Kitchen Procurement & Inventory Management Course
Gain expertise in kitchen procurement and inventory management for food service operations. Master demand forecasting, supplier evaluation, cost control, and precise stock handling to minimize waste, avoid shortages, ensure smooth service, and increase profitability through reliable ingredient supply and predictable expenses.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course equips you with essential tools for effective kitchen procurement and inventory control. You will learn to forecast demand based on menus, plan orders accurately each week, manage supplier costs, implement receiving protocols, and use FIFO/FEFO methods. Supported by key performance indicators, ready-to-use templates, and basic software strategies, you will create an efficient system that maintains ingredient availability while controlling costs effectively.
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 quickly.
- Mastery of inventory calculations: establish par levels, safety stock, and exact reorder points.
- Weekly order planning: combine purchase orders to reduce waste and ensure complete coverage.
- Kitchen stock controls: implement FIFO, receiving inspections, and cycle counts for accurate inventory.
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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