Publication:
Food supplier selection in the catering industry using the analytic hierarchy process

dc.contributor.authorIkinci, Merve
dc.contributor.authorTipi, Tolga
dc.contributor.buuauthorİkinci, Merve
dc.contributor.buuauthorTİPİ, TOLGA
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Tarım Ekonomisi Bölümü
dc.contributor.orcid0000-0002-1090-3639
dc.contributor.researcheridA-8407-2019
dc.contributor.researcheridGVQ-6629-2022
dc.date.accessioned2024-10-01T10:45:37Z
dc.date.available2024-10-01T10:45:37Z
dc.date.issued2022-01-01
dc.description.abstractChoosing the right supplier is vital as it helps to achieve high-quality products at relatively lower costs on the one hand and increases profitability by increasing customer satisfaction on the other. Cost alone is not enough in the supplier selection process. Managers should also consider other criteria such as quality, reliability, crisis management, green product simultaneously. Supplier selection is a multi-criteria decision-making (MCDM) problem involving both qualitative and quantitative criteria. This study uses the Analytic Hierarchy Process (AHP), which is one of the MCDM methods. The aims of this study are to determine the most essential supplier selection criteria in the catering industry and to choose the most suitable supplier. A semi-structured questionnaire was used to identify the supplier selection criteria and conducted with 30 experts. Based on the identified criteria by the experts, six experienced supply chain managers from six different catering firms were invited to complete the pair-wise comparison survey. Finally, the supplier with the highest overall score, using the seven highest-ranked criteria, have been selected from the three alternatives. This study concludes that the most critical criterion is crisis management. Cost is relatively less critical criterion in the catering industry.
dc.identifier.doi10.1590/fst.48420
dc.identifier.eissn1678-457X
dc.identifier.issn0101-2061
dc.identifier.urihttps://doi.org/10.1590/fst.48420
dc.identifier.urihttps://www.scielo.br/j/cta/a/qkWvYLvjss4PzZmsscvP5GS/
dc.identifier.urihttps://hdl.handle.net/11452/45597
dc.identifier.volume42
dc.identifier.wos000767939000033
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentos
dc.relation.journalFood Science And Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectVendor selection
dc.subjectFuzzy-ahp
dc.subjectCriteria
dc.subjectModel
dc.subjectSupplier selection
dc.subjectCatering industry
dc.subjectAnalytic hierarchy process
dc.subjectSelection criteria
dc.subjectScience & technology
dc.subjectLife sciences & biomedicine
dc.subjectFood science & technology
dc.titleFood supplier selection in the catering industry using the analytic hierarchy process
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication08eb7222-b7b0-496b-9f4d-e3cb896dd7c2
relation.isAuthorOfPublication.latestForDiscovery08eb7222-b7b0-496b-9f4d-e3cb896dd7c2

Files

Original bundle

Now showing 1 - 1 of 1
Loading...
Thumbnail Image
Name:
İkinci_Tipi_2022.pdf
Size:
542.18 KB
Format:
Adobe Portable Document Format

Collections