A hotel's guest experience is only as reliable as its supply chain — one late delivery or one unreliable supplier can disrupt an entire operation, and one weak negotiation can quietly erase a season's profit margin. This programme puts hotel procurement at the centre of hospitality operations, giving participants practical tools to manage supplier relationships, control inventory, and make purchasing decisions that balance cost, quality and reliability across hotels, resorts, restaurants and tourism organisations.

Delivered by Arab British Fellowship Training Academy, this programme is part of the Hospitality asd Tourism Training Course specialization under the Management category. It combines procurement strategy, supplier evaluation, hospitality logistics, inventory management and supply chain planning so participants leave able to reduce costs, protect quality standards, and build procurement systems hotels can actually rely on.

• Understand how procurement and supply chain management support hospitality operations.
• Build hotel procurement strategies, policies and documentation.
• Select, evaluate and manage supplier relationships and contracts.
• Negotiate purchasing decisions that balance cost, quality and reliability.
• Apply inventory management techniques that reduce waste and control costs.
• Coordinate hospitality logistics, delivery, storage and distribution.
• Identify and manage procurement and supply chain risks.
• Monitor product quality and supplier reliability on an ongoing basis.
• Apply sustainable and best-practice procurement across hospitality operations.

Target Audience

• Hotel Procurement and Purchasing Managers.
• Supply Chain Professionals and Inventory Controllers.
• Hotel Operations and Food and Beverage Managers.
• Hospitality Managers and Resort Managers.
• Restaurant Owners and Hospitality Consultants.
• Tourism Professionals and graduates pursuing hospitality management careers.

Module 1: The Procurement Function in Hospitality — Roles, Processes and Systems

• Principles and role of procurement in hospitality operations
• Procurement processes, objectives and challenges
• Hotel procurement systems and planning
• Product sourcing and documentation

Module 2: Choosing Who to Work With — Supplier Selection and Contracts

• Supplier selection process
• Supplier evaluation and performance monitoring
• Contract management
• Building long-term supplier relationships

Module 3: Negotiating Value — Purchasing and Cost Management

• Strategic purchasing methods
• Cost-effective purchasing decisions and negotiation techniques
• Balancing quality and cost
• Purchasing controls

Module 4: Keeping Stock Under Control — Inventory Management

• Inventory control systems
• Stock and demand planning
• Reducing inventory waste
• Inventory optimisation techniques

Module 5: Getting It There — Hospitality Logistics

• Supply chain coordination
• Hospitality logistics planning
• Delivery management
• Storage, distribution and logistics efficiency

Module 6: When Things Go Wrong — Managing Supply Chain Risk

• Identifying procurement and supplier risks
• Supply disruption management
• Alternative sourcing strategies
• Quality assurance

Module 7: Procuring Responsibly — Sustainability and Future Trends

• Sustainable and ethical purchasing
• Environmental considerations
• Responsible sourcing
• Future trends in hospitality procurement