Classifying the degree of exposure of customers to COVID-19 in the restaurant industry: A novel intuitionistic fuzzy set extension of the TOPSIS-Sort

Despite the rigid public safety protocols of the restaurant sector amid the COVID-19 pandemic in an effort to restart economic activities, customers do not feel secure eating at a sit-in restaurant, which is associated with prolonged restrictions on movement. As a mitigating initiative, holistically...

Descripción completa

Detalles Bibliográficos
Autores principales: Ocampo, Lanndon, Tanaid, Reciel Ann, Tiu, Ann Myril, Selerio, Egberto, Yamagishi, Kafferine
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier B.V. 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8454164/
https://www.ncbi.nlm.nih.gov/pubmed/34566542
http://dx.doi.org/10.1016/j.asoc.2021.107906

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8454164/
https://www.ncbi.nlm.nih.gov/pubmed/34566542
http://dx.doi.org/10.1016/j.asoc.2021.107906

Ejemplares similares