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 stock precision to minimise waste, avoid shortages, and increase profitability while ensuring seamless service delivery.

flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
This course equips you with practical strategies for managing kitchen procurement and inventory. You will learn to forecast demand based on menus, plan orders accurately, handle supplier costs and receiving, and apply rotation methods like FIFO and FEFO. Using KPIs, templates, and basic software, you will create an efficient system that maintains ingredient availability and stabilises costs effectively.
Elevify advantages
Develop skills
- Menu-based forecasting: convert past sales into precise dish-level demand plans.
- Smart purchasing: evaluate suppliers, delivery times, and total costs quickly.
- Master inventory calculations: establish par levels, safety stock, and reorder points.
- Weekly ordering: combine purchase orders to reduce waste and ensure supply.
- Implement kitchen controls: use FIFO, receiving inspections, and cycle counts for accurate 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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