Level 2 Food and Beverage Cost Control – Purchasing and Inventory Management

This level would provide students with a more in-depth understanding of the different aspects of purchasing and inventory management, such as purchasing principles, vendor selection and management, inventory management, waste reduction techniques, and inventory optimization. Students would learn about the different ways to ensure that food and beverage products are purchased at the best possible prices and that they are delivered on time and in good condition. They would also learn about the different ways to ensure that food and beverage inventory is properly managed and that waste is minimized.

Modules and Learning Outcomes

Module 1: Purchasing Principles and Vendor Management

Understand the importance of purchasing principles and vendor management in restaurants.
Learn about the different purchasing principles, such as cost-benefit analysis, competitive bidding, and just-in-time inventory.
Learn about the different ways to select and manage vendors, such as evaluating their reliability, quality, and prices.
Develop skills in negotiating contracts and managing vendor relationships.

Module 2: Inventory Management

Understand the importance of inventory management in restaurants.
Learn about the different types of inventory, such as raw materials, work-in-progress, and finished goods.
Learn about the different methods of inventory management, such as perpetual inventory and periodic inventory.
Develop skills in forecasting demand, setting reorder points, and conducting inventory counts.

Module 3: Waste Reduction Techniques

Understand the importance of waste reduction in restaurants.
Learn about the different types of waste, such as food waste, beverage waste, and packaging waste.
Learn about the different ways to reduce waste, such as using portion control, composting, and recycling.
Develop skills in implementing waste reduction programs.

Module 4: Inventory Optimization

Understand the importance of inventory optimization in restaurants.
Learn about the different factors that affect inventory optimization, such as demand, lead time, and carrying costs.
Learn about the different methods of inventory optimization, such as economic order quantity (EOQ) and reorder point (ROP).
Develop skills in using inventory optimization software.

Level and Entry Requirements

This course is level 2. Candidates entering this program should have the following:

A high school diploma or equivalent
Strong communication and interpersonal skills
A passion for the hospitality industry
A demonstrated ability to learn new concepts and apply them to practical situations

Duration

100 GLH

Qualification Details

Level 2 Food and Beverage Cost Control – Purchasing and Inventory Management

Program Overview