Kitchen Procurement & Inventory Management Course
Gain expertise in kitchen procurement and inventory management for the food industry. Master forecasting, supplier oversight, cost management, and stock precision to minimise waste, avoid shortages, increase profits, and ensure seamless service operations.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course equips you with practical strategies for kitchen procurement and inventory control. Discover how to forecast demand using menu sales data, plan orders accurately each week, manage suppliers with cost analysis, enforce receiving protocols, and rotate stock via FIFO/FEFO methods. Utilising KPIs, ready templates, and basic software tools, you will create an efficient system that maintains ingredient availability while stabilising expenses and reducing losses.
Elevify advantages
Develop skills
- Menu-based forecasting: convert past sales into precise dish-level demand plans.
- Smart purchasing: evaluate suppliers, lead times, and total landed costs quickly.
- Master inventory calculations: establish par levels, safety stock, and exact reorder points.
- Weekly ordering: combine purchase orders to reduce waste and ensure complete coverage.
- Implement kitchen controls: use FIFO, receiving inspections, and cycle counts for strict stock control.
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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