from International Institute of Social and Economic Sciences

Abstract: Halal management has grown rapidly including the production process and halal verification. Therefore, the aim of this study focused on the effects of halal practices on the organizational performance in Malaysian halal food industry. In this study, the halal requirement elements consisted of halal and thoyyib, internal process, halal assurance, and staff as the predictor of organizational performance. This study used a self-administered questionnaire with closed-ended questions. The questionnaire was distributed to multinational companies and small and medium enterprises (SME) in which 620 were applicable for analysis. The respondents were among the halal committee members in the respective companies. The data was analyzed using SPSS Version 21. The results showed that halal requirement practices have a positive relation to the dependent variables. Moreover, only halal and thoyyib aspects (? = 0.319, p

Keywords: halal; halal requirement practices; organizational performance. (search for similar items in EconPapers)
Pages: 17 pages
Date: 2016-05
New Economics Papers: this item is included in nep-agr, nep-eff and nep-sea
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Published in Proceedings of the Proceedings of the 23rd International Academic Conference, Venice, May 2016, pages 363-379

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