Product Usage and Inventory Control Course
Gain mastery in product usage and inventory control to minimise waste, safeguard profit margins, and enhance operational efficiency. Acquire skills in KPIs, stock management, streamlined workflows, and reporting tools designed for hospitality and service management and administration roles.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course equips you with practical strategies to reduce waste, manage inventory effectively, and maintain profit margins. You will learn to determine par levels, implement FIFO methods, monitor variances, perform precise stock counts, create structured product data tables, establish key performance indicators, interpret basic reports, and develop efficient workflows for requests, approvals, and deliveries to ensure smooth operations and cost stability across departments.
Elevify advantages
Develop skills
- Operational controls and SOPs: reduce product waste through efficient, consistent procedures.
- Inventory tracking: establish par levels, conduct stock counts, and minimise shrinkage swiftly.
- KPI-based cost control: calculate usage metrics and identify waste promptly.
- Supply workflows: standardise requests, approvals, and delivery documentation.
- Monitoring and incident response: assess KPIs, investigate discrepancies, and resolve problems.
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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