Kitchen Procurement & Inventory Management Course
Gain expertise in kitchen procurement and inventory for culinary operations. Master demand forecasting, supplier evaluation, cost management, and precise stock handling to minimise waste, avoid shortages, ensure smooth service, and increase profitability.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course equips you with essential techniques for effective kitchen stock control, waste reduction, and profit protection. You will cover demand forecasting from menus, precise weekly ordering, supplier cost analysis, receiving procedures, and FIFO/FEFO stock rotation. Utilising KPIs, ready templates, and basic software methods, you create an efficient system that maintains ingredient availability and stabilises expenses.
Elevify advantages
Develop skills
- Menu-based forecasting: convert sales history into precise dish-level demand plans.
- Smart purchasing: evaluate suppliers, delivery times, and total costs efficiently.
- Inventory calculations: establish par levels, safety stock, and reorder points accurately.
- Weekly ordering: combine purchase orders to reduce waste and ensure supply.
- Kitchen stock controls: implement FIFO, receiving inspections, and cycle counts effectively.
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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