Vikas Drall: History of Catering And Hierarchy in the Food and Beverage Department

History of Catering

Hotels and the catering industry as we know it, started late in the 19^th century, with the development of the major cities, easier sea travel and the coming of the railways.

In ancient times, travelers were a rarity, but they could always rely on a meal while passing through. As the centuries progressed, travelers, mostly pilgrims,started living in INNS

During the later part of the 18^th century and the formation of the East India Company by the

Prior to the formation of Hotels and Hotel companies, the clubs provided lodging amenities that were required. These clubs were restricted unfortunately to Europeans and upper class Indians.

The princely palaces of the many Royal Indian Maharajas and families, were also run on hotel lines of the present day at least where food and drinks are concerned. Kitchens with Indian and

European Chefs were considered to be normal and the Banquets of yesteryears far outshone those which are provided today even in the best of the 5 – star hotels.

History of Railway Catering

In the mid 19^th century, the railway network began in India with an operation that was to grow the length and breadth of the vast sub- continent. With travel made easier, people were transported from one part of the country to another, subsequently requiring food and drink en route.

The passengers who could not afford the prices of these refreshment rooms would buy food from the numerous vendors on the station platforms.

In the early years of the 20^th century, it was decided nationally to contract out the catering requirement to private companies and hotels with a catering background

In 1910 the Spencers, who had a very large network all over India,

After Independence, Spencerforeign company and so lost the contract.

The present Railway catering is managed both departmentally (the Indian railways) and through licensed contractors.

In-transit catering in also carried out by licensed contractors.

History of Airline Catering

It was in 1946 that the private commercial airlines began with subsequent food requirements. Initially food was provided in boxes pre-packed, as majority of the airports were without the facility of in-flight catering services.

At that time the international fights would depend upon airport restaurants or hotels situated in nearby cities to cater to their requirements.

Nowadays with the development in the technology, most of the airline meals, after they have been cooked, are blast frozen in a blast freezer units which freeze food within seconds to prevent the loss of flavour as well as the action of the action of bacteria. They transported in portable freezers units until required. They are then heated as required with the aid of microwave ovens and served to passengers.

Oberoi Hotels ……..The story of M.S. Oberoi

Mr. Mohan Singh Oberoi, Chairman and founder of Oberoi Hotels worked as a front office clerk in the Cecil Hotel .

In 1934, he bought the Clarke’s Hotel after mortgaging all his assets and his wife’s jewellery.

In 1943, Mr. Oberoi took over the Associated Hotels of India ( AHI ) ur and Srinagar.

The Oberoi Towers in Mumbai was opened in 1973.

Mr. Oberoi’s dedication to the hotel industry is evident in the Oberoi School of Hotel Management based in Delhi.

The East Indian Hotels ( EIH) is the company name that runs the Oberoi group of hotels.

The Story Of Taj

The parent Hotel – The Taj Mahal Hotel, Mumbai – is rated among the 10 best Hotels in the world.

The founder of the House of Tata’s , Mr. Jamshedji Nusserwanji Tata, formed the Indian Hotels Company ( IHC ), in 1897 and built the exquisitely beautiful Taj Mahal in Mumbai.

Food and Beverage Organization

Hierarchy in the Food and Beverage Department

General Manager