Kitchen Procurement & Inventory Management Course
Gain expertise in kitchen procurement and inventory management for the food industry. Master forecasting, supplier handling, cost control, and stock precision to minimise waste, avoid shortages, and increase profits while ensuring seamless service delivery. This course equips you with practical strategies to maintain optimal stock levels and operational efficiency in busy kitchens.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This Kitchen Procurement and Inventory Management Course provides hands-on tools to manage stock effectively, reduce waste, and safeguard profits. You will learn demand forecasting based on menus, precise weekly ordering, supplier cost analysis, receiving protocols, and FIFO/FEFO stock rotation. Using key performance indicators, ready templates, and basic software methods, you will develop a streamlined system that ensures ingredient availability and stable costs in any kitchen setting.
Elevify advantages
Develop skills
- Menu-based forecasting: convert past sales into precise dish-level demand plans.
- Smart cost purchasing: evaluate suppliers, lead times, and total landed costs quickly.
- Master inventory calculations: establish par levels, safety stock, and exact reorder points.
- Weekly order planning: combine POs to reduce waste and ensure complete coverage.
- Kitchen stock controls: implement FIFO, receiving inspections, and cycle counts for tight control.
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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