Catering Procurement & Inventory Management Course
Gain expertise in catering procurement and inventory management for the food service industry. Master demand forecasting, purchasing plan development, stock control, waste minimisation, and monitoring of essential F&B metrics to enhance profitability, operational consistency, and customer satisfaction.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course teaches selection of suitable products, standardisation of units, and recipe-SKU linking for precise ordering and cost management. Participants learn to develop 4-week buying plans, predict demand, determine safety stock levels, and establish reorder points. Additionally, it covers strategies for reducing waste, conducting inventory audits, assessing suppliers, and creating basic dashboards to track food costs, stock levels, and weekly performance.
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 workloadWhat our students say
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