Systematic Review of Shari'ah Standards in Hotels: Marketing Mix Method

Authors

  • Fahrurrozi Rahman University of Islam Malang, Indonesia
  • Ahsani Taqwiem

DOI:

https://doi.org/10.29040/jiei.v10i2.13393

Keywords:

Marketing Mix, Systematic Review, Syariah Hotel

Abstract

The marketing mix is something that is prevalent in the industrial world, and concentrated hospitality which is a service industry, attending halal tourism in West Nusa Tenggara requires the hotel industry to metamorphose in providing services that are in accordance with the Shariah provisions in an effort to sustain halal tourism, in its journey the Grand Madani hotel appeared with the official syari'ah hotel label, while Lombok Raya did not use the syari'ah label. This study reveals the implementation of marketing mix which is carried out by Grand Madani and Lombok Raya hotels with a focus on the discussion of marketing the mix using sharia standards in hotels. To answer the focus of the discussion, this study uses descriptive qualitative, in which data are collected through observation, interviews, and documentation techniques, data analysis is carried out from the beginning and continues to be done through research conducted because qualitative research is not related to quantitative research theory, Nevertheless, hotel guests do not mind if a hotel that contains non-Islamic things such as pictures, photos, paintings, beverages that are not halal labeled, as long as their core needs well fulfilled and comfortable.

References

‘1. Halal Tourism.pdf’ (no date).

Abror, A. et al. (2019) ‘The impact of Halal tourism , customer engagement on satisfaction : moderating effect of religiosity’, 1665. Available at: https://doi.org/10.1080/10941665.2019.1611609.

Aminah, S., Ayu, B. and Bhakti, S. (2023) ‘Multiculturalism in Japan halal tourism : localizing the concept of halal Multiculturalism in Japan halal tourism : localizing the concept of halal’. Available at: https://doi.org/10.1080/14766825.2022.2106788.

Aziz, A. et al. (2023) ‘The effect of halal brand awareness on purchase intention in indonesia : the mediating role of attitude The effect of halal brand awareness on purchase intention in indonesia : the mediating role of attitude’, Cogent Business & Management, 10(1). Available at: https://doi.org/10.1080/23311975.2023.2168510.

Baharudin, B. (2023) ‘Potensi Pengembangan Wisata Halal di Jawa Tengah’, Jurnal Ilmiah Ekonomi Islam, 9(3), p. 4223. Available at: https://doi.org/10.29040/jiei.v9i3.10558.

Effendi, K.A. et al. (2023) ‘Analisis Transformasi Halal Awerness dan Teknologi Blockchain Terhadap Penguatan Halal Value Chain Di Indonesia’, Jurnal Ilmiah Ekonomi Islam, 9(3), p. 3275. Available at: https://doi.org/10.29040/jiei.v9i3.10383.

Han, H. et al. (2019) ‘Halal tourism : travel motivators and customer retention’, Journal of Travel & Tourism Marketing, 36(9), pp. 1012–1024. Available at: https://doi.org/10.1080/10548408.2019.1683483.

Jeaheng, Y., Al-ansi, A. and Han, H. (2019) ‘Halal-friendly hotels : impact of halal-friendly attributes on guest purchase behaviors in the Thailand hotel industry’, Journal of Travel & Tourism Marketing, 36(6), pp. 729–746. Available at: https://doi.org/10.1080/10548408.2019.1631940.

Jeaheng, Y., Al-ansi, A. and Han, H. (2020) ‘Impacts of Halal-friendly services , facilities , and food and Beverages on Muslim travelers ’ perceptions of service quality attributes , perceived price , satisfaction , trust , and loyalty’, Journal of Hospitality Marketing & Management, 29(7), pp. 787–811. Available at: https://doi.org/10.1080/19368623.2020.1715317.

Joeliaty, J. et al. (2020) ‘Cogent Business & Management An Analysis of Strategy Formulation for Halal Hotel Human Resources in Indonesia An Analysis of Strategy Formulation for Halal Hotel Human Resources in Indonesia’, Cogent Business & Management, 7(1). Available at: https://doi.org/10.1080/23311975.2020.1842008.

Jung, I. et al. (2022) ‘Halal Product Attributes / Quality and Its Influence on Muslim Guests ’ Loyalty for a Hotel Halal Product Attributes / Quality and Its Influence on Muslim Guests ’ Loyalty for a Hotel’, Journal of Quality Assurance in Hospitality & Tourism, 00(00), pp. 1–25. Available at: https://doi.org/10.1080/1528008X.2022.2112805.

Küpeli, T.Ş., Koc, B. and Hassan, A. (2018) ‘Understanding religion-based tourism terminology in the context of the hotel industry’, Anatolia, 2917, pp. 1–15. Available at: https://doi.org/10.1080/13032917.2017.1414448.

Kurniawati, E.F. and Suharnomo, S. (2023) ‘Pengaruh Knowledge Sharing Terhadap Perilaku Inovatif Islamic Melalui Work Engagement Sebagai Variabel Intervening (Studi pada Pengrajin Batik di Desa Wisata Batik Lendah, Kulon Progo)’, Jurnal Ilmiah Ekonomi Islam, 9(2), p. 3066. Available at: https://doi.org/10.29040/jiei.v9i2.9848.

Lee, S. et al. (2019) ‘Hotel restaurants’ challenges and critical success factors in Klang Valley, Malaysia: the inseparable roles of support centers and revenue streams’, Journal of Quality Assurance in Hospitality and Tourism, 20(1), pp. 16–43. Available at: https://doi.org/10.1080/1528008X.2018.1483284.

Lestari, F. et al. (2022) ‘A model for assessment of Halal Good Manufacturing Practice in meat industry’, Production and Manufacturing Research, 10(1), pp. 666–695. Available at: https://doi.org/10.1080/21693277.2022.2117742.

Purwandani, I. and Yusuf, M. (2021) ‘Localizing Indonesian Halal tourism policy within local customs , Qanun , and marketing Localizing Indonesian Halal tourism policy within local customs , Qanun , and marketing’, Journal of Policy Research in Tourism, Leisure and Events, 0(0), pp. 1–19. Available at: https://doi.org/10.1080/19407963.2021.1996382.

Sthapit, E. et al. (2022) ‘Memorable Halal Tourism Experience and Its Effects on Place Attachment Memorable Halal Tourism Experience and Its Effects on Place Attachment’, International Journal of Hospitality & Tourism Administration, 00(00), pp. 1–27. Available at: https://doi.org/10.1080/15256480.2022.2135666.

Suci, A. et al. (2021) ‘Muslim-friendly assessment tool for hotel : how halal will you serve ?’, Journal of Hospitality Marketing & Management, 30(2), pp. 201–241. Available at: https://doi.org/10.1080/19368623.2020.1775746.

Yang, C.E., Wang, Y.C. and Yang, J. (2020) ‘Hotel Restaurant Service Employees’ Sources of Positive and Negative Emotions’, Journal of Quality Assurance in Hospitality and Tourism, 21(5), pp. 542–563. Available at: https://doi.org/10.1080/1528008X.2020.1712306.

Yousaf, S. (2022) ‘Halal food anxiety in a non-Muslim destination: the impact on the psychological well-being of Muslim travelers during the quarantine period in China’, Current Issues in Tourism, 25(7), pp. 1136–1150. Available at: https://doi.org/10.1080/13683500.2021.2005550.

Downloads

Published

15-07-2024

How to Cite

Rahman, F., & Taqwiem, A. (2024). Systematic Review of Shari’ah Standards in Hotels: Marketing Mix Method. Jurnal Ilmiah Ekonomi Islam, 10(2), 1712–1718. https://doi.org/10.29040/jiei.v10i2.13393

Citation Check

Similar Articles

1 2 3 4 5 6 7 8 9 10 > >> 

You may also start an advanced similarity search for this article.