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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...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier B.V.
2021
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Materias: | |
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 |
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author | Ocampo, Lanndon Tanaid, Reciel Ann Tiu, Ann Myril Selerio, Egberto Yamagishi, Kafferine |
author_facet | Ocampo, Lanndon Tanaid, Reciel Ann Tiu, Ann Myril Selerio, Egberto Yamagishi, Kafferine |
author_sort | Ocampo, Lanndon |
collection | PubMed |
description | 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 evaluating customers’ perceived degree of exposure to COVID-19 in restaurants is deemed relevant in the design of mitigation measures. Such an agenda is associated with multiple attributes under decision-making uncertainty within the framework of multiple criteria sorting (MCS). Thus, this work addresses this problem domain by proposing an intuitionistic fuzzy set extension of the previously developed TOPSIS-Sort (i.e., IF TOPSIS-Sort). As a case demonstration, 40 restaurants are evaluated under six attributes that define exposure to COVID-19. With 250 survey participants, the IF TOPSIS-Sort assigns 10, 13, and 17 restaurants to low, moderate, and high exposure classes, respectively. With this classification, crucial insights are offered to the restaurant industry for planning and policy formulation. To determine its effectiveness, a comparative analysis was carried with other distance-based MCS methods. Findings reveal that the proposed method is pessimistic and that other methods tend to underestimate the assignments, which may be counterintuitive, especially in applications related to public health. These sorting differences may be associated with addressing the vagueness and uncertainty in decision-making within the IF TOPSIS-Sort platform. The proposed novel IF TOPSIS-Sort is sufficiently generic for other domain sorting applications and contributes to the MCS literature. |
format | Online Article Text |
id | pubmed-8454164 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Elsevier B.V. |
record_format | MEDLINE/PubMed |
spelling | pubmed-84541642021-09-21 Classifying the degree of exposure of customers to COVID-19 in the restaurant industry: A novel intuitionistic fuzzy set extension of the TOPSIS-Sort Ocampo, Lanndon Tanaid, Reciel Ann Tiu, Ann Myril Selerio, Egberto Yamagishi, Kafferine Appl Soft Comput Article 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 evaluating customers’ perceived degree of exposure to COVID-19 in restaurants is deemed relevant in the design of mitigation measures. Such an agenda is associated with multiple attributes under decision-making uncertainty within the framework of multiple criteria sorting (MCS). Thus, this work addresses this problem domain by proposing an intuitionistic fuzzy set extension of the previously developed TOPSIS-Sort (i.e., IF TOPSIS-Sort). As a case demonstration, 40 restaurants are evaluated under six attributes that define exposure to COVID-19. With 250 survey participants, the IF TOPSIS-Sort assigns 10, 13, and 17 restaurants to low, moderate, and high exposure classes, respectively. With this classification, crucial insights are offered to the restaurant industry for planning and policy formulation. To determine its effectiveness, a comparative analysis was carried with other distance-based MCS methods. Findings reveal that the proposed method is pessimistic and that other methods tend to underestimate the assignments, which may be counterintuitive, especially in applications related to public health. These sorting differences may be associated with addressing the vagueness and uncertainty in decision-making within the IF TOPSIS-Sort platform. The proposed novel IF TOPSIS-Sort is sufficiently generic for other domain sorting applications and contributes to the MCS literature. Elsevier B.V. 2021-12 2021-09-21 /pmc/articles/PMC8454164/ /pubmed/34566542 http://dx.doi.org/10.1016/j.asoc.2021.107906 Text en © 2021 Elsevier B.V. All rights reserved. Since January 2020 Elsevier has created a COVID-19 resource centre with free information in English and Mandarin on the novel coronavirus COVID-19. The COVID-19 resource centre is hosted on Elsevier Connect, the company's public news and information website. Elsevier hereby grants permission to make all its COVID-19-related research that is available on the COVID-19 resource centre - including this research content - immediately available in PubMed Central and other publicly funded repositories, such as the WHO COVID database with rights for unrestricted research re-use and analyses in any form or by any means with acknowledgement of the original source. These permissions are granted for free by Elsevier for as long as the COVID-19 resource centre remains active. |
spellingShingle | Article Ocampo, Lanndon Tanaid, Reciel Ann Tiu, Ann Myril Selerio, Egberto Yamagishi, Kafferine Classifying the degree of exposure of customers to COVID-19 in the restaurant industry: A novel intuitionistic fuzzy set extension of the TOPSIS-Sort |
title | Classifying the degree of exposure of customers to COVID-19 in the restaurant industry: A novel intuitionistic fuzzy set extension of the TOPSIS-Sort |
title_full | Classifying the degree of exposure of customers to COVID-19 in the restaurant industry: A novel intuitionistic fuzzy set extension of the TOPSIS-Sort |
title_fullStr | Classifying the degree of exposure of customers to COVID-19 in the restaurant industry: A novel intuitionistic fuzzy set extension of the TOPSIS-Sort |
title_full_unstemmed | Classifying the degree of exposure of customers to COVID-19 in the restaurant industry: A novel intuitionistic fuzzy set extension of the TOPSIS-Sort |
title_short | Classifying the degree of exposure of customers to COVID-19 in the restaurant industry: A novel intuitionistic fuzzy set extension of the TOPSIS-Sort |
title_sort | classifying the degree of exposure of customers to covid-19 in the restaurant industry: a novel intuitionistic fuzzy set extension of the topsis-sort |
topic | Article |
url | 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 |
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