menu rajdhani shatabdi duro

8/15/2019 Menu Rajdhani Shatabdi Duro

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GOVERNM ENT OF INDIA

MINISTRY OF RA ILWAYS

RAILWAY BOARD

No. 2011

r ro-n1/63 115

ew Delh i , Dated : 0408.2014

The Gene r a l Manage r

Al l Ind ian Rai lw ays .

(Commercia l Circular No.32of 2014)

Sub: Revision of M enu/ ta r i f f of ca te r ing se rv ices in Rajdh ani /Sha tabd i /Duronto

Express trains.

A review of menu and ta r i ff has been d one th rough commit tees se t up by the Board to de te rmine th e

norms for apportionment of catering charges in the fares of Rajdhani/Shatabdi/Duronto express

trains. Accordingly, based on the recommendations of the committee, a revised menu and tariff

w as no t i f ied v ide Boar d 's Commercia l Circula r No. 63 /2013 d a ted 09.10.2013 for ca te r ing se rv ices

in Rajdha ni /Sha tabdi /D uronto t r a ins . However , v ide Boa rd 's CC No. 67 /2013, ce r ta in modif ica t ions

to CC-63/2013 have been issued. Further, Zonal Railways/IRCTC forwarded many

sugges t ions /obse rva t ions based on the passenge r s ' feedback w i th r ega rd to implemen ta t ion of the

r ev ised Me nu Tar i f f i s sued v ide CC -63 /2013 and subsequen t mod i f ica t ions v ide CC-67 /2011

Accord ing ly , r e - examin a t ion of the ex is t ing Men u Tar i f f based on sugges t ions /obse rva t ions of

t h e Z o na l Ra i l wa y s / IRCTC h a s b e e n d o ne b y a co m m it t e e a p p o in t e d b y t h e Bo a r d . Ba s e d o n t h e

r ecommenda t ions of th i s commit t ee , Boa rd has de c ided to r ev ise the i n s t ruc t ions an d the r e fo re , a

consolida ted ins t ruct ion in th is r egard is issued as unde r :

1. ationalization of M enu

1 . 1

n ord er to g ive va lue addi t ion to the passengers of diffe ren t r eg ions , four reg ion w ise menus

(Nor thern , Easte rn , Weste rn Southern ) a re to be in t roduced as sugges ted v ide Annex.-A.

1 .2 Amongs t the op t ions (Ann exure -A) , the same i t em/va r i e ty wi l l no t be se rved (a ) on the s ame

day, (b) on the same train journey and (c) in consecutive meals. Zonal Railways may

i n t roduce se rv ice of p r e -packed ( r eady to ea t ) mea ls of r epu ted b rand s (Lunch /D inne r ) on

opt iona l bas i s keep ing the to ta l cost w i th in the f ixed a ppor t ionmen t fo r the se rv ice . CCMs

of the Zona l Ra i lway shou ld pe r sona l ly moni to r i n t roduction of p r e -packed ( r eady to e a t )

meals of reputed brand s .

1.3

onal Railways may introduce regional options depending on the originating and

des t ina t ion s ta t ions . Regiona l cuis ine for diffe ren t di rect ions of t r a ins , l ike ext ra r ice is to be

served in place of Roti/Paratha in Eastern & Southern regions in the Lunch/Dinner.

Prefe rably, P la in Rot i /Chapat i should be se rved in th e main course of Lunch/D inne r .

1.4 Menu for each service is given in Annexure-A, which should be uniformly adopted by the

Zonal Rai lways . Rai lways may, how ever , make adjus tments in se rv ice according to the t r a in

timings wherever considered necessary. The Menu & Tariff for Sleeper Class (Duronto

Tra ins) has been kept unchanged as issued v ide CC63/2013.

1.5

elcome drink will be served to all passengers of AC Classes (1A/EC 2A/3A/CC) on

commencemen t o f t he journey . How eve r , wh ene ve r t he Bre akfas t i s fo l lowe d immedia t e ly

after Welcome Drink then Frooti, the tetrapack drink hitherto being provided alongwith

Breakfas t wi l l no t be se rved. In case of se rv ice of subsequent Bre akfas t dur ing an y journe y ,

dr ink/Aera ted D r inks / Chhach/Lass i/ in te t r a pack wi l l cont inue to be se rved.

1.6 s per ins t ruct ions issued v ide CC67/2013 , r egula r meal (Lunch/D inn er) is to be se rved in

place of Combo Meal (wh ereve r applicable) at the tar iff applicable for Combo meal.

" t a



1.7

n case of la te runn ing due to unforeseen c i rcumstances , i f the journey t ime is ex ten ded by

more than 2 hours, service of Tea/coffee, Lunch/Dinner or Breakfast/Evening tea,

depen ding on the t imings , a re to be se rved to the passenge rs as per the Men u Tar iff as in

Annexure- B. Accordingly, Zonal Railways will reimburse the amount to the service

providers .

_ 1.8 ale of tea/coffee, aerated drink-in tins/ /bottles, juices in tetra pack, Lassi, Chhach,

Nimboos, e tc . is n o longer permi t ted .

1.9

eputed Bran ds a r e to used fo r p r e -packaged i t ems and i t ems used i n p r epa r a t ion o f food .

The bra nd s must be approved by the CCMs of the Zona l Rai lways.

2 .

Third Party Audit

2.1 s per Cater ing Pol icy 2010 an d exta nt in s t ructions issued by Board 's off ice f rom t ime to

t ime,

ISO

cer t i fica t ion an d thi rd par ty audi t a long w i th passenger opin ion feedback scheme

nee d to be put in p lace . The thi rd par ty quar te r ly audi t should be done scien t i f ica l ly and in a

t r anspa re n t mann e r w i th r egula r pe r iod ici ty by r eputed indepe nd en t agencies au tho r ized /

prescr ibed by the ra i lwa ys a long w i th regula r in h ouse audi t . Compla in t /sugges t ion book on

cater ing must be avai lable in pan t ry cars and be provided to passenge rs on dema nd .

3.

Base Kitchen

3.1 he Sta te of a r t base ki tchen s is to be es tabl ished as fa r as poss ib le on ra i lway premises wi th

proper ly des igned and coordina ted e lect ro mechanica l se rv ices such as p lumbing, e lect r ica l ,

HVAC an d Ki tchen f ixtures as def ined in the SBD .

4 .

Service

ise Tariff

4.1

he ca te r ing char ges for each pa i r of sta t ion on up and d ow n d i rect ion should be ca lcula ted

and notified for each Rajdhani/Shatabdi /Duronto Express trains by the concerned zonal

r a i lwa ys in con su lt a t ion w i th the i r a ssocia t e f ina nce . S ince the ca te r ing cha rge s a r e to be

i nc luded on t he bas i s o f actua l se rv ices r end e r ed to t he passenge r s t he r e may be d i ff e r ence

i n ca te r ing cha rges in some cases on up and dow n d i r ec t ion be tw een same pa i r o f s t a t ions

due to var iat ion in cater ing services. I t is advised that the actual charges of cater ing services

as per the r equiremen t of the journey of Rajdhan i /Shatabdi /Duron to Express tra ins should be

added to the basic fare and the amount so arrived will be rounded off to the next higher

multiple of Rs. 5/-. Payment of apportionment charges to the caterers should be made

accord ing to t he ac tua l s e rv ices r ende r ed to t he passenge r s a s pe r t h e fo l low ing r a t e s g iven

below e xcept in case of combo meal w here charges w i l l be as per be low but men us sha l l be

as per r egula r Lunch/D inne r meal as issued v ide CC -67/2013: -

in Rs.)

1A/EC

Type of service

Catering

harges o e

disbursed

o he

icensee

without service tax.

Catering harges o e

included in fare (Inclusive of

present service tax @ 8.66 .)

1

)

(2)

(3)

M o r n i n g T e a

12.50

15.00

Breakfast

81 .50

90.00

Lunch /D inne r

129.50

145.00

Evening Tea where

dinn er is se rved

41.00

45.00

Evening Tea where

dinn er is no t se rved

66 . 50

75.00

Combo Meal

66.50 75.00



2 A C / 3 A C / C C

Typ e of service C atering

harges o

e

disbursed

o he icensee

without service tax.

Catering harges

o

e

included in fare Inclusive of

present service tax 048 .66 4

(I) (2)

(3 )

Morn ing Tea

..

.00

10.00

Breakfast 6 6 . 5 0 75.00

Lunch /D inne r 112.00

125.00

Evening Tea

40.00

45.00

Combo Meal

66 .50

75.00

SL (Duronto Trains

Morn ing Tea

6.50

10.00

Breakfast

34.00

40.00

Lunch /D inne r

71.00 80.00

Even in Tea 18.00

20.00

5.

App licabi l i ty of T axes

5.1 erv ice Tax is to be pa id separa te ly subject to proof of paymen t wh ich has been ca lcula ted

at the present rate notified @8.66 . The difference between the charges mentioned in

column 2 a nd 3 a bove would be ava i lab le w i th the Rai lvvays for payment of se rv ice tax e tc .

D ue to changes in ca te r ing charges the l icense fee must be reassessed an d rea l ized as per the

guidelines issued vide CC-35/2010 (Catering Policy-2010), CC-82/2012 (correction slip

No.2 to Catering Policy-2010) and other instructions issued in this regard by the Board's

office from t ime to t ime . The ca te r ing cha rges ind ica ted in Pa ra 4 .1 above d o no t i n c lude

charges for packaged d r inking w ate r , ne w spaper , e tc . as they a re in cluded in the bas ic t icke t

fa re . Reimbursement fo r these se rv ices w i l l be mad e separa te ly as per ex tan t guide l ines .

5.2 Any applicable taxes which are notified by Government of India (Ministry of Finance,

D epth of reven ue no t i f ica t ions) o r Sta te Governm en ts from t ime to time a re to be co l lected

by the Zonal Rai lw ays f rom the passenge rs of I t t :lhan i /Sha tabdi /D uronto t r a ins in the t icke t

fare. The licensee is to be paid the taxes accordingly subject to proof of payment by the

l icensee to the concerned Governmen t Author i t ies .

6 . General Instructions

6.1

ew spaper and Rai l Neer Packaged D r inking Water bo t t les a longvvi th disposable cup a re to

be served to the passengers on board Shatabdi/Rajdhani/Duronto Express trains on

compl imen ta ry bas i s and i t w i l l no t be a pa r t o f appor t ionme nt cos t fo r ca te r ing on boa rd .

One bo t tl e o f 1 li t r e Ra i l Nee r Packaged D r ink ing Wate r an d n ew spape r should be supp li ed

to every passenge r . In case passenger is t r ave l ling for more than 20hrs on Ra jdhan i /Duron to

t r a ins , a second bo t t l e of Ra i l Nee r Packaged D r ink ing Wa te r shou ld a l so be se rved to

the

passengers. In case of trains managed by licensees, Railway should make payment to the

l i cen sees fo r supply ing ne w spape r and Ra i l Nee r Packaged D r ink ing

ater

as the cost of

these i tems a re separa te ly included in the fa re . As regard the se rv ice of 500 m1/1000 ml Rai l

Neer PDW bottle in Shatabdi express trains are concerned, instruction circulated vide

Board ' s le t t e r no . 2011 /T0 -111/63 1 /4 da t ed 13 .05 .2013 may be fo llowed . CCM may ensur e

t h e se rv ice of Ra i l Nee r PD W bot t le . In case of non ava i l ab i li ty of Ra i l Nee r bo t t l e s, CCM

may approve the o ther r eputed bran ds of PDW for se rv ice .

6.2

uidelines regarding supply of sugar free meals to diabetic passengers on demand as per

exis ting ins t ruction issued v ide Board 's le t te r n o . 2013/TG-1111631/2 da ted 18.09.2013 must

be ensured. CCMs may decide the diabetic menu within the prescribed catering charges

notified for each service.



6.3

uidelines regarding supply of free food to the infants will continue to be followed by

Rai lw ays as per ex is t ing ins t ruct ion issued v ide B oard 's le t te r No. 2002/TG-IIU63 1/2 p t -1

CC 26/2002 da ted 3 0 .04.2002

6.4

o ensure a visible improvement in catering services the hygienically packaged meals

should be loaded on trains and be served on trains through trolleys. The licensee is

en couraged to g r adua l ly p rov ide pe r sona l ized se rv ices and supply of mea ls th rough mea l

t ro l leys to a l l passengers t r ave l l ing by Rajdahr t i /Sha tabdi /D uran to exp. t r a ins . The des ign of

t ro l ley should be approved by ra i lw ay author i t ies keeping in v iew the faci l i t ies ava i lab le in

coaches to hand le an d s tacking the t ro l leys.

6.5

he service in the coaches may be made through trolleys for service through trolleys

including 3 t ie r coach es . CCMs must approve the d es ign on th e pa t te rn of a i r l ine s . For th is

suitab le des igned mini pan t ry a rea be made in each coach to ensure s tacking of t ro l leys in a

safe mann e r . The suffic ien t ava i l ab il i ty of D eep Freeze r Hot Boil e r fo r a r r angemen ts of

cooking hea t ing be ava i lab le . Ves t ibule a rea be twee n two coaches should be modif ied to

facilitate smooth movement of service trolleys by putting rubber layered surface/mat on

them.

6.6 mprovement i n packaging w i th the use of food g rad e qua l i ty packaging mate r i a l mus t be

ensured . Packaging mate r ia l should conform to ISO specifica t ion . P las t ic g lasses a re no t to

be-used. Cassero les should be a t leas t of 50 micron thickne ss an d good reputed gra de t r a ys

shou ld be used . Al l mea ls se rved to 1AC/EC passenge r s shou ld be on bon e ch ina o r good

quali ty crockery.

6.7

ood must be presen ted in m ost hygien ic mann er an d a l l componen ts of crockery , cut le ry ,

na pkins e tc. as approved/ specif ied by the CCM s must be supplied . Prefera bly d isposable

hygienic food grade cutlery/crockery should be used. The old crockery/utensils/thermos

f lasks e tc mus t be r ep laced by n ew one s pe r iod ica l ly . Sepa ra t e u tens i l s a r e to be used fo r

preparat ion a nd service of veg. an d n on-veg. meals .

6.8

l e an l ine ss i n the Pan t ry Car /Min i Pan t ry /Base Ki tchen shou ld be main ta ined p re fe r ab ly

th rough mechan ized me thod. Preferably, Vacuum cleaner s should be used for c lean ing.

6.9 Refresher course of both departmental and licensee catering staff must be done on regular

basis so as to en sure t ra ine d s taff is avai lable . Proper t ra in in g must be given to the s taff in

l ay ing the t r ays , s to r ing the m and removin g them from the t ro l leys , an d se rv ing food i tems

an d beverages to the passenger s .

6.10 Good quality presentable new revised Menu Cards indicating detailed menus including

w eight of diffe ren t i tems must be pr in ted separa te ly for the Exe cut ive /AC Firs t c lasses and

for o ther c lasses . The menu card should be suppl ied to the w ai te rs wh o w i l l p resen t the m to

the passengers .

6.11 The detailed new revised menus should be printed in the tray mats while supplying the

services to the passengers

6 . 1 2 Z o na l Ra i lw a y s t o e n s ur e t h a t t h e d e t a i le d m e n u i s pr i n t e d i n t h e Ra i l Ba nd h u M a g a z in e o n

the l as t page for informat ion of the passen gers .

6 .13 In case of Sha tabd i Express t r a ins wh e re the r e a r e no se rv ices p r escr ibed fo r sho r t d i st ance

passengers between two pair of stations, a cup of Tea/Coffee should be served to such

passenge r s f r ee of cha rge . To ad just the cos t o f Tea /Coffee , a g lass of packaged d r ink ing

w ater (sea led) should be se rved to such passengers in p lace of 1 l it r e PD W R ai l Neer bot t le .

How ever , t he payment to the l icensee /de pa r tmen ta l ca te r ing wi l l be made fo r 1 l it r e PD W

Rai l Nee r bot t l e .

6.14 In 1 A C/Executive c lass, persona l ized se rv ices a re to be provided in cluding choice of mea ls .

7 .

nstructions for Visible Improvem ent

7.1 ailways must ensure that with the revision of apportionment cost and rationalization of

menu, services are upgraded by visible and appreciable improvement in quality of

prepara t ion, packaging an d presenta t ion.

\4

Attri-



7.2

pecial emphasis is to be given on the preparation of food in modern, mechanized base

kitchens ensuring hygienic conditions and use of branded quality products. To ensure

qua l i ty , on ly b rande d ing red ien t s and p roducts of r epu ted b rand s as approved hav ing pan -

Indian v is ib i l ity should be used. The cons is tency of Dal /V egetables should be thick an d n o t

w a te ry . Ex tr a t e a bags/coffee , suga r s ache t s and mi lk should be made ava i l ab le on deman d

to 1AC/EC passengers . This should be ment ioned in the menu card.

73

ona l Rai lway should en sure tha t the requis i te number of s taff a re provide d on th ese t r a ins .

Zonal Rai lw ay must ensure tha t the requis ite number of s taff as no t i fied a re provided on the

coaches so as to ensure complaint f ree ser vice to cater to the r equiremen t of the in d ividual

coaches fo r s tacking , hea t ing , coo l ing se rv ice of mea ls . The pan t ry ca r s t a ff must be in

proper uniform an d must disp lay the i r name badge . The appear an ce of staff must be smar t ,

c lean a nd hygien ic and th ey must car ry va l id med ica l ce r t i f ica tes . S taff should be regula r ly

sent for t raining with a view to improve their skil ls in customer care.

7.4

ailways must ensure conduct of regular inspections and surprise checks of the base

ki tchen s pan t ry ca r s by depu t ing off ice r s a t va r ious l eve ls . Zona l r a i lways mus t en su re

that the kitchens are set up by the licensee on the railway premises as far as possible for

bet te r moni to r in g and supervis ion . I f k i tche ns a re outs ide the ra i lway premises they should

have th e approval of the CCM.

73 a i lway shou ld en sure tha t i ns t ruc t ions con ta ine d in th i s l e t te r a r e w ide ly c ircula t ed to the

f ie ld uni ts / l icensee s and Rai lwa y should sa t isfy themselves about improvement mad e before

disburs ing the rev ised appor t ionment cha rges .

8 .

he re vised Men u wi l l come in to force f rom one w eek from issu e of this letter.

This issues wi th the concur rence of F inan ce D irectora te of Min is try of Rai lways .

Kind ly acknow ledged th e Receip t of th is le t te r .

D A: Ann exure- A (Page No. 1 -8) and Ann exure-B (Page-1)

(K. adav)

D irec tor (Tourism Cater ing)

Ra i lway Board

No. 2011 /TG-IIU631 / 5

ew D elh i , D ated : of .08 .2014

Copy to : FA CAO, Al l Indian Rai lw ays , fo r informat ion

necessary act ion .

H

For Financia l Commiss ioner , Rai lway Boa rd

Copy to : CCM, Al l Zona l Rai lw ays , fo r informat ion an d n ecessary action ,

Accounts II, F(S)III, F(Conunl.), TC(rates), TC(CR), TC -II, and Health Branches of Railway

Board.



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(Annexure-B)

(Page No.-11

Menu for R aidhani/Shatabd i/Duronto trains in case of late running

Service Items to be served

Exist ing

( Its.)

Revised

Tea /C offee

•

Biscuits in 2 Nos. ( Marie /Bran ds

approved by CCMs).

•

Tea/coffee ki t*

5.00

08.00

Breakfast /

Evening

Tea

•

4-Bread s l ices (brow n/w hi te) (big

slice)

•

Butter chiplet (8-10 gin s.)

•

I- Fruit drink in tet ra pack (200 ml.)

• Tea/coffee ki t*.

25.00

30.00

Lunch/

Dinner

• R ice (2 00 gm s.)

•

D al (100 gms.) (Yel low D al /Rajma/

Cholley)

•

Pickle sachets (15 gins.)

OR

•

7 Poori (175 gins)

•

Mix Ve g. /Aloo Bh aj i (150 gins)

• Pickle sa chets (15 gm s)

•

Sal t pepper sachet (each

25.00

30.00

*Tea c offee kit :

•

(1-

No.) Sugar /sugar f ree sachets- 7 gms.

•

(1- No.) Tea bag/Coffee — 1.5-2 gms.

•

(1- No.) Milk creamer sache t- (5 g ins.)

(1)

menu rajdhani shatabdi duro

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