Implementation of Halal Certification in The Kitchen Operational of the Restaurant at the Trans Luxury Hotel in Bandung

Abstract

The implementation of halal assurance is increasingly important in the hospitality industry in line with the growing demand for halal-certified products in Indonesia. This study aims to examine the implementation of halal certification in the kitchen operations of The Restaurant at The Trans Luxury Hotel Bandung and identify the challenges encountered in its implementation. A descriptive qualitative approach was employed through direct observation, semi-structured interviews with key personnel, particularly the Chef de Cuisine, and a literature review. The findings indicate three main results. First, halal certification strengthens ingredient control through systematic verification of halal-certified products and supplier compliance. Second, it improves kitchen hygiene and food handling practices by encouraging more disciplined procedures in storage, preparation, and processing. Third, its implementation faces operational challenges, particularly limited storage capacity, restrictions in menu innovation, and inconsistency among suppliers in providing halal-certified products. These findings indicate that maintaining halal assurance in hotel kitchen operations requires continuous staff training, consistent supplier monitoring, and routine internal audits. The study provides practical insights for hotel management in strengthening halal assurance and maintaining consistent halal standards in hospitality food services.