Catering Services in Transportation

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Questions and Answers

What is the classification of stores and materials used in catering and vending units?

Tools, block stock items, and consumable articles (correct)

Consumables only

Furniture and marketing materials only

Tools and electronic devices only

Who is responsible for arranging the initial supply of tools and equipment for new catering units?

Controller of Stores

Divisional Commercial Superintendent

Chief Commercial Superintendent (correct)

Unit Manager

What must be done to request additional items for a catering unit?

Submit a financial report

Send an order form to the Controller of Stores

Submit an indent to the Chief Commercial Superintendent (correct)

Notify the Chief Executive Officer

What is required for temporary transfers of tools and equipment between catering units?

Proper issue notes in prescribed form Signup and view all the answers

What classification does crockery fall under in the storage categorization?

Block stock items Signup and view all the answers

Which of the following is NOT included in catering and vending services?

Private catering services Signup and view all the answers

What must passengers do to request meals from Restaurants or Refreshment Rooms?

Advise their requirements to the Guard or Conductor Signup and view all the answers

What should be done when trains running late affect meal services?

Inform affected catering units in advance Signup and view all the answers

How should cleanliness and hygiene be maintained in catering services?

By personal supervision at every level Signup and view all the answers

What is the responsibility of meal-canvassers in the catering services?

To issue meal requests on behalf of the passengers Signup and view all the answers

Who is allowed to sell articles on railway premises?

Railway administration appointed contractors Signup and view all the answers

What action is required when the Restaurant Dining Buffet car is detached from a train?

Notify catering units to prepare for extra meal requests Signup and view all the answers

What must be obtained before displaying advertisements in catering and vending units?

Approval from the railway administration Signup and view all the answers

Which of the following is prohibited in catering and vending units regarding community distinctions?

Displaying notices for caste-based food options Signup and view all the answers

What must all books and magazines sold at bookstalls include?

The selling price and the name of the contractor Signup and view all the answers

Who is responsible for supervising and inspecting the catering units?

Catering Inspectors and Railway Officers Signup and view all the answers

What schedules the inspection reports to be submitted by inspectors and officers?

The Chief Divisional Commercial Superintendent Signup and view all the answers

What is required when medical officers take samples of edibles for analysis?

The samples must be sealed in presence of the party concerned Signup and view all the answers

Which of the following items is NOT permitted at bookstalls according to the guidelines?

Second-hand books Signup and view all the answers

What type of literature is specifically prohibited from being sold at bookstalls?

Obscene pictures and literature Signup and view all the answers

Which languages should bookstalls ensure availability of printed materials?

English, Hindi, and regional languages Signup and view all the answers

Which of the following is considered a default that must be reported to appropriate authorities?

Poor service Signup and view all the answers

What should the Station Master do if a contract is terminated?

Immediately take over the charge of the contract Signup and view all the answers

Which of the following actions indicates a violation of statutory provisions?

Employing unauthorized staff Signup and view all the answers

What must a contractor do upon termination of a contract regarding outstanding dues?

Pay the amount in cash after being advised Signup and view all the answers

Which of the following is NOT listed as a fault that inspecting officials might notice?

Offering discounts to customers Signup and view all the answers

What is a requirement for contractors regarding their staff after contract termination?

Background checks following laws Signup and view all the answers

What should the contractor provide after being advised of outstanding dues?

No claim certificate Signup and view all the answers

Which action must be taken promptly by the Station Master following a punitive measure ordered against the contractor?

Enforce the measure immediately Signup and view all the answers

Which of the following indicates an insubordination issue in a contractor's operation?

Ignoring directives from authorities Signup and view all the answers

What does a contractor risk by employing unauthorized hawkers?

Legal penalties Signup and view all the answers

Who has executive control over the catering units on railways with decentralized control?

Divisional Commercial Superintendent Signup and view all the answers

What is the primary responsibility of the Manager in the catering units?

To ensure day-to-day functioning of the unit Signup and view all the answers

What role does the Station Master play regarding the catering units?

Provides general supervision and suggestions for improvement Signup and view all the answers

What is one purpose of establishing a central storage depot on each railway?

To achieve economy through bulk purchases Signup and view all the answers

Who is responsible for general supervision over the catering and vending units?

Catering Inspectors Signup and view all the answers

What must the Catering Inspectors ensure concerning the staff under their jurisdiction?

They understand and implement issued instructions correctly Signup and view all the answers

In relation to irregularities noticed during service, what action is expected from the Station Master?

To inform the Unit Manager and Divisional Commercial Superintendent Signup and view all the answers

Who is primarily responsible for the financial aspects of the catering units?

Chief Commercial Superintendent Signup and view all the answers

Which of the following is NOT a responsibility of the Chief Commercial Superintendent?

Contracting with external food suppliers Signup and view all the answers

Which statement about the role of the Catering Inspectors is accurate?

They ensure efficient service and maintenance of guidelines Signup and view all the answers

What is the correct sequence of actions for a Unit Manager after receiving stores from the central storage depot?

Verify the issue note, send acknowledgment to the central storage depot, retain the issue note. Signup and view all the answers

When submitting indents to the central storage depot, what is the required timeframe for regular requests?

Indents must be submitted monthly and about a week in advance. Signup and view all the answers

In the process of ordering from approved suppliers, how should the purchase order be prepared and submitted?

In quadruplicate, personally signed by the Unit Manager, with the original sent to the supplier. Signup and view all the answers

What action does the central storage depot take upon issuing stores to a unit?

Create an issue note in quintuplicate and distribute accordingly. Signup and view all the answers

What is the role of the controlling officer concerning the statements and summaries received from the unit?

Countersign the summary and forward copies to the Accounts Office. Signup and view all the answers

Which of the following best describes the responsibilities of Catering Inspectors?

Ensuring compliance of the catering staff with operational guidelines. Signup and view all the answers

In a decentralized control system, who holds the executive authority over catering units?

Divisional Commercial Superintendent Signup and view all the answers

What is the primary role of the Chief Commercial Superintendent in relation to catering?

To oversee day-to-day administrative aspects of catering units. Signup and view all the answers

What is the responsibility of the Manager regarding the catering units?

Ensuring cleanliness and hygiene standards are maintained. Signup and view all the answers

Why are central storage depots established on each railway?

To ensure uniformity and reduce costs through bulk purchasing. Signup and view all the answers

What action should the Station Master take when irregularities are noticed?

Inform the Unit Manager and suggest improvements. Signup and view all the answers

Who is ultimately responsible for the financial aspects of the catering operations?

Chief Commercial Superintendent Signup and view all the answers

Which of the following explains the role of the Station Master in catering operations?

To exercise general supervision and suggest improvements. Signup and view all the answers

What is expected of contractors concerning the maintenance of accounts in catering services?

To ensure that staff properly understand and execute instructions. Signup and view all the answers

Which individual is NOT directly involved in the day-to-day administrative control of catering units?

Catering Inspectors Signup and view all the answers

What is the primary reason Unit Managers should prepare a statement regarding the utilization of cash imprest or sale proceeds?

To ensure accurate accounting of all expenditures Signup and view all the answers

Under which circumstance is a Unit Manager allowed to utilize sale proceeds for local purchases?

When no cash imprest has been sanctioned Signup and view all the answers

What should be included in the general summary prepared at the end of a period?

The opening balance, total expenditure, cash detained, closing balance Signup and view all the answers

What is the purpose of covering food thalis or trays with a separate lightweight aluminium or stainless steel cover?

To prevent contamination from the dirty underside of the tray above. Signup and view all the answers

What is the maximum amount that a Unit Manager can detain from sale proceeds for future expenditures determined by?

Specific authorization from railway administrations Signup and view all the answers

What are catering staff required to do regarding uniforms while on duty?

Wear uniforms that are specifically prescribed and tidy. Signup and view all the answers

What action should be taken if the cash imprest is consistently found to be insufficient at a certain unit?

Seek immediate approval for enhanced imprest Signup and view all the answers

How should Unit Managers record the date-wise totals of their financial statements?

On a summary sheet prepared in triplicate using carbon process Signup and view all the answers

Which document must catering staff present regarding their health status?

Medical certificate from a railway doctor. Signup and view all the answers

What is the implication of resorting to the utilization of sale proceeds for local purchases?

It is advised to avoid unless absolutely necessary Signup and view all the answers

What must be verified for each person employed in the catering and vending services?

Their antecedents and character by police authorities. Signup and view all the answers

How should the quantity of food served like rice and chapattis be determined?

By standard measurements prescribed by the railway administration. Signup and view all the answers

What form should be used for preparing the statement by Unit Managers regarding imprest or sale proceeds?

Appendix XXVIII/C Signup and view all the answers

What should happen if insufficient cash imprest is observed repeatedly at a unit?

Enhance the imprest as soon as feasible Signup and view all the answers

What should a catering staff member do before coming on duty?

Check their uniform for cleanliness and wear it properly. Signup and view all the answers

What is NOT a reason for Unit Managers to prepare a statement of financial utilization?

To support capital budgeting decisions Signup and view all the answers

What is a popular method for covering meals served in train compartments?

Covering with a suitable napkin or alkathene polythen cover. Signup and view all the answers

What aspect of contractor management is the Station Master personally responsible for?

Monitoring adherence to the terms and conditions of the agreement Signup and view all the answers

Which of the following must a contractor maintain to track staff attendance?

An attendance register with names and badge numbers Signup and view all the answers

What action must the contractor NOT take regarding their contract?

Sublet the contract to another party Signup and view all the answers

Under what condition is a contractor responsible for damage to the premises?

When caused by negligence from the contractor or staff Signup and view all the answers

What is a critical requirement regarding the contractor's presence during unit operation?

An authorized manager must be available at all times Signup and view all the answers

What type of laws must the contractor comply with while operating?

Payment of Wages Act and other related labor laws Signup and view all the answers

What should be included on signage displayed at the contractor’s unit?

The contractor's name Signup and view all the answers

Which of the following is NOT a typical item that the Station Master needs to monitor?

A detailed revenue report from the contractor Signup and view all the answers

How should the Station Master respond to serious defaults identified in contractor operations?

By taking immediate cognizance and rectifying the situation Signup and view all the answers

Study Notes

Catering and Vending Services

Catering and vending services include restaurants, refreshment rooms (vegetarian and non-vegetarian), dining/buffet cars, and other vending methods like stalls or trolleys.
Catering services are provided either internally or by contractors.
Passengers need to inform the guard or conductor about their meal requirements, which will be relayed to the relevant restaurant/refreshment room through telegrams, or meal-canvassers in some sections.
Punctuality is crucial; if the train runs late or if food service cars are not attached en route, the guard needs to inform the catering units ahead to prepare for the passengers.
Cleanliness and hygiene are key for kitchen and cooking areas, food preparation, and serving areas.
Food trays and containers must be covered.
Catering staff needs to wear clean, tidy uniforms and badges, and behave respectfully with the public. No intoxicants are permitted for staff on duty and staff coming for duty.
Medical checkups are required for all catering staff.
Food quality and quantity must adhere to railway standards.
Food items like beef, ham, pork, and alcoholic beverages cannot be sold in catering outlets.
The railway administration decides the permissible items of sale and sets up tariffs.
Supplies must follow the prescribed tariff prices.
Utensils and crockery must be approved and maintained correctly.
Water must be boiled and cooled before serving.
Proper cooking media (vanaspati, ghee, or other approved oil) is essential.
Advertising without railway approval is forbidden.
Catering/vending staffs must maintain communal harmony.
Bookstalls are provided at large stations, and unauthorized sales are not allowed.
Staff and services must be regularly inspected and monitored, and any issues must be immediately addressed.
Medical Officers may collect food samples for analysis to ensure hygiene.
Catering Committees and Railway Users may inspect catering services.
Complaints and suggestions should be logged and addressed.
Supervisory committees are formed for better management.
Contracts, terms, and conditions, security deposits, and license fees are part of the contractual catering agreements.
Station Masters are responsible for enforcing contracts, collecting dues, etc.
Contractors and staff must follow prescribed procedures.
The railway is responsible for recovery of dues from contractors.
Local purchases should be economical, and compliant with railway regulations.
Appropriate documentation and methods need to be followed for all transactions (sales, payments, etc).
Accurate records of sales and purchases are essential.
Stock ledgers are necessary for equipment, supplies, and other materials.
Loss, breakage, and deterioration should be reported and actions must be promptly taken.
Monthly stock checking is mandatory.
Verification of block-stock items, tools, plants, and other items is necessary.

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Description

Explore the fundamentals of catering and vending services within the transportation industry. This quiz covers essential practices such as food service procedures, hygiene standards, and the roles of catering staff. Understand the importance of communication and punctuality in delivering quality service to passengers.