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Indenting

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INDENTING DEFINITION, BENEFITS OF INDENTING, FORMAT OF INDENTING/REQUISION, DIFFICULTIES DURING INDENTING

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Indenting

  1. 1. INDENTING POWERPOINT PERSENTATION DESIGNED BY VIJENDER NOONWAL ASSISTANT PROFESSOR INSTITUTE OF HOSPITALITY & MANAGEMENT, BANUR – 140601 PH- 01762503503 DOMAIN: WWW.CHEFNOONWAL.HPAGE.COM
  2. 2. DEFINITION OF INDENTING • Indenting is similar to a requisition which is used as inter-departmental document and in which we indent or summarize the quantity of the ingredients while making a standard recipe and standard purchase specification. Stores scrutinize such indents and collectively places and an order with the suppliers to send such material on the specified time and date.
  3. 3. BENEFITS OF INDENTING It is very easy to make indent for a small quantity but when we make an indent for a thousand meals or a buffet or a banquet or a coffee shop or industrial canteen then some amount of experience or yardstick of thumb rules do apply and a lot of factors should be considered while doing such indents which are: - • The number of persons to feed; the larger number of people the lesser the indent quantity becomes. • Number of items on the menu. • Choice provided on the menu.
  4. 4. BENEFITS OF INDENTING • Number of non-veg. items on the menu and its vegetarians alternatives. • Number of non –vegetarians and vegetarians. • Whether or not Indian bread or only rice is included. • Type of people to dine. • Choice of desserts provided. • If a dry or gravy preparation. • Selling price of the menu. • Per stock or misc-en-place. • Kind of menu has been planned either a la carte or on a banquet or buffet. • Silver, plated or buffet service.
  5. 5. INDENT OR REQUISITION SLIP Menu A. __________________ B. __________________ C. __________________ D. __________________ E. __________________ Date of indenting___________ Date of receiving___________ S .No. Quantity A B C D E Total quantity Price per qty Total price 1. 2. 3. 4. 5. Signature of storekeeper signature of indenter Signature of purchase manager
  6. 6. VARIOUS PRACTICAL DIFFICULTIES FOR VOLUME FEEDING 1. Selling price of menu, 2. Nov or Dec in the no. of pax (PERSON) 3. Sudden change of menu, 4. Availability of raw materials/ ingredients. 5. Different food habits. 6. Exact no. of guest is not known, 7. Different food habits, 8. Exact no. of guest is not known, 9. The indenting is on based on assumption, 10. Quantity and quality of different raw materials sometime vary from region to region, 11. Infrastructure of kitchen, 12. Skill level of staff, 13. Storage consideration, 14. Due to large no. of ingredients indenting sometimes becomes complicated, 15. Different cooking techniques, 16. Difficulty in judging portion size.
  7. 7. REFERENCES • THEORY OF COOKERY- KRISHNA ARORA • FOOD PRODUCTION – PARVINDER BALI • http://chefnoonwal.hpage.com/
  8. 8. THANK YOU

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