Catering Procurement & Inventory Management Course
Gain expertise in catering procurement and inventory management for the food industry. Master demand forecasting, purchasing plan development, stock control, waste minimisation, and monitoring of vital F&B metrics to enhance profitability, consistency, and customer satisfaction. This course equips you with practical tools for efficient operations and cost savings.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course teaches effective product selection, unit standardisation, recipe-SKU linking for precise ordering and cost management. You will learn to develop 4-week buying plans, predict demand, determine safety stock levels, and set reorder points. Additionally, master techniques for reducing waste, conducting inventory audits, 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 strict 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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