Purpose The paper aims to examine the effect of physical distancing control on the intention to travel during the pandemic and to assess the influence of knowledge, social concern and perceived risk on the theory of planned behavior (TPB). Design/methodology/approach A total of 1,068 Indonesian respondents through a purposive sampling approach, filled out online questionnaires during the pandemic. The collected data were analyzed using partial least squares-structural equation modeling. Findings The results indicated that subjective norm as the external factor of the TPB has a stronger effect than the internal factors; attitude and behavioral control. It appears that in a collectivist society, prohibition enforced by family and friends, as well as the government’s sanctions have a stronger influence on one’s decision to travel. The findings also suggested that knowledge, perceived risks and social concern effect tourists’ behavior. Uncertainty and inadequate knowledge will decrease the level of perceived risk, which leads to lower control in practicing physical distancing and increasing intention to travel during the pandemic. Research limitations/implications The research has limitations in its use of a convenient sampling method. This method may not represent the whole population, causing the results to be difficult for generalization. There is also the need for extending the TPB model with different variables in the context of tourism and pandemic. This study enriches the existing tourism literature by applying TPB to examine tourists’ behavior during the Covid-19 pandemic, focusing on knowledge, social concern and perceived risk theory. Practical implications This paper offers useful insights for tourism planners in the government and private destination management levels. It is crucial for a destination management organization to understand the relationship between knowledge, perception and social concern with tourists’ behavior while traveling during pandemics. The understanding of tourist’s behavior when traveling during the pandemic will assist in developing and creating activities and designing health protocols at tourist attractions. Originality/value This study extended the TPB to analyze tourists behavior during the pandemic by applying knowledge, social concern and perceived risk elements.

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Purpose The research aims to classify halal hotels based on Islamic values as embodied in both physical and non-physical attributes. Design/methodology/approach This study explores the perceived values of business owners of the halal hotels. Findings Perceptions of hotel owners are divided into three types: those who view the value of halal hotel only in terms of branding and attracting consumers; those who consider the ideology behind halal hotels based on strong Islamic values; and those who avoid halal branding but implement Islamic values in their hotels. For the hotel industry, halal certification is not a priority because a minimum effort at implementing halal standards can already attract Muslim customers. This case is especially true for countries where Muslims make up the majority of the population. Research limitations/implications This study was limited to a case study in Bandung and Bangkok as a representative of halal tourism in Asia. Hence, it could be extended by conducting comparative studies with other cities in Association of South East Asian Nation which already declare to develop halal tourism. Practical implications The findings of this research show that there is a large variety of halal hotel products, depending on the Islamic values upheld, which is causing difficulties for the government in creating standards. Then the result can help inform the government in establishing the strategic framework of halal tourism development, more particularly in the formulation of policy for industrial actors. Originality/value The findings contribute to the concept of product-centered business, in which it is generally assumed that industrial actors are frequently focused on the mere label of “halal” and ignore the true values. However, the research shows that some industrial actors put Islamic values first instead of the mere halal label, and another case shows that some of them implement Islamic values in their business but avoid halal branding. This empirical evidence shows that in halal hotels, the concept of product-centered is not always proper. The quality of halal hotel products depends on the Islamic value of the owner, not always influenced by business imperatives.

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