Abstract
Eating is one of the basic activities that people carry out throughout their lives to survive and to get pleasure. Today, this basic activity is handled within the framework of gastronomy, which is also defined as the “art of living”, which includes many industrial sub-fields and various research disciplines. Service providers of the food and beverage industry compete fiercely for the privilege of being favored by the customers. For gastronomy education institutes, introducing unique products for restaurant menus and creating innovative recipes is vital. This is due to the fact that one of the qualities required of prospective chefs is ingenuity. In this study, scoring the food presentations created by the students within the scope of the Korean Cuisine course taught in a gastronomy education institution is considered as a multi-criteria decision-making problem. Food presentations by the students in the final examination are evaluated by considering the criteria such as its visuality, creativity of the name, taste perception created by the expert, and the fusion balance of the product (coming together of different cultures in the product). The Picture fuzzy Simple Additive Weighting (SAW) method was used for this multi-criteria evaluation, which was considered for the scoring of food presentations of the students. There is no doubt that the developed methodology can be applied to many different evaluations related to the cuisine.
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Yaşlı, F., Ekincek, S. (2022). Picture Fuzzy Simple Additive Weighting Method for Food Presentations Scoring of Gastronomy Students. In: Kahraman, C., Tolga, A.C., Cevik Onar, S., Cebi, S., Oztaysi, B., Sari, I.U. (eds) Intelligent and Fuzzy Systems. INFUS 2022. Lecture Notes in Networks and Systems, vol 504. Springer, Cham. https://doi.org/10.1007/978-3-031-09173-5_20
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