Kitchen Procurement & Inventory Management Course
Gain expertise in kitchen procurement and inventory management for gastronomy operations. Master forecasting, supplier oversight, cost management, and stock precision to minimise waste, avoid shortages, and increase profits while ensuring seamless service delivery.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Kitchen Procurement and Inventory Management Course equips you with practical strategies to manage stock effectively, reduce waste, and safeguard profitability. You will learn demand forecasting based on menus, precise weekly ordering, supplier cost evaluation, receiving protocols, and FIFO/FEFO stock rotation methods. Utilising defined KPIs, ready templates, and straightforward software approaches, you will establish an efficient, dependable system that maintains ingredient availability and stabilises costs.
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 scheduling: combine POs to reduce waste and ensure complete coverage.
- Kitchen stock controls: implement FIFO, receiving inspections, and cycle counts for strict inventory.
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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