The Routledge handbook of halal hospitality and Islamic tourism / edited by C. Michael Hall and Girish Prayag.

Format:

Book

Contributor:

Hall, Colin Michael, 1961- editor.

Prayag, Girish, editor.

Language:

English

Subjects (All):

Tourism--Religious aspects--Islam.

Tourism.

Muslim travelers.

Hospitality--Religious aspects--Islam.

Hospitality.

Hospitality industry--Islamic countries.

Hospitality industry.

Physical Description:

1 online resource (xxiii, 352 pages)

Edition:

1st ed.

Place of Publication:

Abingdon, Oxon ; New York, NY : Routledge, 2020.

Summary:

The Routledge Handbook of Halal Hospitality and Islamic Tourism provides a greater understanding of the current debates associated with Islamic tourism and halal hospitality in the context of businesses, communities, destinations, and the wider socio-political context. It therefore sheds substantial light on one of the most significant travel and consumer markets in the world today and the important role of religion in contemporary hospitality and tourism. The book examines halal hospitality and lodging, Islamic markets, product developments, heritage, certification, and emerging and future trends and issues. It integrates case studies from a range of countries and destinations and in doing so emphasises the significant differences that exist with respect to regulating and commodifying halal, as well as stressing that the Islamic market is not monolithic. Written by highly regarded international academics, it offers a range of perspectives and enables a comprehensive discussion of this integral part of Islam and contemporary society. This handbook will be of significant interest to upper level students, researchers, and academics in the various disciplines of Tourism, Hospitality, Food Studies, Marketing, Religious Studies, Geography, Sociology, and Islamic Studies.

Contents:

Cover

Half Title

Title Page

Copyright Page

Table of Contents

List of figures

List of plates

List of tables

List of contributors

Preface

Acknowledgements

List of abbreviations

1. Introduction to halal hospitality and Islamic tourism

Introduction

Religion, hospitality, and the host-guest relationship

The significance of halal tourism

Analysing halal

References

PART I: Halal hospitality and lodging

2. Understanding halal hospitality

Halal and Shariah law

Travel and worship

The concept of halal hospitality

Hospitality in Islam

Halal and haram in hospitality services

Food

Entertainment and other services

Business values and philosophy

Halal standards and certification

Conclusions

3. Attributes of Muslim-friendly hospitality service in a process-based model

The halal concept in Islam and implications for hospitality services

Halal tourism and its implications

The concept of haram and its implications

Process-based Muslim-friendly hospitality service consumption

Pre-purchase stage

Evaluation of alternatives and choice stage

Service consumption stage

Post-consumption stage and feedback

Conclusion

4. Malaysian accommodation providers' understanding of halal hospitality

Halal hospitality

Halal hospitality in aMalaysian context

Data collection

Findings

The accommodation providers' understanding of halal hospitality

The accommodation providers' own perspectives on halal hospitality business

Findings from the analysis of accommodation providers' websites

Discussion and conclusion

5. Explaining the competitive advantage of Islamic hotel concepts: insights from Malaysia

Introduction.

Malaysia Islamic tourism and hospitality industry

The definition and conceptualisation of Islamic tourism

Islamic hotel industry

Issues and challenges of Islamic hotel implementation

Case study: Adya Hotel, Langkawi, Malaysia

6. Shariah-Compliant Hotel Operations Practices (SCHOP)

Halal industry

Halal tourism and hotel industry in Malaysia

Halal-based hotel operations

Shariah-Compliant Hotel Operations Practices (SCHOP)

Criteria for Shariah-Compliant Hotel Operations Practices (SCHOP)

Administrative practices

Common area practices

Bedroom practices

Service practices

Food and beverage practices

7. Islamic tourism: the practices of a Shariah-Compliant Hotel in De Palma Hotel, Malaysia

Islamic tourism

Concept and operation of Shariah-Compliant Hotel (SCH)

De Palma-rebranding into Shariah-Compliant Hotel

PART II: Halal markets and developments

8. Halal service provision-understated, but not undervalued: a view from Oman

Oman

Islam

Omani culture

Tourism in Oman and the GCC

The current study-results and discussion

Stage One: Interview with atravel agent

Stage Two: Survey of university students

Sample demographics

Destinations travelled to

Major pull factors

Preferred types of destinations

Halal services

Travel decision-making

9. Exploring Muslim millennials' perception and value placed on the concept of 'halal' in their tourism preferences and behaviours

Literature review

Tourism and tourist behaviours

Islam and tourism: halal tourism

Muslim tourists

Methodology

Results and findings

Tourist preferences

Preferred destinations

Importance for halal.

Self-image as aMuslim tourist versus global tourist

10. Islamic Ziyāra and halal hospitality in Palestine: Al-Ḳuds 'Jerusalem', al-K̲ h̲ alīl 'Hebron', and Bayt Laḥm 'Bethlehem' between 2011 and 2016

The historical background of Islamic visitors to al-Ḳuds, al-K̲h̲alīl, and Bayt Laḥm

Concept notes

Islamic and Ḥalāl tourism in al-Ḳuds, al-K̲h̲alīl, and Bayt Laḥm

Tourist arrivals, hotels, and accommodation

Ḥalāl food

Islamic tourism phenomenon in Palestine

The places Muslim tourists can visit: al-Ḳuds, al-K̲h̲alīl, and Bayt Laḥm

11. Marketing Europe to Islamic heritage tourists

Framing Islamic heritage tourism

Islamic marketing

Islamic heritage tourism in Europe

Ottoman Empire

Arab rule

Discussion and conclusions

12. The Muslim-friendly option: Tunisia's (mass) tourism in times of crisis

Tunisian tourism: then and now

The Muslim-friendly option

13. Brunei halal tourism outlook

Brunei-the abode of peace

Islam in Brunei

Halal tourism and Brunei

Tourism in Brunei

Halal tourism in Brunei

Current and past tourism initiatives under the Tourism Department

Diving in Brunei

Birdwatching in Brunei

Bandar Seri Begawan and Kampong Ayer tour packages

Tutong destination packages

Temburong holiday destination packages, end 2016 promotion

Brunei December Festival 2017

Discussion

14. Meeting the needs of Muslim tourists: the case of Singapore

Singapore's international arrivals and Muslim tourists

The wider context

Tourist facilities and services for Muslims

Destination marketing

Review

References.

15. Strategies for attracting Muslim tourists without obtaining halal certification: a case study of Takayama City in Japan

Status of halal certification in Japan

Method

Food-related challenges while staying in Japan

Takayama's strategy for attracting Muslim tourists

Brief sketch of Takayama

Takayama initiative

Local Takayama cuisine for Muslim tourists

Prayer space

PART III: Heritage tourism

16. Urban renewal, cultural tourism, and community development: Sharia principles in a non-Islamic state

Pro-poor tourism and Islam

Nizamuddin Urban Renewal Initiative

Findings and discussion

17. Is this sacred or what? The holy place and tourism destination at Jabal Haroun, Petra Region, Jordan

Anote on transliteration of Arabic words

18. Muharram in Iran: a religio-cultural festival

Festivals

Muharram as afestival

Processional aspects of Muharram festival

Dramatic aspects of Muharram festival

Culinary aspects of Muharram festival

PART IV: Emerging issues and relationships in certification

19. Halal food certification in China

History of halal food in China

Muslim culture and the Hui in China

Halal/qing zhen food in China

Halal/qing zhen food certification in China

Development of halal/qing zhen food certification in China

Summary of qing zhen food certification in China

Use of the Qing zhen logo in China

Qing zhen food without regulations

Halal/qing zhen food certification in the Ningxia Hui Autonomous Region (NHAR)

20. Food certification: the relationships between organic and halal certification in Malaysian food retailing

Organic principles.

Halal principles

Organic certification in Malaysia

Halal certification in Malaysia

Research method

Credibility

Trust

Food safety and quality

Traceability

Misconduct and misused certification

Consumers' lack of knowledge and awareness

21. Halal logistics: empowering competitive advantage and sustainability

The Malaysian halal industry

Halal logistics

Halal logistics service provider (HLSP)

Halal logistics performance

Impact of halal

Product/service

Profit

People

Planet

Halal logistics achievement

Halal logistics practices

Case profile

Halal logistics implementation and halal logistics competency

Importance of halal certification

Challenges in halal certification

Strategies

Support

Acknowledgement

PART V: Issues and challenges

22. The challenge of the halal/pork binary for Muslim immigrants in Spain

Introduction: conflicting food cultures

Background

Development of the kebab industry in Europe

Defining halal and haram

The kebab industry and halal consciousness

Halal consciousness among customers

Halal consciousness among restaurateurs

Halal wrapped up in food politics

23. Meanings in everyday food encounters for Muslims in Australia

Political and commercial currency of halal: the Australian context

Islam, multiculturalism and everyday food-related encounters: an emergent field

Research methods

'Negotiating and juggling' faith-based practices in everyday experiences

Constructions of conviviality and recognition in everyday interactivity

Tensions and ambivalence in culinary intercultural encounters

Responses to challenges and hostility in everyday practices

24. Halal certification uproar: the Muslim scapegoat as national safety valve.

Notes:

OCLC-licensed vendor bibliographic record.

ISBN:

9781351367042

1351367048

9781315150604

1315150603

9781351367035

135136703X

OCLC:

1096215379