In-search of Trainee’ Performance Drivers: Evidence from Internship Training Program for Indonesian Vocational Teachers

Main Article Content

Nana Halim
Nining Dwirosanti
Arief Wonodhipo
Wawan Saepul Irwan


Training Program, Upskilling-Reskilling, Internship, High-School Teacher, Vocational


This study investigates the drivers of trainee performance in upskilling/reskilling training program through an internship for vocational high school teachers. Data was gathered from 652 high school business and tourism teachers nationwide who had completed an internship program managed by BISPAR, Indonesia. The data, analyzed using SEM-PLS, results in two important findings. First, training inputs, covering trainee characteristics, training design, and work environment, are important determinants of trainees’ experience in the internship program. Among these factors, statistical results reveal that training design is the key to trainee reaction and learning during the training. Second, the total effect analysis shows that teachers’ behavior in transferring new competency acquired from the training is greatly influenced by the school’s environment factors. The managerial implication of these findings is thoroughly discussed.


Download data is not yet available.
Abstract 90 | pdf Downloads 13


Abhijit Barman, Rubi Das, P. K. De. (2021). Impact of COVID-19 in food supply chain: Disruptions and recovery strategy. Current Research in Behavioral Sciences, 2(January). doi: 10.1016/j.crbeha.2021.100017
Aboah, J., & Lees, N. (2020). Consumers use of quality cues for meat purchase: Research trends and future pathways. Meat Science, 166(April), 108142. doi: 10.1016/j.meatsci.2020.108142
Abror, A., Patrisia, D., Trinanda, O., Omar, M. W., & Wardi, Y. (2020). Antecedents of word of mouth in Muslim-friendly tourism marketing: the role of religiosity. Journal of Islamic Marketing, 12(4), 882–899. doi: 10.1108/JIMA-01-2020-0006
Adekunle, B., & Filson, G. (2020). Understanding halal food market: Resolving asymmetric information. Food Ethics, 5(1–2), 1–22. doi: 10.1007/s41055-020-00072-7
Afrianty, N. (2020). Pengaruh Islamic Branding dan Product Ingredients Terhadap Minat Beli Produk PT.HNI HPAI Kota Bengkulu. Journal of Islamic Economics and Finance Studies, 1(2), 121. doi: 10.47700/jiefes.v1i2.2057
Ag Majid, D. K. Z., Abdul Hanan, S., & Hassan, H. (2021). A mediator of consumers’ willingness to pay for halal logistics. British Food Journal, 123(3), 910–925.
Ahmadova, E., & Aliyev, K. (2021). Determinants of attitudes towards Halal products: Empirical evidence from Azerbaijan. Journal of Islamic Marketing, 12(1), 55–69. doi: 10.1108/JIMA-04-2019-0068
Akhtar, N., Jin, S., Alvi, T. H., & Siddiqi, U. I. (2020). Conflicting halal attributes at halal restaurants and consumers’ responses: The moderating role of religiosity. Journal of Hospitality and Tourism Management, 45(March), 499–510. doi: 10.1016/j.jhtm.2020.10.010
Al-Mahmood, O., Bridges, W. C., Jiang, X., & Fraser, A. M. (2021). A longitudinal study: Microbiological evaluation of two halal beef slaughterhouses in the United States. Food Control, 125(June 2020), 107945. doi: 10.1016/j.foodcont.2021.107945
Ali, A., Sherwani, M., Ali, A., Ali, Z., & Sherwani, M. (2020). Investigating the antecedents of halal brand product purchase intention: an empirical investigation. Journal of Islamic Marketing, 12(7), 1339–1362. doi: 10.1108/JIMA-03-2019-0063
Ali, M. H., Chung, L., Kumar, A., Zailani, S., & Tan, K. H. (2021). A sustainable Blockchain framework for the halal food supply chain: Lessons from Malaysia. Technological Forecasting and Social Change, 170(April), 120870. doi: 10.1016/j.techfore.2021.120870
Amalia, F. A., Sosianika, A., & Suhartanto, D. (2020). Indonesian Millennials’ Halal food purchasing: merely a habit? British Food Journal, 122(4), 1185–1198. doi: 10.1108/BFJ-10-2019-0748
Ankiel, M., Sojkin, B., & Grzybowska-Brzezinska, M. (2020). Packaging as a Source of Information on the Product in Food Purchasing Decisions: The Case of Poland. European Research Studies Journal, XXIII(Special Issue 1), 356–372. doi: 10.35808/ersj/1765
Ardiani Aniqoh, N. A. F., & Hanastiana, M. R. (2020). Halal Food Industry: Challenges and Opportunities in Europe. Journal of Digital Marketing and Halal Industry, 2(1), 43. doi: 10.21580/jdmhi.2020.2.1.5799
Arifin, Z., & Widayat. (2020). Attitude and Behavior on Daily Food Purchasing Decisions in The Time of COVID-19: A Case Study of Indonesia Consumers. Jurnal Inovasi Ekonomi, 5(2), 37–44. doi: 10.22219/jiko.v5i02.11866
Alsalamah, A., & Callinan, C. (2022). The Kirkpatrick model for training evaluation: bibliometric analysis after 60 years (1959–2020). Industrial and Commercial Training, 54(1), 36-63. doi:10.1108/ICT-12-2020-0115
Azmi, F. R., Abdullah, A., Musa, H., & Wan Mahmood, W. H. (2020). Perception of food manufacturers towards adoption of halal food supply chain in Malaysia: Exploratory factor analysis. Journal of Islamic Marketing, 11(3), 571–589. doi: 10.1108/JIMA-12-2018-0236
Baldwin, T., & Ford, J. (1988). Transfer of Training: A Review and Directions for Future Research. Personnel Psychology, 41, 63-105. doi:10.1111/j.1744-6570.1988.tb00632.x
Bartlett, J. E., Kotrlik, J. W., & Higgins, C. C. (2001). Organizational Research: Determining appropriate sample size in survey research. Information Technology, Learning, and PerformancemJournal, 19(1), 12-34.
Bashir, A. M. (2020). Awareness of purchasing halal food among non-Muslim consumers: An explorative study with reference to Cape Town of South Africa. Journal of Islamic Marketing, 11(6), 1295–1311. doi: 10.1108/JIMA-04-2018-0077
Brooks, C., Parr, L., Smith, J. M., Buchanan, D., Snioch, D., & Hebishy, E. (2021). A review of food fraud and food authenticity across the food supply chain, with an examination of the impact of the COVID-19 pandemic and Brexit on food industry. Food Control, 130(January), 108171. doi: 10.1016/j.foodcont.2021.108171
Bauer, K. N., McAbee, S. T., & Jackson, M. L. (2023). From classroom to kitchen: Predictors of training performance and transfer of culinary skills. Learning and Individual Differences, 105, 102315. doi: 10.1016/j.lindif.2023.102315
Bukhari, S. F. H., Woodside, F. M., Hassan, R., Ali, O. M. S. H., Hussain, S., & Waqas, R. (2021). Intrinsic and extrinsic attributes that drive Muslim consumer purchase behavior: A study in the context of Western imported food. Journal of Islamic Marketing, 12(1), 70–94. doi: 10.1108/JIMA-01-2018-0004
Bukhari, S. N. Z., & Isa, S. M. (2020). Islamic branding: insights from a conceptual perspective. Journal of Islamic Marketing, 11(6), 1743–1760. doi: 10.1108/JIMA-02-2018-0035
Bux, C., Varese, E., Amicarelli, V., & Lombardi, M. (2022). Halal Food Sustainability between Certification and Blockchain: A Review. Sustainability (Switzerland), 14(4), 1–18. doi: 10.3390/su14042152
Cahapay, M. (2021). Kirkpatrick model: Its limitations as used in higher education evaluation. 8(1), 135-144 .doi: 10.21449/ijate.856143
Chen, D., Xu, W., Lei, Z., Huang, Z., Liu, J., Gao, Z., & Peng, L. (2020). Recurrence of positive SARS-CoV-2 RNA in COVID-19: A case report. International Journal of Infectious Diseases, 93, 297–299. doi: 10.1016/j.ijid.2020.03.003
Chin, W. W., Peterson, R. A., & Brown, S. P. (2008). Structural Equation Modeling in Marketing: Some Practical Reminders. Journal of Marketing Theory and Practice, 16(4), 287-298. doi: 10.2753/MTP1069-6679160402
Choi, Y. M., & Jeong, J. Y. (2020). The determinants of imported food purchase of Muslim consumers in Malaysia. Journal of Islamic Marketing, 11(6), 1539–1556.
Chu, K. W. K. (2020). The green gap of high-involvement purchasing decisions: an exploratory study. Asian Journal of Business Ethics, 9(2), 371–394. doi: 10.1007/s13520-020-00115-6
Cohen, A. B. (2021). You can learn a lot about religion from food. Current Opinion in Psychology, 40, 1–5.
Dzigbede, K. D., & Pathak, R. (2020). COVID-19 economic shocks and fiscal policy options for Ghana. Journal of Public Budgeting, Accounting and Financial Management, 32(5), 903–917. doi: 10.1108/JPBAFM-07-2020-0127
Ekasari, R., Laut, I. M., & Jaya, M. (2021). The Determinants of Consumer Purchasing Decisions of Health Food Products : An Empirical Study from Indonesia. Journal of Asian Finance, Economics and Business Vol, 8(12), 519–528. doi: 10.13106/jafeb.2021.vol8.no12.0519
Fadlullah, A. K., Soetjipto, B. E., & Rahayu, W. P. (2021). The Effect of Halal Label, Halal Awareness, Food Ingredients, Advertising and Purchase Interest on The Decision to Buy “Samyang Noodles” (Study on Universities Students in Malang City). South East Asia Journal of Contemporary Business, Ecnomics and Law, 24(2), 107–113.
Fan, S., Si, W., & Zhang, Y. (2020). How to prevent a global food and nutrition security crisis under COVID-19? China Agricultural Economic Review, 12(3), 471–480. doi: 10.1108/CAER-04-2020-0065
Farah, M. F. (2021). Consumer perception of Halal products: An empirical assessment among Sunni versus Shiite Muslim consumers. Journal of Islamic Marketing, 12(2), 280–301. doi: 10.1108/JIMA-09-2019-0191
Farjad, S. (2012). The Evaluation Effectiveness of Training Courses in University by Kirkpatrick Model (Case Study: Islamshahr University). Procedia - Social and Behavioral Sciences, 46, 2837-2841. doi: 10.1016/j.sbspro.2012.05.573
Fitriyani, E. N. (2021). Pengaruh Kesadaran Halal, Islamic Branding, Dan Sikap Terhadap Minat Beli Generasi Z Di Moderasi Social Media Influencer. Journal of Innovation Research and Knowledge, 1(4), 6. doi: 10.53625/jirk.v1i4.325
Floren, J., Rasul, T., & Gani, A. (2020). Islamic marketing and consumer behaviour: a systematic literature review. Journal of Islamic Marketing, 11(6), 1557–1578.
Fuseini, A., Hadley, P., & Knowles, T. (2020). Halal food marketing: an evaluation of UK halal standards. Journal of Islamic Marketing, 12(5), 977–991. doi: 10.1108/JIMA-02-2020-0037
Hakim, L., Febriandika, N. R., Wijaya, V., & Gen-z, L. H. (2023). Gen-Z Muslims purchase intention of halal food : Evidence from Indonesia. Innovative Marketing, 19(1). doi: 10.21511/im.19(1).2023.02
Gegenfurtner, A., Knogler, M., & Schwab, S. (2020). Transfer interest: measuring interest in training content and interest in training transfer. Human Resource Development International, 23(2), 146-167. doi:10.1080/13678868.2019.1644002
Gil, A. J., Mataveli, M., & Garcia-Alcaraz, J. L. (2022). Towards an analysis of the transfer of training: empirical evidence from schools in Spain. European Journal of Training and Development, 46(5/6), 652-666. doi:10.1108/EJTD-01-2021-0008
Gist, M. E., Bavetta, A. G., & Stevens, C. K. (1990). Transfer training method: Its influence on skill generalization, skill repetition, and performance level. Personnel Psychology, 43(3), 501-523. doi:10.1111/j.1744-6570.1990.tb02394.x
Hair, J. E., Hult, G. T., Ringle, C. M., & Sarstedt, M. (2017). A Primer on Partial Least Squares Structural Equation Modeling (PLS-SEM) (2 ed.). Thousand Oaks: Sage.
Hamid‬, ‪Rahmad S. (2019). Structural Equation Modeling (SEM) Berbasis Varian Konsep Dasar dan Aplikasi Program Smart PLS 3.2.8. dalam Riset Bisnis. Jakarta : Inkubator Penulis Indonesia.‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬
Han, H., Lho, L. H., Raposo, A., Radic, A., & Ngah, A. H. (2021). Halal food performance and its influence on patron retention process at tourism destination. International Journal of Environmental Research and Public Health, 18(6), 1–15. doi: 10.3390/ijerph18063034
Hanafiah, M. H., & Hamdan, N. A. A. (2020). Determinants of Muslim travellers Halal food consumption attitude and behavioural intentions. Journal of Islamic Marketing, 12(6), 1197–1218. doi: 10.1108/JIMA-09-2019-0195
Harapan, H., Itoh, N., Yufika, A., Winardi, W., Keam, S., Te, H., Megawati, D., Hayati, Z., Wagner, A. L., & Mudatsir, M. (2020). Coronavirus disease 2019 (COVID-19): A literature review. Journal of Infection and Public Health, 13(5), 667–673. doi: 10.1016/j.jiph.2020.03.019
Hassan, S. H., Mat Saad, N., Masron, T. A., & Ali, S. I. (2022). Buy Muslim-made first – does halal consciousness affect Muslims’ intention to purchase? Journal of Islamic Marketing, 13(2), 466–480. doi: 10.1108/JIMA-05-2019-0102
Hayati, S. R., & Putri, S. A. M. (2021). Analisis Literasi Halal, Label Halal, Islamic Branding, dan Religious Commitment pada Pembelian Makanan di Tsabita Halal Bakery. SHAHIH: Journal of Islamicate Multidisciplinary, 6(2), 164–176. doi: 10.22515/shahih.v6i2.3895
Hendriyadi, S. (2019). Structural Equation Modeling : CB-SEM dan PLS-SEM Aplikasi Lisrel dan Smart PLS. Yogyakarta : Magistra Insania Press.
Ilham, M., & Firdaus, F. (2020). Islamic Branding Dan Religiusitas Serta Pengaruhnya Terhadap Keputusan Pembelian Oleh Konsumen Pada Swalayan Al-Baik Kota Tanjungpinang. Perada: Jurnal Studi Islam Kawasan Melayu, 3(1), 29–48. doi: 10.35961/perada.v3i1.56
Izhar Ariff Mohd Kashim, M., Aryssa Haris, A., Abd. Mutalib, S., Anuar, N., & Shahimi, S. (2022). Scientific and Islamic perspectives in relation to the Halal status of cultured meat. Saudi Journal of Biological Sciences, 30(1), 103501. doi: 10.1016/j.sjbs.2022.103501
Jia, X., & Chaozhi, Z. (2021). Turning impediment into attraction: A supplier perspective on Halal food in non-Islamic destinations. Journal of Destination Marketing and Management, 19(135), 100517. doi: 10.1016/j.jdmm.2020.100517
Jumarni, J. (2021). The effect of halal label and food ingredients to the purchasing decision on imported food products (study on islamic economics and business faculty students). Islamic Economics and Business Journal, 3(1), 36–64. doi: 10.30863/iebjournal.v3i1.3013
Khadijah, S., & Wulandari, O. A. (2020). Islamic Branding Restoran Korea Terhadap Minat Beli Konsumen. Jurnal Makna, 6(1), 16–29. doi: 10.33558/makna.v6i1.2006
Khan, W., Akhtar, A., Ansari, S. A., & Dhamija, A. (2020). Enablers of halal food purchase among Muslim consumers in an emerging economy: an interpretive structural modeling approach. British Food Journal, 122(7), 2273–2287. doi: 10.1108/BFJ-08-2018-0528
Kirkpatrick, D. L. (1959). Techniques for evaluating training programs. . Journal of the American Society of Training and Development, (13), 3-9.
Kirkpatrick, D. L., & Kirkpatrick, J. D. (2006). Evaluating Training Programs (3rd edition). California : Berrett-Koehler Publisher Inc.
Kodwani, A. D., & Prashar, S. (2021). Influence of individual characteristics, training design and environmental factors on training transfer: a study using hierarchical regression. Evidence-based HRM: a Global Forum for Empirical Scholarship, 9(4), 354-373. doi:10.1108/EBHRM-09-2019-0085
Kohilavani, Wan Abdullah, W. N., Yang, T. A., Sifat, S. A. din, & Zzaman, W. (2021). Development of Safe Halal Food Management System (SHFMS). Food Control, 127(March), 108137. doi: 10.1016/j.foodcont.2021.108137
Kumar, A., Mangla, S. K., Kumar, P., & Song, M. (2021). Mitigate risks in perishable food supply chains: Learning from COVID-19. Technological Forecasting and Social Change, 166(January), 120643. doi: 10.1016/j.techfore.2021.120643
Kontoghiorghes, C. (2004). Reconceptualizing the Learning Transfer Conceptual Framework: Empirical Validation of a New Systemic Model. International Journal of Training and Development, 8. doi:10.1111/j.1360-3736.2004.00209.x
Kurniawati, D. A., & Savitri, H. (2020). Awareness level analysis of Indonesian consumers toward halal products. Journal of Islamic Marketing, 11(2), 531–546. doi: 10.1108/JIMA-10-2017-0104
Latuconsina, Z., Tamher, E. R., Tahapary, G. H., Chatib, A. S., & Nuryanto, U. W. (2022). The Influence of Islamic Branding and Product Ingredients on Interest in Buying Sasha Siwak Toothpaste In Ambon City. Daengku: Journal of Humanities and Social Sciences Innovation, 2(4), 480–488. doi: 10.35877/454ri.daengku1106
Li, H., Liu, S. M., Yu, X. H., Tang, S. L., & Tang, C. K. (2020). Coronavirus disease 2019 (COVID-19): current status and future perspectives. International Journal of Antimicrobial Agents, 55(5), 105951. doi: 10.1016/j.ijantimicag.2020.105951
Lim, Y. H., Lada, S., Ullah, R., & Abdul Adis, A. A. (2022). Non-Muslim consumers’ intention to purchase halal food products in Malaysia. Journal of Islamic Marketing, 13(3), 586–607. doi: 10.1108/JIMA-06-2020-0172
Liu, H., Meng-Lewis, Y., Ibrahim, F., & Zhu, X. (2021). Superfoods, super healthy: Myth or reality? Examining consumers’ repurchase and WOM intention regarding superfoods: A theory of consumption values perspective. Journal of Business Research, 137(August), 69–88. doi: 10.1016/j.jbusres.2021.08.018
Macall, D. M., Williams, C., Gleim, S., & Smyth, S. J. (2021). Canadian consumer opinions regarding food purchase decisions. Journal of Agriculture and Food Research, 3(December 2020), 100098. doi: 10.1016/j.jafr.2020.100098
Machín, L., Curutchet, M. R., Gugliucci, V., Vitola, A., Otterbring, T., de Alcantara, M., & Ares, G. (2020). The habitual nature of food purchases at the supermarket: Implications for policy making. Appetite, 155(April). doi: 10.1016/j.appet.2020.104844
Malahayati, M., Masui, T., & Anggraeni, L. (2021). An assessment of the short-term impact of COVID-19 on economics and the environment: A case study of Indonesia. EconomiA, 22(3), 291–313. doi: 10.1016/j.econ.2021.12.003
Marmaya, N. H., Zakaria, Z., & Mohd Desa, M. N. (2019). Gen Y consumers’ intention to purchase halal food in Malaysia: a PLS-SEM approach. Journal of Islamic Marketing, 10(3), 1003–1014. doi: 10.1108/JIMA-08-2018-0136
Masruroh, N. (2020). The Competitiveness of Indonesian Halal Food Exports in Global Market Competition Industry. Economica: Jurnal Ekonomi Islam, 11(1), 25–48. doi: 10.21580/economica.2020.11.1.3709
Mdhlalose, D. (2022). Transfer of Training: The Revised Review and Analysis. Open Journal of Business and Management(10), 3245-3265. doi: 10.4236/ojbm.2022.106161.
Md. Siddique E Azam, M. A. A. (2020). Global Halal Industry: Realities and Opportunities. International Journal of Islamic Business Ethics, 5(1), 47. doi: 10.30659/ijibe.5.1.47-59
Mohamed, Y. H., Abdul Rahim, A. R., & Ma’aram, A. (2020). The effect of halal supply chain management on halal integrity assurance for the food industry in Malaysia. Journal of Islamic Marketing, 12(9), 1734–1750. doi: 10.1108/JIMA-12-2018-0240
Mohd Nawawi, M. S. A., Abu-Hussin, M. F., Faid, M. S., Pauzi, N., Man, S., & Mohd Sabri, N. (2020). The emergence of halal food industry in non-Muslim countries: a case study of Thailand. Journal of Islamic Marketing, 11(4), 917–931. doi: 10.1108/JIMA-05-2018-0082
Mostafa, M. M. (2020). A knowledge domain visualization review of thirty years of halal food research: Themes, trends and knowledge structure. Trends in Food Science and Technology, 99, 660–677. doi: 10.1016/j.tifs.2020.03.022
Muflih, M., & Juliana, J. (2021). Halal-labeled food shopping behavior: the role of spirituality, image, trust, and satisfaction. Journal of Islamic Marketing, 12(8), 1603–1618. doi: 10.1108/JIMA-10-2019-0200
Muslichah, M., Abdullah, R., & Abdul Razak, L. (2020). The effect of halal foods awareness on purchase decision with religiosity as a moderating variable: A study among university students in Brunei Darussalam. Journal of Islamic Marketing, 11(5), 1091–1104. doi: 10.1108/JIMA-09-2017-0102
Najmudin, N., Syihabudin, S., & Fatoni, A. (2021). the Effect of Halal Awareness and Food Ingredients on Consumer Interests of Culinary Seafood Beach Tourism. ISLAMICONOMIC: Jurnal Ekonomi Islam, 12(1), 23–38. doi: 10.32678/ijei.v12i1.273
Newell, R., Dring, C., & Newman, L. (2022). Reflecting on COVID-19 for integrated perspectives on local and regional food systems vulnerabilities. Urban Governance, 2(2), 316–327. doi: 10.1016/j.ugj.2022.09.004
Nugraha, W. S., Chen, D., & Yang, S. H. (2022). The effect of a Halal label and label size on purchasing intent for non-Muslim consumers. Journal of Retailing and Consumer Services, 65(December 2021), 102873. doi: 10.1016/j.jretconser.2021.102873
Osinubi, T. T., & Olomola, P. A. (2021). Globalisation, income inequality and poverty relationships: evidence from Mexico, Indonesia, Nigeria and Turkey. Journal of Economic and Administrative Sciences, 37(2), 179–208. doi: 10.1108/jeas-01-2020-0006
Perdana, T., Onggo, B. S., Sadeli, A. H., Chaerani, D., Achmad, A. L. H., Hermiatin, F. R., & Gong, Y. (2022). Food supply chain management in disaster events: A systematic literature review. International Journal of Disaster Risk Reduction, 79(December 2021), 103183. doi: 10.1016/j.ijdrr.2022.103183
Petrescu, D. C., Vermeir, I., & Petrescu-Mag, R. M. (2020). Consumer understanding of food quality, healthiness, and environmental impact: A cross-national perspective. International Journal of Environmental Research and Public Health, 17(1). doi: 10.3390/ijerph17010169
Pradana, M., Huertas-García, R., & Marimon, F. (2020). Spanish muslims’ halal food purchase intention. International Food and Agribusiness Management Review, 23(2), 189–202. doi: 10.22434/IFAMR2019.0200
Pradana, M., Wardhana, A., Rubiyanti, N., Syahputra, S., & Utami, D. G. (2022). Halal food purchase intention of Muslim students in Spain: testing the moderating effect of need-for-cognition. Journal of Islamic Marketing, 13(2), 434–445. doi: 10.1108/JIMA-05-2020-0122
Purwanto, E. (2019). Penelitian Kuantitatif. Yogyakarta : Pustaka Pelajar.
Purwanto, H., Fauzi, M., Wijayanti, R., Al Awwaly, K. U., Jayanto, I., Mahyuddin, Purwanto, A., Fahlevi, M., Adinugraha, H. H., Syamsudin, R. A., Pratama, A., Ariyanto, N., Sunarsi, D., Hartuti, E. T. K., & Jasmani. (2020). Developing model of halal food purchase intention among indonesian non-muslim consumers: An explanatory sequential mixed methods research. Systematic Reviews in Pharmacy, 11(10), 396–407. doi: 10.31838/srp.2020.10.63
Quoquab, F., Mohamed Sadom, N. Z., & Mohammad, J. (2020). Driving customer loyalty in the Malaysian fast food industry: The role of halal logo, trust and perceived reputation. Journal of Islamic Marketing, 11(6), 1367–1387. doi: 10.1108/JIMA-01-2019-0010
Rahayu, E. S., & Paerah, A. (2022). Learning Transfer Perceived from the Baldwin & Ford Theory: An Empirical Study on the Alumni of Pre-Service Training in East Java. Journal of Management, 12(4), 3232-3241. doi: 10.35335/enrichment.v12i4.791
Rahman, M. T., Akter, S., Rana, M. R., Sabuz, A. A., & Jubayer, M. F. (2022). How COVID-19 pandemic is affecting achieved food security in Bangladesh: A perspective with required policy interventions. Journal of Agriculture and Food Research, 7, 100258.
Rakhmawati, N. A., Fatawi, J., Najib, A. C., & Firmansyah, A. A. (2021). Linked open data for halal food products. Journal of King Saud University - Computer and Information Sciences, 33(6), 728–739. doi: 10.1016/j.jksuci.2019.04.004
Rejeb, A., Rejeb, K., Zailani, S., Treiblmaier, H., & Hand, K. J. (2021). Integrating the Internet of Things in the halal food supply chain: A systematic literature review and research agenda. Internet of Things (Netherlands), 13(2021), 100361. doi: 10.1016/j.iot.2021.100361
Ridwan, F. F., & Nurdin. (2020). Pengaruh Islamic Branding Dan Religiusitas Terhadap Keputusan Konsumen Membeli Produk (Studi Kasus Minimarket Syariah Kitamart Cibatu Bandung). Jurnal Hukum Ekonomi Islam, 4(1), 59–85.
Saks, A. (2002). So What is a Good Transfer of Training Estimate? A Reply to Fitzpatrick. The Industrial-Organizational Psychologist, 29-30.
Santana-Domínguez, I., Ballesteros-Rodríguez, J. L., & Domínguez-Falcón, C. (2022). An application of training transfer literature to the analysis of training for entrepreneurship: A conceptual model. The International Journal of Management Education, 20(2), 100649. doi: 10.1016/j.ijme.2022.100649
Sarstedt, M., Hair, J. F., Ringle, C. M., Thiele, K. O., & Gudergan, S. P. (2016). Estimation issues with PLS and CBSEM: Where the bias lies! Journal of Business Research, 69(10), 3998-4010. doi: 10.1016/j.jbusres.2016.06.007
Secinaro, S., & Calandra, D. (2021). Halal food: structured literature review and research agenda. British Food Journal, 123(1), 225–243. doi: 10.1108/BFJ-03-2020-0234
Sharif, S., Braimah, M., & Dogbey, A. E. (2023). Academic supports, motivation to learn, motivation to transfer and transfer of training: a comparative analysis of public and private universities. European Journal of Training and Development, 47(5/6), 507-532. doi: 10.1108/EJTD-05-2021-0068
Shrestha, N., Shad, M. Y., Ulvi, O., Khan, M. H., Karamehic-Muratovic, A., Nguyen, U. S. D. T., Baghbanzadeh, M., Wardrup, R., Aghamohammadi, N., Cervantes, D., Nahiduzzaman, K. M., Zaki, R. A., & Haque, U. (2020). The impact of COVID-19 on globalization. One Health, 11, 100180. doi: 10.1016/j.onehlt.2020.100180
Smidt, A., Balandin, S., Sigafoos, J., Reed, V. A. J. J. o. I., & Disability, D. (2009). The Kirkpatrick model: A useful tool for evaluating training outcomes. 34(3), 266-274. doi: 10.1080/13668250903093125
Sugiyono. (2017). Metode Penelitian Kuantitatif, Kualitatif Dan Kombinasi (Mixed Method). Bandung : Alfabeta.
Suhartanto, D., & Brien, A. (2018). Multidimensional engagement and store performance: The perspective of frontline retail employees. International Journal of Productivity and Performance Management, 67(5), 809-824. doi: 10.1108/IJPPM-03-2017-0065
Suhartanto, D., & Raharso, S. (2002). Transfer Pelatihan: Faktor Apa yang Mempengaruhi? Jurnal Kajian Bisnis, II(3), 1-14.
Tenenhaus, S. M., Esposito, V., Chatelin, Y.-M., & Laura, C. (2005). PLS path modeling. Computational Statistics & Data Analysis, 48(1), 159-205. doi: 10.1016/j.csda.2004.03.005
Thøgersen, J. (2021). Consumer behavior and climate change: consumers need considerable assistance. Current Opinion in Behavioral Sciences, 42, 9–14. doi: 10.1016/j.cobeha.2021.02.008
Vizano, N. A., Khamaludin, K., & Fahlevi, M. (2021). The Effect of Halal Awareness on Purchase Intention of Halal Food: A Case Study in Indonesia. Journal of Asian Finance, Economics and Business, 8(4), 441–453. doi: 10.13106/jafeb.2021.vol8.no4.0441
Wandira, A., & Rahman, T. (2021). Islamic Branding, Viral Marketing, Online Consumer Review, and Purchasing Decision: The Mediating Role of Purchase Intention. Annual International Conference on Islamic Economics and Business (AICIEB), 1, 323–337. doi: 10.18326/aicieb.v1i0.32
Wawan Wasik Marzuki, T. T. (2021). Pengaruh Religiusitas, Sertifikasi Halal, Dan Bahan Produk Terhadap Keputusan Pembelian. Value Added : Majalah Ekonomi & Bisnis, 17(2). doi: 10.26714/vameb.v17i2.7885
Wenzel, R., & Cordery, J. (2014). Training Transfer Research: A Manager's Guide and Bibliography Training Transfer Research A Manager's Guide and Bibliography.
Yang, X. (2021). Potential consequences of COVID-19 for sustainable meat consumption: the role of food safety concerns and responsibility attributions. British Food Journal, 123(2), 455–474. doi: 10.1108/BFJ-04-2020-0332
Yu, X., Liu, C., Wang, H., & Feil, J. H. (2020). The impact of COVID-19 on food prices in China: evidence of four major food products from Beijing, Shandong and Hubei Provinces. China Agricultural Economic Review, 12(3), 445–458. doi: 10.1108/CAER-04-2020-0054