Catering Procurement & Inventory Management Course
Gain expertise in catering procurement and inventory management for the food and beverage industry. Master demand forecasting, purchasing plan creation, stock control, waste minimisation, and monitoring of essential metrics to enhance profitability, operational consistency, and customer satisfaction. This course equips you with practical tools for efficient resource management in catering operations.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This course teaches selection of optimal products, standardisation of units, and recipe-SKU linking for precise ordering and cost management. You will learn to create 4-week purchase plans, forecast demand accurately, establish safety stock levels, and set reorder points. Additionally, master techniques for reducing waste, conducting inventory audits, evaluating suppliers, and building simple dashboards to track food costs, stock levels, and weekly performance metrics.
Elevify advantages
Develop skills
- Smart demand forecasting to convert covers into accurate ingredient orders quickly.
- Efficient inventory control using FIFO, portioning, and strict counts to reduce waste.
- Effective stock policy setup with pars, safety stock, and reorder points.
- Hotel F&B demand planning by segment, season, and meal periods.
- Practical 4-week purchasing plans to avoid stock-outs.
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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