Catering Procurement & Inventory Management Course
Master catering procurement and inventory management in gastronomy. Gain skills in demand forecasting, creating purchasing plans, stock control, waste reduction, and tracking vital F&B metrics to increase profits, ensure consistency, and improve guest satisfaction. This course equips you with practical tools for efficient operations and better financial outcomes in food and beverage settings.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course teaches selecting optimal products, standardising units, and connecting recipes to SKUs for precise ordering and cost management. You will learn to develop 4-week purchasing plans, predict demand, establish safety stock levels, and set reorder points. Additionally, master techniques for minimising 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: turn covers into precise ingredient orders quickly.
- Lean inventory control: reduce waste using FIFO, portioning, and strict counts.
- Stock policy setup: establish pars, safety stock, and reorder points effectively.
- Hotel F&B planning: analyse demand by segment, season, and meal period.
- Practical purchasing plans: create 4-week order schedules 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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