Abstract
In the current study, a new approach to assess and select food suppliers in hospitals is presented using integrated group evaluation method of fuzzy best- worst method (FBWM) and fuzzy gray relational analysis (FGRA). Evaluation criteria are selected by experts and weighed by the fuzzy best-worst method. After that, suppliers are rated using FGRA method. The proposed approach was implemented with seven criteria in one of the Iranian hospitals, and the results showed that quality, delivery time and trust criteria had the highest and skilled manpower and lack of surplus production criteria had the lowest score. Using FGRA, existing suppliers were ranked and the appropriate supplier was identified. In order to evaluate the reliability of the results, sensitivity analysis was performed on the criteria changes. The results showed that the supplier’s selection is greatly influenced by the criteria estimation values by the experts.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
