Intra-Department relationship

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INTRA-DEPARTMENT RELATIONSHIP No individual department in any hotel can work in isolation. To achieve positive moments of truth in any service provided to the guests, no specific department can be responsible: in fact it should be a collective responsibility of all the departments concerned. Each department is equally important for proper functioning of hotel. The food and beverage service department is one of the major selling points of the hotel. All sections under the umbrella of the F&B department coordinate and cooperate with each other to achieve objectives of the department that are customer, management, and employee focused. The following shows the intra –departmental relationship between sections. 1. Food Production In a food and beverage outlet, the F&B production has the most important role to play. Items prepared/dressed here are the ones that the service personnel sell. To be successful in its operations, it coordinates with the other F&B Sect
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Railway Catering

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RAILWAY CATERING

Catering to passengers during the journey and at halts at stations is called railway catering .In the mid 19th century the railway network began in India with an operation that was to extend the length and breadth of the vast subcontinent. With travel made easier, people who traveled from one part of the country to the other required food, drink and route. At most of the larger stations catering refreshment rooms were opened. The trains would halt for an appropriate length of time so that the passengers could get a simple meal.

Passengers unable to afford the luxury of eating in the refreshment room could get snacks from numerous vendors on the station platform.

Railway companies went to the extent of setting hotels attached to the stations so that the passengers who were travelling from one region to another could get some comfort. The luxury of sleeping cars and restaurant cars were a much later development.

At the turn of the century the railway ministry decided to contract out the catering requirements to attract companies with catering background so that the travelers could be more professionally served during their long journey.

In railway catering, palace on wheels is the most prestigious service offered by IRCTC, a subsidiary of Indian Railway .the palace on wheel is a luxury tourist  train . it was launched by the Indian Railways and Rajasthan tourism development corporation to promote tourism in Rajasthan .  

The Role Of Spencer In Railway Catering

 The association of Spencer with railway catering began as early as 1910. Spencer was a company of repute with large network. All over India catering was done on contractual basis. The catering and hotel division of Spencer was responsible for this operation. The Spencer was catering under their own name to the madras and southern railway. Also under the name “Brodons” they were catering to the great peninsular railway whose headquarter was in Bombay. Under the name “Kellners” they catered to the Bengal Nagpur railway and also the northwest frontier railway between Delhi, Amritsar and Lahore. Even at that time, Spencer had 180 refreshment rooms all over the country. The size of the restaurant, the staff and menu were structured to meet the demands of the people passing by that particular area.

 The biggest refreshment room had a bar attached since prohibition was non-existent then. Still larger facilities dispensed small items such as medicines, aerated drinks and tobacco.

In minor trains, the guard on checking tickets would take order from the passengers of first, second and even third class passengers and telegraph the same to the station ahead depending on the time of the train. Food, crockery, cutlery and glassware were brought in baskets which would hold food for 2-3 persons. Food for one person is usually preplated which for 2 or more is served in ceramic dishes. The size of the basket was quite large, measuring 2ft by 1.5ft. the most important part of the operation was that of the halting of trains was adjusted to suit the meal timings. In faster trains, express and mail they had pantry cars and restaurants on wheels, fitted with regular kitchen, a pantry and an eating area. The cooking fuel was coal. Menus were quite elaborate and reflected British rather than Indian taste. Breakfast would consist of porridge, toast with preserves and butter, and tea or coffee. Lunch would include soup, chicken or mutton curry before dessert.

Catering was considered as an amenity promised to travelers rather than a business. The food served was cheap and wholesome. This was possible because Spencer were given free supplies of coal and free freight for all provisions and perishables. Aerated water was supplied to refreshment rooms by the representative zonal factories.
Location: India

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