New Catering Policy of Railways

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New Catering Policy՚s objective is to provide quality food to rail passengers, by unbundling catering services on trains. Other objective is to create primary distinction b/w food preparation & food distribution in trains.

Financial YearsTrends in passenger volumes (in US$billion) Trends in passenger volumes (in US$ billion) in passenger volumes (in US$ billion) FY07FY08FY09FY10FY11FY12FY13FY14FY15FY16FY17FY18FY20E05101520 FY12Trends in passenger volumes (in US$ billion): 8.22
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  • Essential features of Policy includes:
    • IRCTC shall manage catering service on mobile units & meals will be picked from nominated kitchens.
    • Development of existing kitchens units will be undertaken by IRCTC.
    • IRCTC shall engage service providers for service food in trains.
    • Self Help Groups for providing catering related services.
    • Zonal railways shall manage minor static unit.
    • Allotments of General Minor Units will be done thru competitive open tendering system by divisions.
    • Refreshment Room to be deemed as one unit for purpose of allotment.
    • 33 % sub quota for women in allotment of each category of minor catering units at all category of station to be provided.
  • To ensure, good quality & hygienic food is served to passengers some steps are taken:
    • Optional Catering Service has been introduced as pilot project on Rajdhani/Shatabdi/Duronto.
    • Station based E-catering for widening range of options available to passengers for ordering food.
    • Pilot for introduction of precooked food.
    • Operation of CSMC for prompt redressal of passenger grievance.
    • Operation of all India Helpline.
    • Operation of Twitter handle@IRCATERING.
  • IRCTC manages 334 pairs of Duranto, Rajdhani, Shatabdi & Express trains & 223 static units.
  • Aim of Railways is to providing quality & hygienic food under mobile & static catering units.

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