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

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Kitchen Procurement and Inventory Management Course equips you with hands-on strategies to manage stock effectively, reduce waste, and safeguard profits. You will learn demand forecasting based on menus, precise weekly ordering, supplier cost analysis, receiving procedures, and FIFO/FEFO stock rotation methods. Using key performance indicators, ready templates, and basic software tools, you will develop a streamlined system that ensures ingredient availability and stable costs for consistent operations.
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 accurate stock.
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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