Product Usage and Inventory Control Course
Gain expertise in product usage and inventory control to reduce waste, safeguard margins, and enhance efficiency. Master KPIs, stock management, workflows, and reporting tools designed for hospitality and service operations management and administration.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This course equips you with practical techniques to minimise waste, manage inventory effectively, and maintain profit margins. You will learn to determine par levels, implement FIFO methods, monitor variances, perform precise inventory counts, create structured product data tables, establish key performance indicators, interpret basic reports, and develop efficient workflows for requests, approvals, and deliveries to optimise operations and ensure cost stability across departments.
Elevify advantages
Develop skills
- Operational controls and SOPs: reduce product waste through quick, consistent routines.
- Inventory tracking: establish par levels, conduct stock counts, and minimise shrinkage swiftly.
- KPI-based cost control: calculate usage metrics and identify waste promptly.
- Supply workflows: standardise requests, approvals, and delivery documentation.
- Monitoring and incident response: analyse KPIs, investigate discrepancies, and resolve problems.
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
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