Catering Procurement & Inventory Management Course
Gain expertise in catering procurement and inventory management for the food industry. Master demand forecasting, purchasing plan creation, stock control, waste minimisation, and monitoring of vital F&B indicators to enhance profitability, operational consistency, and customer satisfaction. This course equips you with practical tools to optimise costs and ensure reliable supply in busy catering environments.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This course teaches effective product selection, unit standardisation, recipe-SKU linking for precise ordering and cost management. Develop 4-week buying plans, demand forecasting, safety stock levels, and reorder strategies. Additionally, learn waste minimisation techniques, inventory auditing, supplier assessments, and basic dashboards for weekly tracking of food costs, stock, and operational 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 regular counts.
- Effective stock policies: establish pars, safety stock, and reorder points.
- Hotel F&B demand planning: analyse by customer segments, seasons, and meal times.
- Practical buying schedules: create 4-week plans to avoid shortages.
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 workloadWhat our students say
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