Decision Support System For Determining Food Menu Using Analytical Hierarchy Process (Ahp) Method

Abstract

Food menus in the culinary and restaurant industries often involve various complex features, such as food origin, food category, diet category, ingredients, and time. This study aims to develop a Decision Support System (DSS) based on the AHP method to assist chefs, restaurant managers and food business owners in compiling a diverse menu, meeting nutritional needs, taking into account certain preferences and limitations, and creating a pleasant dining experience. The Analytic Hierarchy Process (AHP) method can be used as a tool in making more effective and structured decisions. The results of this study indicate that the Analytic Hierarchy Process (AHP) method succeeded in producing relative weights for each criterion and sub-criteria, thus enabling priority in preparing food menus. In testing, this system is able to provide the best recommendations based on global priority values for certain types of food, which are expected to increase the variety and quality of food menus and meet consumer preferences and needs. Through experiments conducted using a Decision Support System, a decision model is formed that determines the priority for the weight of all criteria and alternatives. The results show preferences in the process of determining food menus by producing Cold Coffee with a value of 0.30 (29%), Biscuit Dough Donuts with a value of 0.25 (25%), Chicken Dimsum with a value of 0.21 (21%), Succotash with a a value of 0.15 (15%), and Toffee Banana with a value of 0.10 (10%).