The Potential of Halal Culinary Tourism Among Non-Muslim Communities in Bali

Abstract

The development of halal culinary tourism in Indonesia as a whole is quite significant. However, the application of halal cooking in the Bali region is still limited. The aim of this research is to determine the development of halal culinary tourism for non-Muslim communities in Bali. This research uses a qualitative descriptive research method. Data collection, both primary and secondary, is carried out through interviews, observation and documentation. SWOT analysis has used to take the conclusions about existing research problems. The research findings show several discoveries, including providing high-quality halal food to attract more tourists; diversifying the halal culinary menu with local nuances in tourist areas; continuing collaboration with local food producers and farmers to obtain environmentally friendly raw materials; expanding partnerships with other local and regional businesses; and increasing efforts to promote halal food by organizing events with local communities, including non-Muslims.