Indenting is the process of procuring items from a controlled storage area against a requisition. Some key principles of indenting for volume feeding include considering the yield of products, regional influences on food preferences, and service styles like a la carte or buffet which impact portion sizes and food quantities required. Portion sizes also depend on factors like the type of establishment serving meals, types of menus being offered like thalis, and the quality of ingredients used.

1. INDENTING
“IT IS A PROCESS PROCURING ITEMS FROM
A CONTROLLED STORAGE AREA AGAINST
REQUISTION”

3. PRINCIPLES OF INDENTING FOR
VOLUME FEEDING
 YIELD OF A PRODUCT-HOW MUCH YOU CAN GET THAT IS NET
WEIGHT OF THE PRODUCT AFTER PROCESSING
 TYPE OF EVENT-IF YOU COMPARE CONFERENCE AND WEDDING
EVENT THE AMOUNT OF FOOD VARIETY WILL BE MORE IN
WEDDING FUNTION
 REGIONAL INFLUENCE-REGIONAL FOOD PLAYS AN IMPORTANT
ROLE.FOR EXAMPLE PEOPLE FROM BENGAL WILL LOVE TO EAT
SEAFOOD WHILE PEOPLE FROM NORTH INDIA WILL HAVE
CHICKEN.
 SERVICE STYLES-FOOD COOKED IN A LA CARTE AND BUFET
SYSTEM WILL TELL US ABOUT THE QUANTITY OF FOOD REQUIRED
AS PORTION SIZE IS MAINTAINED IN A LA CARTE.

4. PORTION SIZES FOR VOLUME
FEEDING
 TYPE OF ESTABLISHMENT-FOOD SERVED TO EMPLOYEES IN
FACTORIES INVOLVING QUALITY WORKLOAD WILL HAVE
BIGGER PORTION SIZE AS COMPARED TO INSTITUTIONAL
ESTABLISHMENT.
 TYPES OF MENU-PORTION SIZE VARY UP TO THE MENU.FOR
EXAMPLE IF IT IS A THALI THEN PORTION WILL BE LESS AS A
NUMBER OF DISH WILL BE SERVED.
 QUALITY OF COMMODITY-GOOD QUALITY PRODUCT WILL
GIVE A BETTER YIELD AS COMPARED TO THE COMMODITY OF
LOW LOW QUALITY.

5. MADE BY
MOHD ABDULLAH
IHM HAJIPUR

6. THANK YOU