Catering Procurement & Inventory Management Course
Gain expertise in catering procurement and inventory management for the food sector. Master demand forecasting, purchasing plan development, stock control, waste minimisation, and monitoring of vital F&B indicators to enhance profitability, uniformity, and customer delight. This course equips you with tools for precise ordering, cost efficiency, and operational reliability in busy catering environments.

from 4 to 360h flexible workload
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 prediction, safety stock levels, and reorder triggers. Excel in cutting waste, conducting stock audits, assessing suppliers, and creating basic dashboards for weekly tracking of food expenses, inventory, and operations.
Elevify advantages
Develop skills
- Smart demand forecasting: convert covers to accurate ingredient orders quickly.
- Efficient inventory control: reduce waste using FIFO, portion control, and regular counts.
- Effective stock policies: establish pars, safety stock, and reorder points.
- Hotel F&B demand planning: analyse by segment, season, and meal times.
- Practical buying schedules: create 4-week plans to avoid shortages.
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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