Kitchen Procurement & Inventory Management Course
Gain expertise in kitchen procurement and inventory management for gastronomy operations. Master forecasting, supplier handling, cost control, and stock precision to minimise waste, avoid shortages, and increase profits 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 practical strategies to manage stock effectively, reduce waste, and safeguard profits. You will learn demand forecasting based on menus, precise weekly ordering, supplier cost evaluation, receiving protocols, and FIFO/FEFO stock rotation methods. Utilising 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.
- Cost-effective purchasing: evaluate suppliers, lead times, and total landed costs quickly.
- 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 workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workloadWhat our students say
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