Catering Procurement & Inventory Management Course
Master catering procurement and inventory management in gastronomy. Gain skills in demand forecasting, purchasing plan design, stock control, waste reduction, and tracking key F&B metrics to enhance profitability, consistency, and guest satisfaction. This course equips you with practical tools for efficient operations and cost savings in food and beverage environments.

4 to 360h flexible workload
certificate valid in your country
What will I learn?
This course teaches selection of optimal products, unit standardization, recipe-SKU linking for precise ordering and costs. Build 4-week purchase plans, forecast demand, set safety stock and reorder points. Master waste minimization, inventory audits, supplier assessments, and dashboards for weekly monitoring of food costs, stock, and performance.
Elevify advantages
Develop skills
- Smart demand forecasting: convert covers to precise ingredient orders quickly.
- Efficient inventory control: reduce waste using FIFO, portioning, and accurate counts.
- Stock policy setup: establish pars, safety stock, and reorder points effectively.
- Hotel F&B planning: analyze demand by segment, season, and meal period.
- Practical purchasing plans: create 4-week order schedules to avoid stock-outs.
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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