Analisis Dampak COVID-19 Terhadap Bisnis Restoran Dan Isu Layanan Pengiriman Makanan Halal Selama Pandemi Covid 19 Ditinjau Dari Perspektif Pemilik Restoran

Authors

  • Fitra Dila Lestari Institut Daarul Qur'an Jakarta, Indonesia

DOI:

https://doi.org/10.30868/ad.v6i02.2976

Keywords:

COVID-19, restaurant business, pandemic, mitigate, halal food delivery services

Abstract

The primary goal of this study was to examine the impact of COVID-19 on restaurant businesses in Central Java, as well as to identify concerns concerning the delivery of halal food and its integrity. From the standpoint of restaurant owners, this study explores the socioeconomic repercussions of the COVID-19 outbreak as well as concerns linked to halal food delivery services during the COVID-19 pandemic. This study will also include recommendations to lessen the effects on the restaurant industry. The impact of the COVID-19 epidemic on the restaurant business and issues linked to halal food delivery services in Central Java was investigated using a qualitative study approach. 22 in-depth interviews with the top restaurant owners in the Semarang City Corporation region in Central Java were done. The acquired data were examined using a thematic analysis technique. According to the survey, restaurant owners had to cut back on staff in order to ensure social distance and adequate sanitization, all of which increased costs. Despite the huge growth of online orders and home delivery services, the operation of restaurants is progressively becoming unsustainable due to a lack of funding. Therefore, restaurant owners request financial support from the government. This study also demonstrates that there are significant concerns in the food and delivery service industries that can be addressed by adhering to the National Security Council's (MKN) control processes and Islamic principles under the purview of Maqashid Syariah. This study will assist decision-makers and restaurant owners in developing modern company policies and strategies. As a result, it will help to improve the current state of the restaurant industries in emerging nations like Indonesia.

References

Creswell, J. W., and Creswell, J. D. (2017). Research Design: Qualitative, Quantitative, and Mixed Methods Approaches. Thousand Oaks, CA: Sage publications.

Fereday, J., and Muir-Cochrane, E. (2006). Demonstrating rigor using thematic analysis: a hybrid approach of inductive and deductive coding and theme development. Int. J. Qual. Methods 5, 80–92.

Foo, L.-P., Chin, M.-Y., Tan, K.-L., and Phuah, K.-T. (2020). The impact of COVID-19 on the tourism industry in Malaysia. Curr. Issu. Tour. 16, 1–5. doi: 10.1007/s11356-021-15064-1

Fotiadis, A., Polyzos, S., and Huan, T.-C. T. (2021). The good, the bad and the ugly on COVID-19 tourism recovery. Anna. Tourism Res. 87:103117. doi: 10.1016/j. annals.2020.103117

Fu, Y.-K. (2020). The impact and recovering strategies of the COVID-19 pandemic: Lessons from Taiwan’s hospitality industry. Cogent Soc. Sci. 6, 1–12. doi: 10. 1080/23311886.2020.1829806

Gössling, S., Scott, D., and Hall, C. M. (2020). Pandemics, tourism and global change: A rapid assessment of COVID-19. J. Sustainab. Tourism 29, 1–20. doi: 10.1080/09669582.2020.1758708

Hall, C. M., Scott, D., and Gössling, S. (2020). Pandemics, transformations and tourism: Be careful what you wish for. Tourism Geogr. 22, 577–598. doi: 10. 1080/14616688.2020.1759131

Higgins-Desbiolles, F. (2020). Socialising tourism for social and ecological justice after COVID-19. Tourism Geogr. 22, 610–623.

Hossain, M. E. (2013). An investigation on tourism consumers’ choice behavior towards tour destination loyalty, Ph.D thesis, Australia: Curtin University.

Karabulut, G., Bilgin, M. H., Demir, E., and Doker, A. C. (2020). How pandemics affect tourism: International evidence. Anna. Tourism Res. 84:102991. doi: 10. 1016/j.annals.2020.102991

Mallat, N. (2007). Exploring consumer adoption of mobile payments–A qualitative study. J. Strateg. Inform. Syst. 16, 413–432. doi: 10.1016/j.jsis.2007.08.001

Qiu, R. T., Park, J., Li, S., and Song, H. (2020). Social costs of tourism during the COVID-19 pandemic. Ann. Tour. Res. 84:102994.

Qiu, R. T., Wu, D. C., Dropsy, V., Petit, S., Pratt, S., and Ohe, Y. (2021). Visitor arrivals forecasts amid COVID-19: A perspective from the Asia and Pacific team. Anna. Tourism Res. 88:103155. doi: 10.1016/j.annals.2021.103155

SESRIC (2020). International Tourism in the OIC Countries: Prospects and Challenges 2020. Available online at: https://www.sesric.org/files/article/757.pdf (accessed November 22, 2021).

World Travel and Tourism Council [WTTC] (2020). Economic impact reports. World Travel and Tourism Council. Available online at: https://wttc.org/ Research/Economic-Impact. (accessed February 14, 2021).

Zeng, Z., Chen, P.-J., and Lew, A. A. (2020). From high-touch to high-tech: COVID-19 drives robotics adoption. Tourism Geogr. 22, 724–734. doi: 10.1080/ 14616688.2020.1762118

Zhang, H., Song, H., Wen, L., and Liu, C. (2021). Forecasting tourism recovery amid. Anna. Tourism Res. 87:103149. doi: 10.1016/j.annals.2021. 103149

Badan Pusat Statistik, https://www.bps.go.id

Published

2022-09-30

How to Cite

Lestari, F. D. (2022). Analisis Dampak COVID-19 Terhadap Bisnis Restoran Dan Isu Layanan Pengiriman Makanan Halal Selama Pandemi Covid 19 Ditinjau Dari Perspektif Pemilik Restoran. Ad-Deenar: Jurnal Ekonomi Dan Bisnis Islam, 6(02), 219–234. https://doi.org/10.30868/ad.v6i02.2976

Citation Check

Similar Articles

1 2 3 4 5 6 > >> 

You may also start an advanced similarity search for this article.