Catering Procurement & Inventory Management Course
Gain expertise in catering procurement and inventory management for the gastronomy sector. Master demand forecasting, purchasing plan development, stock control, waste minimisation, and monitoring of essential F&B metrics to enhance profitability, operational consistency, and guest satisfaction in Namibian hospitality settings.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course teaches selection of optimal products, standardisation of units, and recipe-SKU linkages for precise ordering and cost management. Participants learn to develop 4-week purchasing plans, forecast demand accurately, establish safety stock levels, and set reorder points. Additionally, it covers strategies for waste reduction, conducting inventory counts, evaluating suppliers, and creating simple dashboards to track food costs, stock levels, and weekly performance metrics.
Elevify advantages
Develop skills
- Smart demand forecasting: convert covers to accurate ingredient orders quickly.
- Efficient inventory control: reduce waste using FIFO, portion control, and regular 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 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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