<![CDATA[Halal tourism is delivered through interconnected services involving accommodation, food, transportation, tourist activities, digital information, business partners, personnel, and institutional oversight. This study examines halal tourism risk management from a service-chain perspective by identifying Critical Halal Points across the pre-service, service-delivery, and post-service stages of the tourist journey in Indonesia. An interpretivist qualitative design was used. Data were obtained from 25 purposively selected respondents representing academics and halal experts, tourism operators, government and halal-related institutions, community organisations, and tourists. Semi-structured interviews, open-ended responses, and document analysis were examined through qualitative content analysis. The findings show that Critical Halal Points are both material and non-material. They include uncertain ingredients, contamination, shared equipment, unsuitable storage, unsupported halal claims, unclear contracts, incomplete documentation, inconsistent staff explanations, weak partner accountability, and fragmented post-service reporting. Operators manage these vulnerabilities through document verification, partner selection, Sharia verification, standard operating procedures, staff training, compliance checklists, audits, periodic reviews, corrective action, and risk communication. The study extends halal risk analysis from a product-centred supply-chain approach to an experience-centred tourism service-chain approach and demonstrates that a failure at one service touchpoint may develop into broader Sharia compliance, trust, and reputational consequences.]]>
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