Kitchen Procurement & Inventory Management Course
Master kitchen procurement and inventory management in gastronomy. Gain skills in forecasting, supplier oversight, cost management, and stock precision to minimise waste, avoid shortages, enhance profitability, and ensure seamless service delivery.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This course equips you with practical strategies for stock control, waste reduction, and profit protection in kitchen operations. Master demand forecasting from menus, precise weekly ordering, supplier cost analysis, receiving protocols, and FIFO/FEFO stock rotation. Utilise key performance indicators, ready-to-use templates, and straightforward software methods to create an efficient system that maintains ingredient availability and stabilises costs.
Elevify advantages
Develop skills
- Menu-based forecasting: convert historical sales into precise dish-level demand forecasts.
- Cost-effective purchasing: evaluate suppliers, lead times, and total landed costs efficiently.
- Inventory calculation expertise: establish par levels, safety stock, and exact reorder points.
- Weekly ordering strategy: combine purchase orders to reduce waste and ensure complete coverage.
- Kitchen stock controls: implement FIFO, receiving inspections, and cycle counts for precise 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
FAQs
Who is Elevify? How does it work?
Do the courses have certificates?
Are the courses free?
What is the course duration?
What are the courses like?
How do the courses work?
What is the duration of the courses?
What is the cost or price of the courses?
What is an EAD or online course and how does it work?
PDF Course