Menu evaluation based on rough MAIRCA and BW methods
The evaluation of dishes represents basic activity in the structuring of menu, which allows the optimal use of resources in order to fully satisfy the expectations of users and restaurant management. This study presents a new approach in menu evaluation using the MultiAttributive Ideal-Real Comparat...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University in Belgrade
2019-05-01
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| Series: | Serbian Journal of Management |
| Subjects: | |
| Online Access: | http://aseestant.ceon.rs/index.php/sjm/article/view/18736/pdf |