Product Usage and Inventory Control Course
Gain expertise in product usage and inventory control to reduce waste, safeguard margins, and enhance efficiency. Master KPIs, stock management, workflows, and reporting tools designed for hospitality and service operations management.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This course equips you with practical strategies to minimise waste, manage inventory effectively, and maintain profit margins. You will learn to determine par levels, implement FIFO methods, monitor variances, perform precise stock counts, create structured product data tables, establish key performance indicators, interpret basic reports, and develop streamlined workflows for requests, approvals, and deliveries to ensure predictable costs across departments.
Elevify advantages
Develop skills
- Operational controls and SOPs: reduce product waste through efficient, consistent routines.
- Inventory tracking: establish par levels, conduct stock counts, and minimise shrinkage swiftly.
- KPI-based cost control: calculate usage metrics and identify waste promptly.
- Supply workflows: standardise requests, approvals, and delivery processes.
- Monitoring and incident response: analyse KPIs, investigate anomalies, and resolve issues.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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