UNIT 12

ACCOMMODATIONS AND CATERING INDUSTRY

ACCOMMODATION

- 5 A's of Tourism: Accommodation is one of the 5 fundamental elements of the tourism

industry, alongside Accessibility, Attraction, Amenities, and Activities.
- Essential Requirement: Accommodation is a basic requirement for tourists, providing a
place to rest and dine for safety and comfort.
- Key Components: Food, lodging, and transportation are the three essential components of
the tourism business.
- Diverse Lodging Options: Tourist destinations offer a range of lodging options, from
low-cost lodges to luxury hotels.
- Economic Impact: Accommodation plays a significant role in the national and global
economies, generating revenue, investing in destination development, and creating jobs.
- Foundation of Tourism: The tourism industry is built on the foundation of lodging facilities,
services, and amenities.
- Variety of Services: Accommodation facilities offer various services to cater to the needs
and preferences of guests.
- Basis for Activities: Accommodation serves as a base from which tourists can engage in
activities at their destination.
- Sub-Sector Importance: Accommodation is a vital sub-sector within the tourism economy,
contributing to revenue generation and employment.
- Tourist Necessity: Tourists always require lodging when traveling for sightseeing, with
options ranging from budget to luxury.
- Classification: Accommodation can be classified based on pricing, location, visitor type,
and services offered.
- Geographical Influence: The location of lodging options varies, with some in the city and
others on the outskirts.
- Target Audience: Lodging can be customized for specific audiences, such as
professional/business and family travelers.

12.1.1 Types of Aaccommodation

(i) A Hotel

- Hotel's Purpose: A hotel is a commercial establishment that offers accommodation services

to authorized tourists for a fee.
- "Home away from Home": It serves as a temporary home for guests.
- British Statute Definition: A hotel is where a bona fide traveler, able to pay and accept it,
can receive food and shelter.
- Modern Amenities: Hotel rooms feature amenities like a mini-bar, air conditioning, TV,
Internet, and more.
- Additional Services: Hotels offer services like restaurants, bars, banquet halls, and
swimming pools.
- Star Categorization: Hotel quality is often indicated by stars, with varying standards by
country.
- India's Classification: In India, the Hotel and Restaurant Approval Classification Committee
(HRACC) assigns star ratings, ranging from 1* (Low Budget) to 5*****Deluxe (Luxury).

(ii) A Motel

- Motel Origin: "Motel" is short for "motor-hotel," originating in the United States.
- Highway Location: Motels are typically found near highways for easy access to travelers.
- Few Rooms, Spacious Parking: Motels have a limited number of rooms but offer large
parking lots.
- Simple Interiors: Motel buildings have basic interiors with modest reception areas.
- Dining Facilities: Restaurants and communal eating areas are common features in motels.

(iii) A youth hostel

- Low-Cost Lodging: Hostels offer budget-friendly accommodation options for tourists.

- Dormitory Setup: Travelers typically share rooms, restrooms, lounges, and sometimes
kitchens.
- Limited Private Rooms: Hostels mainly offer dormitory-style lodging with few private room
options.
- Affordable and Social: Hostels are cost-effective and promote social interactions, but
provide less privacy.
- Inclusivity: Hostels are not just for young travelers; they cater to a diverse range of guests.
- Meal Options: Many hostels provide breakfast, and some offer other meals.

(iv) A campsite

- Campground Overview: Campgrounds are places for overnight stays outdoors.

- Types of Campsites: Campsites can be either unintentional, chosen by hikers, or
purpose-built campgrounds with services.
- Fee Charged: Campgrounds typically charge a fee for their services.
- Facilities: Campgrounds may provide amenities like fire pits, toilets, showers, picnic tables,
and utility connections.
- Rules and Guidelines: Campgrounds have rules for noise and camper behavior.
- Prohibited Camping: Camping outside licensed campgrounds is often not allowed.

(v) An Inn

- Inn Definition: Inns offer lodging, food, and drinks to travelers.

- Historical Origins: Inns date back to Roman times, established along newly built highways.
- Gathering Places: They served as communal gathering spots in history.
- Decline: Inns have decreased in number due to the rise of hotels, restaurants, and bars.
- Blurred Distinctions: The lines between inns, pubs, and taverns are becoming less clear
today.

(vi) A guest house

- Guest House: A private residence transformed into a tourist accommodation.

- Bed and Breakfast: Most guest houses offer bed and breakfast, with other meals available
upon request.
- Basic Facilities: Guest houses typically provide minimal amenities.

12.2 HISTORICAL BACKGROUND AND EVOLUTION OF LODGING INDUSTRY

- Historical Origins: Concepts of traveler's refuge like Dharamshalas, Viharas, Sarais, and
Musafirkhanas have a long history in India.
- Cave Temples: Cave temples in the south-western part of India included Chaityas for
devotion and Viharas acting as traveler's lodgings.
- Merchant Donations: Inscriptions reveal that merchants contributed to building and
maintaining these structures along trade routes.
- Sher Shah Suri: The Afghan Emperor, Sher Shah Suri, created Caravas and Sarais along
the Grand Trunk Road to facilitate trade and travel.
- Mughal Influence: The Mughals also constructed similar institutions in their kingdom to aid
travelers.
- Expansion of Lodging: Inns in the West were counterparts to India's Sarais, and lodging
businesses grew with increased travel and trade.
- Transformation: Over time, traditional Sarais evolved into modern hotels like the Oberoi
Maidens and the Taj Mahal Hotel in the early 20th century.

12.2.1 Evolution and Growth of Hotel Industry in India

- Uncertain Origins: India's hotel industry has no specific historical origin and cannot be
traced to a particular period.
- Ancient Travel Reasons: Historical travel in India was mainly driven by pilgrimages and
trade.
- Char Dham Pilgrimage: The Hindu concept of char dham, or pilgrimage to sacred sites,
highlights the significance of pilgrimage.
- Government Provision: References to travel and the government's role in providing lodging
for pilgrims and traders can be found in Hindu mythology and ancient texts.
- Valued Trade Goods: India was known for valuable trade goods like silk, spices, gold, and
jewels in ancient times.
- International Trade: Historical accounts mention trade with countries like Japan, Italy,
China, Greece, Malaysia, and Indonesia.
- Varied Transportation: Land animals, ships, and boats played key roles in transportation for
trade and connections with distant regions.
Hotel industry's growth and evolution in the country may be broadly divided into three
different periods:

(i) Ancient and Medieval Period

(ii) Colonial Period
(iii) Modern Period

(i) The Ancient and Medieval Period

- 'Atithi Devo Bhava': This Hindu concept emphasizes treating unexpected visitors as God.
- Commercialization Uncertain: The commercialization of hospitality in ancient India's history
is unclear.
- Dharamshala Origins: Lodging facilities, called Dharamshala, had their roots in village
chaupals and served as places for pilgrims to relax.
- Community Effort: Local support and financial aid from zamindars, monarchs, or powerful
individuals gradually led to permanent lodging facilities for travelers.
- Foreign Praise: Foreign visitors and thinkers have praised Indian hospitality.
- Chinese Scholars: Fa Hien and Huein Tsang, during the periods of Chandragupta
Vikramaditya and Harshvardhana, mentioned travelers' shelters.
- Medieval Sarais: During the 11th and 13th centuries, sarais and musafirkhanas were
constructed as resting places for couriers of the Slave or Mamluk dynasty's mail system.
- Mughal Tradition: The Mughals continued this tradition by building sarais that provided
shelter, water, stables, and even worship areas for travelers.

(ii) Colonial Period

- Colonial Era Start: India's hotel industry took shape in the 17th century with the arrival of
Europeans during the colonial period.
- Foreign Operators: Early hotels were often managed by foreigners to meet the needs of
European conquerors and Raj officials.
- Bombay Taverns: In Bombay, taverns like Paddy Goose's, Racquet Court, and Portuguese
Georges opened between 1837 and 1840.
- Emergence of Decent Hotels: Most taverns disappeared within a decade, making way for
respectable hotels like Family Hotel and Hope Hall.
- Western Standards: Until 1900, the majority of hotels in India followed Western standards.
- Indian-Style Hotels: Sardar Griha (1900) and Madhavashram (1908) were among the first
Indian-style hotels.
- Mumbai Growth: Two World Wars led to the development of more hotels in Mumbai, a
major port city at the time.

(iii) Modern Period

- Post-Independence Growth: India's hotel industry saw significant growth after gaining
independence.
- Oberoi and Taj Groups: The Oberoi Group and The Taj Group acquired former British
properties and expanded internationally, known for quality and service.
- ITC's Entry: ITC entered the hotel market with ITC WelcomGroup hotels.
- Foreign Brands: Foreign hotel brands like InterContinental, Marriott, Hyatt, Hilton, and Best
Western established a presence in India in recent decades.

12.3 ROLE OF HOTEL INDUSTRY IN TOURISM

- Hotel Sector Growth: Hotels are a rapidly growing part of the tourism industry, crucial for a
state or country's tourism development.
- Key Drivers of Growth: Tourism and the hotel industry are vital drivers of growth and
development in India.
- Interlinked Sectors: Hotels and tourism are closely connected, adding value to a region's
economic growth.
- Tourism Overview: Tourism encompasses various activities by people traveling for
professional, business, or personal reasons.
- Economic Impact: The expanding tourism and hospitality sector, including hotels, contribute
significantly to India's economy.
- Job Creation: Tourism has the potential to create numerous jobs, with hotels playing a
significant role in the hospitality sector.
- Foreign Exchange: Hotels are a vital source of foreign exchange for the tourism industry.
- Challenges: While low-cost alternatives and other lodging options pose challenges, hotels
remain essential for any tourism business.
- Mutual Support: Tourism and the hotel industry are interdependent, each playing a crucial
role in the success of the other.

12.4 ROLE OF FHRAI

- FHRAI Establishment: The FHRAI (Federation of Hotel & Restaurant Associations of India)
was founded in 1955.
- Regional Representation: Supported by four Regional Associations representing India's
Northern, Eastern, Southern, and Western regions.
- Founding Members: Industry leaders including Maneck S. Shaw, A.P. Sabavala, and M.S.
Oberoi signed the Memorandum of Association on April 15, 1955.
- Industry Voice: FHRAI is recognized as the primary authoritative voice of the hospitality
industry in India.

Functions
- Monthly Journal: FHRAI publishes a highly regarded monthly journal providing insights into
legal and industry topics.
- Government Engagement: Actively interacts with governments to represent its members'
ideas and concerns.
- Legal Assistance: Offers legal support to members, tracking legal and regulatory
developments for prompt remedies.
- Publications: Develops a growing portfolio of thought-leadership publications, including
surveys, research reports, and compendiums.
- Workshops and Seminars: Hosts workshops, seminars, and conferences across India, with
a widely attended Annual Convention.
- Website Resource: The FHRAI website (www.fhrai.com) serves as a portal for members to
access up-to-date industry news.

Eligibility Criteria for becoming a Member

FHRAI Hotel Membership

- Membership Requirements: To join FHRAI, a member from one of the Regional Associates
is required, with a fully operational establishment.
- Minimum Room Requirement: Hotels must have a minimum of ten rooms.
- Associate Membership: Under-construction hotels can apply for associate membership,
which can transition to hotel membership upon operation.
- Restaurant Inclusion: Hotels must have a restaurant, and it can also become a separate
restaurant member.
- Licensing Compliance: All necessary licenses, including municipal and police, must be
current and in good standing.
- Restaurant Member Limit: For hotels with 25-100 rooms, one restaurant can be a member,
and for hotels with over 101 rooms, two restaurants can join.

FHRAI Restaurant Membership

- Membership Requirement: A member from a regional association is needed to join FHRAI,

and the restaurant must be in operation.
- Minimum Covers: Restaurants must have a minimum of 25 covers (seating capacity).
- Licensing Compliance: All required licenses, including municipal and police, must be
current and valid.
- Hotel Restaurants: Restaurants within FHRAI member hotels can apply for separate
membership. Hotels with 25-100 rooms can have one restaurant member, while those with
over 101 rooms can have two restaurant members.

FHRAI Associate Membership

- Membership Requirement: FHRAI requires a member from a Regional Association.

- Hospitality Connection: Members must have a connection to the hospitality business.
- Eligibility: Only companies, firms, or similar entities are eligible, not individuals.
- Associate Membership: Under-construction hotels can apply for associate membership,
convertible to hotel membership once operational.
- Discount Cards: FHRAI membership discount cards are not offered to Associate members.

12.5 INTRODUCTION TO AIR CATERING SERVICES

- Restaurant Role: Restaurants charge customers for food and beverages and are essential
in the food supply chain.
- Raw Material Procurement: The food supply chain starts with sourcing raw materials like
meat, fish, eggs, and produce.
- Processing and Packaging: Raw materials are processed in food factories and beverages
bottled in bottling factories.
- Storage: Processed items are stored in warehouses and cold storage facilities.
- Distribution: Goods are distributed through wholesalers, agents, and merchants.
- Service to Tourists: Restaurants, part of the hotel and catering industry, provide food and
lodging for tourists.

12.5.1 Development of Catering Industry in India

- Hotel and Catering Growth: A country's transportation system often influences the growth
of the hotel and catering sector.
- India's Unique History: In India, catering growth is influenced by a history shaped by
various cultures and ethnic groups.
- Culinary Influences: Mughal kings introduced cuisine from Afghanistan, and the French and
English brought European food.
- Culinary Evolution: The art of dining, including the use of forks and knives, has evolved
over time, with courses and wines now distinguished by plate size and glass shape.

12.5.2 Classification of Catering Establishments

(i) Commercial Catering

- Profit and Customer Satisfaction: Commercial catering balances profit and customer
delight.
- Business Sustainability: Profit is essential for a business's survival and supporting
employees.
- Customer Importance: Clients are crucial for an organization's existence.
- Customer Retention: Client satisfaction is key for retaining customers.
- Types of Commercial Catering: Includes hotels, restaurants, bakeries, bars, discotheques,
and fast food outlets.

(ii) Welfare Catering

- Non-Commercial Catering: This type of catering lacks a profit motive and is often driven by
necessity, legal requirements, or kindness.
- Three Establishment Types: Non-commercial catering is typically carried out in three
different types of establishments.

They are as follows:

1.Industrial catering
2. Institutional catering
3. Service catering

(iii) Transport Catering

- Transport Catering: This term refers to catering in different forms of transportation,

including railways, sea, and air.

(a)Railway catering

- 19th Century Origin: Railway catering in India began in the 19th century.
- Station Canteens: Bigger stations had canteens and booths to serve passengers traveling
long distances.
- Train Stops: Trains used to make complete stops to allow passengers to access these
amenities.
- Railway Hotels: Railway hotels were constructed near stations to meet public needs.
- Pantry Cars: Long-distance trains have pantry cars to cater to passengers' food
requirements.

(b) Marine catering

- Marine Catering: Marine catering includes serving passengers and crew on board ships.
- Amenities on Cruise Liners: Modern luxury cruise ships feature restaurants, ballrooms,
discotheques, casinos, swimming pools, golf courses, and more.
- High-Quality Service: Luxury cruise ships provide top-tier service.
- Special Meals and Entertainment: Professional preparation of special meals and
entertainment activities like parties and dances are common on luxury cruise liners.

(c)Airline Catering

- Airplane Catering: Cooked meals for airplanes must be prepared and brought on board
before the flight.
- Pantries: Aircraft have specialized pantries for storing and reheating food due to storage
and space constraints.
- Advancements: Aircraft catering has improved with airlines offering more appealing and
varied menus.
- Post-WWII Growth: After World War II, civil aviation rapidly expanded, leading to
commercial airlines offering food service in 1946.
- Early In-Flight Service: Initially, in-flight amenities were limited to small meals and dry
snacks.
- International Flights: As airlines began flying internationally, there was a demand for more
substantial meals, leading to the development of flight kitchens to meet the need.

12.5.3 Operation of Air Catering Services

- Annual Meals: Airline catering provides approximately a billion meals to passengers each
year.
- Sourcing, Cooking, Delivery: Airlines and caterers handle sourcing, cooking, and delivering
meals for each flight.
- Farm to Table: The entire process, from sourcing ingredients to serving on the airplane tray
table, is meticulously managed..

Deciding factor of the meal

- Airlines' Food Choices: Airlines decide what food to serve onboard, but flying affects taste
and smell.
- Reduced Sensitivity: Taste and smell work about 30% less efficiently at altitude, particularly
affecting sweet and salty sensations.
- Compensation: Prepared food tends to be saltier or spicier to compensate, which can
sometimes lead to over-salted meals.
- Celebrity Chefs: Airlines partner with celebrity chefs like Gordon Ramsay and Neil Perry for
exclusive in-flight dishes.
- Important Component: Airlines consider plane meals as a crucial part of the flight
experience.
- Meal Selection Process: Airlines employ chefs to carefully select and plan in-flight meals,
involving multiple aspects from sourcing to delivery.

Farming and Sourcing

- Outsourced Catering: Many airlines use expert airline food services for their hub location
flights, causing varying meal quality on connecting flights.
- Meal Preparation Stages: Meal preparation starts with sourcing ingredients and
components.
- In-Flight Goal: At 35,000 feet, the focus is on delivering fresh and tasty food.
- Ingredient Procurement: Most products are purchased in advance and stored in bulk, while
fresh items like vegetables, meats, and fruits are regularly replenished.
- Modern Kitchens: Airline catering kitchens feature advanced technology and equipment for
efficient and hygienic food production.
- Trained Staff: Trained personnel handle all processes, from receiving raw materials to
cooking, portioning, plating, and final dispatch.

Production
- Mass Production: Caterers begin mass-producing food once all ingredients are ready.
- Tray Assembly: Prepared dishes are placed into containers and assembled on trays for
transport.
- Hygienic Concerns: Food is blast chilled before delivery to prevent bacterial growth from
hot food.
- Onboard Warming: Meals are warmed onboard before serving to passengers.
- Kitchen Locations: Airline catering kitchens are typically near airport terminals for
transportation efficiency.
- Varying Sizes: Kitchen sizes depend on the number of flights they service, with hub airports
having large facilities.
- Example Facility: Emirates operates a 66,000-square-meter kitchen near Dubai Airport
serving over 200,000 meals daily.
- Catering Companies: Companies like Skychefs, TajSAT's, DO&CO, Gate Gourmet, and
LSG have kitchens near airports.
- Excellence and Safety: Airline catering companies focus on service, operational reliability,
and food safety to deliver excellence consistently.

Delivery
- Meal Delivery: The final step is delivering the meals to the airplane.
- Temperature Control: Food needs to be kept at specific temperatures, and planes have
short turnaround times, requiring efficiency.
- Chilled Trucks: Catering firms use chilled trucks to transport meals from local kitchens to
planes.
- Delivery Process: These trucks rise to the height of the aircraft to deliver meals on the
tarmac.
- Heating Onboard: Cabin crew heat the food onboard using convection ovens.
- Service Tray: Meals are quickly warmed, arranged on a service tray, and distributed to
passengers from a trolley.
- Fresh Preparation: Some meals are freshly prepared, plated after heating, and served to
passengers.

Big industry

- Significant Industry: Airline catering is a substantial industry.

- Growth Projection: The market is expected to reach $23.9 billion with a 6% annual growth
rate, according to Research and Markets.
- Recent Expansion: The industry has experienced significant growth in recent years.