Rlys takes over catering; IRCTC to lose Rs 400 cr
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Last Updated: Thursday, July 22, 2010, 22:40
New Delhi: Taking passengers complaints into account, railways today decided to take over the catering responsibility and entrusted zonal railways to ensure food quality onboard trains and in stations while also protecting the interest of small time vendors.

The new catering policy 2010, would come into effect within three months. During the transition phase, railways will manage these services through departmental supervision by engaging reputed professionals, railway sources said.

Indian Railway Catering and Tourism Corporation Ltd, a railway subsidiary which handled the catering till now, will lose business to the tune of Rs 400 crore in view of the new catering policy. It will now be responsible for selling e-ticket and i-ticket and running the Rail Neer business.

Railway Board will now determine the menu and tariff for the standard meals, breakfast, tea, coffee and catering charges for meals, etc., which are included in the fare, they said.

The new policy comes in the wake of increased passenger complaints about the quality of food served onboard trains and in stations.

As per the new catering policy, zonal railways will now play a significant role in improving the services in trains and stations.

The zonal railways will be responsible for ensuring that the standards, as laid down, are maintained and policy directives issued by the Railway Board from time to time are strictly complied with.

They will institutionalise a mechanism for monitoring the catering services.

Zonal railways will also decide the extent, type and scale of catering services required to be provided at each station, on board trains and ensure adequate availability of affordable food for common passengers.

The policy says the base kitchens and the mobile catering services will be taken over by the zonal railways in phases.

The zones will also be instrumental in setting up a grid of modern mega, medium and small base kitchens to ensure that all mobile catering are serviced through these base kitchens to improve quality, hygiene, cleanliness and use of standard ingredients for food served on trains.


First Published: Thursday, July 22, 2010, 22:40

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