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"Classifying the degree of exposure of customers to COVID-19 in the ..."

Lanndon A. Ocampo et al. (2021)

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DOI: 10.1016/J.ASOC.2021.107906

access: closed

type: Journal Article

metadata version: 2023-03-21

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Lanndon A. Ocampo, Reciel Ann B. Tanaid, Ann Myril Chua Tiu, Egberto F. Selerio Jr., Kafferine D. Yamagishi:
Classifying the degree of exposure of customers to COVID-19 in the restaurant industry: A novel intuitionistic fuzzy set extension of the TOPSIS-Sort. Appl. Soft Comput. 113(Part): 107906 (2021)

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