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 for efficient resource use and cost savings in busy catering environments.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course teaches selection of optimal products, unit standardisation, recipe-SKU linking for precise ordering and costs. Develop 4-week buying plans, demand prediction, safety stock levels, and reorder systems. Excel in minimising waste, conducting stock audits, assessing suppliers, and building dashboards for weekly tracking of food costs, inventory, and operations.
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 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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