Affiliations: [a]
Department of Industrial Engineering Urmia University of Technology, Urmia, Iran
| [b] Industrial Engineering, Department of Industrial Engineering, Urmia University of Technology, Urmia, Iran
Correspondence:
[*]
Corresponding author. Sohrab Abdollahzadeh Moghaddam Teymourlu, Assistant Professor, Department of Industrial Engineering Urmia University of Technology, Urmia, Iran. E-mail: [email protected].
Abstract: In the current study, a new approach to assess and select food suppliers in hospitals is presented using integrated group evaluation method of fuzzy best- worst method (FBWM) and fuzzy gray relational analysis (FGRA). Evaluation criteria are selected by experts and weighed by the fuzzy best-worst method. After that, suppliers are rated using FGRA method. The proposed approach was implemented with seven criteria in one of the Iranian hospitals, and the results showed that quality, delivery time and trust criteria had the highest and skilled manpower and lack of surplus production criteria had the lowest score. Using FGRA, existing suppliers were ranked and the appropriate supplier was identified. In order to evaluate the reliability of the results, sensitivity analysis was performed on the criteria changes. The results showed that the supplier’s selection is greatly influenced by the criteria estimation values by the experts.
Keywords: Food supply chain, supplier evaluation and selection, fuzzy best-worst method, fuzzy gray relational analysis, health and medical centers
