Kitchen Procurement & Inventory Management Course
Gain expertise in kitchen procurement and inventory management for the food industry. Master forecasting, supplier oversight, cost management, and stock precision to minimise waste, avoid shortages, and increase profits while ensuring seamless service delivery.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Kitchen Procurement and Inventory Management Course equips you with hands-on strategies to manage stock effectively, reduce waste, and safeguard profitability. You will cover demand forecasting based on menus, precise weekly ordering, supplier cost analysis, receiving protocols, and FIFO/FEFO stock rotation. Utilising key performance indicators, ready templates, and straightforward software methods, you will establish an efficient operation that maintains ingredient availability and stabilises costs.
Elevify advantages
Develop skills
- Menu-based forecasting: convert past sales into precise dish-level demand plans.
- Smart purchasing: evaluate suppliers, lead times, and total landed costs quickly.
- Master inventory calculations: establish par levels, safety stock, and exact reorder points.
- Weekly ordering: combine purchase orders to reduce waste and ensure complete coverage.
- Implement kitchen controls: use FIFO, receiving inspections, and cycle counts for strict stock control.
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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