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ABSTRAK Sejak 2015 Pariwisata Halal di Indonesia terus tumbuh dari ke-6 pada 2015, ke-3 pada 2017 dan tempat pertama pada 2019. Indonesia berfokus pada pengembangan pariwisata halal dengan menargetkan wisatawan Muslim internasional dan domestik termasuk standar sertifikat halal untuk industri restoran . Tujuan utama dari penelitian ini adalah untuk memahami keramahan halal pada implementasi pariwisata halal. Dua tujuan sekunder dari penelitian ini, pertama, untuk mengidentifikasi keramahan halal di restoran halal dan yang kedua untuk memahami persepsi manajemen dan wisatawan lokal tentang sertifikasi halal. Penelitian ini mengamati tiga sampel restoran di Bandung, Indonesia dan mewawancarai manajemen restoran dan wisatawan lokal selama Oktober - Desember 2017. Analisis konten berdasarkan tiga dimensi kualitas layanan yaitu atmosfer, kualitas makanan dan layanan digunakan. Akhirnya, penelitian ini mengungkapkan bahwa manajemen restoran lokal mengabaikan kualitas layanan halal, tetapi dianggap sangat penting untuk manajemen restoran rantai. Pelancong lokal menjelaskan bahwa sertifikat halal tidak penting untuk restoran lokal, tetapi suatu keharusan untuk restoran berantai. Nilai perusahaan dan diferensiasi produk adalah faktor kunci lain dari keramahtamahan halal untuk restoran halal. Keywords: Atmosfir Halal, Halal-ness hospitality, Pengunjung Lokal, Restaurant Halal, Sertifikat Halal. ABSTRACT Since 2015 Halal Tourism In Indonesia continues to grow from 6 th in 2015, to 3 rd in 2017 and the first place in 2019. Indonesia focuses on developing halal tourism by targeting both international and domestic Muslim traveller including the standardized of the halal certificate for the restaurant Industry. The main aim of this research is to understand the Halal-ness hospitality on the implementation of halal tourism. Two secondary objectives of this research, firstly, to identify the Halal-ness hospitality on halal restaurant and secondly to understand the perception of the management and local traveller about halal certification. This study observes three sample restaurants in Bandung, Indonesia and interviews the restaurant management and local traveller during October – December 2017. Content analysis based on three dimensions of service quality i.e. atmosphere, quality of food and services were used. Finally, this study reveals that the local restaurant management ignored the quality of halal-ness services, but considered highly important for a chain restaurant management. The local traveller describes that halal certificates not crucial for local restaurants, but a must for chain restaurants. Corporates' value and differentiation of products were other key factors of the halal-ness hospitality for halal restaurants. Keywords: Halal Restaurants, Local Travelers, Halal-ness hospitality, Halal Atmosphere, and Halal Certificate

THE HALAL-NESS HOSPITALITY ON HALAL TOURISM, CASE STUDY OF HALAL RESTAURANT IN BANDUNG, INDONESIA