Product Quality and Service Quality Based on Halal Food and Beverage Regulation in Moslem Majority Country- A Systematic Literature Review

Abstract

This study analyzes the gap between product quality and service quality in the halal food industry using the Systematic Literature Review (SLR) approach. This method integrates previous studies to provide comprehensive understanding of quality standards with halal regulations and certification. The analysis reveals that product quality attributes, such as cleanliness and safety, and service quality, including responsiveness and reliability, play crucial roles in influencing consumer satisfaction and loyalty. And then the study identifies a gap in service and product quality attributes between Indonesia's halal certification (LPPOM) with 20 attributes and those of Malaysia (MS-1500) with 24 attributes, Saudi Arabia (SFDA) with 51 attributes, and Brunei Darussalam with 48 attributes. These findings are expected to contribute for the development of management theory and practice in the halal food industry and serve as a reference for industry players in developing more effective strategies to meet consumer expectations in an increasingly competitive market.