Kitchen Procurement & Inventory Management Course
Gain expertise in kitchen procurement and inventory management for food service operations. Master demand forecasting, supplier evaluation, cost control techniques, and precise stock handling to minimise waste, avoid shortages, enhance profitability, and ensure seamless daily services.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This course equips you with essential tools for effective kitchen stock control, waste reduction, and profit protection. You will learn demand forecasting based on menus, precise weekly ordering methods, supplier cost analysis, robust receiving procedures, and FIFO/FEFO stock rotation practices. Utilising key performance indicators, ready-to-use templates, and straightforward software strategies, you will develop a streamlined inventory system that maintains ingredient availability and stabilises operational costs.
Elevify advantages
Develop skills
- Menu-based forecasting: convert past sales data into precise dish-level demand plans.
- Smart purchasing: evaluate suppliers, lead times, and total landed costs quickly.
- Mastery of inventory calculations: establish par levels, safety stock, and exact reorder points.
- Weekly order planning: combine purchase orders to reduce waste and ensure complete coverage.
- Kitchen stock controls: implement FIFO, receiving inspections, and cycle counts for accurate inventory.
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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