Inventory Management Course
Restaurant Staff Training
Take control of your kitchen stock and margins. Our online hospitality inventory management course provides managers and stock controllers with practical systems to control stock counts, reduce variance, and protect profitability. Effective inventory management is one of the most direct levers for profitability in any food and beverage business. Up to 10% of purchased food inventory is wasted, and poor stock management causes shortages, waste, and inaccurate forecasting. This course builds practical, systematic inventory control skills — from understanding the supply chain to managing cold chain, dry stock, and cleaning chemicals.
Who it’s for
Front-of-house Counter staff Anyone customer-facing
Inventory Mangement Modules & Curriculum
What inventory management is and why it matters, key metrics (food cost %, waste %, variance), what to track and when, difference between reactive and proactive inventory management, setting up daily stock count systems.
The restaurant supply chain from source to plate, working with suppliers (farmers, wholesalers, distributors), purchase order systems, delivery receiving procedures, supplier relationship management, procurement best practices.
What cold chain management is and why it fails, temperature monitoring at every stage (delivery, storage, service), cold chain break identification, FIFO in cold storage, freezer and fridge management for franchises, temperature logging systems.
Receiving and inspecting dry stock deliveries, correct storage principles (height, light, temperature, pest risk), labelling and date rotation systems, par level setting, stockroom organisation, waste identification in dry goods.
Why chemical inventory is a separate management category, safe storage of chemicals (separate from food), COSHH documentation, managing chemical stock levels, chemical usage tracking, preventing chemical contamination of food stock.
The rules
Pass mark 70% on every module · 30 days’ access from enrolment
“The lessons your staff will actually finish, written for the floor, not the lecture hall.” — Robin van Rensburg, Hospitrain
R800.00
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