Product Usage and Inventory Control Course
Gain mastery in product usage and inventory control to reduce waste, safeguard margins, and enhance efficiency. Acquire skills in KPIs, stock management, workflows, and reporting tools designed for management and administration in hospitality and service sectors, ensuring streamlined operations and predictable costs across departments.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course equips you with practical strategies to minimise waste, manage inventory effectively, and maintain profit margins. You will learn to determine par levels, implement FIFO methods, monitor variances, perform precise stock counts, create structured product data tables, establish key performance indicators, interpret basic reports, and develop efficient workflows for requests, approvals, and deliveries that optimise operations and control expenses throughout various 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 rapidly.
- KPI-based cost control: calculate usage metrics and identify waste promptly.
- Supply workflows: standardise requests, approvals, and delivery records.
- Monitoring and incident response: examine KPIs, investigate anomalies, and resolve issues.
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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