Kitchen Procurement & Inventory Management Course
Gain expertise in kitchen procurement and inventory management for food service operations. Master demand forecasting, supplier evaluation, cost control, and precise stock handling to minimise waste, avoid shortages, and increase profitability while ensuring seamless service delivery.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Kitchen Procurement and Inventory Management Course equips you with hands-on strategies to manage stock effectively, reduce wastage, and safeguard profits. You will learn demand forecasting based on menus, precise weekly ordering, supplier cost analysis, receiving procedures, and FIFO/FEFO stock rotation methods. Using key performance indicators, ready templates, and basic software tools, you will develop a streamlined system that maintains ingredient availability and stabilises costs reliably.
Elevify advantages
Develop skills
- Menu-based forecasting: convert past sales into precise dish-level demand plans.
- Smart cost purchasing: evaluate suppliers, lead times, and total landed costs quickly.
- Mastery of inventory calculations: establish par levels, safety stock, and exact reorder points.
- Weekly order planning: combine purchase orders to reduce waste and ensure complete coverage.
- Kitchen stock controls: implement FIFO, receiving inspections, and cycle counts for strict inventory.
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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