Catering Procurement & Inventory Management Course
Gain expertise in catering procurement and inventory management for the food industry. Master demand forecasting, purchasing plan development, stock control, waste minimisation, and monitoring of essential F&B metrics to enhance profitability, consistency, and customer satisfaction. This course equips you with practical tools for efficient operations and cost savings in busy catering environments.

flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
This course teaches selection of suitable products, unit standardisation, recipe-SKU linking for precise ordering and costs. Develop 4-week buying plans, demand forecasting, safety stock levels, and reorder points. Additionally, cover waste minimisation, stocktaking, supplier assessments, and basic dashboards for weekly tracking of food costs, inventory, 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: 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 workload.What our students say
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