Enhancing Culinary Operations Through Fuzzy Logic: A Case Study in the Catering Industry
This study aimed to analyze the business impact of the catering sector using the fuzzy logic method. The research was conducted at a catering company in Istanbul, utilizing document review and participant observation methods to evaluate the business impact. The nominal prioritization method was used...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2024-12-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | https://agrifoodscience.com/index.php/TURJAF/article/view/7042 |
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