STRATEGI PENGEMBANGAN RESTORAN HALAL SEBAGAI PENUNJANG HOTEL SYARIAH (STUDI KASUS DI UNIDA GONTOR INN, UNIVERSITAS DARUSSALAM GONTOR PONOROGO)

Agensy Nurmaydha, Siti Asmaul Mustaniroh, Sucipto Sucipto

Sari


Sharia tourism is a new trend of tourism in the world. Sharia tourism opportunities are potentially very profitable. Sharia tourism accommodates many industries, such as halal food, halal travel, halal restaurants, and sharia hotels. One aspect that must be met in the certification of sharia hotels is halal certified restaurants. UNIDA Gontor Inn is one of the hotels in Ponorogo owned by Universitas Darussalam (UNIDA) Gontor which is prepared to be a sharia hotel.

The purpose of this study is to determine the strategy of developing hotel restaurants to become halal restaurants as supporting sharia hotels. Determination of the development strategy using the Analytical Hierarchy Process (AHP) method. AHP calculation obtained the highest level factor level priority results, production system 0.454, the highest level goal priority is halal restaurant certificate 0.412, the priority level alternative strategy is the highest weight, determination of the production quality standard of 0.316. Hotel management must focus on determining production quality standards related to input, process and output, including purchasing raw materials, receiving, selecting, storing, processing and serving according to the Halal Assurance System (HAS) so that it can support halal restaurant certification to support the hotel sharia, as well as being a pilot of sharia hotels in Ponorogo.


Teks Lengkap:

PDF

Referensi


Battour, M., Ismail, M.N., 2016. Halal tourism: Concepts, practises, challenges and future. Tour. Manag. Perspect. 19, 150–154. https://doi.org/10.1016/j.tmp.2015.12.008

Dalalah, D., Al-oqla, F., Hayajneh, M., 2010. Application of the Analytic Hierarchy Process ( AHP ) in Multi- Criteria Analysis of the Selection of Cranes. Jordan J. Mech. Ind. Eng. 4, 567–578.

Dan, P., Usaha, P., Tania, S., Harjanti, D., Si, M., Bisnis, P.M., Manajemen, P.S., Petra, U.K., Siwalankerto, J., Kunci, K., 2013. Pada Restoran Pondok Kemangi Di Banjarmasin 1.

Ermis, E., 2017. Halal status of enzymes used in food industry. Trends Food Sci. Technol. 64, 69–73. https://doi.org/10.1016/j.tifs.2017.04.008

Fortunella, A., Tama, I.P., Eunike, A., 2014. Simulation Model of Production System with System Dynamic to Support Production Capacity Planning. J. Rekayasa Dan Manaj. Sist. Ind. 3, 256–267.

Koç, E., Burhan, H.A., 2015. An Application of Analytic Hierarchy Process (AHP) in a Real World Problem of Store Location Selection. Adv. Manag. Appl. Econ. 5, 41–50.

Lu, H.A., Mao, Y.R., 2015. Evaluation of airport conditions to attract foreign low cost carriers: A case study of Taiwan. J. Air Transp. Manag. 42, 297–305. https://doi.org/10.1016/j.jairtraman.2014.12.003

MUI, L., 2013. Majelis ulama indonesia 8358748, 4–7.

Purnomo, D., 2011. Strategi pengembangan agroindustri halal dalam mengantisipasi bisnis halal global.

Rahmayanti, R., 2010. ANALISIS PEMILIHAN SUPPLIER MENGGUNAKAN METODE ANALYTICAL HIERARCHY PROCESS (AHP) (Studi Kasus Pada PT Cazikhal) 168.

Razalli, M.R., Abdullah, S., Hassan, M.G., 2012. Developing a Model for Islamic Hotels: Evaluating Opportunities and Challenges. Int. Proc. Econ. Dev. Res. 91–95.

Saaty, T.L., 2008. Decision making with the analytic hierarchy process. Int. J. Serv. Sci. 1, 83. https://doi.org/10.1504/IJSSCI.2008.017590

Siradjuddin, A., 2013. Regulasi Makanan Halal. Regulasi Makanan Halal di Indones. XIII, 101–122.

Zailani, S., Kanapathy, K., Iranmanesh, M., Tieman, M., 2015. Drivers of halal orientation strategy among halal food firms. Br. Food J. 117, 2143–2160. https://doi.org/10.1108/BFJ-01-2015-0027


Refbacks

  • Saat ini tidak ada refbacks.