One of the techniques this class taught was about creating a decision matrix as a way to analyze multiple options objectively. A decision matrix is often used as a tool to evaluate multiple criteria systematically. Below is an example of a decision matrix that I created for one of my module assignments. This decision matrix will demonstrate my ability to choose criteria to be systematically analyzed, effectively explain why a particular weight was assigned to each criterion, and why I assigned each rating to each of the options.
The criteria I used were cost, time to cook, calories per serving, ease of cooking, and taste. Taste was important because I want the customers to come back and either try the same dish again because they loved it so much, or come back to try other delicious dishes. Cost was another important factor because I want to make sure the plate is profitable. Ease of cooking and time to cook are important so that the kitchen is able to run efficiently and get dishes out in a timely fashion. Lastly, calories per serving was another factor because my restaurant promotes healthy meals, so some customers may want the healthiest option when indulging in macaroni and cheese.
I decided to use a scale of 1-5 for my decision matrix, with 5 being the best score and 1 being a poor score. I decided to weigh time to cook and taste as equal weight because the time to cook could result in less table turnover if the menu item takes too long to cook, but if the taste is excellent, it could make a longer wait worth it. I ranked cost as 4 because the cost per serving is very important, especially if it is going to be a popular item. I decided to rank the ease of cooking at 3 because if it is too difficult and requires training and more experienced cooking skills, then it would also increase the cost for wages. Lastly, calories per serving has a weight of 1 because while it may be important to some of the customers, not every customer will be asking for the nutrition information for the macaroni and cheese.
As for the ratings per each option, I used information online to compare the average time, cost, ease of cooking, and calories per serving. I then used my own personal experience to rate the taste of each of the options. Boxed Kraft and Boxed Velveeta both received a 5 for ease of cooking because they both involve pouring the macaroni into a boiling pot of water and adding packaged cheese, so they are both easy to prepare. However, I put a 3 for Homemade because this process can take about an hour or more and is very hands on. On the other hand, Homemade macaroni and cheese ranks at a 5 for taste, while the boxed versions only got a score of 3 and 4. Homemade macaroni and cheese is creamier and has a special homemade touch to it, compared to packaged powdered cheese. Boxed Velveeta received a higher score of 4 compared to the Boxed Kraft because Velveeta is creamier and thicker than Kraft.
