When you talk about business rule to an AFC system, you actually the high level system requirement.
Business rule of AFC system is about how to manage media, AFC equipment, fare calculation and fare scheme implementation. It is a very important part of the business model of an operation company because the design of AFC affect how to charge your client and sale your product--transportation service.
But do remember that it is tightly linked with the business model of the operation company. That's what a project consultant cannot offer---the project consultant do not have statistic to decide why the system actually work to make the most of the profit; they also do not have experience to foreseen all the problem encountered in the daily operation. Therefore a consultant for a project cannot make all the decision for the operation company.
I would like to explain it through a metaphor of the house keeper and a cook.
Imagine a house owner want to hold a grant party, to invite a thousand of people come to join. But the house owner actually do not know how to arrange a good party, therefore they hire a house keeper. The house keeper is very good at arranging event--buy equipment, buy materials, arrange entertainment etc. A excellent dinner is a must for a dinner, so the house owner asked the house keeper to arrange the dinner. The house keeper joined a lot of dinners, he knows what material the guest what to eat but he has never cooked by himself. Since there is limit time to the party, while the house owner is finding a competent chef for the dinner, the house keeper need to buy the food for the chef to cook even though he actually does not know what the chef-to-be good at cooking. The house keeper need to be very careful because every food he order would need to serve a thousand people so every order cost a fortune. If the cook does not need the food, that would be a lot of waste. The house owner will blame him for wasting his money. Besides, if the chef-to-be actually need another food, there may not be enough time to order. The house keeper then buy the food in the sense of a good house keeper, he believe what he buy is what an excellent dinner need.
Time pass, the house owner still has not hired the chef, instead he found a teacher from a cook school to help prepare the food. The teacher come and say, "well the food you bought is too 'complicated'. It is not what we usually cook in a dinner." The house keeper, to protect himself from the blame of the house owner, protest "This is the food to prepare a first grade dinner. What kind of dinner you want to offer? I am going to arrange the best party in the world!" "Wow, this is beyond me. I need more time to figure how to cook this food well."
Story to be continued.
What I can expect is that the chef will not use all the food the house keeper has ordered. But the house keeper will keep challenging the chef what kind of dinner he want to offer.
The biggest different between the house keeper and the teacher from cook school are:
1. The teacher would favor the easier system and Technic because he does not want to bear risk
2. The teacher concern how to avoid patron's fare evasion or other behavior making benefit from the O&M company/station.
3. The teacher consider how to lessen work of the sales agent
4. The teach consider a special mode to handle accidents
Business rule of AFC system is about how to manage media, AFC equipment, fare calculation and fare scheme implementation. It is a very important part of the business model of an operation company because the design of AFC affect how to charge your client and sale your product--transportation service.
But do remember that it is tightly linked with the business model of the operation company. That's what a project consultant cannot offer---the project consultant do not have statistic to decide why the system actually work to make the most of the profit; they also do not have experience to foreseen all the problem encountered in the daily operation. Therefore a consultant for a project cannot make all the decision for the operation company.
I would like to explain it through a metaphor of the house keeper and a cook.
Imagine a house owner want to hold a grant party, to invite a thousand of people come to join. But the house owner actually do not know how to arrange a good party, therefore they hire a house keeper. The house keeper is very good at arranging event--buy equipment, buy materials, arrange entertainment etc. A excellent dinner is a must for a dinner, so the house owner asked the house keeper to arrange the dinner. The house keeper joined a lot of dinners, he knows what material the guest what to eat but he has never cooked by himself. Since there is limit time to the party, while the house owner is finding a competent chef for the dinner, the house keeper need to buy the food for the chef to cook even though he actually does not know what the chef-to-be good at cooking. The house keeper need to be very careful because every food he order would need to serve a thousand people so every order cost a fortune. If the cook does not need the food, that would be a lot of waste. The house owner will blame him for wasting his money. Besides, if the chef-to-be actually need another food, there may not be enough time to order. The house keeper then buy the food in the sense of a good house keeper, he believe what he buy is what an excellent dinner need.
Time pass, the house owner still has not hired the chef, instead he found a teacher from a cook school to help prepare the food. The teacher come and say, "well the food you bought is too 'complicated'. It is not what we usually cook in a dinner." The house keeper, to protect himself from the blame of the house owner, protest "This is the food to prepare a first grade dinner. What kind of dinner you want to offer? I am going to arrange the best party in the world!" "Wow, this is beyond me. I need more time to figure how to cook this food well."
Story to be continued.
What I can expect is that the chef will not use all the food the house keeper has ordered. But the house keeper will keep challenging the chef what kind of dinner he want to offer.
The biggest different between the house keeper and the teacher from cook school are:
1. The teacher would favor the easier system and Technic because he does not want to bear risk
2. The teacher concern how to avoid patron's fare evasion or other behavior making benefit from the O&M company/station.
3. The teacher consider how to lessen work of the sales agent
4. The teach consider a special mode to handle accidents
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