INDENT VERIFICATION OF LABOUR ROOM

INTRODUCTION

 Nurses are expected to maintain adequate supply of equipment’s, supplies

and the medicines in order to give quality service to patients. The nurse
should ensure and control the right supply, at the right place and in the right
quantity.
 An indent is an official order or requisition for medicine and supplies from the
medical stores. The nurse acquires the equipment and supplies based on the
need estimation, availability and the budget. As the equipment is received it
should be inspected and stored as per the classification and according to the
rate of consumption.
 Always ensure that there is a buffer stock. Preventive maintenance must be
carried out through service contracts. Proper cleaning and making repairs
have to be done and the equipment stored safely.
 Inventory An inventory is a detailed list of articles in the ward, their
specifications, standard number or quality. When we are speaking of
inventory means it meant making a count of articles in hand.

DEFINITION

Indenting is like 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.

PURPOSES:

 To ensure the availability of the item

 Provides chance to determine the condition of articles
 Time to return the articles to their proper place
 Indent of some articles maintained daily, for some other things it may require
weekly whereas for some others only monthly inventory is adequate.

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OBJECTIVES OF HOSPITAL PURCHASING

 To ensure uninterrupted flow of materials.

 To buy economically in a competitive market; (i.e. to avail the materials,
medicines and equipment’s at minimum possible cost)
 To keep inventory investment low and increase the asset turn over.
 To develop good buyer-supplier relations; (i.e. to establish good relationship
 with suppliers, leading to favourable image in business circles)
 To develop alternative and reliable source of supply.
 To act as logistics formation centre regarding specifications,
 processes, price, quality.
 To train and develop the personnel involved with material management
 department.
 Efficient record – keeping and management reporting .so that the volume and
the value of purchases, analysis of work performed in the purchase
department, information about the cash discount and quantity discount, the
trend about the price changes in near future, new sources of supply etc can
be made aware of.

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
 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.

INDENT DOCUMANTATION

 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.

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  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.
 Use of indent as a control tool. The indent form is almost like a requisition
form through this form the indent orders 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 must supply those
ingredients what is entered in the indent sheet.
 Apart from this it will act as one of the documents to keep control on
ingredients. On wastage. on pilferage. to get the right quantity and quality
without any over distribution or under distribution.

INDENT OR REQUISITION SLIP

Menu A. __________________ B. __________________ C. __________________

D. __________________ E. __________________ Date of indenting___________
Date of receiving___________ S .No. Quantity A B C D E Total quantity Price per
qty Total price 1. 2. 3. 4. 5. Signature of storekeeper signature of indenter Signature
of purchase manager

VARIOUS PRACTICAL DIFFICULTIES FOR VOLUME INDENT

 Selling price of menu,

 Sudden change of menu,
 Availability of raw materials/ ingredients.

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