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Publicação
A BPM approach for wine producers: Optimizing the winemaking process
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| 2.51 MB | Adobe PDF |
Autores
Orientador(es)
Resumo(s)
The Portuguese wine sector faces increasing challenges from global competition, market saturation, and shifting consumption patterns, necessitating greater efficiency and process control. Despite the relevance of structured management approaches, the application of Business Process Management (BPM) to winemaking remains limited. This study aims to analyze and optimize the winemaking process, from grape reception to final product readiness, and improve productivity and resource utilization. Following the BPM Lifecycle proposed by Dumas et al. (2018), a combination of qualitative and quantitative analyses was conducted to identify inefficiencies and bottlenecks, thereby guiding the development of the To-Be process model. The simulation of the redesigned process enabled the evaluation of the proposed improvements and confirmed their potential to enhance process performance. Additionally, the insights obtained from this study contribute to the application of BPM in the wine industry, supporting organizations to become more competitive and adaptable in an evolving market.
Descrição
Dissertation presented as the partial requirement for obtaining a Master's degree in Data Driven Marketing, specialization in Digital Marketing and Analytics
Palavras-chave
Business Process Management BPM Lifecycle BPM Winemaking Process