| AbstractIndonesia, home to the world’s largest Muslim population, has a strong foundation to lead in
halal tourism. Lombok, located in West Nusa Tenggara, stands out as a flagship destination in
this sector. It gained global recognition in 2015, being awarded both the World’s Best Halal
Honeymoon Destination and the World’s Best Halal Tourism Destination. However,
challenges remain in maintaining standardised, high-quality halal kitchen practices across
hospitality establishments. This study adopts a Total Quality Management (TQM) framework
to improve halal kitchen operations in Lombok. It aims to identify operational gaps, map the
root causes of non-compliance, and develop an integrative improvement model. A qualitative
approach was employed, using in-depth interviews and observations conducted in selected
halal-certified hotels and culinary establishments. Thematic analysis was supported by visual
tools. A fishbone diagram identified root causes across manpower, material handling,
methods, and management systems, while a mind map was created to present innovative
improvement strategies. Findings reveal that the integration of TQM principles significantly
enhances hygiene, documentation, staff competence, and customer confidence in halal
culinary services. The study offers a practical framework to guide hospitality practitioners
and policymakers in improving halal kitchen standards and strengthening the global
competitiveness of Indonesia’s halal tourism sector.