Found this in a train last week. The "standards" that railway caterers should follow. This is probably the basis on which the tender gets awarded. You can also see this on the boards of any shop which sells on railway property.
The standards are amazingly well defined. Vadas should be x grams. Omelet should be served with a "chiplet" of butter of x grams. Idlis, x nos, y grams and so forth. Coffee, x ml etc.
Inspite of all these standards, railway food is insipid at best. And if you measure most of the items, they will measure up to these standards.
Trouble being, obviously, taste does not have a standard...Undercooking does not have a standard, nor does salt.
If these chaps tried a little harder, they would find that many of the repeat travellers will buy so much more from them (instead of carrying from home etc.), but most of them are very happy with insipid food and the money they make out of it.
Anyway a related ramble some other time...