Two factors are considered essential to the selection of blue cheese for the Burgerhoff Restaurant color and texture. The Burgerhoff insists that color is four times as important as is texture for food presentation purposes
The Burgerhoff is considering two brands of blue cheese. After tasting the two brands, color and texture ratings have been assigned as indicated. Use a multifactor evaluation process to determine which brand of cheese best suits the needs of the Burgerhoff.
Brand Color Texture
A 0.8 0.6
B 0.7 0.8
Importance Weight (Color) = 0.8
Importance Weight (Texture) = 0.2
Brand A: 0.8(0.8 ) + 0.2(0.6 ) = 0.76 <=======
Brand B: 0.8(0.7 ) + 0.2(0.8 ) = 0.72
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