market-based management

Analysis

Performance Factor
Taste Quality	Values
Poor	0.00
Avg.	0.80
Good	1.00
Range/Percentage	1.00	52
Service Quality	Values
Poor	0.33
Avg.	0.67
Good	0.80
Range/Percentage	0.47	24
Hamburger Price	Values
25% Lower	0.80
Avg.	0.67
25% Higher	0.33
Range/Percentage	0.47	23
	1.93	100

Poor

Avg.

Good

Poor

Avg.

Good

25% Lower

Avg.

25% Higher

Positioning Taste Quality Service Quality Hamburger Price Value Competitor PoorAverageGood PoorAverageGood 25% below Avg.Average25% over Avg.   Preference Value 0.31 0.44 0.31 1.06 Company PoorAverageGood PoorAverageGood 25% below Avg.Average25% over Avg.   Preference Value 1.00 0.56 0.31 1.87

Instruction: Input the positioning to competitor and company and corresponding preference values from table above.

Setup Performance Factor Low Mid High Taste Quality Poor Avg. Good Service Quality Poor Avg. Good Hamburger Price 25% Lower Avg. 25% Higher

Instruction: Name each performance factor and specify three levels of performance for each going from low to high.

Starting Data Option A 8 Taste Quality None Service Quality Poor Hamburger Price 25% Lower Option B 5 Taste Quality Average Service Quality Poor Hamburger Price Avg. Option C 6 Taste Quality Good Service Quality Poor Hamburger Price 25% Higher Option D 9 Taste Quality Poor Service Quality Average Hamburger Price 25% Higher Option E 3 Taste Quality Average Service Quality Average Hamburger Price 25% Lower Option F 2 Taste Quality Good Service Quality Average Hamburger Price Avg. Option G 7 Taste Quality Poor Service Quality Good Hamburger Price Avg. Option H 4 Taste Quality Average Service Quality Good Hamburger Price 25% Higher Option I 1 Taste Quality Good Service Quality Good Hamburger Price 25% Lower

Instruction: Rank these options from 1 (most preferred) to 9 (least preferred). Place the preference in the blue cell next to that option.