.•• 2.11 hired by a local restaurant to perform a factor-rating analysis to help the restaurant choose an outsourcing provider. You have identified three important factors: quality, taste, and delivery time; giving the following weightage to each factor: 60% for the quality, 30% for taste, and 10% for the delivery. You have scored three dif- ferent potential outsourcing providers on the three factors, using a scale of 1 to 5 (with 5 representing the best option and 1 represent- ing the worst). Based on the scores provided in the table below, which outsourcing provider should the restaurant choose? As an operations management student, you have been

.•• 2.11 hired by a local restaurant to perform a factor-rating analysis to help the restaurant choose an outsourcing provider. You have identified three important factors: quality, taste, and delivery time; giving the following weightage to each factor: 60% for the quality, 30% for taste, and 10% for the delivery. You have scored three dif- ferent potential outsourcing providers on the three factors, using a scale of 1 to 5 (with 5 representing the best option and 1 represent- ing the worst). Based on the scores provided in the table below, which outsourcing provider should the restaurant choose? As an operations management student, you have been

Purchasing and Supply Chain Management

6th Edition

ISBN:9781285869681

Author:Robert M. Monczka, Robert B. Handfield, Larry C. Giunipero, James L. Patterson

Publisher:Robert M. Monczka, Robert B. Handfield, Larry C. Giunipero, James L. Patterson

Chapter6: Category Strategy Development

Section: Chapter Questions

Problem 1DQ

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