CUL3A - QUANTITY FOOD PRODUCTION AND INVENTORY MANAGEMENT

QUANTITY FOOD PRODUCTION

INDENTING

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CUL3A - QUANTITY FOOD PRODUCTION AND INVENTORY MANAGEMENT

INDENTING

OBJECTIVES
To list out the principles of indenting. 
To explain the importance of indenting 
To describe the portion sizes of common
food items. 
To state the application of menu indenting.

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 CUL3A - QUANTITY FOOD PRODUCTION AND INVENTORY MANAGEMENT

INDENTING

I. INTRODUCTION
Depending upon the menu; for actual food production raw material
is required. To procure the required raw material from the stores a
written request is made by the department. This written statement
on a prescribed request form is termed as “INDENT” and the
process of making it known as “INDENTING”. In any catering unit
once the menu is decided, the Chef in charge then prepare an
indent for the daily requirement of raw material. This is normally a
prescribed formatted book with certain information already printed
and some need to be filled by the requisitioning authority.

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 CUL3A - QUANTITY FOOD PRODUCTION AND INVENTORY MANAGEMENT

INDENTING

II. FORMAT
It is a tailor made format which is developed by the organization keeping in view its
own requirement as what all formation it needs. The indents are printed in the book
form and are bound in the shape of a book. In a hotel generally it is made in
triplicate. One Indent Book may have 50 indents in it. An Indent should have the
following details:
1. Indent Book number and respective serial number
2. Place for mentioning Date and time on which Requisition is made
3. Place for mentioning Date and time on which material is required
4. Place for Mentioning the Department which raised the Indent
5. Place for writing the item with specification if any (specific numbers/weight/color
etc.)

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 CUL3A - QUANTITY FOOD PRODUCTION AND INVENTORY MANAGEMENT

INDENTING

II. FORMAT
6. Place for writing quantities required
7. Place for writing the amount actually issued by the store (filled by stores)
8. Place for writing the rate of commodity (optional) 9. Place for name, signature and
designation of requisitioning authority
10. Place for signature of passing authority
11. Place for signature of store keeper (signs after the issue)

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 CUL3A - QUANTITY FOOD PRODUCTION AND INVENTORY MANAGEMENT

INDENTING

III. PRINCIPLES
- Indents are made in advance for regular items  keeping in view sales
trends, fresh bookings, forecast regarding walk ins, etc.
- Grocery & Dry Goods: request are made 4-5 days
- Fresh items: requets are made daily
- Chef in charge will
        1. Check what is left in the freezers, chillers, kitchen storage
        2. Check requirement of ingredients  for the day/ coming days
        3. Indent is then raised.
- Store rooms are secured and only authorized persons are allowed to
access it.

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 CUL3A - QUANTITY FOOD PRODUCTION AND INVENTORY MANAGEMENT

INDENTING

III. PRINCIPLES
- Indents are accomplished in triplicate:
   1. Original and 2nd copy - Storeroom
   2. 3rd Copy - Accounting or F&B department
      *issuing storeroom will list items and actual quantities released
- Most hotels are using softwares which enables a fast indenting and
control process which minimizes paper work. 
- These software also allow single window processing  with issue,
balance, accounting payments and controls.

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 CUL3A - QUANTITY FOOD PRODUCTION AND INVENTORY MANAGEMENT

IV. INDENTING PROCESS

FACTORS THAT INFLUENCE
1) Chef in charge must be experienced 
     - Forecasts and assumptions
     - Fundamentals of menu planning
     - Number of people to be fed must be kept in mind
         * Set requirement - for regular room service, restaurants and other outlests
        * Separate indent - for additional functions and banquet, parties and events
 

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 CUL3A - QUANTITY FOOD PRODUCTION AND INVENTORY MANAGEMENT

IV. INDENTING PROCESS

FACTORS THAT INFLUENCE
2) Standardized recipe is the basis of consideration for the number of guests when it comes to
production planning

It is not mere multiplication of standard recipe with number of guests. A careful consideration of menu
balance and presumptions are followed to indent the quantities. Use of left over food in the deep fridge

Size of portions
Day of function
Type of guest: Age group; Religion.
Number of expected guests and number of guaranteed guests
Type of menu
Time of service
Bar Service
Availability of ingredients
Type of service etc.

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CUL3A - QUANTITY FOOD PRODUCTION AND INVENTORY MANAGEMENT

PORTION SIZES OF FOOD ITEMS

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CUL3A - QUANTITY FOOD PRODUCTION AND INVENTORY MANAGEMENT

PORTION SIZES OF FOOD ITEMS

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CUL3A - QUANTITY FOOD PRODUCTION AND INVENTORY MANAGEMENT

PERFORMA OF AN INDENT SHEET

OR REQUEST ORDER

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CUL3A - QUANTITY FOOD PRODUCTION AND INVENTORY MANAGEMENT

SUMMARY
Indenting is similar to a requisition which is an
interdepartmental document sent for requirements
of stationaries, food, goods etc. 
Indent means a document stating requirements of
materials in terms of description of goods, the
quality, the specifications and the units. 
It is sent to the store which in turn procures these
and dispatch the same to the department concerned.

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CUL3A - QUANTITY FOOD PRODUCTION AND INVENTORY MANAGEMENT

INDENTING

THANK
YOU!
GLOBAL INNOVATIVE COLLEGE | SHTM