Product Usage and Inventory Control Course
Gain expertise in product usage and inventory control to reduce waste, safeguard profit margins, and enhance operational efficiency. This course covers key performance indicators, stock management techniques, streamlined workflows, and reporting methods designed for hospitality and service sector management and administration roles.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course equips participants with essential tools for minimising waste, managing inventory effectively, and maintaining profit margins. Key topics include establishing par levels, implementing FIFO methods, monitoring variances, performing precise stock counts, creating structured product data tables, defining relevant KPIs, interpreting basic reports, and developing efficient workflows for requests, approvals, and deliveries to ensure consistent operations and cost stability across departments.
Elevify advantages
Develop skills
- Operational controls and SOPs: reduce product waste through efficient routines.
- Inventory tracking: establish par levels, conduct stock counts, and minimise shrinkage.
- KPI-based cost control: calculate usage metrics and identify waste promptly.
- Supply workflows: standardise requests, approvals, and delivery processes.
- Monitoring and incident response: analyse KPIs, investigate variances, 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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