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Catering Procurement & Inventory Management Course

Catering Procurement & Inventory Management Course
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.
Workload: between 4 and 360 hours

What our students say

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EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company I work for.
SilviaNurse
Great course. Lots of valuable information.
WiltonCivil Firefighter

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