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| Circular number | Commercial Circular No. 63 of 2013 |
|---|---|
| Date | 2013-10-09 |
| Type | Commercial Circular |
| Topic | train-services |
| Currency | Historical — likely superseded |
| Official PDF | indianrailways.gov.in |
Revision of Menu/tariff of catering services in Rajdhani/Shatabdi/Duronto Express trains Packaging material should be of good reputed food grade and the manufacturing companies
I GOVERNMENT OF INDIA MINISTRY OF RAILWAYS RAILWAY BOARD No. 201lnG-LW63115 The General Manager All Indian Railways. e t'4t ITRCTC New Delhi. Dated: 9.10.2013 (Commercial Circular No.C3of 2013) Sub:Revision of Menu/tariff of catering services in Rajdhani/Shatabdi/Duronto Express trains. The Menu & tariff of catering services for RajdhanilShatabdi/Duronto express trains was last revised in the year 1999. Rajdhani/Shatabdi/Duronto Express trains are the prestigious premier trains of Indian Railway. Since 1999, the cost of raw materials used for catering services has increased manifold due to inflation etc. A review of menu and tariff has been done through committees set up by the Board to determine the norms for apportionment of catering charges in the fares of Rajdhani/Shatabdi/Duronto express trains. Accordingly, based on the committee's recommendations, Board has decided to revise the menu and tariff which are given as under. While the charges are revised, Board desires that the Railways should make perceptible and noticeable improvements in the standard and quality of on board catering services in keeping with the image of these trains. Thus concrete and mandatory steps along with the instructions to ensure that the services are upgraded are as under:- 1.1 Railways must ensure that with the revision of apportionment cost and rationalization of menu, services are upgraded by visible and appreciable improvement in quality of preparation, packaging and presentation. 1.2 Special emphasis should be given on the preparation of food in hygienic conditions and use of branded quality products. To ensure quality, only branded ingredients and products of reputed brands having pan-Indian visibility should be used. The consistency of DalA/egetables should be thick and not watery. Extra tea bags/coffee, sugar sachets and milk should be made available on demand to lAC/EC passengers. This should be mentioned in the menu card. 1.3 Fixed 5 days cyclic menus as listed in Annexure-A is to be implemented so as to ensure variety of items in the menu. Seasonal variations in the 5 day cyclic menus may be undertaken every tlree months so as to include seasonal varieties of vegetable and fruits. 1.4 The concept of combo meal for Rajdhani/Duronto express trains has been introduced in place of regular second meal of the day where more than one meal services are provided. The third I following meal shall be the regular meal and the sequence of every altemate meal as combo meal shall be followed for the particular train. At one point of time only one type of meal will be served in the entire train. 1.5 Improvement in packaging with the use of high quality packaging material must be ensured. Packaging material should be of good reputed food grade and the manufacturing companies should conform to ISO specification. Plastic glasses are not to be used. Casseroles should be at least of 50 micron thickness and good reputed grade trays should be used. All meals served to 1AC/EC passengers should be on bone china or good quality crockery. 1.6 Food must be presented in most hygienic manner and all components of crockery, cutlery, napkins etc. as approved/ specified by the CCMs must be supplied. Preferably disposable hygienic food grade cutlery/crockery should'be used. The old crockery/utensils/thermos flasks etc must be replaced by new ones periodically. I NP-- t l'7 ZonalRailway should ensure that the requisite number.of staff are provided on these trains. The pantry car staff must be in proper uniform *a rurt display their iame badge. The appearance of staff must be smart' clean and hygieni. *J rrrJy -ur, carry valid medicar certificates. Staff should be regularly sent for ffiingiliir';;ffi1-o.ou" their skills in customer care. l'8 Good quality presentable new revised Menu cards indicating detailed menus including weight of different items must be ptintgo. ,rp*ur.iy-r*-rrre Executlve/AC First classes and for other ;lH:';.Ife menu card shoul; :;ru;tJo
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