Institutional and Industrial Catering
Institutional and Industrial Catering
Institutional and Industrial Catering
I. TYPES
• Profit oriented- commercial canteens, restaurants, café, etc. within the premises catering to all
the people (students, staff, visitors, etc.)
• Running on break even- industrial canteens, college canteens catering to staff requirements
only.
• Subsidized- serving meals as a part of employee/ student welfare schemes.
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.
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FACTORS AFFECTING INDENTING
• The number of persons to feed; the larger number of people the lesser the indent
quantity becomes.
• Number of items on 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 eaters
• Whether or not Indian bread is there or only rice is included
• Type of people to dine
• Choice of desserts provided
• If a dry or gravy preparation
• Selling price of the menu
• Mise-en-place to be maintained
• If a la carte or a banquet or a buffet
• Silver, plated or buffet service
ONE KG OF
Salad 15-20 portions
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Malabari paratha /Roomali roti/naan 10 no.
Loochi 55-60 no.
Rabhri 4 por
Kesari kheer 4-6 por
Doodh pak 6 por
Payesh 8 por
Payasam- 8-10 por
Phirni 5 por
INDENT SHEET
Date- -------------
Menu
1. ------------------------------------------
2. ------------------------------------------
3. ------------------------------------------
4. ------------------------------------------
5. ------------------------------------------
IV Non-perishables (flour,
lentil, rice, oil, spices-
whole and powdered)
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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.
EQUIPMENT
The term equipment refers to all machinery, tools, utensils, crockery, cutlery, furniture that may be used
for preparation, storage and service of food.
I. CLASSIFICATION OF EQUIPMENT
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III. PURCHASING EQUIPMENTS
1. SELECTION OF SUPPLIER
• On the basis of past experience.
• Equipment catalogue.
• Interviewing salesman.
• Trade directories & journals.
• Competitive experience.
• Trade fairs and seminars.
• Quotations.
2. PURCHASE SPECIFICATION
3. PURCHASE PROCEDURE
• Recognition of need.
• Specification of equipment required.
• Selection of sources of supply.
• Enquiries regarding price.
• Placing the order.
• Following up the order.
• Checking the invoices received against specification.
• Maintaining records and files.
• Maintaining public relations with vendors (to avoid problems during/ after sales service).
All equipments, large or small, heavy or light requires care in handling, use and storage in order to
extend its life to the maximum and to reduce its rate of depreciation and maintain it in reasonably
attractive and efficient condition.
• Care and maintenance of equipment begins at the time of its purchase. The equipment should be
designed for easy cleaning. Movable parts, particularly that come in contact with food should be
removed easily without the need of special tools. The remaining shell should be made up of
smooth, non-corrosive, non-chip material, free from cracks.
• Proper installation is another major requirement to ensure proper care of equipment. Stationery
equipment should be installed far enough from the wall so that the worker can clean behind it.
• There should not be too many pipes or electrical cords near the equipment as it will create
difficulty in cleaning and may contribute a safety hazard for cleanliness.
• As per the type of equipment and the purpose for which it is being used, the equipment should be
cleaned, after every use, daily or periodically.
• Besides cleaning, heavy and medium duty equipment also requires oiling, greasing, repainting
etc and as per the instructions of manufacturer, the equipment should be dismantled to clean
every component.
V. LIST OF MANUFACTURERS
• Electrolux
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• Hobart
• Continental equipment India pvt. Ltd.
• Rite equipments pvt. Ltd.
• Blue star
• Garland
• Collins
• Transworld enterprises
• L.l. equipments
• Santos etc.
It is equipment that is used for keeping both hot and cold food items.
The lower part is refrigerated and has cold compartments, which are used for storing food items like
salad, cream, butter etc.
The upper part is the heated part, which is heated by the heat generated from the refrigerated part’s
compressor or coil motor. It is used for keeping hot items like soups, sauces etc.
Heated part and refrigerated parts are separated by layers of insulation material like glass, wool etc.
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