Evaluation of sustainable alternatives for restaurants using the fuzzy TOPSIS method

Autor:	Deoclécio Junior Cardoso d, a Silva, Denise Adriana Johann, Jones Luís Schaefer, Andriele d, e Fátima Nunes, Ranice Hoehr Pedrazzi Pozzer, Edio Polacinski
Rok vydání:	2022
Předmět:	Strategy and Management Business and International Management
Zdroj:	International Journal of Business Excellence. 28:544
ISSN:	1756-0055 1756-0047
DOI:	10.1504/ijbex.2022.127498
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::844d9124ff1157a09210c0fa33e98cd0 https://doi.org/10.1504/ijbex.2022.127498 Zobrazit plný text záznamu