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

4 to 360 hours of flexible workload
certificate valid in your country
What Will I Learn?
This course equips you with essential strategies for effective kitchen procurement and inventory control. Delve into demand forecasting using menu sales data, smart supplier selection with full cost analysis, optimal stock levels and reorder systems, efficient weekly ordering to balance coverage and savings, plus robust controls like FIFO rotation, goods receiving protocols, and regular audits. Utilise practical KPIs, ready templates, and basic software tools to create a streamlined system that maintains ingredient availability while stabilising operational costs.
Elevify Advantages
Develop Skills
- Menu-based forecasting: convert past sales into precise dish-level demand plans.
- Smart purchasing: evaluate suppliers, lead times, and total landed costs efficiently.
- Inventory calculation skills: establish par levels, safety stock, and exact reorder points.
- Weekly order planning: combine POs to reduce waste and ensure complete coverage.
- Kitchen stock controls: implement FIFO, receiving inspections, and cycle counts for accuracy.
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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