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Kindly find below detailed information on the upcoming workshop on Water, Sanitation & Hygiene (WASH) at Eriches Consult training center.

Venue: Nairobi (Hotel Riverview Westlands, Lantana Rd off Rhapta Rd)

Duration: 5 Days


The impacts of poor sanitation and hygiene practices have led to an increase in child mortality rates mostly under five years dying from diseases such as diarrhoea, which is caused by poor sanitation and hygiene drinking unsafe water.

Therefore, effective intervention is needed to reduce the spread of such diseases which will alleviate suffering and ultimately save lives. When more people such as local emergency response workers develop a good understanding of Water, Sanitation and Hygiene (WASH) strategies more lives will be saved. To help in these efforts, Eriches Consult Limited has develop a comprehensive training & capacity building programme in WASH that will help participants to acquire enhanced knowledge and expertise in this practice area.

Course Objective

  • Introduction to WASH and learn more about water quality issues.
  • Develop in-depth understanding about sanitation in schools and emergencies.
  • Understand appropriate sanitation and hygiene practices in our communities
  • Understand about the linkage between sanitation, health, nutrition, agriculture and food security.
  • Learn more about hygiene and disease transmission.
  • Gain knowledge about the various types of Hygiene

Target Audience

  1. Project Officer
  2. Wash Coordinator
  3. WASH Technician
  4. Project Engineers
  5. WASH and Construction Officer
  6. Field Coordinator
  7. WASH Coordinator
  8. Protection Officer

Training Methodology

This training course will increase WASH activities competencies through a variety of instructional methods including lectures by an experienced practitioner and consultant, exercises, and group discussions covering current practices and their relationship to the implementation of new concepts.

Course Outline

  1. Module 1 – Water Quality Issues
  • Introduction
  • Water Safety Plans
  • Water Treatment
  • Water Quality
  • Surveillance & Testing

Module 2 – Sanitation

  • Sanitation in Schools
  • Emergency Sanitation
  • Sustainable Sanitation
  • Sanitation Link to Health, Nutrition, Agriculture & Food Security

Module 3 – Hygiene & Disease Transmission

  • Hygiene Improvement
  • Disease Transmission Routes & The F-Diagram
  • Hygiene Perspectives at Household Level
  • Hygiene Perspectives at Community Level

Module 4 – Hygiene Types

  • Personal Hygiene
  • Environmental Hygiene
  • Domestic Hygiene
  • Food Hygiene

Enrolment Requirements

  • Prerequisite knowledge in this study area.
  • English Proficiency

Tuition and Fees: 

The amount will cover

  • Training fee/charges,
  • Day meals and drinks during the training period,
  • Training resources and a certificate of participation.

 Application process

Interested parties are requested to contact ERICHES CONSULT LIMITED via email for bookings and mode of payments. All received emails will be acknowledged and a corresponding letter of admission and other necessary documentations will be sent to the applicants. Please contact us through the below email addresses, Thank you.

  • The objective of the training is to ensure that the food handlers like chefs/cooks or service personnel of the catering department should deliver food safety and hygiene standard in line with best practices and legislative requirements.

    Eriches Consult Limited aims to ensure that staff from catering department should not only gain the knowledge and skills but to implement the best practices of food hygiene. Eriches Consult Limited assists in training to gain that ability, to manage and to improve themselves consistently with high standards of food hygiene management in the longer term, by developing the capabilities of an In-house catering team.

Benefits for the staff

  • Increased awareness regarding the food safety standards and requirements.
  • Reduced frequency of errors.
  • Up-gradation in the knowledge.
  • Convenient learning because of the slide shows and practicles.
  • Better than the old procedures of conducting classes which have less impact on the students.
  • Our training includes diagrams, slide shows etc. it enhances the quick learning and remembering important facts.

Benefits for the Organizations

  • Maintaining the records regarding the food safety classes conducted.
  • Increased reputation.
  • Lesser supervision required after the completion of the training.
  • Uniform training of innumerable staff members in house through this pack.

Additional Responsibilities and Duties

The Organization Will:

  • Be responsible for implementation, control, monitoring and review of this policy
  • Ensure that all staff are trained in the food handling techniques and the requirements of food safety
  • Be qualified to implement and review the Food Safety Policy regulations & practices
  • Ensure that all records and systems in relation to food safety are maintained and filed.

The manager will:

  • Be responsible for the day-to-day implementation and control of food safety.
  • Ensure that all records and systems in relation to food safety are maintained.
  • Ensure that staff will follow all personal hygiene rules.
  • Ensure that all work areas are kept clean and free from pests.
  • Ensure that all staff are trained in the food handling techniques and the requirements of the food safety policy.
  • Be qualified to implement and review the food handling techniques and the requirements of the food safety policy.

All kitchen staff will:

 Be responsible for food safety in the kitchen, preparation and storage areas.

  • Be qualified to implement the food handling techniques and the requirements of the food safety
  • Complete all records and systems in relation to food safety in the kitchen, preparation, receiving and storage areas as directed.
  • Abide by all personal hygiene rules.
  • Report incidents that impact on the quality of food, to the manager (e.g. sightings of pests, malfunctioning or defective appliances, etc).
  • Keep all work areas clean and free from pests.
  • Be trained in food handling techniques and the requirements of the food safety policy.
  • Report to the manager if they are suffering from any communicable disease.

Other staff (e.g. assistant, cleaners) will:

  •  Be responsible for food safety during service.
  • Abide by the Food Safety Policy regulations and practices.
  • Abide by all personal hygiene rules.
  • Keep work areas and equipment clean.
  • Report incidents that impact on the quality of food, to the manager (e.g. sightings of pests, malfunctioning or defective appliances, etc).
  • Report to their supervisor if they are suffering from any communicable disease.

The objective is to provide a long-term hygiene management solution to the kitchen by delivering a Training Program for kitchen staff and also by developing the skills of supervisors and catering managers to initiate, communicate, and implement through on-going training and auditing/monitoring of these standards and carrying out corrective actions where the standards are not being achieved.

 Level 1; Food Hygiene & Safety

This Level 1 Food Hygiene and Safety course has been designed to educate those who don’t work directly with preparing or handling food, but work in an environment where food is handled elsewhere or who only work with low-risk foods. The course familiarizes the learner with basic food hygiene practices so they are able to work safely near food.

Aims of the Training

By the end of this course learners will:

  • Understand the importance of food hygiene and recognize the types of health issues poor food hygiene may cause.
  • Understand what the law says about food hygiene and how businesses can comply.
  • Be able to identify the various types of food safety hazards and know what to do to prevent them from putting food at risk.
  • Be able to maintain good standards of personal hygiene and prevent food from being contaminated.
  • Understand the importance of thorough cleaning and proper waste management.
  • Understand how to carry out effective cleaning activities.

Who Should Take This Course

This Level 1 Food Hygiene and Safety course is designed for workers who are not directly involved with the preparation or handling of high-risk foods but work in an environment where food is present or handled elsewhere. This also includes those who work with wrapped or pre-packaged foods. For example:

  • Front of house employees.
  • Checkout staff.
  • Waiters.
  • Bar workers.
  • Food delivery drivers (suppliers, takeaway, etc.).
  • Kitchen porters.
  • Warehouse staff.


The course is divided into five accessible, interactive modules and includes an assessment at the end:

  • Introduction to Food Hygiene who is this course for? Why is food hygiene important? Food hygiene law, understanding food safety, and health issues caused by contaminants.
  • Food Safety Hazards microbiological hazards, allergenic hazards, physical hazards, and chemical hazards.
  • Food Safety Controls The conditions for bacterial growth, temperature control, controlling time, low and high risk foods, controlling microbiological hazards, allergenic contamination, controlling physical hazards, controlling chemical hazards, food deliveries, refrigeration and pests.
  • Personal Hygiene hand hygiene, hair hygiene, body hygiene and bad habits, protective clothing, and reporting illnesses.
  • Cleaning Activities why is cleaning important? Waste management, cleaning and disinfection, clean as you go, dishwashers, and scheduling cleaning.

Level 2 Food Safety & Hygiene for Catering:

This Level 2 course has been designed to help anyone who handles, prepares or serves food in the catering industry understand their legal responsibilities and know what constitutes best practice in regards to controlling food safety hazards, controlling temperatures, food storage, food preparation, personal hygiene and premises cleaning.

Aims of the Course

By the end of the course learners will be able to demonstrate that they can:

  • Identify food hygiene hazards.
  • Describe safe food practice.
  • Apply controls to achieve high standards of food hygiene.
  • Explain the principles of food safety management systems.
  • Work in a way that is ethical for the consumer and fulfills your legal obligations as a food handler.

Who Should Take This Course

The course is suitable for food handlers in all disciplines of the catering sector, including restaurants, hotels, cafes, bars, fast-food outlets, takeaways, mobile food trucks, kitchens, hospitals, schools and colleges.


The course is divided into 8 accessible, interactive modules and includes an assessment at the end;

  • Food Safety Legislation food handlers and the law, key terms, food handler training, prosecution, HACCP, enforcement of food safety law, legal notices, due diligence and the Food Hygiene Ratings Scheme.
  • Microbiological Hazards the top 10 causes of food poisoning, symptoms of food poisoning, preventing food poisoning outbreaks, controlling temperature and time, low and high risk foods, cross contamination, common food poisoning bacteria, food spoilage, food preservation and preventing microbiological contamination.
  • Physical, Chemical and Allergenic Hazards – types of physical contamination and controlling physical contamination, chemical hazards and controlling chemical contamination, allergenic contamination and controlling allergens, food intolerances, anaphylactic shock and allergen law.
  • Food Storage choosing a supplier, food distribution and deliveries, food labeling and storage, use by and best before dates, refrigeration and temperatures, freezing and defrosting and stock rotation.
  • Food Preparation cooking, reheating, and taking food temperatures, how to take a food temperature, hot holding, cooling food and food service.
  • Personal Hygiene food handler responsibilities, hand hygiene, hand washing procedures, protective gloves, bad habits, illness, hair, Jewellery, smoking and protective clothing.
  • Food Premises Design and Cleaning Schedules food premises and the law, principles of design, waste management, cleaning and disinfection, cleaning schedules, safe cleaning, six stages of cleaning, cleaning food storage areas and chillers, dishwashers, pests and preventing pests.
  • Further Information how to register a food business, contacting the local authority, Safer Food Better Business, legal documents.

Level 3: Food Hygiene & Safety in Catering Training

This Level 3 Supervising Food Safety in Catering course is designed for managers and supervisors in the catering industry who have responsibility for developing a food safety management (HACCP) plan in their business.

The course offers knowledge of basic food hygiene practice and provides further detail on the controls that can be implemented to ensure that the food handling process is as safe and hygienic as possible.

Who Should Take This Course

The Level 3 Supervising Food Safety Course is designed for supervisors and food managers who require a broader understanding of food safety control in the catering sector. The course is recommended for anyone responsible for managing people in a food business. It is designed to provide detailed knowledge of food safety principles and practices, through identifying potential hazards to food safety. In providing this knowledge, supervisors and food managers will be able to develop and implement food safety systems appropriate to their workplace.

The Level 3 Food Hygiene Course is ideal for anyone responsible for the HACCP system in a food business. The course focuses on developing an in depth knowledge of food safety, implementing a HACCP system and the importance of training staff. The course will give candidates the knowledge required for putting a food safety management system into place, whilst teaching the candidates how to communicate this knowledge to other staff as the business expands.

Our Level 3 Food Hygiene Course is recommended for any food business that is striving to achieve a 5* Scores on the Doors rating, the national hygiene rating system that looks at how well a food business is managed. To achieve a 5* rating, the business must demonstrate best practice in managing and achieving very high standards of compliance with food safety legislation. For a good rating, the Environmental/Public Health Officer will be looking for managers and supervisors to be trained to Level 3 Food Hygiene standard.

For Supervisors and Managers in small businesses, taking the Level 3 Course will help make sense of the Safer Food Better Business. The course will give candidates the foundation as to why food safety is important.

Aims of the Training

By the end of this course learners will:

  • Understand the key food hygiene legislation.
  • Have knowledge of the best food safety practice so as to avoid contamination.
  • Understand the importance of personal hygiene measures.
  • Be able to implement food safety controls in their business.
  • Be able to implement a cleaning schedule so as to keep the premises hygienic.
  • Understand the importance of training staff.
  • Understand each stage of a HACCP food safety management system.


The content of the course matches the syllabus used by both the CIEH and the RSPH includes:

  • Food Legislation legislation in food businesses, how legislation is enforced, the responsibilities of employers and employees and the concept of due diligence.
  • Microbiology factors of bacteria multiplication, the threats of food poisoning bacteria.
  • Prevention of Contamination the four types of contamination and how to prevent food being contaminated.
  • Personal Hygiene the need for good personal hygiene in the work environment and the role of the supervisor in ensuring good personal hygiene amongst food handlers.
  • Food Safety Control the value of good storage and the importance of date checking and stock control.
  • Temperature Control the various methods of measuring food temperatures, the correct temperatures for heating and cooling food and the stages of cook-chill.
  • Food Spoilage Control the principles of food preservation available to prevent spoilage.
  • Pest Control the different pests, their impact on the workplace and the methods that can be taken to control them.
  • Cleaning & Disinfection the need for cleaning, the different methods of cleaning and cleaning products, managing cleaning schedules, controlling internal and external waste appropriately.
  • Training Staff the legal regulations regarding training and the need for good communications and record keeping.
  • Implementing Food Management Safety Systems a detailed examination of each step of the HACCP system.
  • Safer Food, Better Business introduces Safer Food Better Business and demonstrates how managers and supervisors can practically apply it in the workplace.

Level 2 HACCP Training Course:

This course will introduce learners to the Hazard Analysis and Critical Control Points management system and help you to understand how to comply with the law, how to work safely and efficiently and what each crucial step of the HACCP implementation process entails.

By the end of the course learners will have a thorough understanding of why HACCP is important, how the 7 HACCP principles can be implemented and what can be done to ensure the food handled in their business remains safe for the consumer.

Aim of the Course

By the end of this course learners will:

  • Have knowledge of food hygiene legislation and recognize why HACCP is relevant.
  • Understand the main categories of food safety hazards.
  • Be aware of the 7 principles of HACCP.
  • Understand the importance of having effective prerequisites in place before implementing a HACCP system.
  • Understand what’s involved in setting up a HACCP system.
  • Know more about identifying food safety hazards and their appropriate control measures.
  • Understand the importance of continually monitoring the HACCP system.

Who Should Take This Course?

This Level 2 HACCP course is suitable for employees at all levels within a food business. This includes full-time, part-time and temporary workers. The course aims to provide a comprehensive introduction to HACCP and teaches learners about what they can do to help their business implement the system and comply with the law.

We recommend that learners take a Level 2 Food Safety and Hygiene course before beginning this Level 2 HACCP training.

If you’re a manager or a supervisor of a food business then the Level 3 HACCP course is more suited to your needs.

Do You Comply With the Food Safety Regulations?

By providing effective training, employers can help to ensure that everyone in the workplace is competent to carry out their work safely. Managers, supervisors and other members of staff should be able to recognize the hazards posed by their work, be able to take action to reduce or eliminate the risks and understand how to follow procedures.


The course is divided into 6 accessible, interactive modules and includes an assessment at the end.

  • Introduction to HACCP what is HACCP? Key terms, legislation, benefits of HACCP and enforcing the law.
  • Food Safety hazards how contamination applies to HACCP, physical, chemical, microbial and allergenic contamination and cross contamination.
  • Principles and Prerequisites the 7 principles, examples of prerequisites, effective prerequisites and assessing prerequisites.
  • Creating a HACCP System the basics of HACCP, creating a HACCP team, describing the products and ingredients, identifying the products’ uses and consumers, constructing a flow diagram and confirming the flow diagram.
  • The 7 Principles: Hazard Analysis and Control Measures the 7 principles of HACCP, hazard analysis, determining critical control points, the codex decision tree and establishing critical limits.
  • The 7 Principles: Monitoring and Verification  monitoring critical control points, establishing corrective actions, establishing verification procedures, reviewing the HACCP plan and record keeping.

Level 3 HACCP Training Course

By law, all food businesses must ensure that they have implemented an effective food safety management system based on the 7 principles of HACCP in their premises. As a manager or supervisor it’s your responsibility to take part in the planning stages of the HACCP system and ensure that all staff members within the workplace are working safely and in accordance with food safety controls.

This Level 3 HACCP training course is designed to help learners understand more about what’s involved in a successful HACCP food safety management system. The course outlines each essential step of the HACCP planning process and aids you to understand how to identify food safety hazards, select relevant control measures and ensure the HACCP system continues to operate efficiently and effectively.

Aim of the Level 3 HACCP Training

By the end of this course learners will:

  • Understand why a HACCP food safety management system is important and beneficial.
  • Understand food hygiene law and the different food safety management systems that can be chosen.
  • Know how to plan and implement a successful HACCP system and avoid the common pitfalls.
  • Understand the importance of having effective prerequisite programs in place.
  • Know how to conduct a hazard analysis and identify critical control points.
  • Understand the significance of critical limits and corrective action and know why these need to be carefully monitored.
  • Know how to validate and verify the HACCP plan and understand the importance of keeping documentation.

Who Should Take This Level 3 HACCP Course?

This course is suitable for managers and supervisors working in food premises, including catering, retail and manufacturing businesses. The course is designed to help you comply with the hygiene of foodstuffs which requires all food businesses to implement and manage an effective food management system based on the principles of HACCP.

It’s recommended that learners take a Level 3 Supervising Food Safety course before beginning this Level 3 HACCP training.

If you’re an employee of a food business and you are not at a manager/supervisor level, then the Level 2 HACCP training course is more suited to your needs.


The course is divided into fifteen accessible, interactive modules and includes an assessment at the end.

  • An Introduction to HACCP what is food safety management, key terms, what HACCP, benefits of HACCP is and why HACCP is important.
  • HACCP and The Law  food safety legislation, training requirements, enforcing the law and due diligence.
  • HACCP Alternatives should I use HACCP? Safer Food Better Business, Cook Safe, Safe Catering, other national guides and certifications.
  • Planning a HACCP System preparing for HACCP, creating a HACCP plan and HACCP success vs failure.
  • Food Safety Hazards how contamination applies to HACCP, types of contamination, physical, chemical, microbial and allergenic contamination, top 10 causes of food poisoning and controlling the hazards.
  • Prerequisite Programs what are prerequisites? Examples of prerequisites, effective prerequisites and assessing prerequisites.
  • Creating the HACCP System the 7 principles, creating the HACCP team, HACCP team responsibilities, HACCP team skills, describing the products and ingredients, identifying the products’ uses and consumers, constructing a flow diagram and confirming the flow diagram in the premises.
  • Principle 1: Hazard Analysis what is hazard analysis? The 3-stage approach, hazard analysis documentation, prerequisites/HACCP and useful contacts.
  • Principle 2: Critical Control Points what is a control measure? What is a critical control point? Overusing CCPs, decision trees and the Codex Alimentarius Commission decision tree.
  • Principle 3: Critical Limits what is a critical limit? Critical limit criteria, examples of critical limits and setting critical limits.
  • Principle 4: Monitoring Critical Control Points what is monitoring? Effective monitoring, types of monitoring, frequency of monitoring and the monitoring plan.
  • Principle 5: Corrective Action what is corrective action? Levels of corrective action, corrective action procedures, examples of corrective action and product recalls.
  • Principle 6: Verification of the HACCP System why is verification important? Validation, verification, reviewing the HACCP plan, benefits of reviewing HACCP, HACCP auditing and auditing essentials: data analysis, sampling and testing.
  • Principle 7: Documentation record keeping, maintaining the HACCP team, maintaining sources of information, maintaining HACCP documentation.
  • Implementing the HACCP System implementing HACCP, implementation methods, HACCP training, making HACCP visible and confirming completion.


Participants will realize improved efficiency in performance and service delivery after attending this four days training.


Upon successful completion of the training all participants will be issued with certificates of participation.

Eriches Consult Limited was formed to address capacity building needs among development partners, donor organizations, Government agencies, International and private sector firms in Africa.

Kindly find below information on our upcoming training.

 Venue: Nairobi  

Target Groups:

This course has been designed to benefit peace practitioners interested in deepening their understanding of peacebuilding and wishing to work or are already working in post conflicts settings and/or wanting to include conflict sensitivity in programming. Participants are expected from within the NGOs sector, civil society, government agencies and other institutions supporting or learning peace issues.


The 5-day curriculum is an introduction to the fundamental skills, theories and processes required for conflict transformation and peacebuilding practice. It will combine class work and “open spaces” for creativity and joint action in peacebuilding theory and conflict transformation to be drawn from a variety of sources and traditions, to complement and build on indigenous African knowledge systems.  Learning will be based on participatory adult learning models including inquiry, analysis and reflection from participants’ knowledge. Participants will engage in individual and group tasks, concept presentation, mini-lectures, case study analysis and videos.

The Course Content

  1. Understanding Conflict

This section is designed to help the participants gain a deeper understanding of the factors that cause conflict and violence with the aim of being able to identify appropriate strategies for intervening in conflict. Different analytical models will be applied to:

  • Explore the nature and dynamics of conflict,
  • Understand different levels and types of conflict,
  • Analyze conflicts and causes.

Peacebuilding theories and practice

This section will give an overview of peacebuilding theories, concepts and practice.  During the sessions, participants will be given the opportunity to:

  • Identify context specific peacebuilding interventions
  • Work in teams to practice new theories and concepts
  • Apply these ideas and skills to cases that relate to their experiences and contexts


Conflict Sensitivity in Peacebuilding

This section looks at the strategies and methods that help peacebuilding and multi-mandated interveners to examine and take into account the unintended impacts of their interventions on the context of conflict and crisis. The participants will explore:

  • Understanding conflict sensitivity
  • Application of conflict sensitivity in peacebuilding programs
  • Conflict analysis
  • Conflict sensitive approaches


Skills for conflict transformation and peacebuilding

In this section participants will discuss the essential skills and knowledge needed for conflict transformation in interpersonal and group settings. Some of the skills will include:

  • Negotiation and mediation
  • Working with stories to create change
  • Forgiveness and reconciliation


Exploration of indigenous mechanisms in peacebuilding

This section will focus on the practices of indigenous mechanism in peacebuilding and discern its role in contemporary peacebuilding practice. Discussions will be on:

  • Community mechanisms and peace processes
  • Indigenous dispute resolution mechanisms
  • Influence of indigenous mechanisms on external conflict interventions


Expected Training results

  1. A clear understanding of peace, violence and conflict and their inter-relation.
  2. Increased understanding of different conflict analysis tools and the inter-relations between a conflict context and intervention strategies.
  3. A better understanding of peacebuilding theories including the ones applicable to participants projects interventions.
  4. An improved awareness of the ‘Do No Harm Approach’ and how the operating context interacts with proposed interventions.
  5. Improved knowledge and skills of different conflict management strategies including negotiation and mediation.
  6. Appreciation of indigenous conflict resolution strategies


How to Apply

Filled in application forms should be sent to ERICHES CONSULT LIMITED by email. All received applications will be acknowledged and if successful a corresponding letter of admission and other necessary documentations will be sent to the applicant. Please send your completed application to Or visit: to fill the online form.


Stata refers to statistical software which is used in the management of data, analysis, and graphics. It comprises of advanced functions which includes forecasting, survival analysis, data analysis, time series analysis and survey methods. It can be utilized via graphical interface using very intuitive language. It benefits from the active user community which gives its support on a dedicated mailing.

Duration – 5 Days

Targeted Audience

Data management using stata is a general course which can be attended by individuals who have general statistical knowledge on various fields such agriculture, education, food security among others. In addition, the course wishes to be acquainted with stata concepts which will help in application of the statistical modelling. Further the course does not require prior attendance.

Course Objectives
By the end of the training, the learner will be able to:

  • Create and manipulate figures and graphs using stata.
  • Have an understanding of the descriptive and inferential statistics as methods of data presentation.
  • Understand the basic functions that are utilized while using stata
  • Understand the various methods of data collection and analysis


Course Outline

Module I: Statistical analysis introduction

  • Research process
  • Differentiation between population and samples
  • Understanding the differences between experimental and non-experimental research
  • Independent and dependent variable


Module II: Stata

  • Datasets in Stata
  • Stata commands
  • Variables in Stata
  • Stata analysis


Module III: Graphics using Stata

  • Stata GUI
  • Graph command syntax
  • Forms of Graphs in Stata


Module IV: Statistical Tests using Stata

  • One Sample T Test
  • Independent Samples T Test
  • Paired Samples T Test
  • One-Way ANOVA


Module V: Associations in Stata

  • Chi-Square test
  • Pearson’s Correlation
  • Spearman’s Rank-Order Correlation


Module VI: Predictive Models using Stata

  • Linear Regression
  • Multiple Regression
  • Logistic Regression
  • Ordinal Regression


Module VII: Panel Data Analysis using Stata

  • Exploration of panel data
  • Fixed effects model/LSDV
  • Random effects model
  • Choosing the appropriate model


Module VIII: Time Series Analysis using Stata

  • Time series analysis using Stata
  • Time series plotting
  • Seasonal differences
  • Auto correlations
  • Forecast models in Stata


Module IX: Econometric Analysis

  • Cross-sectional data econometric Analysis
  • Panel data econometric Analysis
  • Time-series data econometric Analysis



The instructor led trainings are delivered using a blended learning approach and comprises of presentations, guided sessions of practical exercise, web-based tutorials and group work. Our facilitators are seasoned industry experts with years of experience, working as professional and trainers in these fields.

Key Notes

  • The participant must be conversant with English.
  • Upon completion of training the participant will be issued with an Authorized Training Certificate
  • Course duration is flexible and the contents can be modified to fit any number of days.
  • The course fee includes facilitation training materials, 2 coffee breaks, buffet lunch and A Certificate upon successful completion of Training.
  • One-year post-training support Consultation and Coaching provided after the course.


The training is essential in the development of better understanding of the basic concepts of statistics. It will provide the student with a general idea of computer assisted data analysis. Additionally, the training will also focus on developing skills that are crucial to the transformation of data using SPSS.

Duration: 5 Days.

Targeted Audience

The course targets project staff, researchers, managers, decision makers, and development practitioners who are responsible for projects and programs in an organization.

Course Objectives

Upon completing the course, the participants will be able to:

  • Understand data typologies and measurement scales
  • Understand the issues that need to be considered when conducting an analysis of data
  • Select appropriate analyses that are influenced by the nature of data
  • Input, import and modify their data through SPSS
  • Engage in basic and advanced analysis on any given data set


Course Content

  • Types of Data & Measurement Scales: Nominal, Ordinal, Interval and Ratio
  • Data collection and analysis: a brief description
  • Planning data collection and analysis
  • Ensuring good data management
  • Specific issues in ensuring quality in data collection
  • Specific issues in ensuring quality in data analysis
  • Ethical issues and practical limitations
  • Example of good practices
  • Examples of challenges



The instructor led trainings are delivered using a blended learning approach and comprises of presentations, guided sessions of practical exercise, web-based tutorials and group work. Our facilitators are seasoned industry experts with years of experience, working as professional and trainers in these fields.

Key Notes

  • The participant must be conversant with English.
  • Upon completion of training the participant will be issued with an Authorized Training Certificate
  • Course duration is flexible and the contents can be modified to fit any number of days.
  • The course fee includes facilitation training materials, 2 coffee breaks, buffet lunch and A Certificate upon successful completion of Training.
  • One-year post-training support Consultation and Coaching provided after the course.


In the contemporary era, multilateral agencies, funding bodies, and boards of private companies are necessary to ensure that effective monitoring and evaluation of projects.

Effective project monitoring permits a venture group to settle on suitable choices on an everyday basis and guarantees that tasks are done as arranged and changed when vital. 

Fruitful projects and programs start from a pre-arranged arrangement of exercises and occasions. In any case, things rarely work out precisely as arranged. Administrators should thus intermittently monitor selected indicators and measure performance amid usage so they can make opportune modifications where important, and also along these lines decide the degree to which the program or venture achieved its objectives.

Duration: 5 – Days

Course Outcomes

  • Implement the monitoring and evaluation systems & plans
  • Prepare monitoring and evaluation systems & plans
  • To identify the issues necessary for planning introduce the project cycle
  • To prepare evaluation designs and how to document change
  • To produced and shared reports with stakeholders
  • To use Microsoft Project Software for Project Planning and Monitoring
  • Understand strategies and techniques for monitoring and evaluating projects
  • Understand the concept of effective project monitoring and evaluation


Course Content

    • Communicating and Reporting M&E finding
    • Evaluations, learning and improvement
    • Introduction to monitoring & evaluation
    • Organizing the project’s human resources
    • Practical group exercises
    • Project cycle and project planning
    • Project Management Framework
    • Project Management Overview
    • Project Management Processes
    • Recap& closure
    • Results-based & participatory M&E
    • Setting project targets that facilitate effective M&E
    • The concept of effective Project M&E & Results-Based Management (RBM)
    • The logical framework as a project design/M&E tool
    • Tools, methods and approaches facilitating M&E
    • Tools, methods and approaches facilitating M&E
    • Use of MS Project as a project management and monitoring tool



The instructor led trainings are delivered using a blended learning approach and comprises of presentations, guided sessions of practical exercise, web-based tutorials and group work. Our facilitators are seasoned industry experts with years of experience, working as professional and trainers in these fields.

Key Notes

  • The participant must be conversant with English
  • Upon completion of training the participant will be issued with an Authorized Training Certificate
  • Course duration is flexible and the contents can be modified to fit any number of days
  • The course fee includes facilitation training materials, 2 coffee breaks, buffet lunch and a Certificate upon successful completion of Training.
  • One-year post-training support Consultation and Coaching provided after the course.



Managing Inventory & Stock Control training focuses on all major aspects of inventory planning and stock control. This course emphasis on latest demand planning theories, models and best practices strategies to build competency of participants.


By attending this Best Practices in Managing Inventory & Stock Control training course, delegates will be able to:

  • Understand objectives of the modern inventory management and stock control
  • Insight on demand planning, role of finance, cost implications and customer service
  • Formulate inventory classifications, types of demand and various factors affecting the demand
  • Applications of forecasting techniques to determine demand and efficient management of lead-time
  • Understand modern inventory systems, methods, and their applications
  • Establish optimum order quantity, safety stock and reorder point to maximize inventory turn
  • Understand various stock controlling tools and techniques to eliminate waste, improve efficiency and cost of warehouse operations
  • Learn inventory management best practices to help you to reduce cost, increase productivity and customer satisfaction
  • Establish inventory management performance (KPIs) and continues improvement measures



The Best Practices in Managing Inventory & Stock Control training course is designed for wide range of professionals include:

  • Supply Chain Management Professionals
  • Demand and Supply planning professionals
  • Those New to Managing Inventory and Inventory controllers
  • Those Non inventory people who need to gain an awareness of the issues and key drivers of stock control operations
  • Logistics, Warehouse and Distribution Professionals



This practical and results-oriented program is based on adult learning concept. This course will be presented using a combination of lectures, practical/hands-on approach such as role plays, case studies, presentation, and video. Practical cases and examples illustrate the variety of current practices and build individual capabilities. There will be ample time for Q&A, discussions with ‘return to work’ action planning. The program will reinforce key concepts within an inspiring and engaging learning environment.


Module 1 – Inventory Management Overview

  • Key Topics:
    • Inventory Management Objectives and Importance
    • Understanding of Inventory Flow in Modern Supply Chain
    • Demand Planning Information System Considerations
    • Role of Finance in Inventory Management and Cost Implications
    • Importance of Customer Service in Inventory Management

Module 2 – Classification of Inventory and Demand Planning

  • Key Topics:
    • Types of Inventory and Classification Models
    • Applications of ABC Ranking
    • Overview of Inventory Order Cycle
    • Types of Demand and Various Factors Influencing Demand
    • Factors Affecting Demand Forecast Accuracy and Measurement
    • Various Demand Patterns
    • Understanding Supply Lead Time


Module 3 – Inventory Systems and Methods

  • Key Topics:
    • Overview of Inventory Systems and Methods
    • Factors of Inventory Holding and Ordering Costs
    • Implications of Free Stock & Quantity Discount
    • The Economic Order Quantity (EOQ) Model
    • Simple Replenishment Methods (Min/Max levels)
    • Determining the Reorder Point (ROP)
    • Material Requirement Planning (MRP) Systems and Methods

Module 4 – Stock Controlling Tools and Techniques

  • Key Topics:
    • Standard Stock Movement Procedure in Warehouse
    • Establishing Stock Checking and Accuracy
    • Stock Reconciliation and Discrepancies Management
    • Excess and Obsolete Stock Analysis
    • Types of Inventory Methods (JIT, FIFO, LIFO etc.)
    • Various Stock Coding Methods

Module 5 – Inventory Management Best Practices

  • Key Topics:
    • Common Pit Falls in Inventory Management
    • Techniques of Inventory Control
    • Inventory Reduction Methods
      • Stock Disposals (Excess, Obsolete, Expired and Damaged)
      • Automation (Forecasting, Replenishment, WMS ect)
      • Continues Improvement
    • Measuring Inventory Management Performance (KPIs and Setting Targets)



Kindly contact Eriches Consult LTD by Email ( or to be issued with application forms and other necessary documentations; or for more Assistance on Application process.

This training course is intended to provide guidance to participants in the key function of purchasing and departmental cost saving. It will provide participants with an understanding of the principles of purchasing, tendering and supplier selection processes. Participants will learn how to evaluate procedures and make needed changes to methods to improve customer service whilst reduction on time and cost, and obtain added value for money.

This Advanced Purchasing, Tendering and Supplier Selection training course consists of two modules which can be taken as a 10 Day Training course,

Module 1 – Advanced Purchasing and Cost Saving Techniques

Module 2 – Purchasing Management, Tendering & Supplier Selection


The Advanced Purchasing, Tendering and Supplier Selection training course is based on accomplishing the following objectives:

  • Understand the key role of purchasing management as a strategic management tool.
  • Become a more efficient and productive buyer through applying the techniques of purchasing management.
  • Improve the services provided by suppliers through more effective negotiations and planning
  • Understand the ethical/legal aspects of purchasing and its possible liabilities.
  • Find out how to select and qualify suppliers.
  • Understand best practices in supplier relations, planning and specifying, procurement process, and supplier performance.
  • Know how to evaluate the proposals using price analysis and/or cost analysis.
  • Perform accurate supplier evaluation
  • Develop effective negotiation strategies with all suppliers
  • Identify the importance of value analysis to purchasing
  • Improve the efficiency of the purchasing function


  • Purchasing and contract management professionals
  • Professionals involved in defining the specification and evaluating supplier performance
  • Professionals involved in preparing and analyzing bids
  • Professionals with an involvement in supplier relationships
  • Professionals whose role involves negotiation with outside agencies


This practical and results-oriented Advanced Purchasing, Tendering and Supplier Selection training course is based on adult learning concept. It will be presented using a combination of interactive presentations, case studies, participant activities and exercises to maximize the impact of the learning experience. Delegates will have ample time to consider the ideas and apply the skills discussed. The seminar will cover both practical and theoretical aspects of purchasing.


Module 1 – The Strategic Function of Purchasing

  • Key Topics:
    • The Link of the Purchasing Function with the Organizational Strategy
    • Creating a Purchasing Mission Statement
    • Balancing Quality, Service and Price
    • Things Purchasing Should Strive For
    • The importance of effective purchasing
    • Understanding the Purchasing strategy
    • The five steps of the Purchasing process


Module 2 – Supplier Evaluation and Negotiation

  • Key Topics:
    • Negotiating with Suppliers
    • Power in Negotiation
    • Planning for Negotiation
    • Achieving the Right Agreements with Suppliers
    • Factors Used to Evaluate Suppliers on Total Performance
    • Ways of Promoting Good Supplier Relations
    • Creating Suppliers as Good Partners
    • Choosing the Right Suppliers

Module 3 – Value Analysis

  • Key Topics:
    • What a good specification for goods and services looks like
    • Defining needs and wants – Essential vs ‘nice to have’
    • Who needs to develop and contribute to the specification?
    • Important questions to ask when developing a specification
    • Optimizing Purchasing Productivity
    • Adding Value as a Purchasing Manager

Module 4 – Managing and Evaluating the Department Performance

  • Key Topics:
    • Centralization versus Decentralization
    • Reasons for Departmental (Macro-Level) Performance Appraisal
    • Managing Other Buyers
    • Key Performance Indicators (KPIs) for Purchasing

Module 5 – Improving Purchasing Efficiency

  • Key Topics:
    • Internal Stakeholder Management
    • Conducting the Right Surveys to Improve Performance
    • Efficient Internal and External Communication
    • Ethical Behavior with Suppliers and End Users
    • Ethical Behavior within the Department
    • Purchasing Policies and Procedures

Module 6 – What is the Role of Purchasing in the Organization or Company

  • Key Topics:
    • Introduction to Purchasing and its contribution to the organization
    • What is the purpose of a business
    • Dealing with the problem of being a “go between “
    • Purchasing process and cycle of procurement
    • Positioning purchasing within the company
    • Vision, Mission and Value of Purchasing
    • Purchasing Structure
    • Where to find performance improvement

Module 7 – Developing the Purchasing Strategy

  • Key Topics:
    • How to reach the internal customer.
    • Developing Purchase agreements
    • Importance of being involved in creating the specification
    • Supplier selection methodology
    • Criteria for pre-qualifying suppliers
    • Integrating the supplier selection process
    • Positioning your need and you value against the market

Module 8 – Selecting the Right Supplier & Evaluating Performance

  • Key Topics:
    • Conditioning the supplier to meet your requirement
    • The total cost approach to purchasing
    • Analyzing Cost
    • Analyzing Value
    • Hidden costs
    • Life cycle costing
    • Using Price indices
    • Performance evaluation

Module 9 – Tendering and Analyzing the Bid

  • Key Topics:
    • Process needs
    • Types of tender
    • Electronic commerce / E Auctions
    • Evaluating a bid objectively
    • Terms and Conditions of contract
    • Standard contract clauses
    • Methods of Payment
    • Expediting the agreement
    • What if the contract fails to deliver – legal issues

Module 10 – Negotiating the Contract and Preparing an Action Plan for Purchasing Improvement

  • Key Topics:
    • Defining negotiation
    • Obstacles to effective negotiation
    • Different styles of negotiation
    • The tools of the process
    • Phases of a negotiation
    • What to do and what not to do
    • Focus on four key areas of world class performance
    • Evaluating performance gaps



Kindly contact Eriches Consult LTD by Email ( or to be issued with application forms and other necessary documentations; or for more Assistance on Application process.

This highly interactive training course provides an introduction to the finance and accounting for office administrators and secretaries who have no prior knowledge of this business area. It is designed to train the participants to support operational and financial processes. Participants will gain a clear understanding of the essential terminology of finance and accounting. They will also learn the principles and techniques of accounting systems through practical examples and exercises.

The overall aim of the Financial Management Skills for Office Administrators & Secretaries training course is to ensure that the participants will be able to perform more effectively and efficiently within the workplace.


The important features of Financial Management Skills for Office Administrators & Secretaries are:

  • The basic principles of accounting clearly explained.
  • Knowledge and confidence in accounting for a range of business transactions will be developed by using straightforward worked examples.
  • Simple but effective tools for analyzing your business performance and position.
  • Basic cost accounting principles that help to ensure your business is efficient and profitable.
  • How and why the use of budgets can help to achieve overall business targets and objectives.



  • Appreciate the importance of the accounting and finance function, and how it links with every part of the organization, and its suppliers, customers, shareholders, lenders, and society in general.
  • Understand commonly used finance and accounting terminology thereby allowing them to make a valuable contribution to the workplace in meetings or in a supportive role.
  • Understand the principles of accounting for routine business transactions.
  • Be able to summaries the results of business transactions over a period of time, and prepare simple financial statements, including the Income Statement, Balance Sheet and Cash Flow Statement.
  • Be able to analyse and compare company performance using basic ratios.
  • Understand how costing and budgeting techniques can help the company to maintain efficiency and profitability.



  • Secretaries
  • Office administrators
  • Personal assistants, and executive assistants
  • Administrative professionals and support staff
  • Anyone wishing to increase or update their awareness and understanding of finance and accounting methods and terminology



The Financial Management Skills for Office Administrators & Secretaries training course is highly interactive. Participants will be working with case exercises and solving problems. They will be encouraged to make the link between the training room and their office and organization. The course will utilize a range of learning methodologies, including short presentations with opportunity for question and answer, exercises and mini cases to develop knowledge and skills, and group discussions where participants can share their opinions and experiences with your fellow delegates.



Module 1 – Introduction to Finance and Accounting

Key Topics:

  • What is accounting? What is finance?
  • What are the major sources of Long-term and Short-term finance?
  • What is Financial Accounting?
  • What is Management Accounting?
  • Simple rules of double-entry bookkeeping that can be applied to all financial transactions
  • How to record the things you buy and the things you sell
  • How to record business payments and receipts
  • What is depreciation? explanation of the various methods and their impact on profit


Module 2 – The Financial Statements

Key Topics:

  • How to prepare basic financial statements – the Income Statement and the Balance Sheet
  • The key elements of financial statements defined and explained
  • How is the profit calculated?
  • The difference between revenue & capital expenditure
  • Assets -current and non-current
  • Liabilities – current and non-current
  • The meaning of working capital
  • Company net worth
  • Profit or cash – what is the difference?


Module 3 -Basic Evaluation of Financial Statements

Key Topics:

  • Why do we need to evaluate financial statements?
  • Who are the stakeholders and what are their information needs?
  • How to – common-size- financial statements for ease of comparison
  • How to calculate accounting ratios
  • How to use ratio analysis to assess performance
  • Profitability ratios
  • Liquidity ratios
  • Operating efficiency ratios
  • Gearing ratios
  • The Cash Flow Cycle and Working Capital
  • Valuing a company -Book Value versus Market Value


Module 4 -Introduction to Costing Systems

Key Topics:

  • Collecting and analyzing costs
  • Types of cost analysis: by type, by location, by behaviour, by purpose
  • What are overheads, and how should we analyse them?
  • What is the Cost of Production – Marginal and Total Costing explained
  • What is inventory, and how does it affect the cost of production?
  • Methods of valuing inventory – FIFO, LIFO, and AVCO explained
  • Marginal Costing -how costs and profit vary with volume
  • How to measure the break-even point and the margin of safety
  • What-if Analysis


Module 5 -Budgets

Key Topics:

  • Why do we need budgets? – the link between corporate strategy and operations at all levels of the organization
  • The benefits & limitations of budgets
  • The key features of budgets
  • Basic budget forecasting techniques
  • How to prepare a departmental budget
  • Comparing actual performance with the budget – Variance Analysis
  • Do budgets motivate or de-motivate?



Kindly contact Eriches Consult LTD by Email ( or to be issued with application forms and other necessary documentations; or for more Assistance on Application process.

Employing the services of suppliers, contractors and consultants is a vital element of most significant projects. Sourcing the best qualified external parties – contractors, suppliers and consultants – to work on your project remains one of the most critical elements of a successful project. This process starts with a well-managed tendering process based on advanced selection criteria and methods to ensure that only the best in the business is selected for your company.

Following the award of the contract, the contractual relationships between project owners and their suppliers, contractors and consultants, must be clearly defined and well-documented to enable the parties to perform according to the terms of the contract and provide adequate protection against non-performance by either party. Project Procurement, Contracting & Tendering course provides a systematic approach to the planning, development, negotiation and formulation of effective contracts and highlights the critical activities to be performed during the Pre-Award, Award, and Post-Award stages of the tendering and contracting processes.


By attending Project Procurement, Contracting & Tendering program, delegates will learn how to:

  • Apply the fundamentals of contract law
  • Develop a systematic process and criteria for the selection of suppliers, contractors, and consultants
  • Develop the contract to fairly and equitably distribute risk
  • Understand the bidding/tendering and contract award processes
  • Select and administer the most appropriate contract type for the project
  • Develop the necessary negotiation skills to successfully negotiate contract terms and conditions
  • Develop the project contract to ensure compliance with contract terms and conditions and avoid cost overruns and late delivery.



The Project Procurement, Contracting, and Tendering training course is designed for:

  • Project and procurement staff
  • Contract managers
  • Buyers, purchasing staff
  • Construction managers, and
  • Other staff requiring the skills to face the challenges involved in major contracting and subcontracting activities.



The programme includes team activities, applicable case studies, group discussion, and critical analysis of video material based on actual projects.

The seminar does not assume any prior knowledge of the topics covered in the course. New concepts and tools are introduced gradually to enable delegates to progress from the fundamental to the advanced concepts of project procurement, contracting, and tendering.


Module 1 – Fundamental Principles of Contracting and Contract Law

Description: The fundamentals of contracting and contract law and examine some of the important conditions of legal contracts.

Key Topics:

  • Description of a Contract
  • Risk Management Process
  • Legal Obligation to Perform
  • Primary Contractual Elements
  • Project Procurement Processes
  • Procurement and the Project Life-Cycle
  • Fundamental Contracting Perspectives – Risk and Price
  • Primary Project Success Factors
  • Fundamentals of Contract Law
  • Contractual Legality – Fundamental Elements
  • Basic Conditions of Contracting
  • General Conditions and Layout of Contract
  • Contract Documents, Administration and Close-Out


Module 2 Contract Terms and Conditions & Tendering Processes

Description: Essential terms and conditions that should be included in all contracts and the various tendering processes.

Key Topics:

  • Conditions of Contract
  • Primary Clauses for Consideration
  • Contract Performance and Termination
  • Dispute Resolution
  • Supplier Sourcing, Contract Award and Administration
  • Pre-Award Stage Preparations
  • Award Stage Preparations
  • Post-Award Stage Preparations
  • Contract Execution
  • Contract Administration
  • Key Project Analysis Issues


Module 3 – Contract Types and Compensation

Description: The range of typical contracting and compensation arrangements enable delegates to select the most appropriate contracting arrangement for the work to be done.

Key Topics:

  • The Pricing Arrangement Strategies
  • Fixed Price contracts & pricing
  • Cost-Plus contracts & pricing
  • Incentive contracts & pricing
  • Fixed Price Incentive
  • Cost Plus Incentive


Module 4 – Contract Negotiation Strategy

Description: The elements of the negotiation process, the various stages of negotiation, the sources of power during negotiation and the negotiation preparation process.

Key Topics:

  • The Ability to Influence
  • Dealing with Conflict
  • Primary Negotiation Styles
  • Power and Negotiation
  • Stages of Negotiation
  • Preparation for Negotiation
  • Preparation – A Systematic Process
  • The Negotiation Plan


Module 5 – Aligning Incentive Contracts with Earned Value Management

Description: The relationship between the contract and the work to be performed and how to monitor project progress and costs against the conditions of the contract.

Key Topics:

  • Earned Value Control Process
  • Progress Control Charts – Trend Analysis
  • Schedule and Cost Variance Forecasting
  • Estimated Cost at Completion
  • Estimated Duration at Completion
  • Progress Tracking and Monitoring



Kindly contact Eriches Consult LTD by Email ( or to be issued with application forms and other necessary documentations; or for more Assistance on Application process.

Supply Chain contributes a significant share of the product cost, which affects the cash flow of the business. This Management Accounting & Supply Chain Strategies training course is designed to cover the role and importance of integrating financial management KPI into operational KPI in terms of theories and practices in light of cash flow. This training course designed to offer an introduction to the critical issues of financial management, robust supply chain management, risk management and corporate governance that are essential for continuing growth and prosperity.

In this training course, you will learn how to allocate resources efficiently and generate profitable growth while recognizing environmental and ethical concerns. It also addresses how to control risks and integrate corporate management KPIs into Supply Chain and challenges of today, and those predicted for the future under the era of VUCA (Volatility, Uncertainty, Complexity, Ambiguity). This program is beneficial for both financial and non-financial managers.


The important features of the Management Accounting & Supply Chain Strategies: Mini-MBA course are:

  • Equip participants with the skills and competencies needed to be efficient and productive required for both management and operations
  • Deliver competencies that identify the knowledge, skills and abilities needed to address the fundamental problems focused on supply chain
  • Use effective integrated operation cycle and planning cycle to suppress working capital in line with corporate goals set
  • Understand the roles and responsibilities of performance review from management up to operational staffs at the time of performance review
  • Understand the importance of the project at the company level for enhancing corporate values and strengthening operations towards corporate goals
  • Mitigate accounting fraud risks



Participants on the Management Accounting & Supply Chain Strategies: Mini-MBA course will be able to:

  • Acquire visualization of KPI used for corporate management as well as SCM operations.
  • Acquire the basic knowledge of CCC (Cash Conversion Cycle) and PSI (Procurement/Production, Sales and Inventory) management
  • Acquire theory and practices: Balanced Scorecard, Six Sigma, Amoeba management, IDC (Inventory Driven Costs)
  • Acquire the case studies of different industries for CCC and Integrated reporting
  • Acquire the time-axis management for Inventory and Accounts Receivable to prevent accounting fraud and to suppress the working capital
  • Acquire IT solutions required for the visualization and improvement activities



The Management Accounting & Supply Chain Strategies: Mini-MBA training course is designed for all those who need to understand a broad range of corporate management and supply chain competencies in light of cash flow, ESG (Environmental, Social and Governance) and SDGs (Sustainable Development Goals).

  • Operational managers
  • Accounting and Financial managers
  • Supply Chain senior managements (Sales, Production, Procurement, Logistics)
  • Corporate controllers
  • Risk managers, Auditors



This practical and results-oriented Management Accounting & Supply Chain Strategies: Mini-MBA training course is based on adult learning concept. It incorporates short inspiring lectures with structured lessons from the learning manual; captivating PowerPoint slides with videos to enhance learning; ongoing discussions with action planning; ample time for Q&A; training activities to reinforce key concepts within a fun learning environment.


Module 1 – The Relation Between Inventory and Finance

Description: On Day One the course looks at the basic knowledge on the correlation between inventory and financial statements

Key Topics:

  • Management Accounting and Financial Accounting
  • Basic understanding of inventory from financial perspectives
  • What is Inventory management?
  • Inventory and financial statements
  • Inventory Driven Costs (IDC) invented and implemented by HP
  • Fixed costs, Variable costs and Break-even points analysis
  • Profit is an opinion, and Cash is a fact.


Module 2 – Management Accounting and Corporate Value Management

Description: On Day Two the course looks at the basic knowledge on KPIs for both financial KPI and Supply chain KPI related to corporate value

Key Topics:

  • Corporate value management KPI
  • ROE (Return on Equity) and ROIC (Return on Invested Capital)
  • KPIs for leading companies in Japan
  • KPIs related to Supply chain
  • SCM capability analysis & Supply Chain Top 25
  • Accounting fraud risks


Module 3 – CCC (Cash Conversion Cycle) Basics

Description: On Day Three the course looks at the necessary information on Management Accounting CCC required, using case studies of different industries and leading companies and basic knowledge of PSI (Purchase/production, sales, Inventory) management to make the operations lean, mean and adaptable

Key Topics:

  • Operation Cycle and Cash Cycle
  • The necessary information on CCC
  • CCC comparison among Japan, U.S. and Global by industry
  • CCC trend for different sectors by company
  • How to expedite CCC cashing speed?
  • CCC key issues
  • PSI (Purchase/Production, Sales, Inventory) management


Module 4 – CCC Advanced Course and Management Methods

Description: On Day Four the course looks at how to use better management methods to implement the corporate project and achieve objectives, involving various stakeholders.

Key Topics:

  • CCC advanced courses: several case studies
  • Amoeba management methods by Kyocera
  • Balanced Scorecard with case studies
  • Six Sigma theory with case studies
  • Problem-solving PDCA
  • Visualization of management and Visualization of autonomy
  • Effective IT solutions for increasing efficiency


 Module 5 – Specific Measures with a View to ESG and SDGs

Description: On Day Five the course looks at how to focus on non- financial indicators such as ESG and SDGs and implement the skills learned and deliver tangible results that benefit all stakeholders

Key Topics:

  • What is ESG (Environmental, Social and Governance)?
  • What are DSGs (Strategic Development Goals)?
  • Integrated reporting with case studies
  • Environmental issues
  • Freshness control for Accounts Receivable and Inventory
  • Operation cycle & Planning cycle
  • Risk management summary



Kindly contact Eriches Consult LTD by Email ( to be issued with application forms and other necessary documentations; or for more Assistance on Application process.

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