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Halal Food Performance and Its Influence on Patron Retention Process at Tourism Destination

Author

Listed:
  • Heesup Han

    (College of Hospitality and Tourism Management, Sejong University, 98 Gunja-Dong, Gwangjin-Gu, Seoul 143-747, Korea)

  • Linda Heejung Lho

    (College of Hospitality and Tourism Management, Sejong University, 98 Gunja-Dong, Gwangjin-Gu, Seoul 143-747, Korea)

  • António Raposo

    (CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal)

  • Aleksandar Radic

    (Independent Researcher, Gornji Kono 8, 20000 Dubrovnik, Croatia)

  • Abdul Hafaz Ngah

    (Faculty of Business, Economy and Social Development, Universiti Malaysia Terengganu, Kuala Nerus 21030, Terengganu, Malaysia)

Abstract

Muslim tourism is one of the most rapidly developing sectors in the international tourism industry. Nevertheless, halal food performance and its relationship with international Muslim traveler decision-making and behaviors have not been sufficiently examined. The present research explored the influence of halal food performance, which encompasses availability, health/nutrition, accreditation, and cleanness/safety/hygiene factors, on the Muslim traveler retention process at a non-Islamic destination. A survey methodology with a quantitative data analytic approach was employed to achieve research goals. Our findings indicated that halal food performance increased destination trust and destination attachment, which in turn influenced Muslim traveler retention. Additionally, the efficacy of the higher-order framework of halal food performance was defined. Both destination trust and attachment mediated the effect of halal food performance on retention. A halal-friendly destination image included a moderating influence on the retention process. The effectiveness of the proposed theoretical framework for explicating Muslim traveler behaviors was uncovered. This research better introduces the importance of halal food performance and its attributes for the elicitation of Muslim traveler approach responses and behaviors at a non-Islamic destination to researchers and practitioners.

Suggested Citation

  • Heesup Han & Linda Heejung Lho & António Raposo & Aleksandar Radic & Abdul Hafaz Ngah, 2021. "Halal Food Performance and Its Influence on Patron Retention Process at Tourism Destination," IJERPH, MDPI, vol. 18(6), pages 1-14, March.
    • Handle: RePEc:gam:jijerp:v:18:y:2021:i:6:p:3034-:d:517644
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    References listed on IDEAS

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    1. Yuksel, Atila & Yuksel, Fisun & Bilim, Yasin, 2010. "Destination attachment: Effects on customer satisfaction and cognitive, affective and conative loyalty," Tourism Management, Elsevier, vol. 31(2), pages 274-284.
    2. Olya, Hossein G.T. & Al-ansi, Amr, 2018. "Risk assessment of halal products and services: Implication for tourism industry," Tourism Management, Elsevier, vol. 65(C), pages 279-291.
    3. Chongxian Chen & Weijing Luo & Ning Kang & Haiwei Li & Xiaohao Yang & Yu Xia, 2020. "Serial Mediation of Environmental Preference and Place Attachment in the Relationship between Perceived Street Walkability and Mood of the Elderly," IJERPH, MDPI, vol. 17(13), pages 1-18, June.
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    Cited by:

    1. António Raposo & Fernando Ramos & Dele Raheem & Ariana Saraiva & Conrado Carrascosa, 2021. "Food Safety, Security, Sustainability and Nutrition as Priority Objectives of the Food Sector," IJERPH, MDPI, vol. 18(15), pages 1-4, July.
    2. Ammarn Sodawan & Robert Li-Wei Hsu, 2022. "Halal-Friendly Attributes and Muslims’ Visit Intention: Exploring the Roles of Perceived Value and Destination Trust," Sustainability, MDPI, vol. 14(19), pages 1-23, September.

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