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All Journal MATICS : Jurnal Ilmu Komputer dan Teknologi Informasi (Journal of Computer Science and Information Technology) Holistic Journal Of Management Research Jurnal Manajemen Indonesia Journal of Economic, Bussines and Accounting (COSTING) Jurnal Pendidikan Terbuka Dan Jarak Jauh International Journal of Applied Sciences in Tourism and Events Bisma: Jurnal Bisnis dan Manajemen JRTI (Jurnal Riset Tindakan Indonesia) International Journal of Economics, Business and Accounting Research (IJEBAR) International Journal of Economics Development Research (IJEDR) Ihsan: Jurnal Pengabdian Masyarakat Prosiding Konferensi Nasional PKM-CSR
Minrohayati .
Universitas Terbuka
Religion Arts Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Nursing Public Health Social Sciences Other

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Comparison of the SAW (Simple Additive Weighting), AHP (Analytic Hierarchy Process) and Wieghted Product (WP) Methods in Catering Vendor Selection Sufandi, Unggul Utan; Putri, Mayang Anglingsari; Satria Junianto, Mochamad Bagoes; Minrohayati, Minrohayati
MATICS: Jurnal Ilmu Komputer dan Teknologi Informasi (Journal of Computer Science and Information Technology) Vol 17, No 1 (2025): MATICS
Publisher : Department of Informatics Engineering

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18860/mat.v17i1.31854

Abstract

This study aims to develop a Decision Support System (DSS) for selecting the most suitable catering vendor for the UT Business Center by employing three decision-making methods: Simple Additive Weighting (SAW), Analytic Hierarchy Process (AHP), and Weighted Product (WP), alongside expert evaluation. Selecting an appropriate catering vendor is crucial to supporting university operations and events; therefore, the decision-making process must be based on objective and efficient criteria. Given the differences in the working principles of these three methods, it is essential to conduct a comparative analysis between AHP, SAW, and WP to determine the most suitable approach for catering vendor selection at the UT Business Center. The results of the study indicate varying levels of accuracy depending on the weighting scenario: Scenario 1 (Uniform Criterion Weights): Accuracy levels were AHP (83.33%), SAW (100%), and WP (100%). Scenario 2 (Expert-Determined Criterion Weights): Accuracy levels were AHP (58.83%), SAW (66.67%), and WP (66.67%).
Co-Authors Amalia Sapriati Andriyansah . Andy Mulyana Anfas, Anfas Basir, Moh Abdul Damayanti, Prisila Devi Ayuni Devi Ayuni Etty Susanti Firmansyah Firmansyah Hadiwidjaja, Rini Dwiyani Hidayah, Zainur Imas Maesaroh Junianto, Mochamad Bagoes Satria Ledy Yolanda Mayang Anglingsari Putri, Mayang Anglingsari Meirani Harsasi Monica, Resti Prisila Damayanti Puji, Sri Lestari Putu Ayu Anggya Agustina Ramadhan, Muhammad Akram Riana, Kurnia Endah Rulyanti Susi Wardhani Sakina Nusarifa Tantri Shine Pintor S Patiro Shine Pintor Siolemba Patiro Sri Lestari Puji Pujiastuti Sri Lestari Pujiastuti Trisnowati, Yanuar Unggul Utan Sufandi