Module 1 Analytic Hierarchy Process

46) In a four-factor analysis used in a multifactor evaluation process, it is desired to have the F1 importance weight four times as much as the F2 importance weight. The F2 importance weight should be four times as much as the F3 importance weight. The F3 importance weight should be four times as much as the F4 importance weight. Determine the appropriate importance weights of F1, F2, F3, F4 to be used in the multifactor evaluation process. (Hint: Consider numerator factors of 4.)

47) 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

AACSB: Analytic Skills

48) Given the following initial pairwise comparison matrix, determine the consistency ratio.

Factor	A	B	C
Item A	1	3	9
Item B	0.3333	1	8
Item C	0.1111	0.125	1

49) Construct an initial pairwise comparison matrix with the following information regarding an Ease of Use factor about three different commercial student information systems. System C, when compared to System A, is strongly preferred. When System C is compared to System B, System C is only moderately preferred. When compared to System A, System B is strongly preferred.

50) Given the following initial pairwise comparison matrix, determine the consistency ratio.

Factor A B C

Item A 1 6 9

Item B 0.1667 1 3

Item C 0.1111 0.3333 1

51) Describe a multifactor evaluation process.

52) How is the consistency index computed?

53) Interpret the consistency ratio.