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In-Depth Information
Table 2.
Bakery shop owner.
believe that customers are satisfied with the quality
of the products they sell. Forty two percent of bak-
ery and confectionery outlet operators believe that
most customers who came are very satisfied of the
services and products offered, while 34 percent of
them strongly agreed with the statement. However,
there are 24 percent operators stayed neutral on
this statement. Based on the survey, 46 percent of
respondents agreed that all employees are satisfied
with their work environment, while 18 percent of
employers strongly agree with this statement.
There are 26 percent and 38 percent of the
respondents strongly agree and agree respectively
that they practice self-hygiene and are neat accord-
ing to the standards. However, 36 percent of
employers are neutral on this issue.
For production area, 18 percent strongly agree,
while 68 percent agree that their product do not
contain non halal ingredient while 18 percent are
neutral. This can be evaluated when the major-
ity of the respondents had less than satisfactory
response to prove they understand the concept of
eating halal food in Islam. In addition, Chinese
and Indian respondents were not clear on the con-
cept of halal, haram and syubhah. For entrepre-
neurs who are Muslims, they are quite confused on
the materials used and do not know the concept
of syubhah.
Sixty percent of employers agree that they
have a proper system for each processing for bak-
ery products while 18 percent strongly agree that
their employers have a systematic system in each
job processing. However, 22 percent of employers
reacted neutral on this question.
Based on the result, about 72 percent of the
bakery and confectionery operators agree that they
prepared many kinds of products for customers to
choose. Fourteen percent of the operators strongly
agreed with the statement, while 14 percent opera-
tors gave neutral answer to this question.
From the descriptive statistic of Halal practices,
it shows all employees in the bakery and confec-
tionery premises clearly understand Halal system
standards (M
Owner
No
Percentage
Malay
14
28.0
Cina
35
70.0
India
1
2.0
Total
50
100.0
50 bakery and confectionery shop operators, 68
percent (34) of them worked in private business
while 12 of the owners manage branches (24%)
and about 8 percent managing the bakery and con-
fectionery shop in the commercial sector.
Most of the bakery and confectionery industry
are owned by Chinese with a total of 70 percent
(35) respondents, followed by the Malays 28 per-
cent (14) and the rest are Indian owners (2%). Bak-
ery shops in Malaysia are still dominated by the
Chinese and this can cause doubt among the users
of bakery products in the country.
In this country the concept of halal in Islam,
the management and the practice of halal bak-
ery is only considered as satisfactory. This can be
seen when the number of operators in the country
mostly pioneered by non-Muslim. A survey showed
that in main city for each state more than 50 per-
cent of the bakery shop predominantly owned by
non-Muslim especially Chinese.
However, there are still concerns among the
non-Malay businessmen regarding halal bakery
products produced by their companies to be able
to penetrate the global market. This shows the level
of awareness on the implementation of halal bak-
ery operators is increasing from time to time. They
believe halal products will bring confidence in buy-
ers because consumers are now wise to choose the
content of the products they buy. Results from this
study indicate that all bakery and confectionery
operators stated that their products are also suit-
able for Muslim and non-Muslim customers.
Results of the surveys and questionnaires con-
ducted also found that most shops selling bakery
ingredients and has succeeded in producing good
quality product in terms of appearance, taste and
texture as they have extensive experience tailoring
course. Most of the operators believe the quality
of the product is satisfactory (74%) followed by 12
percent industrialists strongly agree with this state-
ment. However, only 2 percent of the operators do
not agree with the quality of the product.
Based on observations on the responses given, it
was found that the level of knowledge and prepara-
tion of bakery and confectionery operators on the
product is clear and they are able to provide quality
and affordable affluent to attract customers. They
0.73) because the operators
of the premises provide training to all employees
(M
=
4:00
±
0.81). Additionally, employees under-
stand the importance of food safety and hygiene
(M
=
3.96
±
0.74) through the monitoring con-
ducted by JAKIM, JAIN and MAIN (M
=
4.16
±
=
4:12
±
0.69). Monitoring and inspection covers the imple-
mentation of Halal, Halal certification (M
=
4:24,
±
0.43), processes, raw materials, storage and deliv-
ery of products (M
0.63). All premises
gave their cooperation during the monitoring
process conducted (M
=
4.08
±
0.50). Halal label is
an important factor for Muslim in choosing prod-
uct and as source of information of the contained
ingredients.
=
4:58
±
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