June 2010 - TM Forum Training

I thought I would continue chatting about the eTOM in this edition of the blog, based on an experience I had this past week with a member. But, before I get into the details of using the eTOM as a check list, I know I have a responsibility to chat a little about my culinary experience. I spent last week in the Washington, DC area, home of some great seafood. One of my weaknesses is a fondness for little neck clams. So, I indulged and had a delightful meal of linguine adorned by about a dozen of these...

My last two blogs focused on implementing the SID. For a change of pace (and subject), this blog will look at implementing the eTOM. Was back in China this past week, working hard and sampling some more culinary delights. One delight that is hard to find in Shenzhen, where I was, but is found pretty easily in Nanjing is egg dumplings. The wrapper for these delicious morsels is made of egg, rather than the traditional dough wrapper. They are often served in a broth or hot pot together with Chinese...