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 essential F&B metrics to enhance profitability, consistency, and guest satisfaction.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This course teaches selection of optimal products, standardisation of units, and linking recipes to SKUs for precise ordering and cost management. Develop 4-week purchasing plans, demand forecasting, safety stock levels, and reorder points. Master techniques for minimising waste, conducting inventory counts, evaluating suppliers, and creating simple dashboards to track food costs, stock levels, and weekly performance.
Elevify advantages
Develop skills
- Smart demand forecasting: convert covers into precise ingredient orders quickly.
- Lean inventory control: reduce waste using FIFO, portioning, and strict counts.
- Stock policy setup: establish pars, safety stock, and reorder points effectively.
- Hotel F&B planning: analyse 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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