DESIGNED BY VIJENDER NOONWAL
INSTITUTE OF HOSPITALITY & MANAGEMENT,
BANUR – 140601
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.
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.
BENEFITS OF INDENTING
• Number of non-veg. items on the menu and its vegetarians
• 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.
INDENT OR REQUISITION SLIP
Date of indenting___________ Date of receiving___________
S .No. Quantity A B C D E Total quantity Price per qty Total price
Signature of storekeeper signature of indenter
Signature of purchase manager
VARIOUS PRACTICAL DIFFICULTIES FOR VOLUME
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
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.
• THEORY OF COOKERY- KRISHNA ARORA
• FOOD PRODUCTION – PARVINDER BALI