Catering Procurement & Inventory Management Course
Master catering procurement and inventory management in gastronomy. Gain skills in demand forecasting, creating purchasing plans, stock control, waste reduction, and tracking essential F&B metrics to improve profitability, consistency, and guest satisfaction. This course equips you with practical tools for efficient operations and cost savings in catering environments.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This course teaches selection of optimal products, standardisation of units, and recipe-SKU linking for precise ordering and cost management. You will learn to develop 4-week purchasing plans, forecast demand accurately, set safety stock levels, and establish reorder points. Additionally, master techniques for minimising waste, conducting inventory counts, evaluating suppliers, and building 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 precise 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 the 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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