Kitchen Procurement & Inventory Management Course
Gain expertise in kitchen procurement and inventory management for the culinary industry. Master forecasting, supplier oversight, cost management, and stock precision to minimize waste, avoid shortages, and increase profitability while ensuring seamless service operations. This course delivers practical strategies for efficient stock control and reliable ingredient availability.

4 to 360h flexible workload
certificate valid in your country
What will I learn?
This course equips you with essential tools for effective kitchen procurement and inventory management. You'll master demand forecasting based on menus, precise weekly ordering, supplier cost analysis, receiving protocols, and FIFO/FEFO stock rotation. Using KPIs, ready templates, and straightforward software methods, you'll create a streamlined system that maintains ingredient availability and stabilizes costs for consistent profitability.
Elevify advantages
Develop skills
- Menu-based forecasting: convert past sales into precise dish-level demand plans.
- Cost-effective purchasing: evaluate suppliers, lead times, and total landed costs quickly.
- Inventory calculation expertise: establish par levels, safety stock, and exact reorder points.
- Weekly order strategy: combine POs to reduce waste and ensure complete coverage.
- Kitchen inventory controls: implement FIFO, receiving inspections, and cycle counts for optimal stock.
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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