Catering Procurement & Inventory Management Course
Gain expertise in catering procurement and inventory management for gastronomy operations. Master demand forecasting, purchasing plan development, stock control, waste minimisation, and F&B metric tracking to enhance profitability, consistency, and guest satisfaction. This course equips you with practical tools for efficient food and beverage supply chain management 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, unit standardisation, recipe-SKU linking for precise ordering and costs. Develop 4-week buying plans, demand forecasting, safety stock levels, and reorder systems. Master waste reduction strategies, 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 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: analyze by segment, season, and meal periods.
- Practical purchasing schedules: create 4-week plans 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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