Supplier selection of halal korean restaurant using fuzzy topsis

The increasing popularity of Korean cuisine among Malaysians has led to the emergence of numerous Korean eateries. However, for Muslim consumers, the challenge lies in finding Halal Korean food options due to certain non-Halal ingredients commonly used in Korean dishes. This study focuses on the specific problem of sourcing Halal ingredients for Korean eateries in Malaysia, with Mr. Dakgalbi, a Halal Korean restaurant, as the central research subject. This research aims to employ the Fuzzy TOPSIS methodology to determine the best supplier for Halal Korean ingredients, particularly addressing the difficulty in finding Halal kimchi supplies. By comparing the outcomes of the Fuzzy TOPSIS methodologies and establishing the criteria for supplier selection, the study ranks Supplier 1 (S1) as the preferred choice based on criteria such as price, shipment, system, and relationship. The findings highlight the reliability and usefulness of the Fuzzy TOPSIS techniques in evaluating suppliers for Korean eateries, emphasizing the significance of supplier selection in ensuring the availability of high-quality Halal ingredients and meeting customer needs. The study's findings may utilize the restaurant managers to make informed decisions, streamline supplier selection processes, reduce expenses, and enhance operational efficiency.