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All Journal Format : Jurnal Imiah Teknik Informatika Jurnal CoreIT KOMPUTIKA - Jurnal Sistem Komputer Journal of Computer System and Informatics (JoSYC) TIN: TERAPAN INFORMATIKA NUSANTARA Jurnal Teknik Informatika (JUTIF) JiTEKH (Jurnal Ilmiah Teknologi Harapan) Jurnal Pendidikan dan Teknologi Indonesia Bulletin of Computer Science Research J-Intech (Journal of Information and Technology) Bulletin of Data Science Paradigma JEECS (Journal of Electrical Engineering and Computer Sciences) Jurnal Ilmiah Informatika dan Ilmu Komputer Bulletin of Informatics and Data Science International Journal of Informatics and Data Science Jurnal Informatika dan Rekayasa Perangkat Lunak
Wang, Junhai
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Decision Support System for Video Editing Staff Recruitment Using a Combination of Entropy and Simple Additive Weighting Methods Wang, Junhai; Saputra, Very Hendra; Putra, Ade Dwi; Anars, M. Ghufroni; Pasaribu, A. Ferico Octaviansyah; Ardiansah, Temi
FORMAT Vol 15, No 1 (2026)
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22441/format.2026.v15.i1.006

Abstract

The recruitment process for video editing staff is a strategic stage in ensuring the quality of professional and competitive content production. However, candidate assessment often faces challenges of subjectivity and inaccuracy in decision-making when evaluators rely solely on intuitive judgment without a measured approach. This study aims to develop a decision support system based on Multi-Criteria Decision Making (MCDM) by integrating the Entropy method for objective determination of criteria weights and the Simple Additive Weighting (SAW) method in calculating the preference values of alternatives. Five evaluation criteria are used in the selection process, namely Editing, Creativity, Experience, Discipline, and Teamwork, with the final weights obtained through the Entropy method being 0.2867, 0.2248, 0.2573, 0.0685, and 0.1626. The study results show that the SAW method is capable of processing candidate evaluation scores comprehensively based on these weights, producing final scores that indicate the best candidates, namely Eko Firmansyah (0.986), Indra Mahendra (0.9699), and Candra Wijaya (0.9662) as the three candidates with the highest eligibility. This study demonstrates that the integration of the Entropy–SAW method is effective in creating a selection mechanism that is objective, transparent, and scientifically accountable, thus making a significant contribution to decision-making in the field of human resource management
Decision Support System for Selecting the Best Restaurant Waiter Using a Combination of WENSLO Weighting and AROMAN Methods Aryanti, Riska; Wang, Junhai; Wahyudi, Agung Deni; Setiawansyah, Setiawansyah; Darwis, Dedi
JEECS (Journal of Electrical Engineering and Computer Sciences) Vol. 10 No. 2 (2025): JEECS (Journal of Electrical Engineering and Computer Sciences)
Publisher : Fakultas Teknik Universitas Bhayangkara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54732/jeecs.v10i2.4

Abstract

The quality of service staff is a key factor in determining business success because they are the front line that interacts directly with consumers. However, performance evaluations of service staff are often still carried out subjectively, based only on the supervisor's perception or brief experiences with customers. This research discusses the application of a decision support system to determine the best restaurant service by combining the Weights by Envelope and Slope (WENSLO) method in criteria weighting and the Alternative Ranking Order Method Accounting for Two-Step Normalization (AROMAN) in the alternative ranking process. The dataset used in this study was collected in 2025 from one of the restaurants in the Lampung area, involving nine waiters as evaluation candidates using six criteria. The six criteria used consist of four benefit criteria: service speed, friendliness, accuracy, and customer satisfaction. The weighting results using the WENSLO method indicate that the order mistakes criterion received the highest weight of 0.7253, followed by completion time with a weight of 0.1700, while the other criteria have relatively small weights. The AROMAN method is used to calculate the final values of alternatives based on the specified weights, resulting in a ranking of restaurant servers. The analysis shows that alternative Waiters KS ranks first with the highest score of 1.6097, followed by Waiters QN and Waiters RB. This finding proves that the combination of the WENSLO and AROMAN methods can produce objective, systematic results, and supports restaurant management in making strategic decisions regarding the selection of the best employees.
Co-Authors Aditia Yudhistira Alita, Debby Anars, M. Ghufroni Ardiansah, Temi Ari Sulistiyawati Ariany, Fenty Asistyasari, Ayuni Chandra, Iryanto Dedi Darwis Gunawan, Rakhmat Dedi Imam Ahmad Isnain, Auliya Rahman Jumaryadi, Yuwan Megawaty, Dyah Ayu Mesran, Mesran Nirwana Hendrastuty Nuryaman, Yosep Oprasto, Raditya Rimbawan Palupiningsih, Pritasari Pasaribu, A. Ferico Octaviansyah Permata, Permata Putra, Ade Dwi Riska Aryanti Ryan Randy Suryono Setiawansyah Setiawansyah Sitna Hajar Hadad Sumanto, Sumanto Ulum, Faruk Very Hendra Saputra Wahyudi, Agung Deni Yuri Rahmanto