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 production strategies: MTS vs. MTO, or buffet vs. steakhouse
The difference between MTS (make-to-stock) and MTO (make-to-order) — the core of SAP production strategy codes — explained through the buffet and steakhouse analogy, along with how each strategy affects lead time and inventory management.
SAP Activity and CNF: reporting the kitchen log back to the head chef
Explains SAP PP's Activity and CNF/PCNF concepts through the flow of reporting kitchen results in a restaurant. Understand how execution results from MES get confirmed in SAP.
SAP PP: how a kitchen's production plan comes together
What SAP PP (Production Planning) is, and how the flow from BOM and routing through MRP to production orders works, explained through a restaurant analogy.
SAP MES interfaces: the waiter's craft of connecting floor and kitchen
The interface is the channel SAP and MES use to exchange data. This post breaks down the structural difference between RFC and PI/PO, and how to choose between synchronous and asynchronous, from a hands-on practitioner's view.
SAP and MES: the perfect division of labor between the head chef and the kitchen team
SAP is the head chef planning production, MES is the kitchen team executing it. When the two systems split roles and mesh together, that's the foundation of a smart factory.
SAP organizational structure and master data, the skeleton and recipes behind opening a restaurant
What SAP's organizational structure (client, company code, plant, storage location) and core master data (material master, BOM, work center, routing) actually are, explained through the analogy of opening a restaurant.