Catering Procurement & Inventory Management Course
Master procurement and inventory management in catering operations. Gain skills in demand forecasting, creating purchasing plans, stock control, waste minimisation, and monitoring essential F&B metrics to improve profitability, consistency, and customer satisfaction. This course equips you with practical tools for efficient food and beverage management in hospitality settings.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This course teaches selection of optimal products, standardisation of units, and recipe-SKU linking for precise ordering and cost management. Develop 4-week buying plans, demand forecasting, safety stock levels, and reorder strategies. Master techniques for minimising waste, conducting inventory audits, evaluating suppliers, and building dashboards to track weekly food costs, stock, and operational performance.
Elevify advantages
Develop skills
- Smart demand forecasting: convert covers to accurate ingredient orders quickly.
- Efficient inventory control: reduce waste using FIFO, portion control, and precise counts.
- Effective stock policies: establish pars, safety stock, and reorder points.
- Hotel F&B demand planning: analyse by segment, season, and meal times.
- Practical buying schedules: create 4-week plans to avoid stock shortages.
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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