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.

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: -

1.       The number of persons to feed; the larger number of people the lesser the indent quantity becomes.

2.       Number of items on the menu.

3.       Choice provided on the menu.

4.       Number of non-veg. items on the menu and its vegetarians alternatives.

5.       Number of non –vegetarians and vegetarians.

6.       Whether or not Indian bread or only rice is included.

7.       Type of people to dine.

8.       Choice of desserts provided.

9.       If a dry or gravy preparation.

10.   Selling price of the menu.

11.   Per stock or misc-en-place.

12.   Kind of menu has been planned either a la carte or on a banquet or buffet.

13.   Silver, plated or buffet service.

Indent for a simple menu:
Let us take example one menu namely:
Fried rice, parathas,
Mutton korma or vegetable korma
Aloo gobhi masala
Tomato raita
Papad, pickle
Gulab jamun

For 200 persons, and work out the indent for the same predetermining the selling price or the same and the food cost.

Recapitulation:
all the factors mentioned must be considered and then work out exactly the cost per portion of each dish and then updating the same yearly in terms of increase in prices and then working out the selling price will give an accurate indenting and costing procedure.

 
Indent or requisition slip
              Menu

1.       __________________

2.       __________________

3.       __________________

4.       __________________

5.       __________________

Date of indenting___________
Date of receiving___________
S .No.
Quantity
1
2
3
4
5

Total quantity

Price per qty

Total price
1.
 
 
 
 
 
 
 
 
 
2.
 
 
 
 
 
 
 
 
 
3.
 
 
 
 
 
 
 
 
 
4.
 
 
 
 
 
 
 
 
 
5.
 
 
 
 
 
 
 
 
 
 

Signature of storekeeper                                                                                         signature of indenter

Signature of purchase manager

 
 
How to calculate food cost%?

Food cost % = food cost x 100/ selling price

Various practical difficulties for volume Feeding

1.       Selling price of menu,

2.       Nov or dec. in the no. of pax

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.

 
Explanations

Quantity of food* no. of guest *1

               Indent

100 gm. /Person * 100 portion plate: require: 10,000 gm.

Type of meal >B/F >Lunch >Dinner

                                          ^

Quantity of food differs > if there is high and low teas included.

Buzz >March & April> examination.

Navratras—Food

Day: Tuesday>No Non vegetation   ^ Vegetation

Weekends:    ‘Conference’

Most of the times, employees would turn-up.