Business Process Redesign
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6/26/2020 Originality Report
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SafeAssign Originality Report Summer 2020 - InfoTech Import in Strat Plan (ITS-8… • Week 6 Research Paper: Business Process Redesign
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6/26/2020 Originality Report
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Running Head: BUSINESS REDESIGN 1
BUSINESS REDESIGN 4
BUSINESS PROCESS REDESIGN Harsha Devi Reddy
University of Cumberland’s
If you have not yet been involved with a business process redesign, research a company that has recently completed one and discuss what went wrong, what went right, and how the company could have done a better job minimizing the risk of failure. Business process de- sign is acknowledged as way of installing the procedures of the enterprise in certain organization completely. The key goal of redesigning is to gain an increase general business performance, lower expenses and also increase the standard of offered services. ADC is an example of an organization situated in the US and offers fast food services. The organization has various branches both internationally and locally. At the mo- ment, the organization is designed to enhance the standards of food, increase effectiveness and also lower the operation expense, more ex- actly, labor expense (Dumas 2018). The organization bought machinery and facilities to be utilized in Kitchen with the objective of lowering the number of staffs. ADC additionally automated much of its work in order to increase effectiveness. The organization went further and re- designed the item delivery mechanism targeting to arrive at its clients a minimal period of time. The pattern of activities in the organization is the same as in other restaurants when a client places an order. The activities is implied when an order is forwarded to the kitchen for meal preparation and then after then where the meal is delivered to the required client. The organization attained some of its objectives. The num- ber of workers in the organization was prepared manually using machines thus, few staffs were needed. Similarly, communication was en- hanced after the processes were automated, for example, earlier, many meals were prepared manually and after changes, machines were used to undertake the same role. The organization was then able to just key in an order in the system and the staffs in the kitchen were able to get alert of the same and prepare the order (Becker Professional Education, 2017). Also, the staff in charge of deliver would get a notification to deliver as soon as the food is ready. This increased effectiveness in the organization’s operation as the prepared food was the best quality and satisfied the demands of customers. The main problem encountered was waiting time as customer complaint that the food took a lot of time to be ready after placing an order. To wait for food to be ready and get delivered costs a lot of time. Another challenge occurred as an out- come if errors captured in the system which had effect on the organization’s revenue. Although improvements were done, some customers were lost. Although there was introduction of new systems, the staffs had not been trained on how to use it as they were to try errors in order to operate well (Hacioglu, 2019). The organization didn’t set an IT department to assist staff concerning the new system. The outcome of re- designing the process would have led to additional effective operations if the meal would have other preparation center and be taken to the organization every day. If the food was prepared already, the staffs would only pack according to the placed order and deliver to the required customer. This would have reformed the business procedures, increased business regulation and eventually delivering it to the clients. This step would also have reformed the business procedures as well as increase the capability to adapt the items according to the demands of the client while retaining standards.
References
Becker Professional Education. (2017). ACCA Approved - P3 Business Analysis (September 2017 to June 2018 exams). Author. Du- mas, M., Rosa, M. L., Mendling, J., & Reijers, H. A. (2018). Fundamentals of Business Process Management. Springer. Hacioglu, U. (2019).
Handbook of Research on Strategic Fit and Design in Business Ecosystems. IGI Global.
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Student paper
BUSINESS REDESIGN 1 BUSINESS REDESIGN 4
Original source
BUSINESS REDESIGN 1 BUSINESS REDESIGN 4
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Student paper
University of Cumberland’s
Original source
University of the Cumberland’s
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Student paper
If you have not yet been involved with a business process redesign, research a company that has re- cently completed one and discuss what went wrong, what went right, and how the company could have done a better job minimizing the risk of failure.
Original source
If you have not yet been involved with a business process redesign, research a company that has re- cently completed one and discuss what went wrong, what went right, and how the company could have done a better job minimizing the risk of failure
6/26/2020 Originality Report
https://ucumberlands.blackboard.com/webapps/mdb-sa-BB5a31b16bb2c48/originalityReport/ultra?attemptId=ee13a150-e534-4816-a3da-8a46bd988da7&course… 3/6
Student paper 100% Student paper 100%1
Student paper
Business process design is ac- knowledged as way of installing the procedures of the enterprise in cer- tain organization completely. The key goal of redesigning is to gain an increase general business perfor- mance, lower expenses and also increase the standard of offered services. ADC is an example of an organization situated in the US and offers fast food services. The orga- nization has various branches both internationally and locally.
Original source
Business process design is ac- knowledged as way of installing the procedures of the enterprise in cer- tain organization completely The key goal of redesigning is to gain an increase general business perfor- mance, lower expenses and also increase the standard of offered services ADC is an example of an organization situated in the US and offers fast food services The orga- nization has various branches both internationally and locally
1
Student paper
At the moment, the organization is designed to enhance the standards of food, increase effectiveness and also lower the operation expense, more exactly, labor expense (Du- mas 2018). The organization bought machinery and facilities to be utilized in Kitchen with the ob- jective of lowering the number of staffs. ADC additionally automated much of its work in order to in- crease effectiveness. The organiza- tion went further and redesigned the item delivery mechanism tar- geting to arrive at its clients a mini- mal period of time.
Original source
At the moment, the organization is designed to enhance the standards of food, increase effectiveness and also lower the operation expense, more exactly, labor expense (Du- mas 2018) The organization bought machinery and facilities to be uti- lized in Kitchen with the objective of lowering the number of staffs ADC additionally automated much of its work in order to increase ef- fectiveness The organization went further and redesigned the item delivery mechanism targeting to ar- rive at its clients a minimal period of time
6/26/2020 Originality Report
https://ucumberlands.blackboard.com/webapps/mdb-sa-BB5a31b16bb2c48/originalityReport/ultra?attemptId=ee13a150-e534-4816-a3da-8a46bd988da7&course… 4/6
Student paper 100% Student paper 100%1
Student paper
The pattern of activities in the orga- nization is the same as in other restaurants when a client places an order. The activities is implied when an order is forwarded to the kitchen for meal preparation and then after then where the meal is delivered to the required client. The organization attained some of its objectives. The number of work- ers in the organization was pre- pared manually using machines thus, few staffs were needed.
Original source
The pattern of activities in the orga- nization is the same as in other restaurants when a client places an order The activities is implied when an order is forwarded to the kitchen for meal preparation and then after then where the meal is delivered to the required client The organization attained some of its objectives The number of workers in the organization was prepared manually using machines thus, few staffs were needed
1
Student paper
Similarly, communication was en- hanced after the processes were automated, for example, earlier, many meals were prepared manu- ally and after changes, machines were used to undertake the same role. The organization was then able to just key in an order in the system and the staffs in the kitchen were able to get alert of the same and prepare the order (Becker Pro- fessional Education, 2017). Also, the staff in charge of deliver would get a notification to deliver as soon as the food is ready. This increased effectiveness in the organization’s operation as the prepared food was the best quality and satisfied the demands of customers.
Original source
Similarly, communication was en- hanced after the processes were automated, for example, earlier, many meals were prepared manu- ally and after changes, machines were used to undertake the same role The organization was then able to just key in an order in the system and the staffs in the kitchen were able to get alert of the same and prepare the order (Becker Pro- fessional Education, 2017) Also, the staff in charge of deliver would get a notification to deliver as soon as the food is ready This increased ef- fectiveness in the organization’s operation as the prepared food was the best quality and satisfied the demands of customers
6/26/2020 Originality Report
https://ucumberlands.blackboard.com/webapps/mdb-sa-BB5a31b16bb2c48/originalityReport/ultra?attemptId=ee13a150-e534-4816-a3da-8a46bd988da7&course… 5/6
Student paper 100% Student paper 100%
Student paper 100%
1
Student paper
The main problem encountered was waiting time as customer com- plaint that the food took a lot of time to be ready after placing an order. To wait for food to be ready and get delivered costs a lot of time. Another challenge occurred as an outcome if errors captured in the system which had effect on the organization’s revenue. Although improvements were done, some customers were lost.
Original source
The main problem encountered was waiting time as customer com- plaint that the food took a lot of time to be ready after placing an order To wait for food to be ready and get delivered costs a lot of time Another challenge occurred as an outcome if errors captured in the system which had effect on the or- ganization’s revenue Although im- provements were done, some cus- tomers were lost
1
Student paper
Although there was introduction of new systems, the staffs had not been trained on how to use it as they were to try errors in order to operate well (Hacioglu, 2019). The organization didn’t set an IT depart- ment to assist staff concerning the new system. The outcome of re- designing the process would have led to additional effective opera- tions if the meal would have other preparation center and be taken to the organization every day. If the food was prepared already, the staffs would only pack according to the placed order and deliver to the required customer.
Original source
Although there was introduction of new systems, the staffs had not been trained on how to use it as they were to try errors in order to operate well (Hacioglu, 2019) The organization didn’t set an IT depart- ment to assist staff concerning the new system The outcome of re- designing the process would have led to additional effective opera- tions if the meal would have other preparation center and be taken to the organization every day If the food was prepared already, the staffs would only pack according to the placed order and deliver to the required customer
1
Student paper
This would have reformed the busi- ness procedures, increased busi- ness regulation and eventually de- livering it to the clients. This step would also have reformed the busi- ness procedures as well as increase the capability to adapt the items according to the demands of the client while retaining standards.
Original source
This would have reformed the busi- ness procedures, increased busi- ness regulation and eventually de- livering it to the clients This step would also have reformed the busi- ness procedures as well as increase the capability to adapt the items according to the demands of the client while retaining standards
6/26/2020 Originality Report
https://ucumberlands.blackboard.com/webapps/mdb-sa-BB5a31b16bb2c48/originalityReport/ultra?attemptId=ee13a150-e534-4816-a3da-8a46bd988da7&course… 6/6
Student paper 100%
Student paper 100%
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Student paper 100%
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Student paper
Becker Professional Education.
Original source
Becker Professional Education
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Student paper
ACCA Approved - P3 Business Analysis (September 2017 to June 2018 exams).
Original source
ACCA Approved - P3 Business Analysis (September 2017 to June 2018 exams)
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Student paper
Dumas, M., Rosa, M. L., Mendling, J., & Reijers, H.
Original source
Dumas, M., Rosa, M L., Mendling, J., & Reijers, H
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Fundamentals of Business Process Management.
Original source
Fundamentals of Business Process Management
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Student paper
Handbook of Research on Strategic Fit and Design in Business Ecosystems.
Original source
Handbook of Research on Strategic Fit and Design in Business Ecosystems
