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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: | Ocampo, Lanndon, Tanaid, Reciel Ann, Tiu, Ann Myril, Selerio, Egberto, Yamagishi, Kafferine |
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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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