The purpose of this study is to reveal halal supply chain practices through the exploration of constraints that occur in the field in halal supply chain management practices. It is based on the perspective of business people involved in the halal food supply chain management process. Research Methodology/approach: The study is an exploratory research with a qualitative approach. The main object is the halal supply chain practice of the fried duck restaurant which has become one of the favourite foods and is rapidly growing in Indonesia. Data was collected by semi-structured interviews with the supplier (poultry slaughterhouse), halal restaurant and customers. Moreover, observation of the operations and halal supply chain process was conducted. Finding: The findings of this study are in the formulation of halal supply chain models. The next finding is the dimensions formed based on the perspective of halal supply chain actors, namely suppliers (managers of poultry slaughterhouses), restaurant managers and consumers. The benefit of this study is to contribute to the halal food supply chain actors in the form of a supply chain practice model for halal food products and provide guidance for halal food businesses to improve the quality and consistency of halal supply chain practices in halal certified food products.
|Number of pages||12|
|Journal||International Journal of Innovation, Creativity and Change|
|Publication status||Published - 2020|
- Halal certificate
- Halal food
- Halal supply chain
- Supply chain management