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Transport Catering

The document discusses the history of catering for different modes of transportation in India including railways, airlines, and sea transport. In the mid-19th century, as the railway network expanded across India, refreshment rooms were established at stations to provide food and drink to passengers. Later, railway companies contracted private companies and hotels to professionally cater to travelers. Similarly for air travel, pre-packaged food was initially provided on flights until dedicated flight kitchens were established. Catering at sea aims to provide balanced meals and account for conditions at sea. The document also outlines various structures of catering establishments.

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0% found this document useful (0 votes)
314 views3 pages

Transport Catering

The document discusses the history of catering for different modes of transportation in India including railways, airlines, and sea transport. In the mid-19th century, as the railway network expanded across India, refreshment rooms were established at stations to provide food and drink to passengers. Later, railway companies contracted private companies and hotels to professionally cater to travelers. Similarly for air travel, pre-packaged food was initially provided on flights until dedicated flight kitchens were established. Catering at sea aims to provide balanced meals and account for conditions at sea. The document also outlines various structures of catering establishments.

Uploaded by

gaurav sharma
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Transport catering

History of Railway Catering


In the mid 19th century, the railway network began in India with an operation that was to
grow the length and breadth of the vast sub- continent. With travel made easier, people
were transported from one part of the country to another, subsequently requiring food and
drink en route. At most of the larger stations catering to the big cities, refreshment rooms
were establishments. The trains would halt for an appropriate length of time so that
passenger could alight and obtain a simple meal. The passengers who could not afford the
prices of these refreshment rooms would buy food from the numerous vendors on the
station platforms.

Railway companies, for most of the parts of the country had one refreshment room for
each region. They even went to the extent of setting up a hotel attached to the station, so
that the passengers who were changing from one region to another could spend the night
before or after in relative comfort. The luxury of sleeping cars and restaurant cars were a
much later development.
In the early years of the 20th century, it was decided nationally to contract out the catering
requirement to private companies and hotels with a catering background so that the
traveler could be more professionally served during the often long and arduous journeys.
In 1910 the Spencers, who had a very large network all over India, were the first to cater
nationally on a contract basis. The Spencers had about 180 refreshment rooms all over
India. The size of the restaurant, the staff and the menu were structured to meet the
demands of the people passing through that particular area. Menus in these refreshment
rooms were quite elaborate and reflected British rather than Indian tastes. Catering was
considered to be an amenity provided to the travelers rather than a business proposition.
Spencer got almost all their raw material given to them by various companies, free. After
Independence, Spencer became a foreign company and so lost the contract.
The present Railway catering is managed both departmentally (the Indian railways) and
through licensed contractors. The catering facilities are available at thousands of stations
today. In-transit catering in also carried out by licensed contractors.

History of Airline Catering


Unlike any other transport systems, rail and ocean liners, air transport have to carry pre-
prepared food on board as there are no facilities available on any airlines for cooking or
presentation. Most airlines design and plan in-flight catering establishments or kitchens to
meet their own requirements. They also employ highly skilled and smart personnel for
such establishments.
It was in 1946 that the private commercial airlines began with subsequent food
requirements. Initially food was provided in boxes pre-packed, as majority of the airports
were without the facility of in-flight catering services. At that time the international
fights, would depend upon airport restaurants or hotels situated in nearby cities to cater to
their requirements. This system was continued until the industry was nationalized and two
separate corporations were formed – the Indian Airlines for domestic routes and Air India
for International routes.
With the increase the number of aircrafts the number of people travelling increased and
so also the catering demand. In order to cope with this huge demand a lot of flight
kitchens were opened by some leading chain hotels in many commercial cities. Air India
floated a subsidiary company known as the Hotel Corporation of India (HCI) in view to
operate flight kitchens known as Chefair. Nowadays with the development in the
technology, most of the airline meals, after they have been cooked, are blast frozen in
blast freezer units which freeze food within seconds to prevent the loss of flavour as well
as the action of the action of bacteria. They transported in portable freezers units until
required. They are then heated as required with the aid of microwave ovens and served to
passengers.

Sea Catering/Marine Catering


Catering at sea includes the provision of food & beverage service to staff in cargo ships
and passengers in cruise liners. The quality of food & beverage, service standards, and
the other facilities offered depends on the class of the ship and the passenger budget. The
passenger are given balanced meal with a fortification of vitamin C & D to cope with sea
travel.
This kind of catering can be compared to the service in large hotel kitchen. The kitchen
have specially designed equipment which take in to account rough weather condition.
The production area is somewhat different as gas fuel is used as little as possible. Solar
energy and wind energy are used for producing heat and electricity for cooking.
The challenge in this kind of catering is the stocking and storing of the quantity of
provisions and raw material between ports to ensure that food is available though-out the
voyage.
Surface Catering/ Motorway Catering
Motorway/Road Catering has progressed from inns and taverns of the earlier days used
by those travelling on foot and horseback to the present day motorway service areas
situated along the motorways which traverse the country. These are many pitfalls in this
system because of the rise of transporters that earn commission from restaurant owners
by forcing passenger to eat at a place where there is no choice.
These days, a few transporters offer snack and beverages in the coaches during the
journey, thus adding to profitability and passenger satisfaction.
Structure of Catering Establishments
1. Five Star Hotel
These usually have several restaurants - Grill rooms, Specialty restaurant, coffee
shops, bars etc. Service in these establishments are usually attentive and entertainment
is nearly always available. Prices in these places are usually very high.
2. Medium Class Hotels
These are similar to the Five Star Hotels though surroundings are less luxurious and
prices are comparatively much cheaper.
3. Restaurants
These are often quite high class, offering good a la carte menus. The service is usually
of a high standard. They are occasionally licensed.
4. Fast Food Restaurants
These restaurants provide fast, clean services at popular prices. Service is minimal
and turnover is very high. These establishments are a favorite with the youth of today.
5. Night Clubs
These are usually situated in large cities and offer high-class entertainment with only
mediocre quality food and highly priced drinks.

6. Industrial canteens
These are operated as a facility to staff in large factories and other similar
establishments. The food is of a high standard but the management has to work on a
tight budget. Food costs are usually subsidized. The staffs sometimes have to pay a
minimal price.
7. Institutional catering These are usually prevalent in hospitals and serve a
nutritionally high standard of food.
8. Airline Catering /Railway Catering
This is a big business operation, serving good quality food in difficult and limited
service areas. Competition is tough in this sector and thus a high standard has to be
maintained.
9. Out door Catering
This is a growing industry within the industry. The food is cooked in one place and
served elsewhere. Many Service staff is involved in this operation. This catering
establishment is proving to be the most profitable business on a long run.

10 Snack Bar
These offer everyday fare at reasonable prices and are popular with the working
people.

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