Catering Procurement & Inventory Management Course
Master catering procurement and inventory management for gastronomy. Learn to forecast demand, design purchasing plans, control stock, cut waste, and track key F&B metrics to boost profit, consistency, and guest satisfaction.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
The Catering Procurement & Inventory Management Course shows you how to choose the right products, standardize units, and link recipes to SKUs for accurate ordering and cost control. Learn to build 4-week purchasing plans, forecast demand, set safety stock, and design reorder points. You also master waste reduction, inventory counts, supplier evaluation, and simple dashboards to monitor food cost, stock levels, and performance every week.
Elevify advantages
Develop skills
- Smart demand forecasting: turn covers into precise ingredient orders fast.
- Lean inventory control: cut waste with FIFO, portioning and tight counts.
- Stock policy setup: set pars, safety stock and reorder points that work.
- Hotel F&B planning: profile demand by segment, season and meal period.
- Practical purchasing plans: build 4-week order schedules that prevent 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 workloadWhat our students say
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