Product Usage and Inventory Control Course
This course equips you with essential skills in product usage and inventory control to minimize waste, safeguard profit margins, and enhance operational efficiency. Participants will master key performance indicators (KPIs), stock management techniques, streamlined workflows, and reporting methods specifically designed for management and administrative roles in hospitality and service industries. Gain practical tools to set par levels, implement FIFO methods, track variances, perform precise inventory counts, build product data tables, define KPIs, interpret basic reports, and create effective request, approval, and delivery processes that ensure cost predictability across departments.

4 to 360h flexible workload
certificate valid in your country
What will I learn?
Gain practical skills in product usage and inventory control to reduce waste, manage stock effectively, and maintain profit margins. Learn to establish par levels, implement FIFO rotation, monitor variances, conduct accurate inventory counts, create structured product data tables, define key performance indicators (KPIs), analyze straightforward reports, and develop efficient workflows for requests, approvals, and deliveries that optimize operations and stabilize costs throughout all 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 minimize shrinkage quickly.
- KPI-based cost control: calculate usage metrics and identify waste promptly.
- Supply workflows: standardize requests, approvals, and delivery processes.
- Monitoring and incident response: analyze 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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