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Autores
Orientador(es)
Resumo(s)
Organization must be driven to continuously optimize their operational business process,
especially in the context of competitive and dynamic market where they need to ensure longterm sustainability. The study aims to identify inefficiencies and redesigning the ordering
process of a company in the wine industry using Business Process Management
methodologies. Following the BPM Lifecycle, the study starts by doing a comprehensive
process discovery to map the current AS-IS process, highlighting the bottlenecks of the process
such as excessive manual work, delays in approvals and lack of automation of repetitive tasks.
The guidance for the development of the TO-BE process model was the heuristics-based
redesign, to address the underlying issues of the process through task elimination, parallelism
enhancement, triage and automation. To achieve comparable results between the AS-IS and
TO-BE process model, simulation was conducted for both cases. The results of the comparison
showed that the TO-BE had efficiency improvement, higher completion rates and a reduction
of the resources strain across various departments such as Sales, Logistics and Finance.
Despite having successful achievements, some limitations were acknowledged during the
development due to constraints on the simulation tool. The study depicts the strategic value
on the application of Business Process Management in traditional and non-technological
industries and reinforces the importance of process-centric thinking in driving continuous
improvement and digital readiness.
Descrição
Dissertation presented as the partial requirement for obtaining a Master's degree in Information Management, specialization in Business Intelligence
Palavras-chave
Business Process Management Process Simulation Process Redesign Heuristics Operational Efficiency Ordering Process Optimization SDG 8 - Decent work and economic growth SDG 9 - Industry, innovation and infrastructure SDG 12 - Responsible production and consumption
