Information System for Culinary Product Selection Using Clustering K-Means and Weighted Product Method

Wardhani, Anindya Khrisna; Widodo, Catur Edi; Suseno, Jatmiko Endro

doi:10.2991/iccsr-18.2018.5

Cited by 4 publications

(3 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Metode ini digunakan karena metode ini merupakan metode yang populer untuk digunakan dalam MCDM dan dapat digunakan untuk pemilihan alternatif apa saja yang memiliki beberapa atribut sebagai pertimbangan dalam mengambil keputusan. Weighted product telah diterapkan pada penelitian di luar topik pergudangan, seperti Oktafianto et al (2018) dalam penentuan lokasi rumah, Irfan et al (2020) dalam penentuan karyawan yang layak diterima, dan Wardhani et al (2018) dalam pemilihan kuliner terfavorit.…”

Section: Pendahuluanunclassified

Facility Layout Design of New Warehouse and Implementation of Multi-Criteria Decision Making for Product Allocation at PT XYZ

Pranata

Santoso

2022

Jurnal Optimasi Sistem Industri

View full text Add to dashboard Cite

As the company's business grows, its product distribution network will increase. This will cause distribution costs to be increased. Therefore, the company decided to build a new warehouse to increase the efficiency of distribution costs. This new warehouse will use two storage systems, which are racking system and floor storage, so it needs to design a good layout so that the space provided can be used effectively and efficiently. A dedicated storage policy is used to make workers easier to find products so that the time of product retrieval is faster. Another thing to consider is the proper allocation of products because this can affect the total distance of product movement which can also affect the time of product retrieval. In this study, multi-criteria decision making (MCDM) will be used to determine which product will be the main priority to be placed near the inbound/outbound (I/O). The MCDM method that be used is the weighted product where the use of this method considers several criteria such as demand, weight, and storage capacity. Furthermore, several alternative storage layout designs were made by considering the total displacement distance, land area, and even distribution of aisle usage. After that, the supporting facilities needed for warehousing activities from receiving to shipping the product are arranged using activity relationship chart (ARC).

show abstract

Section: Pendahuluanunclassified

Facility Layout Design of New Warehouse and Implementation of Multi-Criteria Decision Making for Product Allocation at PT XYZ

Pranata

Santoso

2022

Jurnal Optimasi Sistem Industri

View full text Add to dashboard Cite

show abstract

“…The Weighted Product method consists of three calculation steps, including (1) improving the weight of the criteria, (2) determining the S-vector, and (3) determining the V-vector. The formula used to improve the weight of the criteria can be seen in Equation 1 [21,22], the formula for determining the S-vector can be seen in Equation 2 [23,24], and the formula for determining the V-vector can be seen in Equation 3 [25,26].…”

Section:  Simulation Search For Priority Aspects That Determine the ...mentioning

confidence: 99%

Design of Formative-Summative Evaluation Model Based on Tri Pramana-Weighted Product

et al. 2022

View full text Add to dashboard Cite

Quality in the implementation of e-learning in health universities can be measured both during the learning process and after the learning ends. Measurement can be performed through evaluation activities. The evaluation model needed was an innovative evaluation model that can look for the dominant aspects that determined the quality of e-learning implementation. One breakthrough evaluation model produced in this research to answer this need was the Formative-Summative evaluation model based on the Tri Pramana-Weighted Product. The main objective of this research was to show the quality of the Formative-Summative evaluation model design based on the Tri Pramana-Weighted Product. This research approach was based on the Borg & Gall development model, which focused on the design development stage. The subjects involved in conducting trials of the evaluation model design were 34 respondents. The technique for determining the subject was carried out using a purposive sampling technique. In addition, the tool used to conduct the trial was a questionnaire. The location for filling out the questionnaire was in health universities and colleges in the province of Bali. The technique used to analyze the data from the test results was descriptive quantitative by comparing the average percentage of the quality of the test results with the percentage of quality that refers to the five-scale categorization. The results showed that the percentage of the design quality of the Formative-Summative evaluation model based on the Tri Pramana-Weighted Productof 88.02%. This means that the quality of the evaluation model design was included in the good category. The impact of the results of this research on the field of education was to present an innovation in evaluation activities that made it easier for educational evaluators to measure the quality of e-learning, especially in health universities and colleges. Doi: 10.28991/ESJ-2022-06-06-016 Full Text: PDF

show abstract

“…Options are not only in terms of price. Several factors determine consumer choices, including the menu of the number of conditions, the average price, and the facilities consumers will get from a restaurant [2]. Therefore we need a decision support system that is used to make decisions in the selection of culinary locations.…”

Section: Introductionmentioning

confidence: 99%

Application Culinary decision support system in Kudus city with weighted product method based on mobile phone

Wardhani

Lutfina

2020

jcse

View full text Add to dashboard Cite

Along with the number of restaurants located in the city of Kudus, making a problem for a consumer or tourists who want to choose a restaurant. This can even take a lot of time because consumers are faced with the many choices of restaurants. Therefore, a decision support system is needed to assist consumers or tourists in choosing a culinary place. In determining the selection of culinary places in the city of Kudus, using the Weighted Product method to determine the culinary place with several criteria: the number of menus, the average price, wifi, and corner charger. The culinary site selection system with weighted product method is implemented in the mobile phonebased system. The mobile phone application is made to facilitate the admin and user choose culinary or restaurant with the process used in determining the culinary place in the city of Kudus by using criteria inputted by the user. This app is also in add google maps, so direct users can knowing location culinary location or restaurant that has become his choice.

show abstract

Information System for Culinary Product Selection Using Clustering K-Means and Weighted Product Method

Cited by 4 publications

References 2 publications

Facility Layout Design of New Warehouse and Implementation of Multi-Criteria Decision Making for Product Allocation at PT XYZ

Facility Layout Design of New Warehouse and Implementation of Multi-Criteria Decision Making for Product Allocation at PT XYZ

Design of Formative-Summative Evaluation Model Based on Tri Pramana-Weighted Product

Application Culinary decision support system in Kudus city with weighted product method based on mobile phone

Contact Info

Product

Resources

About