Catering Procurement & Inventory Management Course
Gain expertise in catering procurement and inventory management for the food and beverage sector. Master demand forecasting, purchasing plan development, stock control, waste minimisation, and monitoring of essential metrics to enhance profitability, operational consistency, and customer satisfaction in hospitality settings.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course teaches selection of optimal products, standardisation of units, and recipe-SKU integration for precise ordering and cost management. Participants learn to develop 4-week procurement plans, predict demand, determine safety stock levels, and establish reorder points. Key topics include minimising waste, conducting inventory audits, assessing suppliers, and creating basic dashboards to track food costs, stock positions, and weekly performance indicators.
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 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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