Coordination Strategies Of Halal Executive Management: A Case Study Across Multiple Plants Of A Bakery Manufacturer In Selangor

Abstract

Global Muslims rely on the halal food market to ensure product sanitation and health. A concern is the lack of management in organizing skilled and efficient halal staff. MS 2691:2021, Malaysian Standard Halal profession - General requirements to provide an organised structure for the halal profession to enable a person in the profession to provide services to the halal industry, appropriate application and requirements to certify and recognize them must improve professionalism, ethical behaviour, and accelerate the Halal Management System. The aim of this research is to identify the constraints in coordinating Halal Executives across multiple bakery manufacturers' plants and provide solutions via strategies for optimizing Halal Executive management in companies. Interview sessions were conducted with three employees through qualitative methods. The findings from management and workers show that cost, disapproval from department management, and worker commitment are the constraints in coordinating Halal Executives across all the plants. Their strategies to resolve the Halal Executive coordination issues are collaboration and communication enhancement, training and development programs, and appreciation incentives. Data was analysed to evaluate and determine the strategies for managing Halal Executives across all plants. The research suggested that the company must build a healthy relationship and communication between the employees in all stages of the organization, especially among each plant. The study's results also suggested that G Bakeries should enhance their training and development for continuous improvement. It is hoped that the study can contribute to the improvement of the coordination of halal in other industry players.