Combination of Objective Weighting Method using MEREC and A New Additive Ratio Assessment in Coffee Barista Admissions

A coffee barista is a professional who is skilled in the art of brewing and serving coffee in an attractive and high-quality way. The role of a barista is not only limited to operating an espresso machine and grinding coffee beans, but also includes in-depth knowledge of different types of coffee beans, manufacturing techniques, and the resulting flavors. The main problem in the acceptance of coffee baristas often has to do with the gap between industry expectations and the skills possessed by prospective workers. Many candidates may lack formal training or practical experience in brewing coffee, so they do not meet the standards expected by cafes or restaurants. The purpose of the research on the Combination of Objective Weighting Methods using MEREC and ARAS in Coffee Barista Admission is to develop and apply a more systematic and objective approach in the selection process of prospective baristas. The combination of objective weighting methods and the new additive ratio assessment (ARAS) approach offers a sophisticated framework for evaluating candidates in coffee barista admissions. The objective weighting method ensures that evaluation criteria are prioritized based on their intrinsic importance, thereby minimizing subjective preference. When combined with the ARAS method, which ranks alternatives based on their performance ratio to the ideal solution, this approach provides a balanced and comprehensive assessment for each candidate. Based on the results of the evaluation of the barista admission selection, Clara Dewi ranked first with the highest final score of 0.98553, followed by Hanafi Lestari with a score of 0.95921 and Erika Santosa with a score of 0.95726 who ranked second and third.