Fuzzy TOPSIS & Fuzzy AHP in selecting supplier for Korean restaurant

The growing popularity of Korean cuisine in Malaysia has led to the rise of Korean eateries, posing a challenge for Muslim consumers in finding Halal Korean food options. This study focuses on the problem of sourcing Halal ingredients for Korean eateries, with Mr. Dakgalbi, a Halal Korean restaurant in Aman Central, Kedah, as the research subject. The objective is to utilize the Fuzzy TOPSIS and Fuzzy AHP methodologies to determine the best supplier for Halal Korean ingredients, particularly addressing the difficulty in finding Halal kimchi supplies. Through comparing the outcomes of these methodologies and establishing supplier selection criteria, Supplier 1 (S 1) consistently emerges as the preferred supplier based on factors including price, shipment, system, and relationship. The fmdings demonstrate the reliability and usefulness of these methodologies in evaluating suppliers for Korean eateries, emphasizing the importance of supplier selection in ensuring the availability ofhigh­quality Halal ingredients and meeting customer needs. Restaurant managers can benefit from the study's insights to make informed decisions, streamline supplier selection processes, reduce expenses, and enhance operational efficiency. Future research can further expand on the scope and criteria to gain a comprehensive understanding of supplier selection practices in the fast-growing Halal Korean restaurant industry.