GOVERNMENT OF INDIA MINISTRY OF RAILWAYS

RAILWAY BOARD No. 2011 rro-n1/63 115 New Delhi, Dated: 0408.2014

The General Manager All Indian Railways.

(Commercial Circular No.32of 2014) Sub: Revision of Menu/tariff of catering services in Rajdhani/Shatabdi/Duronto

Express trains.

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 recommendations of the committee, a revised menu and tariff was notified vide Board's Commercial Circular No. 63/2013 dated 09.10.2013 for catering services in Rajdhani/Shatabdi/Duronto trains. However, vide Board's CC No. 67/2013, certain modifications to CC-63/2013 have been issued. Further, Zonal Railways/IRCTC forwarded many suggestions/observations based on the passengers' feedback with regard to implementation of the revised Menu & Tariff issued vide CC -63/2013 and subsequent modifications vide CC-67/2011 Accordingly, re-examination of the existing Menu & Tariff based on suggestions/observations of the Zonal Railways/IRCTC has been done by a committee appointed by the Board. Based on the recommendations of this committee, Board has decided to revise the instructions and therefore, a consolidated instruction in this regard is issued as under:

1. Rationalization of Menu

1.1 In order to give value addition to the passengers of different regions, four region wise menus (Northern, Eastern, Western & Southern) are to be introduced as suggested vide Annex.-A.

1.2 Amongst the options (Annexure-A), the same item/variety will not be served (a) on the same day, (b) on the same train journey and (c) in consecutive meals. Zonal Railways may introduce service of pre-packed (ready to eat) meals of reputed brands (Lunch/Dinner) on optional basis keeping the total cost within the fixed apportionment for the service. CCMs of the Zonal Railway should personally monitor introduction of pre-packed (ready to eat) meals of reputed brands.

1.3 Zonal Railways may introduce regional options depending on the originating and destination stations. Regional cuisine for different directions of trains, like extra rice is to be served in place of Roti/Paratha in Eastern & Southern regions in the Lunch/Dinner. Preferably, Plain Roti /Chapati should be served in the main course of Lunch/Dinner.

1.4 Menu for each service is given in Annexure-A, which should be uniformly adopted by the Zonal Railways. Railways may, however, make adjustments in service according to the train timings wherever considered necessary. The Menu & Tariff for Sleeper Class (Duronto Trains) has been kept unchanged as issued vide CC63/2013.

1.5 Welcome drink will be served to all passengers of AC Classes (1A/EC & 2A/3A/CC) on commencement of the journey. However, whenever the Breakfast is followed immediately after Welcome Drink then Frooti, the tetrapack drink hitherto being provided alongwith Breakfast will not be served. In case of service of subsequent Breakfast during any journey, drink/Aerated Drinks/ Chhach/Lassi/ in tetra pack will continue to be served.

1.6 As per instructions issued vide CC67/2013, regular meal (Lunch/Dinner) is to be served in place of Combo Meal (wherever applicable) at the tariff applicable for Combo meal.

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1.7 In case of late running due to unforeseen circumstances, if the journey time is extended by more than 2 hours, service of Tea/coffee, Lunch/Dinner or Breakfast/Evening tea, depending on the timings, are to be served to the passengers as per the Menu & Tariff as in Annexure- B. Accordingly, Zonal Railways will reimburse the amount to the service providers.

_ 1.8 Sale of tea/coffee, aerated drink-in tins/ /bottles, juices in tetra pack, Lassi, Chhach, Nimboos, etc. is no longer permitted.

1.9 Reputed Brands are to used for pre-packaged items and items used in preparation of food. The brands must be approved by the CCMs of the Zonal Railways.

2. Third Party Audit

2.1 As per Catering Policy 2010 and extant instructions issued by Board's office from time to time, ISO certification and third party audit along with passenger opinion feedback scheme need to be put in place. The third party quarterly audit should be done scientifically and in a transparent manner with regular periodicity by reputed independent agencies authorized/ prescribed by the railways along with regular in house audit. Complaint/suggestion book on catering must be available in pantry cars and be provided to passengers on demand.

3. Base Kitchen

3.1 The State of art base kitchens is to be established as far as possible on railway premises with properly designed and coordinated electro mechanical services such as plumbing, electrical, HVAC and Kitchen fixtures as defined in the SBD.

4. Service -wise Tariff

4.1 The catering charges for each pair of station on up and down direction should be calculated and notified for each Rajdhani/Shatabdi /Duronto Express trains by the concerned zonal railways in consultation with their associate finance. Since the catering charges are to be included on the basis of actual services rendered to the passengers there may be difference in catering charges in some cases on up and down direction between same pair of stations due to variation in catering services. It is advised that the actual charges of catering services as per the requirement of the journey of Rajdhani/Shatabdi/Duronto Express trains 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 according to the actual services rendered to the passengers as per the following rates given below except in case of combo meal where charges will be as per below but menus shall be as per regular Lunch/Dinner meal as issued vide CC -67/2013:-

in Rs.) 1A/EC

Type of service Catering charges to be disbursed to the licensee without service tax.

Catering charges to be included in fare (Inclusive of present service tax @8.66%.)

( 1 ) (2) (3) Morning Tea 12.50 15.00 Breakfast 81.50 90.00 Lunch/Dinner 129.50 145.00 Evening Tea where dinner is served

41.00 45.00

Evening Tea where dinner is not served

66.50 75.00

Combo Meal 66.50 75.00

2AC/3AC/CC Type of service Catering charges to be

disbursed to the licensee without service tax.

Catering charges to be included in fare (Inclusive of present service tax 048.66%4

(I) (2) (3) Morning Tea .. 8.00 10.00 Breakfast 66.50 75.00 Lunch/Dinner 112.00 125.00 Evening Tea 40.00 45.00 Combo Meal 66.50 75.00

SL (Duronto Trains Morning Tea 6.50 10.00 Breakfast 34.00 40.00 Lunch/Dinner 71.00 80.00 Evenin&Tea 18.00 20.00

5. Applicability of Taxes

5.1 Service Tax is to be paid separately subject to proof of payment which has been calculated at the present rate notified @8.66%. The difference between the charges mentioned in column 2 and 3 above would be available with the Railvvays for payment of service tax etc. Due to changes in catering charges the license fee must be reassessed and realized 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 time to time. The catering charges indicated in Para 4.1 above do not include charges for packaged drinking water, newspaper, etc. as they are included in the basic ticket fare. Reimbursement for these services will be made separately as per extant guidelines.

5.2 Any applicable taxes which are notified by Government of India (Ministry of Finance, Depth of revenue notifications) or State Governments from time to time are to be collected by the Zonal Railways from the passengers of Itt:lhani/Shatabdi/Duronto trains in the ticket fare. The licensee is to be paid the taxes accordingly subject to proof of payment by the licensee to the concerned Government Authorities.

6. General Instructions

6.1 Newspaper and Rail Neer Packaged Drinking Water bottles alongvvith disposable cup are to be served to the passengers on board Shatabdi/Rajdhani/Duronto Express trains on complimentary basis and it will not be a part of apportionment cost for catering on board. One bottle of 1 litre Rail Neer Packaged Drinking Water and newspaper should be supplied to every passenger. In case passenger is travelling for more than 20hrs on Rajdhani/Duronto trains, a second bottle of Rail Neer Packaged Drinking Water should also be served to the passengers. In case of trains managed by licensees, Railway should make payment to the licensees for supplying newspaper and Rail Neer Packaged Drinking Water as the cost of these items are separately included in the fare. As regard the service of 500 m1/1000 ml Rail Neer PDW bottle in Shatabdi express trains are concerned, instruction circulated vide Board's letter no. 2011/T0-111/631/4 dated 13.05.2013 may be followed. CCM may ensure the service of Rail Neer PDW bottle. In case of non availability of Rail Neer bottles, CCM may approve the other reputed brands of PDW for service.

6.2 Guidelines regarding supply of sugar free meals to diabetic passengers on demand as per existing instruction issued vide Board's letter no. 2013/TG-1111631/2 dated 18.09.2013 must be ensured. CCMs may decide the diabetic menu within the prescribed catering charges notified for each service.

6.3 Guidelines regarding supply of free food to the infants will continue to be followed by Railways as per existing instruction issued vide Board's letter No. 2002/TG-IIU631/2 pt-1 CC 26/2002 dated 30.04.2002

6.4 To 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 encouraged to gradually provide personalized services and supply of meals through meal trolleys to all passengers travelling by Rajdahrti/Shatabdi/Duranto exp. trains. The design of trolley should be approved by railway authorities keeping in view the facilities available in coaches to handle and stacking the trolleys.

6.5 The service in the coaches may be made through trolleys for service through trolleys including 3 tier coaches. CCMs must approve the design on the pattern of airlines. For this suitable designed mini pantry area be made in each coach to ensure stacking of trolleys in a safe manner. The sufficient availability of Deep Freezer & Hot Boiler for arrangements of cooking & heating be available. Vestibule area between two coaches should be modified to facilitate smooth movement of service trolleys by putting rubber layered surface/mat on them.

6.6 Improvement in packaging with the use of food grade quality packaging material must be ensured. Packaging material 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.

6.7 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. Separate utensils are to be used for preparation and service of veg. and non-veg. meals.

6.8 Cleanliness in the Pantry Car/Mini Pantry/Base Kitchen should be maintained preferably through mechanized method. Preferably, Vacuum cleaners should be used for cleaning.

6.9 Refresher course of both departmental and licensee catering staff must be done on regular basis so as to ensure trained staff is available. Proper training must be given to the staff in laying the trays, storing them and removing them from the trolleys, and serving food items and beverages to the passengers.

6.10 Good quality presentable new revised Menu Cards indicating detailed menus including weight of different items must be printed separately for the Executive/AC First classes and for other classes. The menu card should be supplied to the waiters who will present them to the passengers.

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

6.12 Zonal Railways to ensure that the detailed menu is printed in the Rail Bandhu Magazine on the last page for information of the passengers.

6.13 In case of Shatabdi Express trains where there are no services prescribed for short distance passengers between two pair of stations, a cup of Tea/Coffee should be served to such passengers free of charge. To adjust the cost of Tea/Coffee, a glass of packaged drinking water (sealed) should be served to such passengers in place of 1 litre PDW Rail Neer bottle. However, the payment to the licensee/departmental catering will be made for 1 litre PDW Rail Neer bottle.

6.14 In 1 AC/Executive class, personalized services are to be provided including choice of meals.

7. Instructions for Visible Improvement

7.1 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.

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7.2 Special 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 quality, only branded ingredients and products of reputed brands as approved having pan- Indian visibility should be used. The consistency of Dal/Vegetables should be thick and not watery. Extra tea bags/coffee, sugar sachets and milk should be made available on demand to 1AC/EC passengers. This should be mentioned in the menu card.

73 Zonal Railway should ensure that the requisite number of staff are provided on these trains. Zonal Railway must ensure that the requisite number of staff as notified are provided on the coaches so as to ensure complaint free service to cater to the requirement of the individual coaches for stacking, heating, cooling & service of meals. The pantry car staff must be in proper uniform and must display their name badge. The appearance of staff must be smart, clean and hygienic and they must carry valid medical certificates. Staff should be regularly sent for training with a view to improve their skills in customer care.

7.4 Railways must ensure conduct of regular inspections and surprise checks of the base kitchens & pantry cars by deputing officers at various levels. Zonal railways must ensure that the kitchens are set up by the licensee on the railway premises as far as possible for better monitoring and supervision. If kitchens are outside the railway premises they should have the approval of the CCM.

73 Railway should ensure that instructions contained in this letter are widely circulated to the field units/licensees and Railway should satisfy themselves about improvement made before disbursing the revised apportionment charges.

8. The revised Menu will come into force from one week from issue of this letter.

This issues with the concurrence of Finance Directorate of Ministry of Railways.

Kindly acknowledged the Receipt of this letter.

DA: Annexure- A (Page No. 1-8) and Annexure-B (Page-1)

(K. adav) Director (Tourism & Catering)

Railway Board

No. 2011 /TG-IIU631 /5 New Delhi, Dated: of.08.2014

Copy to: FA&CAO, All Indian Railways, for information & necessary action.

H For Financial Commissioner, Railway Board

Copy to: CCM, All Zonal Railways, for information and necessary action,

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

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un/ (

2) R

asgu

lla /

Sri K

hand

(1

00g)

m

niam

(suit)

2oot

vo

si

SOO

T j

3si

ON

_ I I

I

.

I U

lan

dnos Bas

mati R

ice

Par

atha

/ r

o ti

it g o 'A' Bra

nded

cur

d

Pick

le s

ache

ts

Salt

& p

eppe

r

Des

ert C

ours

e B

ran d

ed

Tea /Coffee ki t*

I Tom

ato k etchup

Brand ed Sw

eet s

S nacks (branded)

I Ve g. S and w

ich

Roast e

d nuts

(Brand ed)

I Eclairs

Item

1n• imm4 I I 15

30

60 60

20

Weight

(ems)

I Tea/ C

off ee Kit

Tom

ato ket chup sachets

I ndia Mithai / M

otich oor Laddoo

/ Dhod a! B

alushahi

Samosa/ Paneer P

akora/ Dal

samosa/ M

atar sam

osa/Kachori/

Cheese pattie

s (HO

T SN

AC

KS )

Ve g. Sandw

i ch triangl e

Cashew

nut / Alm

onds Roasted

Eclairs

Northern

It ems to

be served

j Tea/C

offee Kit

Tom

ato ketchup sachets

India Mi thai / Ivl otichoor

Laddoo / B

alushahi/ S andesh / G

ulabjam

un

Sa mosa / K

hasta Kachori /

P aneer Pakora/ K

ach ori (H

OT

SNA

CK

S)

Veg. Sand w

ich triangle

Cashew

nut / Alm

onds R

oasted

Eclairs

Eastern

Tea/C

off ee Kit

Tom

ato k etchup sachets

India Mithai / M

otichoor L

addoo / Dh oda/

Gul abj a

mun/

Cheese patties/ V

ada P ay/ A

loo Bond a/ P

aneer Pakora/

Samosa (H

OT

SNA

CK

S)

Ve g. Sandw

ich tri angle

Cashew

nut / Al m

onds R

oasted

Eclairs

West e

rn

Tea/Coff ee K

it

I Tom

ato ket chup sachets

India Mi thai / M

otichoor L

add oo /Mysor e Paak/

Dhoda

Samosa / M

asala vada/

Kachori/ M

ed u Pakkod a (H

OT

SNA

CK

S)

Veg. Sand w

ich Mangle

Cashew

nut / A

lmond s

Roasted

Eclairs

Southern

Branded Sw

eets

Tom

ato ketchup

Tea /C

off ee kit*

Snacks (br anded)

o

I Veg . S andw

ich yr la

C> 60

I 60

India Mi thai / M

otichoor Laddoo

/ Dhoda/ B

alush ahi

Tom

ato ket chu. sachets

Tea/C

off ee Kit

S amosa/P

anee r Pak ora/ Dal

samosa/ M

atar sam

osa/Kachori/

Cheese patties (H

OT

S NA

CK

S)

Veg. S andw

ich t riangle

India Mith ai / M

otichoor L

addoo / Balush ahi/

S andesh / Gul aliam

un T

omat o ketchu

• sachets

Tea/C

offee Kit

Sa mosa / K

hast a Kachori /

Paneer Pakora/ K

achori (H

OT

SNA

CK

S)

Veg. Sandw

ich triangle

Items t o

be s

Easte

rn

Eclairs

Cashew

nut / Alm

onds R

oasted

I ndia Mithai / M

otichoor L

add oo

Dh

oda/ G

ulaliam

un/ T

omato k etchu

. sachets

Tea/C

offee Ki t

Ch eese patties/ V

ada Pay/ A

loo Bond a/ Paneer P

akora/ S am

osa (HO

T SN

AC

KS)

Veg. Sand w

ich trian gle

India Mithai / M

otichoor L

addoo /Mysore Paak/

Dhoda

Tom

at o ketchup sachets

Tea/C

off ee Kit

Samosa / M

acala vada/

Kachori/ M

edu Paldtoda (H

OT

SNA

CK

S)

Veg. Sandw

i ch Mangle

O

2

et

0

O

O

E 0

1

z

O

Ref

res h

ing

Tis

sue

Item

s to

be

serv

ed

Sou

ther

n (0 ?-m w

) Miss w

t

Tea/

coff

ee k

it

Wes

tern

_

(npetOgnosi

s

Tea

/cof

fee

kit

11.10

1Sga B

iscu

it (M

arie

)

Tea /

coff

ee k

it

Nor

ther

n

Bis

cuit

(Mar

ie)

Tea

/cof

fee

kit

(stun) StraP

M ,

N C•I

c

'SON

I-

FT

mall

Bis

cuit

siP1 aapoa

say Su

gar/s

ugar

free

sac

hets

I C

offe

e or

Seq gn

i M

ilk c

ream

er sa

chet

s

FI

Sal t & pe pper

Tea /C

offee ki t*

Drink (B

randed )

r t. ? g 5. el er 0 S' Z. v 0 ap

coD ID 0, a Q.

a E 12.

0 r,, -3 c gl n o a

nr a . to re .., a a. .-#

t

r ir - g n . lir ••• . ii. ,

w c t to " a 4,1r. - 6, .4

tv . 13

ell

0, 2

, _2 .

1 200 m

1

.. CD (I0

tA (14

It a .....,

0. lii,

Sal t & pe pper S

ach et s (each )

Tea/ C off ee Ki t

Brand ed C

hh ach/La ssi /F ruit

dri nk/ Aerated d rink in

t etra pack

Ca psi cum

/Oni on/ Pl ain / T

omat o

Om

el ett e of 2

e ggs with for ger

chi ps & b oil ed veg . (25 g).

LLC

Ms W

in

East ern

Sli ces whit e/B row

n Bread

J am sach ets

Butter chi • l et

(2 ) St uffed P arath a &

Branded curd (10 0g

each ) &

Pi ckle (15 g) /

(2 ) B

esa

n C

hil a

with

ch utney &

Brand ed

curd (100g

each ) & pi ckle

(15 g) / (2) V

eg . cutl et (50g

each )/ P

aneer —a-l a-ki eve (30 g)

with fi ng

er chi ps & b oil ed

ri ranciett ennui:iv lAib

al

Frui t d rink/Aerated d rink

in t etra pack

)

5

2

--

cr a re. < C a 9. ft e -c; E. a. ":3 rp. Z: op a? IV 5 0- < ‘< ,-, r-g: P ci . t-73 Pp 184 5

(1,1 5 '-' -8 nth < ° 1-' TC) o co 0 g. <0 riz u, 0, 0.„ 8 ...,, o ,

azg 0 z a- (4.q, 6w 0gie,.(4 .R.o.g =. g =

.2' '-. g. o' co ,-, = g 0 o g° tOci t

G'Q k<

, 0 E. a cz g --. 0

a:s E:

17,011 g -.1 g .. (43, ., r, gm CD a

CD

0 0 as iv 0

r... — P

E.

n

t

15 esr

1:0

0 a

0 Do^ o 00 00 o da 4410'- .--. 42 ,---. -S4 -• I/1 bp ,a• 0 Wu \-•,-(0,-,-.

.Fil isti .0_,..., .....,, - .m

i..n80F,84 c .,...

ti„ ,t 2.0117=-t--8.0›,a4 mi4t.

922FP OfRoggn . la • .N.,.. 0 2 , 40, o • 1 ,3 .7g..4 ',6 ., EITI ..er gt .c.) Sp' 0

.44V 0 00n n ›z› ,.e„omuo",...z. mq,m

I

,1 4-gs,

C.

a

ril .54

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7 t.) E Z cd

8

lV

0 0. o 0 , , o ,cm ,..., o 0 .-, -a CI •,.2 O a _ I...4 ,- .,...• 0

41.1p

c U ' -o U 2

IL'9 Ao U .x4

0

*-0

0,

--.4.. N i•g 0-a* n 0 tio— 4.1

Evori, o 0--'

V ---u -0 0g1 bt tg,c6 ()---1 ..0

, tS" .40 -00 .2 ge Pi 14 ° .0 tgi .5§0

a

0 O r d A o p. 4) o a, Cdt

ti a

2, ea tml o 1 To z 11

go 4 cn AA

a

C

•

n

Tea /C

offee kit* I T

omato ketchup

Brand

ed Sweets

Snacks (branded)

Veg. S and w

ich

Salted/Masala

Peanuts/R

oasted G

ram/C

hana

(Brand

ed)

I I t em

I I n P .. . I am 1 I . I n • i . 1 n I

I

No I

15g

I 30g

50g 60g

25-30g I (gins) I W

ei gh t _

Tea/Coffee K

it

Tom

ato ketchup sachets

Indian Mi thai / M

otichoor L

addoo / D

hoda/ Balushahi

Sa mosa /K

achori/ Bread Pakora /

Patties (HO

T SN

AC

KS

)

Veg

. Sandwich triangle

Salted / Masal a Peanut / R

oasted G

ram chana

Northern

Items to

be served

Tea/Coffee K

it

Tom

ato k etchup sachets

Indian Mithai / M

otichoor L

addoo / Balushahi/

Sandesh / Gulabja

mun

------ • --------

P aneer Pakora/ Kachori

(HO

T SN

AC

KS)

Veg. Sandw

ich Irking

Salted / Masala Peanut /

Roasted G

ram chana

Eastern

Tea/C

offee Kit

[Tom

ato ketchup sachets

Indian Mithai / M

otichoor L

addoo / Dhoda/

Gulabjamu

n

Aloo B

onds/ Paneer P

ako ra/ Sam

osa (HO

T SN

AC

KS)

Ve g. Sandw

ich triangle

Salted / Masala P

eanut / R

oasted Gram

chana

I Weste

rn

Tea/C

offee Kit

Tom

ato ketchup sach ets

Indian Mithai / M

otichoor L

addoo /Mysore Paak/

Dhoda

Kachori/ M

edu Pakkoda (H

OT

SNA

CK

S)

Veg. Sandw

ich triangle

Salted / Masala Peanut /

Roasted G

ram ch ana

Southern

O r O

(Annexure-B) (Page No.-11

Menu for Raidhani/Shatabdi/Duronto trains in case of late running

Service Items to be served Existing ( Its.)

Revised

Tea /Coffee • Biscuits in 2 Nos. ( Marie/Brands approved by CCMs).

• Tea/coffee kit*

5.00 08.00

Breakfast / Evening Tea

• 4-Bread slices (brown/white) (big slice)

• 1 - Butter chiplet (8-10 gins.) • I- Fruit drink in tetrapack (200 ml.) • Tea/coffee kit*.

25.00 30.00

Lunch/ Dinner

• Rice (200 gms.) • Dal (100 gms.) (Yellow Dal/Rajma/

Cholley) • Pickle sachets (15 gins.)

OR • 7 Poori (175 gins) • Mix Veg./Aloo Bhaji (150 gins) • Pickle sachets (15 gms) • Salt & pepper sachet(each

25.00 30.00

*Tea coffee kit :

• (1- No.) Sugar/sugar free sachets- 7 gms. • (1- No.) Tea bag/Coffee — 1.5-2 gms. • (1- No.) Milk creamer sachet- (5 gins.)

(1)