Supply Chain & Inventory

Build purchasing and stock routines that protect availability without tying up unnecessary cash. Examine supplier reliability, receiving checks, storage and stock reconciliation across a restaurant week.

Organised restaurant pantry shelves with transparent lentil containers and crates of fresh vegetables.

Free · 0 published lessons · 4 lessons in syllabus

Who it is for

Owners, purchase managers and kitchen teams managing ingredients and consumables.

What you will learn

Compare suppliers on quality and landed cost
Set stock levels and receiving controls
Reduce spoilage through storage and rotation
Reconcile theoretical and actual consumption

Content is in progress

All lessons in this course are planned, not yet published. Sign up to be notified when lessons are published.

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Course syllabus

Supplier Selection and Purchase Terms — Planned
Par Levels, Reordering and Stock Counts — Planned
Receiving, Storage and Stock Rotation — Planned
Consumption Variance and Inventory Controls — Planned