PRESENTATION OF LATEST

TRENDS IN TRANSPORT
CATERING
FOOD AND BEVERAGE SERVICES
MAYUR VYANKAT BHOKARE
TYBSCHS
 INTRODUCTION
THERE ARE DIFFERENT REASONS FOR PEOPLE TO MOVE OUT OF THEIR HOUSES. WITH
THEINCREASE IN URBANIZATION, INDUSTRIALIZATION AND TOURISM, MORE AND MORE
PEOPLE HAVE LEARNTTO MOVE OUT OF THEIR HOUSES. WE CAN CATEGORIZE THEM
INTO FIVE DIFFERENT GROUPS.
1.TOURISM & TRAVEL
2.EDUCATION
3.EMPLOYMENT
4.SOCIAL OBLIGATION
5.MEDICAL GROUND

CONSIDERING THE ABOVE GROUPS, WE CAN THEN BREAK EACH OF THESE INTO
SMALLER UNITS WHICHGIVE RISE TO VOLUME FEEDING IN SOME WAY OR THE OTHER.
THE ONLY THING THAT IS COMMON INALL THE ABOVE GROUPS IS THAT IT REQUIRES
FEEDING SMALLER OR LARGE GROUPS OF PEOPLE READY TOEAT FOOD IN A SHORT
TIME.
• TOURISM & TRAVEL:
MORE AND MORE PEOPLE ARRIVING IN THE COUNTRY AS TOURISTS AND
EVENDOMESTIC TOURISM IS ON THE INCREASE, WHICH RESULT IN PEOPLE
COMMUTING FROM ONE PLACE OR ONE COUNTRY TO OTHER AND HENCE THE NEED
TO FEED.

EDUCATION:
THIS GROUP INCLUDES SCHOOLS, INSTITUTIONS, COLLEGES, AND MAY BE HOSTELS.
HEREONE HAS TO FULFILL THE DIETARY NEEDS OF SCHOOL GOING CHILDREN OR
EVEN COLLEGE GOINGYOUNGSTERS.

EMPLOYMENT:
EVERY INDIVIDUAL IN THE COURSE OF HIS NORMAL EMPLOYMENT HAS TO HAVE
ATLEAST ONE OF HIS MEALS OUTSIDE HIS HOME AND AS HIS PLACE OF WORK WHICH
GIVE RISE TO INDUSTRIAL CANTEEN, OFFICE CANTEEN OR MESS, TIFFIN OR LUNCH
BOX PROVISIONS OR EVEN FAST FOODOR READY TO EAT MEALS IN A SHORT PERIOD
OF TIME.
GROUPING OF TRANSPORT CATERING
• PEOPLE IN TRANSIT GIVE RISE TO TRANSPORT CATERING
THAT CAN BE DIVIDED INTO FOUR MAJOR GROUPS-

A)RAILWAY CATERING
B)SHIPPING CATERING
C)AIRLINE CATERING
AIRLINE CANTERING
THE HISTORY OF AIRLINE CATERING IN INDIACIVIL AVIATION PROGRESSED RAPIDLY AFTER THE
SECOND WORLD WAR WHEN LARGE NUMBERS OF SURPLUS DC-3 & C-47 AIRCRAFT WERE
AVAILABLE FOR DISPOSAL. FROM 1946 PRIVATE COMMERCIAL AIRLINES BEGAN THE SUBSEQUENT
FOOD REQUIREMENTS. INITIALLY FOOD WAS PROVIDED IN BOXES, PRE-PACKED AS THE MAJORITY
OF AIRCRAFT WERE WITHOUT FACILITIES OF IN-FLIGHT CATERING SERVICES. AT THAT TIME THE
INTERNATIONAL CARRIERS OPERATING THROUGH INDIA HAD NO FLIGHT KITCHENS, NOR WERE
THERE ANY PUBLIC/PRIVATE FLIGHT KITCHENS, THEY LARGELY DEPENDED ON AIRPORT
RESTAURANTS OR HOTELS SITUATED IN NEARBY CITIES TO CATER TO THEIR REQUIREMENTS.THIS
SYSTEM WAS CONTINUED UNTIL THE INDUSTRY WAS NATIONALIZED AND WAS FORMED INTO
SEPARATE CORPORATIONS; ONE FOR DOMESTIC ROUTES AND THE OTHERS FOR INTERNATIONAL
FLIGHTS. (INDIAN AIRLINES & AIR INDIA).
MODERNIZATION AND EXPANSION OF THE FLEETS INCREASED THE CARRYING CAPACITY OF THE
PASSENGERS IN BOTH THE AIRLINES. IT WAS NECESSARY TO IMPROVE & EXPAND THE CATERING
SERVICES TO PROVIDE PASSENGERS WITH A SERVICE COMPATIBLE WITH THE COST OF THE AIRLINE
TICKET.SEVERAL FLIGHT KITCHENS HAVE BEEN ESTABLISHED IN DELHI, MUMBAI & KOLKATA TO
COPE WITH THE NEEDS OF INTERNATIONAL CARRIERS. AIR INDIA FLOATED A SUBSIDIARY COMPANY
KNOWN AS HCI (HOTEL CORPORATION OF INDIA) WITH A VIEW TO OPERATE FLIGHT KITCHENS
KNOWN AS CHEF AIR AND ALSO TO ACCOMMODATE TRAVELLERS IN FIVE STAR CATEGORY HOTELS
AT MAJOR AIRPORTS(THE CENTAURE GROUP OF HOTELS)INDIAN AIRLINES HAS ALSO LAUNCHED A
SUBSIDIARY COMPANY KNOWN AS ALLIED SERVICES IN ORDER TO ESTABLISH FLIGHT KITCHEN AT
AIRPORTS WHERE THERE ARE NO HCI FLIGHT CATERING ESTABLISHMENTS.
• QUALITY-

THE QUALITY OF AIRLINE MEALS VARIES FROM ONE AIRLINE TO ANOTHER. PRICES CHARGED TO THE PASSENGERS FOR FOOD
ONBOARD THE FLIGHT RANGES IN PRICE FROM FREE (MANY AIRLINES, ESPECIALLYTHOSE IN ASIA AND ALL AIRLINES ON
LONG HAUL FLIGHTS OFFER COMPLIMENTARY MEALS) TO AS MUCHAS TEN DOLLARS (MIDWEST AIRLINES). QUALITY MAY
ALSO FLUCTUATE DUE TO SHIFTS IN THEECONOMICS OF THE AIRLINE INDUSTRY. ON THE LONGEST FLIGHTS INFIRST
CLASSAND BUSINESS CLASS,MOST ASIAN AND EUROPEAN AIRLINES SERVE MULTICOURSE GOURMET MEALS, WHILE AIRLINES
BASEDIN THE US TEND TO SERVE LARGE, HEARTY, HIGH QUALITY MEALS INCLUDING A LARGE SALAD, STEAK OR CHICKEN,
POTATOES, AND ICE CREAM.THE LOW TASTE OF AIRLINE FOOD CAN BE ATTRIBUTED LARGELY TO A CONSEQUENCE OF THE
LIMITEDSPACE AVAILABLE ON AIRCRAFT, AND THE PRESSURE ON AIRLINES TO KEEP COSTS LOW. MEALS MUSTGENERALLY
BEFROZENAND HEATED ON THE GROUND BEFORE TAKEOFF, RATHER THAN PREPARED FRESH. ITHAS ALSO BEEN SUGGESTED
THAT THETASTE BUDSARE LESS SENSITIVE AT HIGHER ALTITUDES, MAKINGEVERYTHING TASTE BLAND.HOWEVER, MOST
AIRLINE MEALS ARE BLAND BEAUSE THEY ARE DESIGNED TO BE THAT WAY. THEY ARESO DESIGNED BECAUSE OF TWO
FACTORS: FOOD SAFETY AND PASSENGER COMFORT.

• CUTLERY-

INITIALLY FIRST-CLASS PASSENGERS WERE OFTEN PROVIDED WITH FULL SETS OF METAL CUTLERY. BUTNOW BOTH FIRST-
CLASS AND COACH-CLASS PASSENGERS ARE PROVIDED WITH PLASTIC FLATWARE.

BREAKFAST-

DURING MORNING FLIGHTS, A SMALLER, CONTINENTAL-STYLE OR 'HOT' BREAKFAST MAY BE SERVEDINSTEAD. FOR THE
CONTINENTAL-STYLE BREAKFAST, THIS MAY INCLUDE A MINIATURE BOX OF  BREAKFAST CEREAL, CUTFRUITS, AMUFFINOR
 PASTRY. SOME AIRLINES OFFER THE CHOICE OF 'HOT' BREAKFAST MEALS TO THE PASSENGERS (USUALLY ON LONG HAUL
FLIGHTS, OR SHORT/MEDIUM HAUL FLIGHTS WITHINASIA), WHICH INCLUDES ANENTRÉEOF PANCAKES OR EGGS, AND THERE
AREMUFFINSOR PASTRY,FRUITS AND BREAKFAST CEREALON THE SIDE.COFFEEANDTEAARE OFFERED AS WELL, AND
SOMETIMESHOT CHOCOLATE.
FOOD SAFETY AND HYGIENE-

FOOD SAFETY IS PARAMOUNT IN THE AIRLINE CATERING INDUSTRY. THERE

COULD BE LITTLE WORSE THANA SEVERE CASE OF MASS FOOD POISONING
AMONGST THE PASSENGERS ON AN AIRLINER.WHEN DESIGNING A MEAL
SERVICE FOR A PASSENGER FLIGHT IT MUST BE KEPT IN MIND THAT THE
PASSENGERS HAVE NO OTHER SOURCES OF FOOD EXCEPT WHAT THE
AIRLINE IS OFFERING - THEY CANNOT BUY A MEAL ELSEWHERE WHEN
STUCK IN THE AIR. ACCORDINGLY, THE FOOD MUST BE PALATABLE TO
ALMOST EVERYONE ONBOARD. ANY PARTICULAR STRONG SPICE IS LIKELY
TO BE DISLIKED BY SOME PERCENTAGE OF THE PASSENGERS, WHO WILL
MAKE THEIR DISLIKE WELL KNOWN IF THERE IS NO OTHER OPTION
AVAILABLE. CHILI, MUSTARD AND CORIANDER (CILANTRO) ARE ALL HERBS
AND SPICES THATAIRLINES AVOID FOR THIS VERY REASON. FURTHER,
ONIONS LEAD TO BAD BREATH, AND IN THE CONFINESOF ECONOMY CLASS
(COACH) THIS IS NOT USUALLY WELCOMED BY THE PEOPLE CLOSE BY.
FIBROUSVEGETABLES LEAD TO FLATULENCE - AGAIN VERY UNPLEASANT IN
THE SMALL ALUMINUM TUBE OF ANAIRLINER. THIS IS WHY MOST WESTERN
AIRLINE MEALS CONSIST OF A LARGE SERVE OF PROTEIN(CHICKEN, STEAK
OR FISH), A SMALL GREEN SALAD (USUALLY WITHOUT ONIONS AND MORE
TOMATO ANDCUCUMBER THAN LETTUCE), SOME POTATOES
• RAILWAY CATERING-

IN THE MID 19THCENTURY, THE RAILWAY NETWORK BEGAN IN INDIA WITH AN

OPERATION THAT WAS TO GROW THE LENGTH & BREADTH OF THE VAST SUB
CONTINENT. WITH TRAVEL MADE EASIER, PEOPLE WERE TRANSPORTED FROM ONE
PART OF THE COUNTRY TO THE OTHER, SUBSEQUENTLY REQUIRING FOOD & DRINK
EN ROUTE.AT MOST OF THE LARGER STATIONS CATERING TO THE BIG CITIES
REFRESHMENT ROOMS WERE ESTABLISHED. THE TRAINS WOULD HALT FOR AN
APPROPRIATE LENGTH OF TIME SO THAT THE PASSENGERS COULD ALIGHT AND
OBTAIN A SIMPLE MEAL.3RD CLASS PASSENGERS, UNABLE TO AFFORD TO THE
LUXURY OF EATING IN THE REFRESHMENT ROOM COULD AVAIL THEMSELVES ON THE
WARES FROM THE NUMEROUS VENDORS ON THE STATION PLATFORM.RAILWAY
COMPANIES (AND FOR THE MOST PART EACH REGION HAD ITS OWN) EVEN WENT TO
THE EXTENT OF SETTING UP HOTELS ATTACHED TO THE STATIONS SO THAT
PASSENGERS WHO WERE CHANGING FROM ONE REGION TO ANOTHER COULD SPEND
THE NIGHT BEFORE OR AFTER IN RELATIVE COMFORT. THE LUXURY OF SLEEPING
CARS & RESTAURANTS WERE A MUCH LATER DEVELOPMENT.AT THE TURN OF THE
CENTURY, MOST OF THE COMPANIES DECIDED THAT CATERING WAS BECOMING A
MAJOR PART OF RAILWAY TRAVEL & THE EXPERTISE TO RUN EFFICIENT CATERING
OPERATIONS OF A MOBILE VARIETY WAS NOT NECESSARILY WITHIN THE SCOPE OF
REGIONAL RAILWAY BODIES.IN THE EARLY YEAR OF THE NEW CENTURY, IT WAS
DECIDED NATURALLY TO CONTRACT OUT THE CATERING REQUIREMENTS TO PRIVATE
COMPANIES OR HOTELS WITH A CATERING BACKGROUND SO THAT THE TRAVELLER
COULD BE MORE PROFESSIONALLY SERVED DURING THE OFTEN LONG AND ARDUOUS
•
RAILWAY CATERING TODAY-

THE PRESENT RAILWAY CATERING SERVICES IS MANAGED BOTH DEPARTMENTALLY

(THE INDIAN RAILWAY), AND THROUGH LICENSED CONTRACTORS.CATERING
FACILITIES ARE AVAILABLE AT 2995 STATIONS AND IN 88 PAIRS OF TRAINS, THE
MAJORITY BEING CATERED BY CONTRACTORS.WITH THE HUNDREDS OF THOUSANDS
TRAVELING BY TRAIN EVERY DAY THROUGHOUT THE COUNTRY, THE TURNOVER IS
ENORMOUS. FOR THE DEPARTMENTAL CATERING ALONE FOR THE YEAR 1984-85, WAS
MORE THAN RS.40 CRORES AND THE LICENSE FEES FROM THE CONTRACTORS IN THE
SAME YEAR WAS MORE THAN RS.80 LAKHS.THE INDIAN TOURISM DEVELOPMENT
CORPORATION (ITDC) HAD BEEN APPOINTED AS CONSULTANT FOR THE IMPROVEMENT
OF RAILWAY CATERING. TO THIS END, A NEW TYPE OF SERVICE OF MEALS IN
DISPOSABLE ALUMINUM FOILS CASSEROLES HAS BEEN INTRODUCED ON SOME OF
THE MAJOR ROUTES.
• SHIP CATERING-

SHIP CATERING IS CATERING TO CARGO CREW AND PASSENGER SHIP

PASSENGERS. SHIPS HAVE KITCHENS AND RESTAURANTS ON BOARD. THE
QUALITY OF SERVICE AND FACILITIES OFFERED DEPENDS ON THE CLASS OF
THE SHIP AND THE PRICE THE PASSENGERS ARE WILLING TO PAY. THERE ARE
CRUISES TO SUIT EVERY POCKET. THEY RANGE FROM ROOM SERVICE AND
COCKTAIL BARS TO SPECIALITY DINING RESTAURANTS