Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200...

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MTAT.03.231 Business Process Management Lecture 6 – Quantitative Process Analysis I Marlon Dumas marlon.dumas ät ut . ee 1

Transcript of Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200...

Page 1: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

MTAT.03.231

Business Process Management

Lecture 6 – Quantitative Process

Analysis I

Marlon Dumas

marlon.dumas ät ut . ee

1

Page 2: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

Process Analysis

Process identification

Conformance and performance insights

Conformance and performance insights

Processmonitoring and

controlling

Executable processmodel

Executable processmodel

Processimplementation To-be process

model

To-be process model

Processanalysis

As-is processmodel

As-is processmodel

Process discovery

Process architectureProcess architecture

Processredesign

Insights onweaknesses and

their impact

Insights onweaknesses and

their impact

Page 3: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

Process Analysis Techniques

Qualitative analysis

• Value-Added & Waste Analysis

• Root-Cause Analysis

• Pareto Analysis

• Issue Register

Quantitative Analysis

• Flow analysis

• Queuing analysis

• Simulation

Page 4: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

1. Introduction

2. Process Identification

3. Essential Process Modeling

4. Advanced Process Modeling

5. Process Discovery

6. Qualitative Process Analysis

7. Quantitative Process Analysis

8. Process Redesign

9. Process-Aware Inf. Systems

10. Process Implementation

11. Process Monitoring

12.BPM as an Enterprise

Capability

Page 5: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

Process performance

If you had to choose between two

services, you would typically choose the

one that is:

• F…

• C…

• B…

Page 6: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

Process performance

If you had to choose between two

services, you would typically choose the

one that is:

• Faster

• Cheaper

• Better

Page 7: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

Process performance

Process performance

Time

CostQuality

Page 8: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

Processing time

Waiting time

Cycle time

Time measures

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Time taken by value-adding

activities

Time between start and completion of a

process instance

Time taken by non-value-adding

activities

Page 9: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

Processing Time

Cycle TimeCycle Time Efficiency

Cycle time efficiency

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Page 10: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

Processing cost

Cost of waste

Per-Instance

Cost

Cost measures

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Cost of value-adding

activities

Cost of a process instance

Cost of non-value-adding

activities

Page 11: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

Material cost

•Cost of tangible or intangible resources used per process instance

Resource cost

•Cost of person-hours employed per process instance

Typical components of cost

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Page 12: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

Time spent per resource on process

work

Time available per resource for process work

Resource utilization

Resource utilization

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Resource utilization = 60%

on average resources are idle 40% of their

allocated time

Page 13: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

Resource utilization Waiting time

Resource utilization vs. waiting time

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Typically, when resource utilization > 90%

Waiting time increases steeply

Page 14: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

Product quality

• Defect rate

Delivery quality

• On-time delivery rate

• Cycle time variance

Customer satisfaction

• Customer feedback score

Quality

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Page 15: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

For each performance measure, define targets

ST30 > 99%

For each objective, identify variable(s) and aggregation method performance measure

Variable: customer served in < 30 min.

Aggregation method: percentage

Measure: ST30 = % of customers served in < 30 min.

For each process, formulate process performance objectives

Customer should be served always in a timely manner

Identifying performance measures

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Page 16: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

Financial Customer

Internal business process

Innovation & learning

Balanced scorecard

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Cost measures

Quality & time

measures

Quality & time measures

Technology leadership,

Staff satisfaction

Page 17: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

Supply Chain Operations Reference Model (SCOR)

• Performance measures for supply chain management processes

American Productivity and Quality Council (APQC)

• Performance measures and benchmarks for processes in the Process Classification Framework (PCF)

IT Infrastructure Library (ITIL)

• Performance measures for IT service management processes

Process performance reference models

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Page 18: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),
Page 19: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

Process model

Performance of each activity

Process performance

Flow analysis

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Page 20: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

Flow analysis of cycle time

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1 day

1 day

3 days

3 days

1 day

2 days

Cycle time = X days

Page 21: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

Sequence – Example

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• What is the average cycle time?

Cycle time = 10 + 20 = 30

Page 22: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

50%

50%

90%

10%

Cycle time = 10 + (20+10)/2 = 25Cycle time = 10 + 0.9*20+0.1*10 = 29

Example: Alternative Paths

• What is the average cycle time?

Page 23: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

Cycle time = 10 + 20 = 30

Example: Parallel paths

• What is the average cycle time?

Page 24: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

• What is the average cycle time?

Example: Rework loop

100%

0%

Cycle time = 10 + 20 = 30

1%

99%

Cycle time = 10 + 20/0.01 = 2010

80%

20%

Cycle time = 10 + 20/0.8 = 35

Page 25: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

Flow analysis equations for cycle time

CT = max(T1, T2,…, TN)

CT = p1*T1+p2*T2+…+ pn*TN

CT = T / (1-r)

CT = T1+T2+…+ TN

T

r

1 - r

T1

...

T2

TN

T1

...

T2

TN

p2

pn

p1

T1 ...T2 TN

Page 26: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

Flow analysis of cycle time

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1 day

1 day

3 days

3 days

1 day

2 days

Cycle time = 1.25 + 3 + 3 + 1.4 = 8.65 days

20% 60%

1/0.8 max(1,3) 3 0.6*1+0.4*2

80%

40

%

Page 27: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

Flow analysis of processing time

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2

hours

0.5

hour

2

hours

2

hours

0.5 mins.

Processing time = 2.5 + 3 + 2 + 1.4 = 8.9 hours

20% 60%

2/0.8 max(0.5,3) 2 0.6*2+0.4*0.5

80%

40

%3 hours

Cycle time efficiency = 8.9 hours / 8.65 days = 12.9%

Page 28: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

Exercise: Calculate CTE of the following

process

Page 29: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

Flow analysis: scope and limitations

• Flow analysis for cycle time calculation

• Other applications:• Calculating cost-per-process-instance

• Calculating error rates at the process level

• Estimating capacity requirements

• But it has its limitations…

Page 30: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

Limitation 1: Not all Models are Structured

Page 31: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

Limitation 2: Fixed arrival rate capacity

• Cycle time analysis does not consider:• The rate at which new process instances are created (arrival rate)

• The number of available resources

• Higher arrival rate at fixed resource capacity

high resource contention

higher activity waiting times (longer queues)

higher activity cycle time

higher overall cycle time

• The slower you are, the more people have to queue up… • and vice-versa

Page 32: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

• WIP = (average) Work-In-Process• Number of cases that are running (started but not yet completed)

• E.g. # of active and unfilled orders in an order-to-cash process

• WIP is a form of waste (cf. 7+1 sources of waste)

• Little’s Formula: WIP = ·CT• = arrival rate (number of new cases per time unit)

• CT = cycle time

Cycle Time & Work-In-Progress

Page 33: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

Exercise

A fast-food restaurant receives on average 1200

customers per day (between 10:00 and 22:00). During

peak times (12:00-15:00 and 18:00-21:00), the restaurant

receives around 900 customers in total, and 90 customers

can be found in the restaurant (on average) at a given

point in time. At non-peak times, the restaurant receives

300 customers in total, and 30 customers can be found in

the restaurant (on average) at a given point in time.

1. What is the average time that a customer spends in the

restaurant during peak times?

2. What is the average time that a customer spends in the

restaurant during non-peak times?

Page 34: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

Exercise (cont.)

3. The restaurant plans to launch a marketing campaign to attract more

customers. However, the restaurant’s capacity is limited and

becomes too full during peak times. What can the restaurant do to

address this issue without investing in extending its building?

Page 35: Lecture 6 Quantitative Process Analysis I · A fast-food restaurant receives on average 1200 customers per day (between 10:00 and 22:00). During peak times (12:00-15:00 and 18:00-21:00),

Next week: queuing theory & simulation

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