Inventory Management

About This Course

Inventory is more than just what’s in the storeroom; it’s what keeps your kitchen running, your service flowing, and your costs under control. This course gives F&B managers and kitchen leads the tools to manage inventory with accuracy, consistency, and confidence. From stock takes to supplier relations, you’ll learn how strong stock control supports profitability, efficiency, and guest satisfaction.

Whether you're leading daily prep, placing orders, or checking deliveries, your choices around inventory directly impact waste, performance, and profit.

In this course, you will learn:

• What inventory is and why it matters in hospitality operations

• How to set up simple, effective stock control systems

• The tools and routines that reduce waste and improve accuracy

• How to track usage, wastage, and shrinkage through structured processes

• How to calculate par levels and stock turnover to support smarter ordering

• The importance of building strong supplier relationships and checking deliveries properly

Each chapter includes a short quiz, with a final assessment at the end of the course. On successful completion, participants will receive a certificate in “Inventory Management In F&B.”

Course Curriculum

6 Chapters

Chapter 1 - Introduction to Inventory Management

Defines inventory in a hospitality context, including all items used in daily operations such as food, beverages, and cleaning supplies. Highlights how accurate stock control improves guest satisfaction, cost efficiency, and waste reduction.

Chapter 2 - Stock Control Systems and Tools

Covers manual and digital stock tracking methods, showing how to build a simple yet reliable system with spreadsheets, inventory apps, or EPOS reports. Explains how consistency, accuracy, and regular updates keep stock under control.

Chapter 3 - Inventory Processes and Routines

Explains how to perform regular stocktakes, record usage and wastage, and apply FIFO (First In, First Out) rotation methods. Emphasises organised storage, labelling, and accountability to maintain efficiency and minimise errors.

Chapter 4 - Inventory and Cost Control

Teaches how to calculate stock turnover rate, set par levels, and detect shrinkage. Demonstrates how to balance ordering with sales performance to optimise cash flow and reduce unnecessary costs.

Chapter 5 - Supplier Relationships and Ordering

Highlights how strong supplier communication, timely ordering, and quality control prevent shortages, delays, and waste. Includes best practices for managing deliveries, checking quality, and maintaining trust with vendors.