Enhanced Knowledge Sharing Adoption Model in the Halal Food Industry

Abstract

Knowledge sharing (KS) is one method for businesses to build knowledge within their walls and create a learning environment. It enables the achievement of common goals, which improves organisational performance and competitiveness. The willingness to contribute and participate in knowledge-sharing activities are the most important issues that must be addressed and for which a management solution is required. This chapter will investigate the factors that influence Halal food organisation staff to participate in and contribute to the organization's knowledge sharing activities. A phenomenology approach was used to investigate employees' attitudes or levels of adoption toward knowledge sharing in a case study of one Halal food organisation in Malaysia. The enhanced adoption model for Halal organisations is established using the TOE framework as the theoretical lens and the concept of knowledge sharing from an Islamic perspective.

Effective Microorganisms as Halal-Based Sources for Biofertilizer Production and Some Socio-Economic Insights: A Review

“…Those food items with Halal certification are named as Halal foods. The connection between Halal certification and food can be easily found in the literature [ 1 , 2 , 3 , 4 , 5 , 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 , 52 , 53 , 54 , 55 , ...…”

“…Certification also provides opportunities for merchants to establish operational and product differentiation strategies concentrating on other attributes beyond pricing such as convenience, providing variety, consistency, quality, and safety [ 23 ]. The concept, definition, or understanding of Halal food is reviewed based on the papers cited above [ 1 , 2 , 3 , 4 , 5 , 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 ] with special discussion given to Halal certification.…”