APLIKASI KAEDAH FUZZY TOPSIS DALAM PEMILIHAN PEMBEKAL TERBAIK BAGI RESTORAN MAKANAN KOREA HALAL
APPLICATION OF THE FUZZY TOPSIS METHOD IN SELECTING THE BEST SUPPLIER FOR HALAL KOREAN FOOD RESTAURANTS
DOI:
https://doi.org/10.24191/x0abjd76Keywords:
Halal, Restoran Korea, Fuzzy TOPSISAbstract
Citarasa makanan Korea yang semakin popular dalam kalangan rakyat Malaysia telah membawa kepada kemunculan pelbagai restoran masakan Korea. Namun, cabaran utamanya adalah untuk mendapatkan pilihan makanan Korea yang halal khususnya bagi pengguna Muslim kerana terdapat beberapa bahan yang tidak halal yang lazim digunakan dalam masakan Korea. Oleh itu, kajian ini memberi tumpuan kepada kaedah khusus dalam menentukan pembekal bahan-bahan halal untuk restoran Korea di Malaysia. Penyelidikan ini menggunakan metodologi Fuzzy TOPSIS bagi menentukan pembekal halal terbaik bagi bahan-bahan masakan Korea, terutamanya dalam menangani kesukaran mendapatkan bekalan halal Kimchi. Kriteria pemilihan pembekal ditetapkan dan dinilai menggunakan kaedah Fuzzy TOPSIS dan perbandingan nilai akhir akan menentukan pembekal terbaik. Hasil kajian ini mendapati bahawa Pembekal 1 merupakan pilihan terbaik berdasarkan kriteria seperti harga, penghantaran, sistem, dan hubungan perniagaan. Dapatan kajian ini menekankan kebolehpercayaan dan keberkesanan teknik Fuzzy TOPSIS dalam menilai pembekal bagi restoran Korea, serta menekankan kepentingan pemilihan pembekal yang tepat dalam memastikan ketersediaan bahan-bahan halal berkualiti tinggi dan memenuhi keperluan pelanggan. Hasil kajian ini boleh digunakan oleh pengurus restoran untuk membuat keputusan yang lebih tepat, memperkemas proses pemilihan pembekal, mengurangkan kos, dan meningkatkan kecekapan operasi.
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