what is indenting and how to make a effective indent

1. NSK NOTES KUMARS RECIPE FILE
INDENTING

2. NSK NOTES KUMARS RECIPE FILE
DEFINITION
Indenting is similar to a requisition which an
interdepartmental document sent for lets say the
requirements of stationeries, food, goods etc.
However in terms of food, it is always refer to as
INDENT.
Which means a document stating the requirements
of goods in terms of description of goods, the
quality, the specifications, the units and quantity
required is specified and sent to the stores who in
turn will procure the same and dispatch the same
to the department concerned.

3. 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.
NSK NOTES KUMARS RECIPE FILE

4. NSK NOTES KUMARS RECIPE FILE
Use of indent as a control tool.
The indent form is almost like a requisition form
through this form the cooks orders
perishables,ingredients, beverages and other
required items required for the production, when
they are required and how much is required?
Then indent sheet has to be through a proper
channel and it has to be approved by the
departmental head.
Through this form the stores have to supply those
ingredients what is entered in the indent sheet.

5. NSK NOTES KUMARS RECIPE FILE
Apart from this it will act as one of the
document to keep control
On ingredients.
On wastage.
on pilferage.
to get the right quantity and quality without
any over distribution or under distribution.

6. NSK NOTES KUMARS RECIPE FILE
Points to considered while
making an effective indent.
Usually the sous chef or chef will approve
the indents and will be prepared by the
station heads or CDPS of the particular
department.
next days menu has to considered.
take extra care in the meat ordering.
there should not be any over or under
estimation.

7. NSK NOTES KUMARS RECIPE FILE
Ingredients accurate quantity has to be
specified by the writer.
As a indenter he should have a thorough
knowledge of the rates and availability of
all the ingredients.
Seasonal availability and should have a
knowledge to predict the actual quantity
and quality needed.

8. NSK NOTES KUMARS RECIPE FILE
FACTORS AFFECTING
INDENTING
Number of persons to be feed.
Number of items in the menu.
Choice provided on the menu.
Number of non-veg. items on the menu and its
vegetarian alternatives.
Number of vegetarians.
Beef, mutton, chicken eatters.
Whether or Indian bread or only rice is included.

9. NSK NOTES KUMARS RECIPE FILE
Type of people to dine.
Choice of desserts provided.
If dry or gravy preparation.
Selling price of the menu.
Mis en place to be maintained.
If ala carte or on a banquet or buffet.
Silver, plated or buffet service.

10. ORDER OF WRITING FOOD ITEMS
WHILE INDENTING
1. Non-veg items like fish, chicken, mutton
etc.
2. Dairy products like milk, curd, ghee,
paneer, butter, cream, khoya and eggs.
3. Perishables -vegetables and fruits
4. Non-perishables (flour, lentil, rice, oil,
spices-whole and powdered)
5. Any tinned products
6. Sugar, dry fruits etc
NSK NOTES KUMARS RECIPE FILE

11. NSK NOTES KUMARS RECIPE FILE
INDENT SHEET
Date- -------------
Menu
1.------------------------------------------
2.------------------------------------------
3.------------------------------------------
4.------------------------------------------
5.------------------------------------------

12. Steps to be followed
1. Write date and menu.
2. Write the ingredients in the given order.
3. Post the qty of ingredients required for
dish no 1.
4. Cancel the blank boxes in col. for dish 1.
5. Post the qty for remaining dishes in the
same manner.
6. Write the total of the qty written in the
indent sheet, row-wise.
NSK NOTES KUMARS RECIPE FILE