160 Penerapan pada Rumah Makan Ramah Muslim
Journal of Hospitality Management, 33 , 185–195.
https://doi.org/10.1016/j.ijhm.2012.08.002Namkung, Y., & Jang, S. C. (2007). Does Food Quality Really Matter
in Restaurants? Its Impact On Customer Satisfaction and
Behavioral Intentions. Journal of Hospitality and Tourism
Research, 31 (3), 387 – 409.
https://doi.org/10.1177/1096348007299924
Namkung, Y., & Jang, S. S. (2008). Are Highly Satisfied Restaurant
Customers Really Different? A Quality Perception Perspective.
International Journal of Contemporary Hospitality
Management, 20 (2), 142 – 155.
https://doi.org/10.1108/09596110810852131
Narbuko, C., & Achmadi, A. (2010). Metodologi Buku. Bumi
Aksara.
Neio Demirci, M., Soon, J. M., & Wallace, C. A. (2016). Positioning
Food Safety in Halal Assurance. Food Control, 70 , 257–270.
https://doi.org/10.1016/j.foodcont.2016.05.059
Nguyen, N., Leclerc, A., & LeBlance, G. (2013). The Mediating Role
of Customer Trust on Customer Loyalty. Journal of Service
Science and Mangement.
Niva, M. (2007). All Foods Affect Health: Understandings of
Functional Foods and Healthy Eating Among Health-Oriented
Finns. Appetite, 48 (3), 384 – 393.
https://doi.org/10.1016/j.appet.2006.10.006
Noordin, N. L. M. Noor, and Z. Samicho, Strategic approach to halal
certification system: An ecosystem perspective , Procedia -
Soc. Behav. Sci., vol. 121, no. September 2012, pp. 79– 95,
2014, doi: 10.1016/j.sbspro.2014.01.1110
Notoatmodjo, S. (2007). Promosi Kesehatan dan Ilmu Perilaku.
Rineka Cipta.
Nurcahyo, A., & Hudrasyah, H. (2017). The Influence of Halal
Awareness, Halal Certification, and Personal Societal Perception
Toward Purchase Intention: a Study of Instant Noodle
Consumption of College Student in Bandung. J ournal Of