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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| Format: | Article |
| Language: | English |
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Hasan Eleroğlu
2024-12-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | https://agrifoodscience.com/index.php/TURJAF/article/view/7042 |
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| author | Murat Doğan |
| author_facet | Murat Doğan |
| author_sort | Murat Doğan |
| collection | DOAJ |
| description | 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 to identify critical business processes, and a model along with a mathematical formula was developed for calculating the business impact. The Fuzzy Logic Designer Toolbox in MATLAB was utilized for this calculation. The study identified eight critical business processes: (1) material supply, (2) material storage, (3) pre-preparation process, (4) cooking process, (5) portioning, (6) shipping, (7) hygiene and food safety, and (8) customer relationship management. The business impact was assessed using classical and fuzzy logic methods, and the results were compared. The fuzzy logic method provided a more flexible and comprehensive assessment, managing uncertainty and variability more effectively than classical logic. Overall, it proved to be more effective in optimizing business processes, offering a more dynamic and holistic approach to improving and prioritizing these processes. |
| format | Article |
| id | doaj-art-180e1ee45eb448ff98059bd2c9152b16 |
| institution | OA Journals |
| issn | 2148-127X |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-180e1ee45eb448ff98059bd2c9152b162025-08-20T01:58:42ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2024-12-0112s22306231610.24925/turjaf.v12is2.2306-2316.70425743Enhancing Culinary Operations Through Fuzzy Logic: A Case Study in the Catering IndustryMurat Doğan0https://orcid.org/0000-0001-6391-4887Istanbul Gelişim University, Faculty of Fine Arts, Department of Gastronomy and Culinary Arts, TR-34310, Istanbul, TürkiyeThis 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 to identify critical business processes, and a model along with a mathematical formula was developed for calculating the business impact. The Fuzzy Logic Designer Toolbox in MATLAB was utilized for this calculation. The study identified eight critical business processes: (1) material supply, (2) material storage, (3) pre-preparation process, (4) cooking process, (5) portioning, (6) shipping, (7) hygiene and food safety, and (8) customer relationship management. The business impact was assessed using classical and fuzzy logic methods, and the results were compared. The fuzzy logic method provided a more flexible and comprehensive assessment, managing uncertainty and variability more effectively than classical logic. Overall, it proved to be more effective in optimizing business processes, offering a more dynamic and holistic approach to improving and prioritizing these processes.https://agrifoodscience.com/index.php/TURJAF/article/view/7042fuzzy logiccateringgastronomybusiness impact analysiscritical business processes |
| spellingShingle | Murat Doğan Enhancing Culinary Operations Through Fuzzy Logic: A Case Study in the Catering Industry Turkish Journal of Agriculture: Food Science and Technology fuzzy logic catering gastronomy business impact analysis critical business processes |
| title | Enhancing Culinary Operations Through Fuzzy Logic: A Case Study in the Catering Industry |
| title_full | Enhancing Culinary Operations Through Fuzzy Logic: A Case Study in the Catering Industry |
| title_fullStr | Enhancing Culinary Operations Through Fuzzy Logic: A Case Study in the Catering Industry |
| title_full_unstemmed | Enhancing Culinary Operations Through Fuzzy Logic: A Case Study in the Catering Industry |
| title_short | Enhancing Culinary Operations Through Fuzzy Logic: A Case Study in the Catering Industry |
| title_sort | enhancing culinary operations through fuzzy logic a case study in the catering industry |
| topic | fuzzy logic catering gastronomy business impact analysis critical business processes |
| url | https://agrifoodscience.com/index.php/TURJAF/article/view/7042 |
| work_keys_str_mv | AT muratdogan enhancingculinaryoperationsthroughfuzzylogicacasestudyinthecateringindustry |