Kitchen Procurement & Inventory Management Course
Master kitchen procurement and inventory management for gastronomy. Learn forecasting, supplier management, cost control, and stock accuracy to cut waste, prevent stock-outs, and boost profit while keeping every service running smoothly.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
The Kitchen Procurement & Inventory Management Course gives you practical tools to control stock, cut waste, and protect profit. Learn forecasting, menu-based demand planning, and accurate weekly ordering, then apply supplier costing, receiving controls, and FIFO/FEFO rotation. With clear KPIs, templates, and simple software tactics, you build a lean, reliable operation that keeps ingredients available and costs predictable.
Elevify advantages
Develop skills
- Menu-based forecasting: turn past sales into accurate, dish-level demand plans.
- Cost-smart purchasing: compare suppliers, lead times, and full landed costs fast.
- Inventory math mastery: set par levels, safety stock, and precise reorder points.
- Weekly order planning: consolidate POs to cut waste while ensuring full coverage.
- Kitchen controls: apply FIFO, receiving checks, and cycle counts for tight stock.
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 workload.What our students say
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Course in PDF