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Applied Analytic hierarchy process (Analytical Hierachy Process,AHP) is a gradual and flexible multi-criteria decision-making scheme for quantitative analysis of qualitative problems put forward by Professor T.L.Saaty of the University of Pittsburgh in the early 1970s. Its characteristic is that the various factors in complex problems are organized by dividing them into interrelated ordered levels, and according to the subjective pairwise comparison of certain objective reality, the expert opinions are directly and effectively combined with the objective judgment results of the analysts, and then the mathematical method is used to calculate the weight of the order of relative importance of the elements in each layer. Finally, the relative weights of all elements are calculated and sorted by the total ranking of all levels, so as to analyze consumer decision-making.

Establishment of hierarchical structure model based on AHP university canteen satisfaction survey (1)

The satisfaction index system adopted in this study is established by the project team through repeated argumentation and screening by industry experts by means of in-depth interviews and group interviews, which can comprehensively reflect the satisfaction level of university canteens. On the in-depth analysis of the satisfaction of university canteens, the relevant influencing factors are divided into several levels according to the hierarchical model and subordinate relationship. University canteen satisfaction An is the target layer and food quality B1. Sanitary quality B2 and service quality B3 are the criterion layer, followed by food price C1, food taste C2, meal quantity C3, food type C4, dining hygiene environment C5, food hygiene C6, service staff hygiene C7, dining facilities C8, multimedia service C9, and staff service C10.

Fig. 1 hierarchical structure model chart because the status and importance of each evaluation index in the service quality are different, so it needs to be assigned according to its importance, and the weight is the value that reflects the importance of a certain layer of index factors relative to the upper layer of the index. Whether the setting of the weight is scientific or not determines the scientific nature of the evaluation results. In the Analytic hierarchy process, the weight setting is to give the scale of the importance of one index relative to the other by comparing the indexes of the same layer with each other, so as to construct the judgment matrix for calculation, as shown in the table below. (2) set the scale

(3) the comparison matrix is constructed from the second layer of the hierarchical structure model. for many factors of the same layer that affect each factor of the upper layer, the comparison matrix is constructed by comparison method and comparison scale. the pairwise comparison matrix is obtained as shown in the following table: (4) calculate the W value and judge the consistency test result 1) calculate the consistency index CI. 2) the average random consistency index RI was selected. 3) calculate the consistency index ratio CR. The value of random consistency index RI is shown in the following table: it is considered that the degree of inconsistency is within the allowable range, and its eigenvector can be used as a weight vector. According to the sample data, the evaluation results are as follows: the eigenvector of judgment matrix An is W = (0.5278, 0.3325, 0.1396), which indicates that for the target layer A (university canteen satisfaction), the relative weight values of criterion layer B1 (food quality), B2 (hygiene quality) and B3 (service quality) are 0.5278, 0.3325, 0.1396, respectively.

Similarly, the eigenvector of the judgment matrix B1 is W = (0.3899, 0.1524, 0.0679, 0.3899), indicating that the relative weight values of the criterion layer B1 (food quality), plan layer C1 (food price), C2 (food taste), C3 (food quantity) and C4 (food type) are 0.3899, 0.1524, 0.067, 0.3899, respectively.

The eigenvector of the judgment matrix B2 is W = (0.2255, 0.6738), indicating that for the criterion layer B2 (hygiene quality), the relative weight values of the plan layer C5 (dining hygiene environment) C6 (food hygiene) C7 (service personnel hygiene) are 0.2255, 0.6738 and 0.1007, respectively.

The eigenvector of judgment matrix B3 is W = (0.6370, 0.2583, 0.1047), indicating that the relative weight values of criterion layer B3 (service quality), plan layer C8 (dining facilities), C9 (multimedia service) and C10 (staff service) are 0.6370, 0.2583, 0.1047 respectively.

Take matrix An as an example to carry out consistency test: CI=0.0268,CR=0.0515p iambi1; x (:, I) = Atropy (:, iMur1); m (I) = max (x (:, I)); y (:, I) = x (:, I) / m (I); k=abs (m (I)-m (I); enda = sum (y (:, I)); w = y (:, I) / atret = m (I); disp (w) % conformance test CI = (tmurn) / (nMuo1); RI = [000.52 0.89 1.12 1.36 1.41 1.46 1.49 1.52 1.54 1.56 1.58 1.59]; CR = CI/RI (n); if CR

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