Research Designs for Halal Services in Tourism and Hospitality Field

This in-class exercise focuses on research related to halal services in the tourism and hospitality field. The assignment requires students to identify and justify different research designs (excluding sampling strategies) used by other researchers in this field, using at least three peer-reviewed papers. The answer highlights the use of prospect theory, complexity theory, and qualitative comparative analysis in understanding consumer behavior and risk assessment in halal services. The second question asks students to design their own research for the GRP (Group Research Project), focusing on a more holistic approach, again excluding sampling strategies. The student proposes conducting surveys to gather consumer feedback on halal services, emphasizing the importance of risk assessment and the use of questionnaires to improve data accuracy and identify areas for business strategy improvement. The student references several peer-reviewed papers to support their answers, demonstrating an understanding of relevant research and methodologies in the field of halal tourism and hospitality.

In-class exercise 1 consists of two (2) compulsory questions. Please answer ALL the
questions. All the questions are related to hotels’ halal services in Tourism and
Hospitality field.
Please use Times New Roman, font size 12 and a line spacing of 1.5
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IN-CLASS EXERCISE 1: QUESTIONS
Question 1 (CLO 3)
What types of research designs (except sampling strategies) were conducted by other
researchers in halal services in Tourism and Hospitality field? Justify your answer by
using peer-reviewed papers (minimum three).
Answer 1
According to Al-ansi, Olya and Han, prospect theory helps to various aspects of real
life decisions which helps the researchers to find out several effects of the risks
associated with halal services for Tourism and Hospitality sector. It helps to understand
the perceived risks for both positive as well as negative consequences (Olya & Al-ansi,
2018). They mention that this research strategy helps to understand the negative role
for the risks to get the expected behavioural results. There are some risks which help to
identify the positive impact on the research. Hofmann and Riley (2002) is used
complexity theory for doing this type of research. It is used to set some concepts to
model this type of research in a non-linear fashion. Baggio (2008) mentions that
complexity theory helps to justify the complex systems in which simple linear
approaches can be describe properly. Oliver (2008) says that Satisfaction of the
consumer is totally depends on the acceptance of the products produced by the
company (Al-Ansi, Olya, & Han, 2019). It is treated as an important parameter for the
success of a business because of its huge effect of the business behaviours. Complexity
theory can be treated as the theoretical framework of various research models. The
most important methods that are used by the researchers are qualitative comparative
analysis (Han et al., 2019). These relations are asymmetric. There are more than one
ways that lead to similar outcome. Asymmetric combinations are totally insufficient.
But the reserachers are also said that there is no such combination that accurately
predicts the behavioural results (Koc & Boz, 2020). For doing this research, structural
model is used by many reserachers. It has some multi-dimensional factors used to
predict very common risks. In this case, researchers include secondary order construct
for including secondary risks.
Question 2
How will you design your research (except sampling strategies) for the GRP to ensure a
more holistic approach? Justify your answer by using peer-reviewed paper in journals
listed in ABS or ABDC list
Answer 2
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At first, we conduct survey for performing this research for the GRP to make it more
holistic. We will perform prepare some questionnaire for the halal services of the
hospitality and tourism. It will help us to know regarding the consumer’s feedback
regarding this service. It will help us to make the research more holistic. Questionnaire
will help to improve the accuracy of the data. According to Al-ansi & Olya (2017), risk
assessment of halal products and services are very crucial. It will help us to identify
several risk conditions as complex condition. It will help us to identify the conditions
by which the consumers will be satisfied. This strategy will help us to identify some
suggestions to improve the business strategy of halal services of Tourism and
Hospitality.
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References
Al-Ansi, A., Olya, H. G., & Han, H. (2019). Effect of general risk on trust, satisfaction,
and recommendation intention for halal food. International Journal of
Hospitality Management, 83, 210-219.
Han, H., Al-Ansi, A., Olya, H. G., & Kim, W. (2019). Exploring halal-friendly
destination attributes in South Korea: Perceptions and behaviors of Muslim
travelers toward a non-Muslim destination. Tourism Management, 71, 151-164.
Koc, E., & Boz, H. (2020). Development of hospitality and tourism employees’
emotional intelligence through developing their emotion recognition
abilities. Journal of Hospitality Marketing & Management, 29(2), 121-138.
Olya, H. G., & Al-ansi, A. (2018). Risk assessment of halal products and services:
Implication for tourism industry. Tourism Management, 65, 279-291.
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