SAP Study Notes
Foundational concepts and certification guides for anyone learning SAP.
Explaining the parts beginners find confusing, from a practitioner’s point of view.
SAP field names: reading them like recipe card ingredient names
Why SAP field names like AUFNR and MATNR look like alien code, and an easy way to decode them — explained through the ingredient names on a kitchen recipe card.
SAP data types: sorting recipes, ingredients, and order slips
Most SAP errors trace back to one of three places: configuration, master data, or transaction data. Explains the three data types using the analogy of house operating rules, an ingredient reference sheet, and order records.
SAP certification vs. CPIM: why you learn your customer's palate before the recipe
A working PP consultant explains why they recommend CPIM before SAP certification — the difference between the 'How' of running a system and the 'Why' of understanding the process, from a practitioner's perspective.
SAP certification exams: from a written test to a hands-on kitchen exam room
SAP certification exams have shifted from multiple choice to hands-on. Covers the difference between the system-based exam and the AI scenario exam, the registration process, and mistakes you need to know about.
SAP certification guide: how to actually read the certification menu
Covers SAP certification eligibility, training costs, Stay Certified renewal fees, and whether you actually need one, from a beginner's perspective.
SAP work centers: the kitchen station where an operation actually happens
What a work center is as SAP PP master data, and why capacity, cost center, and person-in-charge information matter.
SAP routing: the process sequence sheet you cook a recipe by
What routing is as SAP PP master data, and why operation numbers, work centers, and standard times matter, explained through a restaurant analogy.
SAP batch management: the kitchen's secret ledger for tracing ingredients
Explains what an SAP batch is, how it differs from an MES lot, and why it matters for traceability, regulatory compliance, and inventory differentiation, using a restaurant ingredient-tracking analogy.