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INDENTING


                                                  Indenting

 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"



"Indent is a document stating the requirements of goods with the quantity required along with its specification. It is sent to the store department, which in turn procures the items, and dispatches the same to the department on the day specified."

Principles of indenting

(a) The Indents are made well in advance for regular items keeping in view the earlier sales trends, fresh bookings, forecast regarding walk-ins etc. For grocery and dry items the store request is made for a long period of 4-5 days together. For fresh items and perishable items it is generated for each day. 

(b) The chef in charge will see what is left in the freezers, refrigerators, kitchen store and then check the requirement of ingredients for the day and coming days and then the indent is raised.
(c) Indents are made in triplicate. Original copy along with the 2nd copy goes to store and after the issue is made by store and actual issuing quantities are mentioned on it a copy of the same goes to accounts/ F & B Control department. 



Factors affecting indenting

(a) Portion size
(b) Day of function
(c) Type of guest: Age group, religion.
(d) Type of menu
(e) Number of snacks offered
(f) Time of service
(g) Whether cocktail is offered
(h) Weather
(i) Availability of ingredients
(j) Based on what is the type of event


FORMAT OF INDENT BOOK

 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.)
  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)

Performa of an Indent Sheet (Manual Process)






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