Catering Procurement & Inventory Management Course
Gain expertise in catering procurement and inventory management for gastronomy operations. Master demand forecasting, purchasing plan design, stock control, waste reduction, and tracking of essential F&B metrics to enhance profitability, consistency, and guest satisfaction in hospitality settings.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course teaches selection of optimal products, unit standardization, recipe-SKU linking for precise ordering and cost management. Develop 4-week buying plans, demand forecasting, safety stock levels, and reorder points. Additionally, acquire skills in minimizing waste, conducting inventory audits, assessing suppliers, and creating basic dashboards for weekly tracking of food costs, stock levels, and operational performance.
Elevify advantages
Develop skills
- Smart demand forecasting: convert covers to accurate ingredient orders quickly.
- Efficient 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: analyze 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 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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