The evaluation of dishes represents basic activity in the structuring of menu, which allows the optimal use of resources in order to fully satisfy the expectations of users and restaurant management. This study presents a new approach in menu evaluation using the MultiAttributive Ideal-Real Comparative Analysis (MAIRCA) method, modified by application of rough numbers in dealing with imprecisions in group decision making and the Best-Worst Method (BWM) for determining the interval values of weight coefficients which objectivize the inconsistencies in expert judgment. The model was successfully tested on the menu of a collective nutrition restaurant, where the evaluation of six existing breakfast dishes and a new dish that should replace the worst ranking dish was carried out. Validation of the model was done by comparing the results obtained by application of MABAC and VIKOR methods, which confirmed high reliability. The validated values were discussed in sensitivity analysis, through 27 scenarios with the change in value of weight coefficients, which showed a large correlation of the obtained ranks and confirmed credibility of the obtained values.

中文翻译：

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基于粗略 MAIRCA 和 BW 方法的菜单评估

菜品的评价代表了菜单结构中的基本活动，它允许优化使用资源，以充分满足用户和餐厅管理的期望。本研究提出了一种使用多属性理想-真实比较分析 (MAIRCA) 方法进行菜单评估的新方法，该方法通过应用粗略数字处理群体决策中的不精确性和确定间隔值的最佳-最差方法 (BWM) 进行修改将专家判断中的不一致客观化的权重系数。该模型在一家集体营养餐厅的菜单上成功进行了测试，对六种现有早餐菜肴和一种应取代排名最差菜肴的新菜肴进行了评估。通过比较应用 MABAC 和 VIKOR 方法获得的结果来验证模型，这证实了高可靠性。在敏感性分析中讨论了验证值，通过权重系数值变化的27个场景，这表明所获得的等级具有很大的相关性，并证实了所获得的值的可信度。