Catering Procurement & Inventory Management Course
Gain expertise in catering procurement and inventory management for food services. Master demand forecasting, purchasing plan design, stock control, waste reduction, and F&B metric tracking to enhance profitability, consistency, and customer satisfaction in gastronomy operations.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course teaches selecting optimal products, standardizing units, and connecting recipes to SKUs for precise ordering and cost management. Build 4-week buying plans, predict demand, determine safety stock, and set reorder points. Additionally, learn waste minimization, inventory audits, supplier assessments, and basic dashboards for weekly tracking of food costs, stock levels, and performance.
Elevify advantages
Develop skills
- Smart demand forecasting: convert covers to accurate ingredient orders quickly.
- Efficient inventory control: reduce waste using FIFO, portioning, and strict counts.
- Stock policy setup: establish pars, safety stock, and reorder points effectively.
- Hotel F&B planning: analyze 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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