應用主客觀權重的白化函數法評估速食店服務模式

Application of objective and subjective weight to evaluation Fast-food Restaurant service model for whitening function

在建立了評價指標體系的基礎上，引入灰色系統理論的綜合評價模型，兼顧產品服務品質的不確切和不完全性,決定了評價系統的灰色性，和難以量化等特點，對速食業選擇模式進行評價。在評價模型中,採用二元對比法和熵權法確定指標的組合權重，兼顧主客觀賦權優點，提高評價結果的準確性。本文提出了基於多層次灰色理論的速食業服務評價模型，使評價結果客觀合理。此種方法綜合權衡了多因素對結果的影響效果，避免了單因素決策的片面性和主觀認識的局限性，能較客觀的反映實際和人們對事物的評價。

After establishing the index evaluation system, the synthetic evaluation model with fuzzy optimization theory is introduced to evaluate the Fast-food Restaurant service model, and to make the fuzziness, complexity and difficulty. Fast-food service assessment is a comprehensive multiple-objective evaluation on enterprise. The uncertainty and incompleteness of information available for evaluation determines the grey nature of the evaluation system, which makes grey systematic theory based grey assessment flexible. This paper provides multi-level of grey theory combined binary contrast with entropy weight based fast-food service evaluation model being more objective, reasonable and comprehensive. Finally, an example is used to illustrate the validity and simplicity of the method. This above method balances multiple factors and its effects on the outcome, avoids the risk of subjective judgments and wrong decisions out of single factor. Therefore, it could reflects reality and peoples views without any bias more objectivity.