The SAP R/3 Condition Technique is just like baking Cookies!

I developed this cookie analogy specifically to teach the LO620 - Pricing course, but it works well with any process that uses the condition technique. The first thing you’ll want to do is review the Excel document entitled "Pricing Component Definitions & Configuration Sequence". Keep it handy because you may want to refer to it quite often until it’s second nature.

Keep the following analogy points in mind as you review the definitions:

PROCEDURE: A recipe for an end result. Like any recipe, it is a list of ingredients with rules for use, substitution, and mixing of ingredients. Therefore…

PROCEDURES: A collection of recipes like a cookbook. Pricing procedures, for example, could be a specialty cookbook of just desserts and sweets. Text determination might be a cookbook for appetizers, and Output determination might be a cookbook of main dishes.

PROCEDURE DETERMINATION: The way we choose just the right recipe, or version of a recipe, for a given set of circumstances. For example the requirements of: ‘baking at high altitude, cookies, with low cholesterol content’ might point to a recipe for cookies made with raisins and margarine, instead of one for chocolate chip cheesecake.

CONDITION TYPE: An ingredient in the recipe (procedure). Not the physical item, but the name and characteristics of the item. For example, ‘finely chopped, unsalted cashews’ could be an ingredient; the logical description of a physical item. Other ingredients in the recipe might be: flour, sugar, egg, chocolate chips, walnuts, butter, margarine, shorting, vanilla, food color, and baking powder. Some of the ingredients are mandatory, some are optional, some add to the taste, and some don’t.

CONDITION RECORD: The actual, physical ingredient in the right measurement, quantity, volume, and form. (i.e., ½ cup unsalted cashews chopped fine, NOT a bag of whole cashews in the shell.

CONDITION TABLES: Where we store each physical ingredient (condition records). Chocolate chips may be stored on the counter, in a cupboard, in a pantry, and at the supermarket. Butter might be stored in the refrigerator and at the supermarket.

ACCESS SEQUENCE: Where to look for the physical ingredient (condition record), and in what order to conduct the search of the storage places (condition tables). Could also identify rules for access. For example: first look on the countertop for 10 oz. of chocolate chips, if you don’t find 10 oz. go look in the cupboard; determine which location has the most chips and take them from that location. Or, first look on the countertop for 10 oz. of chocolate chips, if you don’t find all 10 oz. then go to the cupboard, if you find them there, take them to your work area and don’t look anywhere else for chocolate chips, however if you don’t find them in the cupboard, check in the pantry, etc. until you’ve either found them or conclude that they aren’t in any storage place. If you cant find chocolate chips you simply leave them out of the recipe (procedure).

 

This analogy has helped hundreds of people to quickly grasp the concepts behind the condition technique. I hope it has helped you to solidify your basic understanding of condition technique too.

转自：http://people.stfx.ca/mmolinar/INFO347/CookieAnalogy.htm

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