DTF40072 MUSLIM FRIENDLY HOSPITALITY PRACTICE AUTHOR NURADILAH BINTI ABAS NUR FADILLAH BINTI MAT ARIFFIN FIRST EDITION DUP/DRT JABATAN PELANCONGAN DAN HOSPITALITI
Editor Nur Fadillah Binti Mat Ariffin Nuradilah Binti Abas Writer Nuradilah Binti Abas Nur Fadillah Binti Mat Ariffin Designer Nur Fadillah Binti Mat Ariffin Application Publishers and Developers Nuradilah Binti Abas Nur Fadillah Binti Mat Ariffin 1st Edition July 2022 All rights reserved. No part of this work may be reproduced, stored in any form or by any means without the written permission of the publisher. Published by: Politeknik Muadzam Shah, Lebuhraya Tun Abdul Razak, 26700 Muadzam Shah, Pahang Darul Makmur EDITOR COMMITEES
COURSE SYNOPSIS MUSLIM FRIENDLY HOSPITALITY PRACTICE course emphasize on specific services and product which must be taken into consideration and provided by tourism and hospitality businesses. This course covers the application of Muslim friendly hospitality services in various service sectors of tourism and hospitality businesses such as accommodation, foodservice, travel services, recreation, transportation, entertainment and public places. This course will also study, analyse and identify creative solution on issues and/or challenges, related to the implementation of Muslim friendly hospitality services Nur Fadillah Binti Mat Ariffin Lecturer , Tourism and Hospitality Department Politeknik Muadzam Shah, Pahang. Master Science in Tourism Planning, UTM Nuradilah Binti Abas Lecturer , Tourism and Hospitality Department Politeknik Muadzam Shah, Pahang. Master in Tourism Development, USM
CHAPTER CONTENT PAGE NUMBER Chapter 1 Introduction to Muslim Friendly Hospitality Practice 1 - 11 Chapter 2 Muslim Friendly Practice in Hospitality Service 12 - 30 Chapter 3 Roles of management in Muslim Friendly Hospitality services 31 - 37 Chapter 4 Halal Ingredients 38 - 43 Chapter 5 Issues and Challenges in Muslim Friendly Hospitality Practice 44 -49 REFERENCES 50 TABLE OF CONTENT
1 | P a g e Chapter One : Introduction to Muslim Friendly Hospitality Practice Chapter Objective: The terminologies related to Muslim Friendly Hospitality service. Factors contributing to the need to provide Muslim Friendly Hospitality practices by travel and tourism service providers. 1.1.1 Terminologies related to Muslim Friendly Hospitality service. Halal tourism • Halal is an Arabic word which means ‘permitted’ of ‘lawful • Things of Actions permitted by Shariah Law without punishment imposed on the doer* Non Halal/Haram • Haram is an Arabic word which means ‘Prohibited’ or ‘Unlawful’. • Haram activities are forbidden to every Muslim
2 | P a g e Muslim travel • Muslims traveling for any purpose. • Muslim travellers - who do not wish to compromise their faith-based needs while traveling for a purpose, which is permissible or it can also be defined as Halal conscious travellers, traveling for any purpose, which is Halal (permissible). Muslim friendly Cater the basic needs of Muslims for example: • Rooms are marked with qiblah sign • Bathrooms are equipped with bidet and water hose • Obtaining praying essentials like sajjadah and women’s prayer garments is just a dial away to the reception • The hotel’s kitchen to produce and cater Halal food for its guests. Muslim tourism • Muslims traveling for tourism. • Refers to the segments of tourism which focus and cater solely for the Muslim patron. Islam related tourism • Muslims traveling mainly for religious reasons and/or to visit Islamic religious sites. • As the activities of Muslims travelling to and staying in places outside their usual environment for not more than one consecutive year for the participation of those activities that originate from Islamic motivations. Muslim friendly destination • Destinations catering to the needs of the Muslim travellers. Muslim friendly services/facility • The service or the facility has considered some faith-based needs of Muslim travellers. • Although Halal-friendly facility/service may also convey the same meaning, the term Muslim friendly service/facility is more appropriate. Syariah compliant services/facility • The service or the facility not only caters to all the key needs of the Muslim travellers, but also strictly adheres to many other Islamic requirements. • This includes adhering to company governance and operations, which take into account various Islamic requirements such as Halal non-interest-based financing etc.
3 | P a g e 1.1.2 Factors contributing to the need to provide Muslim Friendly Hospitality practices by travel and tourism service providers • The growth of halal-conscious travellers market segment • Increasing mobility of Muslim in work and leisure
4 | P a g e • Islamic tourism’s growth potential is increasingly recognized worldwide. • It represents the largest and most lucrative untapped niche market in global tourism – the Muslim travellers. • Traditionally, Islamic tourism means religious travel such as Hajj and Umrah pilgrimage Travel Industry Value Chain The key segments of the global travel industry value chain include Food and Beverage and the infrastructural needs of the Transport, Lodging and Attraction sectors. Service providers within the transport, Lodging and Destination areas must first pass through channels such Travel Agencies, Tour Operator and travel websites in order to reach the end consumer.
5 | P a g e Travel Industry Value Chain This new development in the world of Islamic tourism has given rise to the need for industry players which include restaurants, airlines, hotels and tour operators to adjust their products and services so as to cater to the needs of this growing market segment.
6 | P a g e Malaysia is in pole position to drive the Islamic tourism sector. With advantages including an extensive and well-developed halal network, good infrastructure, consistent economic growth rate, government-backed business incentives as well as political and economic stability, Malaysia is an ideal Muslim-friendly destination which also appeals to nonMuslims.
7 | P a g e
8 | P a g e
9 | P a g e Islamic Tourism Standards Malaysia boasts a well-developed halal industry and an extensive network of halal eateries (restaurants) around the country – two of its biggest strengths when it comes to Islamic tourism. The success of Malaysia’s halal industry is largely attributed to the development of halal standards and a systematic halal assurance system which are implemented nationwide • Malaysia is a pioneer in the development of halal standards and to- date has published no less than ten Malaysian Standards (MS) which are used as a guideline not only nationwide but also globally. These standards include: • MS 1500:2009 (Halal Food – Production, Preparation, Handling and Storage – General Guidelines) • MS 2424 (2012 Halal Pharmaceuticals – General Guidelines), which is the world’s first halal guidelines for medicine. • MS 2329: 2013 (Islamic & Halal Principle- Definitions and interpretations on terminology
10 | P a g e Factors contributes to the increase of Muslim Friendly Hospitality Services • Growth of Muslim population • Increasing in Muslim disposable income (expenditure growth up to $181 billion by 2018) • Hajj and Umrah as one of the five pillars of Islam • Inspires muslim to travel • Demand for halal food • Demand for Family Oriented Facilities Duties of the Host 1. Food & drink: If one is expecting to receive guests, one should endeavour to be hospitable and generous yet not excessively. Excessiveness in providing food and drink is NOT from the Sunnah. 2. The guests stay: You should try to make your guests stay pleasant and comfortable during the day and night. Informing them of the direction of the Qibla and showing them the way to the bathroom. Don't let the closeness or informality of a guest give you reason to lapse. 3. Bathroom: You should provide towels for your guests to use after ablution, having a shower or washing the hands before and after meals. Do NOT offer towels that your family members have used. It is also a nice idea to provide the guest with perfume and a mirror. One should make sure the toiletries and bathroom accessories will be clean and sanitized. One should finally make sure and inspect the bathroom in advance to remove anything you wouldn't want the guest to see. (i.e. laundry baskets and such like private/personal items). Put your guest at ease and do not burden him.
11 | P a g e 4. Sleep: A guest would require rest and quiet sleep. The guest should be spared the noise of children and the house as much as possible. One should remove any intimate clothing from view in that room, and if the guest is a man one should remove all women's clothing and belongings from that room. 5. Meeting guests: Receive them with *tact and respect. Dress properly and look your best but do not be excessive in this. A close relationship between you and your guest is not and excuse for negligence (careless) or indecency (impolite) in manner or appearance. 6. Kindness: One should be kind and considerate to one’s guests. As a general rule do not ask them to help you with house chores. Imam Al-Shafi'i)ةمحر هللا هيلع (said, "Gentlemen do not amply their guests". So don't expect help or demand it.
12 | P a g e Chapter Two: Muslim Friendly Practice in Hospitality Service Chapter Objective: Determine basic services, facilities and products needed by Muslim travellers or guests provided by hospitality services. 2.1.1 The basic services, facilities and products needed by Muslim travellers or guests provided by hospitality services. • Provide Solat (prayers) facilities and supplies needed by Muslim guests and travellers. • Calibrate Qiblah direction • Prepare Solat (prayers) facilities and supplies needed by Muslim guests and travellers. • Examine halal foodservice establishment available for Muslim travellers • Provide fasting facilities and services needed by Muslim travellers and guests during Ramadhan • Provide the Muslim Friendly washroom facilities • Demonstrates Muslim Friendly services and facilities • Determine the Muslim Friendly Hospitality services in Malaysia 2.1.2 Provide Solat (prayers) facilities and supplies needed by Muslim guests and travellers. • Solat attire • Prayer mat • Prayer time • Qiblah direction • Male and female prayer room • Information of nearest mosque or surau • Quran and other related reading materials • Ablution area attached or available near to prayer room
13 | P a g e 2.1.3 Muslim Friendly Tourism It is an attempt to make the tourism experience enjoyable to Muslim Travelers and allowing them to perform religious duties. Solat Attire • A person who will appear before notables should wear clean and smart clothes. • The attire must cover the ‘aurat’ for the male and female Prayer Mat • Prayer mat is a piece of fabric, sometimes is a pile carpet used by muslim. • Placed between the ground and the worshipper for cleanliness during the various positions of islamic prayer Prayer Time • Prayers time refers to times when muslim perform prayers. • Prayer is obligatory to muslim to do 5 times a day at certain times.
14 | P a g e Qiblah Direction • Qibla referring to the direction of the Ka`bah which is the direction of prayer for Muslims. • Initially, the Qiblah leads to Baitulmaqdis or now Jerusalem, • but in 624M it was replaced into the Kaaba in Mecca. • Method for determining direction for qiblat: ➢ Internet (Application) ➢ Compass ➢ Shadow
15 | P a g e Male and Female Prayer Room • Example of Hotel That Provide Prayer Room: • Surau Nurul Hikmah De Palma Ampang. • Separate between male & female • Spacious and comfortable • To give a direction • Save your time • Make it easy Information of Nearest Mosque or Surau
16 | P a g e Quran and other related reading materials Example: Yassin dan Kelab Ablution area attached or available near to prayer room • Should provide facilities for Muslim travellers by providing place for ablution in hotel room or recreational park • Near prayer rooms to facilitate Muslim traveller to take ablution to pray • Calibrate Qiblah direction using: • Manual • Compass • Software application and technology • The sun • The signage CALIBRATE QIBLAH DIRECTION USING MANUAL / TRADITIONAL / SUN METHOD • In traditional methods, the position of the sun at sunset is said to be a guide to the direction of Qibla. • However, due to sunset azimuth in Malaysia fluctuating from azimuth 240° to 295°, this method is not suitable for use unless the difference between sunset azimuth and qibla azimuth is known. Without the knowledge of this difference angle, the Qibla direction used is likely to be more than 50°.
17 | P a g e CALIBRATE QIBLAH DIRECTION USING COMPASS CALIBRATE QIBLAH DIRECTION USING SOFTWARE APPS CALIBRATE QIBLAH DIRECTION USING SIGNAGE
18 | P a g e 2.1.4 Halal foodservice establishments available for Muslim travellers • Prepare and serve halal food and drinks • No non-halal ingredients included in food preparation • No alcoholic beverages in the mini bar • Separation of dining area between halal and non-halal food and beverages • Kitchen and restaurants certified by Halal Certifying Authority Definition of Halal • Means permissible or lawful in Islam • In reference, to food it is the Islamic dietary standard as prescribed in the Syariah. Prepare and Serve Halal Foods and Drinks • Recently, some practices related to halal tourism have been observed. These practices which are applied in some destinations could be used as a benchmark for other destinations to target Muslims tourists and market destination as Muslim friendly destination. • As example, China and Japan’s international airport prepare restaurant that served Halal foods for Muslims.
19 | P a g e No Non-halal Ingredients Included In Food Preparation • Halal Foods include grain products such as rice, pasta or bread, but they can't have been prepared with products such as alcohol, lard or vanilla extract, which are considered haram. • Travellers must to make sure they choose a suitable restaurant that serve a halal food and contains a halal ingredient. • So that, Muslims travellers can avoid from having a Haram food because of the ingredients.
20 | P a g e No Alcoholic Beverages in The Mini Bar • In addition, mini bars in others hotel in western are more likely filled with alcoholic beverages and same goes with restaurant menus include non-halal meat such as pork. • so, we have to make sure that Muslims travellers must have a good option for halalfriendly places to go to. • simple and sincere gestures can make a real difference from creating a separate menu with Halal food option to making sure that our Muslims travellers can enjoy theirs holiday comfortable. Separation of Dining Area Between Halal and Non-halal Food and beverages • The owners of the restaurant should separate the dining area Halal foods and nonhalal food. This is because, it can avoid the non-halal foods delivered to Muslims. • So, this is a great idea for the owner to make sure that their Muslim’s customers do not take a non-halal food. • Example when a traveller in a flight, the stewardess alert to their Muslim passengers and immediately asked them for their meals.
21 | P a g e Kitchen and the restaurants certificated by halal certifying authority REQUIREMENT FOR HALAL CERTIFICATE 1. Producing halal products only. 2. Ensuring the restaurant is clean and have a pests control. 3. To make sure the food ingredient is halal. 4. Apply halal certificates for all manufactured products. 2.1.5 Provide fasting facilities and services needed by Muslim travellers and guests during Ramadhan • Prayer room • Serve sahur • Serve dates • Fast lanes for take away • Breaking fast and imsak time services
22 | P a g e Prayer room • Prayer room provides a quiet place for individual prayer and a dedicated space for Muslim prayer . • This requires the hospitality industry to consider providing the following : 1. Prayer time table 2. Prayer mats 3. Qiblah direction 4. Female prayer dresses Serve sahur • Sahur is a morning meal taken before the beginning of the fasting period. • It is best to take sahur as near as possible to the start of the fasting period. 1. Offering wake up services to guest for the sahur meal time 2. Offer sahur buffet 3. If no sahur buffet, allow guests to order room service.
23 | P a g e Fast lanes for take away • Fast lane for take away at the restaurant greatly needed especially in breaking fast time. • Ways to make the process of take away move smoothly in restaurant is open more ordering counter and staff must be more efficient. • All restaurant should separate the ordering counter and pick up counter. Breaking fast & imsak time services • Breaking of fast when the fasting period ends is called 'Iftar'. • Iftar should be taken as soon as the fasting period ends. • Imsak time is the time to stop eating and drinking for those who want to fast. • It also shows the start of the time period for the morning (fajr) prayer. • Providing Islamic TV channels in the rooms • Provide azan
24 | P a g e 2.1.6 Provide the Muslim Friendly Washroom Facilities • Waiting area • Powder room • Breast feeding room • Separate toilets for each gender • Toilet for disable person (O.K.U) • Separate toilets for guests and employees • Water bidet in bathroom and toilets Powder room
25 | P a g e Breast feeding room Separate toilets for each gender Toilet for disable person (OKU)
26 | P a g e 2.1.7 Demonstrate Muslim friendly services and facilities. • Signage • No adult channels in room • Smoking and non-smoking area • Designated male and female gyms, swimming pools and spa facilities • Separate schedule for male and female if premises has single facility. • Phone application
27 | P a g e
28 | P a g e
29 | P a g e 2.1.8 The Muslim Friendly Hospitality Services in Malaysia • Accommodation • Food and beverages • Travel and Tours • Halal cruise • Mobile chef • Meeting, incentives, convention, exhibitions (MICE)
30 | P a g e ACTIVITY 1: FIND THE MAGIC WORD • Prayer room • Qiblah • Solat • Prayer mat • Alquran • Spa • Halal • Compass P G K L I V S N M D E T Y R T Y N N H P D G H T H Q A S G H T H A R T Y N N I Y R O Y N N L R T U I B B E R T L I O Q L I V B N L R L I V A N U N H J U D A R S W R T T R O L N M C H O G K L I D A G A T H W L O D G H T R N T L N N H M M R T Y N R R T A I O M R J R T U I L D G H T H W D H C O M P A S S Y N N H R R P R A Y E R M A T O M E
31 | P a g e Chapter Three: Roles of management in Muslim Friendly Hospitality services Chapter Objective: Determine proper Muslim friendly management system Analyse examples of corporate policies regarding on Muslim Friendly through the internet Propose suitable training to maintain the company quality and service Proper Muslim Friendly ManagementSystem Management must ensure and show diligence to provide a full commitment to development, implementation and continual improvement of the Muslim-Friendly Management System by communicating to the organization the importance of: • Meeting guests • Accreditation’s body • Legal requirements Management also need to establish and documents the Muslim-Friendly policy & MuslimFriendly objectives. Management must conduct management reviews as in Management Review Procedure and finally to ensure the availability of necessary resources, human capital, financial and facility. Picture 3.1 Muslim Friendly Hospitality Management System
32 | P a g e Table 3.2 Examples of corporate policies regarding on Muslim Friendly
33 | P a g e Government Policies Easing visa policies: Countries globally ease their visa policies towards countries they wish to attract more tourists from. Therefore, to encourage increased visitors from neighbouring OIC countries, nations would do well to ease their visa restrictions to those countries. For example, Azerbaijan has lifted the visa requirements for UAE nationals. Providing subsidies: Several OIC as well as non-OIC countries provide subsidies to tourism suppliers specifically in regards to obtaining Halal certification. Governments that wish to better regulate this market should provide subsidies to encourage suppliers to obtain Halal certification. Establishing a national MFT committee: In 2015 Indonesia established a national committee, reporting to the Minister of tourism, focused on MFT travel. Similarly, other countries have established similar bodies to focus on the development and marketing of MFT travel. Facilitating Halal regulation and compliance: OIC countries should closely regulate the Halal food industry and monitor compliance of suppliers as well as encourage certification. Halal rating and certification services for hotels and restaurants was the top need selected by survey respondents. In Malaysia hotels that apply for the conventional star rating must also meet certain conditions that directly relate to being Muslim-friendly. Others wishing to further cater to Muslim tourists may apply for Malaysia’s Muslim Friendly Hospitality Services standard (MFHS). Designating certain destinations for MFT: Indonesia has designated three provinces in the country, based on certain criteria, for Halal tourism. This way, it is able to focus its efforts in terms of product development and marketing on those destinations before expanding to other destinations in the country. Tourism infrastructure development fund: Malaysia established a tourism infrastructure development fund to support the development of tourism related real estate projects, by offering mortgage assistance. Other OIC countries may similarly consider setting up a fund to support MFT real estate projects. Picture 3.3 Muslim Friendly Tourism: Developing and Marketing MFT Products and Services in The OIC Member Countries
34 | P a g e Propose Suitable Training to Maintain the Company Quality and Service. Management shall provide adequate and continuous training especially those who have an impact on the Muslim-Friendly Hospitality Management System (housekeeping attendant, chef, cooks, waiters, front desk personnel). They also need to conduct training to all staffs and employees. Objectives of the training program such as: To improve employee’s knowledge on importance of Muslim-Friendly Hospitality concerning the product and services, as well as the essential steps & procedures of Muslim-Friendly Hospitality. To make employees understand the Muslim- Friendly Hospitality Management System. Characterize the Malaysian Standard document MS2610:2015 Muslim Friendly Hospitality Objective for this subtopic are: Determine the requirement for accommodation Analyse the requirement for Food and Beverages Determine the requirement for Public Musolla Classify the requirement for recreational and wellness facilities Prepare Muslims tour package according to the requirements Describe the requirement of Tourist Guide MS2610:2015 Department of Standards Malaysia (2015) 1. Both general and specific requirement need to be fulfilled before getting the Muslimfriendly accreditation. 2. All standards are voluntary, which means that the hospitality establishment has the option to adopt or not, depending on their business priorities. 3. Three elements in MS2610:2015: Accommodations, Tour Packages & Tour Guides 4. Muslim Friendly Hospitality Management System – the organization shall establish, implement, maintain and continually improve the MFHS Management System, including the processes needed and their interaction 5. In Part 5, Item 5.2 of the MS2610:2015 (Guest Rooms) General upkeep & Room cleanliness • In-room prayers • In-room toilet • Room amenities
35 | P a g e Requirements for Accommodation General upkeep & Room cleanliness The standard requires the operator to keep the rooms clean and well maintained. • Upkeep of the room must follow Shariah guidelines that have been established in the Muslim-Friendly Hospitality Management System standard operating procedure and Working Instruction manual. In-room prayers • Provide space for two-person congregational prayers • In-room bathroom needs to be equipped with bidet, hand shower and water hose • The bathroom flooring must be made from easy to clean material & safe to step on in term of anti-slip protection • Kiblah marker clearly marked, verified by competent authority in each room • The room should have enough space to lay the prayer mat In-room toilet • Water closet (WC) equipped with a hand bidet • Personal care item & toiletries supplied must be suitable to be used by Muslim (Halal certified, if possible) • The bathroom flooring must be made from easy to clean material & safe to step on in term of anti-slip protection Room amenities • Alcoholic beverages must not be present, stored in the minibar or any parts in the rooms • To ensure adequate cleansing is conducted before the arrival of the next occupants • Complimentary beverage making facilities should be clean • Solat kit – prayer mat, female prayer garments, schedules of prayer time & copy of translated Quran • TV channel should provide option for families & children, no adult/pornographic content
36 | P a g e Requirement for Food and Beverages 1. The kitchen or at least one of the outlet’s kitchen in the hotel must be certified Halal by competent certification bodies. 2. Halal kitchen must follow MS1500:2019 standards & JAKIM Halal Manual Procedure 2014 (3rd Revisions). 3. In-house outlets – full service restaurants, halal-certified kitchen facilities only, concession or franchise. 4. Third party service provider can operate concession & franchise. 5. Third-party F&B provider 6. In-room mini bar 7. Halal vending machine 8. Ramadhan services 9. Third-party F&B provider • The hotel shall make a proper arrangement to cater for Halal food. • Example: the hotel can provide Halal food from Halal-certified service provider 10. In-room mini bar • Alcoholic beverages & non-halal food shall not be part of mini bar set up 11.Halal vending machine • Vending machine can be used to give the guest with halal-certified F&B • Convenient food – instant ramen, chilled/frozen food 12. Ramadhan services • The establishment needs to cater for Muslim during Ramadhan - Iftar & sahur • Food prepared must be certified halal • Example of Ramadhan services such as sahur service, iftar service, fast lane for take away and food to go and provide facilities for tarawih Requirement for Public Musollah 1. The Mussolah must be located at a suitable location, dedicated and designated to be used as public Mussolah. 2. Should be kept clean at all time, well-lit and adequately ventilated. 3. Kiblah Marker 4. Prayer timetable / schedule 5. Adequate space – a separation between male & female 6. Have wudu’ area/ ablutions - adjacent or built inside 7. Equipped with prayer mat, clean prayer garments
37 | P a g e Requirement for Recreational and Wellness Facilities 1. Any wellness facilities must be kept cleaned & maintained 2. For shared facilities – same gender usage schedule must be established 3. Wellness services such as spa & massage must not contradict with Shariah law 4. Dress code for Muslims – in pool areas must be respected – Shariah compliance swimming attire CONVENTIONAL ACCOMMODATION & LODGING COMPLIANCE TO MUSLIM FRIENDLY REQUIREMENT Recreational facilities Wellness facilities For outdoor facilities, segregation of gender needs to be done either using scheduling or building separate facilities Service base such as massage & facial treatment, same gender is a prerequisite. Dress code for Muslim must be acknowledged. Material & ingredients must be suitable / Halal for Muslim’s application. Indoor games (board games, electronic games) Sauna & steam room Indoor sports (squash, table tennis, badminton, driving range) Spa centre Outdoor sports (tennis, squash, golf, driving range) Massage & facial treatment Water-based facilities (kayaking, swimming, pool, water theme parks, motorized & nonmotorized equipment Teambuilding (obstacles course, high ropes facilities, flying fox) Gymnasium Table 3.4: Table shows the differences between Conventional and Accommodation and Lodging Compliance to Muslim Friendly Requirement • This requirement only applies to the hotel which ratings between 3 – 5 stars. • Hotel & accommodation that is rated below than 2 stars or a budget class hotel, motel, inns, bed & breakfast & homestays are not part of the establishment setup. • In Malaysia, only 4-5 stars rated hotel is required to have recreational & wellness facilities. Requirements of Tourist Guide 1. Tour guides and tour agencies need to acknowledge Muslim friendly tour package & facilities available. 2. Offer a wide array of destination selections in Asia, Middle East and Europe, Umrah and Hajj services customized to accommodate the unique preferences of individuals or larger teams travelling for the pilgrimage. 3. Concerned on Muslim-friendly accommodation and tour’s itinerary – prayer time, prayer space, halal food
38 | P a g e Chapter 4: Halal Ingredients Chapter Objectives: Classify the non-halal ingredients: The non-halal ingredients in the market a. Alcohol b. Pig derivatives c. Whey d. Lecithin e. Enzymes f. Gelatin g. Glycerides h. The terminologies of non-halal ingredients used in market Halal Halal originates from the Arabic word namely halla, yahillu, hillan, wahalalan which means allowed or permissible by the Shariah law. According to Trade Descriptions (Definition of Halal) Order 2011 and Trade Descriptions (Definition of Halal) (Amendment) Order 2012 is as follows: When food or goods are described as halal or are described in any other expression to indicate that the food or goods can be consumed or used by a Muslim, such expression means that the food or goods are: • neither is nor consist of or contains any part or matter of an animal that is prohibited by Shariah law for a Muslim to consume or that has not been slaughtered in accordance with Shariah law and Fatwa; • does not contain anything which is impure/ najs according to Shariah law and Fatwa; • does not intoxicate according to Shariah law and Fatwa Non-Halal ‘Non-Halal’, also traditionally known as ‘Haram’, means unlawful or unallowable. As the name implies, any food or drink which is classified as non-Halal is prohibited for consumption. In general, all harmful things are non-Halal. Examples of these include the meat of dead animals and birds, flesh of swine, intoxicating drugs and alcoholic beverages.
39 | P a g e Najs Najs literally means impurity such as blood, urine and faeces. In Shariah law, najs means all impurity that nullifies prayers. Najs is divided into three types: • Muhghallazah (severe) such as dogs, pigs and their descendents or birth from either one of them; • Mutawassitah (medium) which is with the exception of the above two, such as blood, pus, faeces and etc; and • Mukhaffafah (light) namely urine of a baby boy who is solely on breastfeeding and has not reached the age of two years old. • Malaysia halal certification scheme is Malaysia halal certification scheme is divided into: • Food Product/ Beverages/ Food Supplement; • Food Premise/ Hotel; • Consumer Goods; • Cosmetic and Personal Care; • Slaughterhouse; • Pharmaceutical; and • Logistic. All foods are considered Halal except: • Swine / pork and all its by-products or derivatives, • Carnivorous animals and birds of prey, • Animals not slaughtered according to the Islamic requirements, • Blood and blood by-products, • Alcohol and other intoxicants, • Foods that are contaminated with haram products, • Food products and ingredients such as gelatin, enzymes, emulsifiers, etc. are considered Mashbooh (doubtful) and must be evaluated before they can be accepted. Alcohol • Alcohol (ethanol or ethyl alcohol) is the ingredient found in beer, wine and spirits that causes drunkenness. • Alcohol is formed when yeast ferments (breaks down without oxygen) the sugars in different food. • For example, wine is made from the sugar in grapes, beer from the sugar in malted barley (a type of grain), cider from the sugar in apples, vodka from the sugar in potatoes, beets or other plants. • Alcohol is prohibited in Islam. • There is no allowance for added alcoholic drinks in food, cooking or formulations. Whey The portion of milk remaining after coagulation and removal of curd. Depends on the enzyme used to curdle the milk. Normally the label does not make any distinction, so the products are suspected.
40 | P a g e Lecithin Lecithin is any one of a group of fatty substances found in plant or animal tissues. Lecithin is obtained especially from egg yolk, soybeans, and corn. It is composed of nitrogen and phosphorus and is found especially in nerve cells and brain tissue. Lecithin should generally be avoided, but it should be stressed that soy lecithin is themost common type of lecithin used commercially in food products nowadays. Enzymes • A substance that produced by a living organism that acts as a catalyst to bring about a specific biochemical react. • The source can be from animal, plant or microbial. Normally the label does not make any distinction. • Halal status of enzymes for industrial application is vague to consumers since they may not be properly traced back to their source of origin or production method. • Enzymes derived from Haram (not allowed) animals or from raw materials obtained from Haram sources are considered to be Haram. • Whereas, enzymes derived from microorganisms during fermentation are considered to be Halal if the raw materials or any other ingredients used in the growth medium and in the final product are not from Haram or doubtful sources. Picture 4.1: Enzyme used in food industries
41 | P a g e Gelatin A protein of animal origin that functions as a gelling agent; obtained from collagen derived from beef bones and calf skin, pork skin, fish skin, or poultry skin. Widely used as raw materials in foods and beverages, pharmaceuticals and cosmetic products. Also, in food ingredient as gelling, foaming agent, thickener, plasticizer, emulsifier, foaming agent, moisture retention, improve texture and binding agent - ice creams, yogurt, cheese and cakes, jelly desserts, gummy jelly, chocolate, marshmallow, soft candy, toffees, chewing gum, butter, meat products and pet foods. Picture 4.2 Example of food products that includes gelatine as ingredients Glycerides • Glycerin is an organic compound known more formally as glycerol. Its common sources are animal fat and vegetable oil. • Glycerin is a clear, odorless liquid at room temperature and it has a sweet taste. It's most commonly used in soap and is also a common ingredient in many pharmaceuticals. • Sources from animal fat is an issue. Must ensure glycerin used do not derives from pig & its derivatives. If it is from cattle must ensure the sources is slaughtered according to shariah laws. • Often found in bakery products, beverages, ice cream, peanut butter, chewing gum, shortening, whipped toppings, margarine, confections, and candies.
42 | P a g e Picture 4.3 Vegetable Glycerin Picture 4.4 Some of the doubtful ingredients Table 4.5 Non-Halal Ingredients used in market
43 | P a g e Lists that we need to put concern about Eating Out Source of meat and poultry. Use of haram/questionable ingredients. Use of common grills/ovens for pork and other products. Use and presence of alcohol within the establishment. Contamination by servers/cooks touching haram and halal foods. Eggs/pancakes cooked on same grill as bacon. Beef/fish grilled on same grill as pork. Soup containing meat or meat broth. Steaks wrapped with bacon. Always ask for halal certified products.
44 | P a g e Chapter Five: Issues and Challenges in Muslim Friendly Hospitality Practice Chapter Objective: Analyse the contemporary issues and challenges in establishing Muslim Friendly Hospitalityservices • Determine career opportunities in Muslim Friendly Hospitality services and practices • Examine the issues of facilities needed in Muslim Friendly Hospitality services and tourism industry • Examine Malaysian awareness towards Muslim Friendly Hospitality services and practices • Discover new tourism attraction and upcoming trends • Determine the important of the Muslim kit for Muslim travellers Picture 5.1: Career opportunities in Muslim Friendly Hospitality service and practices
45 | P a g e 5.1.1 The issues of facilities needed in Muslim Friendly Hospitality services As the global Muslim population grows, so does the potential for Muslim-friendly hospitality services to becomebigbusiness, as travel-savvyMuslims tendto choosetheir destinations based on theavailability of Shariah-compliant food andfacilities.