Inspection Procedures and Objectives

A committee responsible for suggesting passenger service and facility improvements on the railway. It consists of one member from each Divisional Railway Users Consultative Committee (DRUCC) and one member nominated by the General Manager (GM).

A designated official with the responsibility of inspecting railway stations, parcel offices, booking offices, reservation offices, goods sheds, and catering services. They aim to identify faults, address irregularities, and improve overall efficiency.

The process of examining and evaluating the operations and conditions of railway infrastructure, including stations, offices, and services.

The primary objective of inspection is to detect faults, lapses, and irregularities, and implement corrective actions to prevent recurrence. It also aims to improve efficiency, eliminate fraud, prevent revenue leakage, and provide guidance to staff.

An inspection should include a station manager, a commercial inspector, the relevant supervisor or manager, and supervisors from other departments like engineering, electrical, and signaling & telecommunications.

All stations, including out-agencies, city booking offices, and tourist agencies, are required to be inspected by commercial officers or inspectors at specific intervals. The Chief Commercial Manager (CCM) may also conduct inspections with prior notice or based on a program.

During a station inspection, the concourse area and circulating areas should be checked to ensure they are adequate for handling passenger flow. Parking facilities should be sufficient, free from encroachment, and easily accessible.

Ensuring that all necessary amenities, facilities, and services are available to ensure a comfortable and enjoyable journey for passengers.

Inspecting toilets for cleanliness and hygiene, and ensuring that all signage and charges are displayed correctly.

Verifying that staff are knowledgeable about railway regulations and procedures to provide efficient assistance to passengers.

Evaluating the politeness, responsiveness, and helpfulness of commercial staff in assisting passengers.

Investigating any instances of revenue loss or leakage, such as misinterpretation or misuse of rules.

Analyzing reasons why passengers may be choosing alternative modes of transportation and identifying potential solutions.

Assessing operational procedures and implementing improvements to enhance efficiency, minimize costs, and attract more passengers.

Confirming the availability and functionality of essential amenities like drinking water, seating, lighting, and signage for passenger convenience.

Evaluating the functionality of information and guidance systems, such as electronic coach guidance boards, train indicators, and public announcement systems.

The total number of booking counters available at a station, including those for ladies, senior citizens, and other categories.

The number of active booking counters being utilized during each shift, categorized by passenger type (ladies, senior citizens, physically challenged).

Evaluating whether the opening hours of booking windows are appropriate and timely, especially during peak hours.

Assessing passenger queues and the length of time they wait to purchase tickets, identifying potential bottlenecks.

Examining the adequacy and effectiveness of lighting arrangements at the booking windows, particularly during night hours.

Checking the visibility and accessibility of displayed information boards in the office that show train schedules and fares.

The process of inspecting and verifying the physical cash balance held by booking staff against the tickets issued and booked revenue.

Keeping track of all booking errors and mistakes made during the shift, including incorrect fares or missing tickets.

Analyzing the regular patterns of station earnings, including the income from ticket sales, to assess overall station performance.

A register that records details of equipment failures, including link failures, power outages, and system malfunctions.

Ensuring books for sale are appropriate and priced fairly, adhering to administration rules.

Rules regulating commercial activities like advertising at railway stations, ensuring they are appropriate and don't hinder operations.

A comprehensive inspection of a static catering unit, covering everything from staff hygiene to food quality and financial records.

An inspection process focusing on the food quality, hygiene, and operational aspects of a mobile catering unit.

A document outlining the rules and procedures for proper book sale practices at railway stations.

The act of comparing the actual inventory of parcels on hand with official records like delivery books and unloading tally sheets to ensure accuracy and identify any discrepancies.

Recording the arrival date of each undelivered package or commodity. This helps track items that have not reached their destination.

Weighing each incoming or outgoing parcel and recording the weight in a dedicated register. Checking accuracy prevents discrepancies during transport.

A detailed document prepared for each shipment, including the full address and contact information of both the sender and the recipient. It serves as a guide for transport and delivery.

The process of collecting any additional charges, such as those related to weight or distance, from the sender or recipient for the shipment.

Handling of parcels that remain unclaimed or undisposed of for a prolonged period. This includes issuing sales notices and potentially auctioning them.

The act of inspecting and evaluating the cleanliness, orderliness, and functionality of passenger resting areas, such as retiring rooms and dormitories, to ensure high standards of comfort and hygiene.

Inspecting the bookstall to ensure a sufficient selection of books, newspapers, and magazines in English, Hindi, and regional languages are available for passengers.

Assessing the effectiveness of delivery services by checking the number of times parcels need to be re-delivered and analyzing factors contributing to such occurrences.

The process of verifying the weight of leased materials against their declared values. This helps prevent misuse or underpayment of charges for leased items.

An inspection team must be multi-disciplinary, including the Station Manager, Commercial Inspector, and Supervisor/Manager of the department in question, along with representatives of other relevant departments like Engineering, Electricity, and Signaling & Telecommunications.

All stations, including those outside the main railway network, city bookings offices, and tourist agencies, are required to be inspected by commercial officers or inspectors at specific intervals. The Chief Commercial Manager (CCM) can also conduct inspections based on a schedule or with prior notice.

The objective is to ensure that the station's infrastructure and operations meet the needs of passengers, facilitating smooth and comfortable journeys. This requires careful consideration of amenities, facilities, and services.

Inspecting officers must evaluate how well the station maintains order, cleanliness, and customer satisfaction in restrooms, waiting areas, and catering services.

Inspectors should verify staff members are well-versed in booking, handling, dispatching, storing, and delivering goods, including hazardous materials.

The inspection process includes assessing the effectiveness of rules and procedures designed to prevent loss or damage to goods during transportation.

Regularly checking the Complaints book is crucial to assess customer satisfaction and identify areas for improvement.

Verifying if vendors, plot holders, and others have paid their dues, ensuring no revenue is lost or delayed.

This rule states that no second-hand books or any other kind of literature can be sold at railway stations.

This rule ensures the safety of passengers by prohibiting the display of any advertisement that would obstruct the vision of drivers or guards.

This rule ensures that all employees at static catering units have valid medical certificates to guarantee hygiene standards in food preparation.

This rule requires the display of a menu list and rate chart for food items at static catering units. This helps passengers make informed choices.

This rule ensures that static catering units are regularly inspected to maintain good hygiene standards and ensure operational compliance.

A book documenting all transactions and purchases made by a static catering unit.

This rule ensures that advertisements displayed at railway stations are authorized by the railway authorities.

This rule ensures that the advertisements displayed at railway stations comply with national interests and do not promote harmful content.

This rule ensures that all employees at mobile catering units have valid medical certificates to guarantee safe and hygienic food preparation.