出版社：Center for Quality, Faculty of Engineering, University of Kragujevac, Serbia
摘要：This work proposes a multi-criteria decision-making approach to select suppliers in the olive oil sector. Besides several performance criteria required to the supplier, olive oil characteristics such as colour, smell, and density, as well as organoleptic tests are used. Hence, the assessment and selection of suppliers assumes a major importance and needs to be done yearly. The process of finding a set of suppliers to choose from involves two sequential stages, namely identification and elimination. The identification stage consists of finding a set of potential suppliers. Then, in the elimination stage, suppliers that are not able to meet the thresholds associated with some technical indicators are disregarded. Thus, only a small set of very promising suppliers need to be assessed. The assessment was performed by resorting to the Macbeth approach, resulting in a ranking. The results obtained were validated through sensitivity and robustness analyses.
