At the request of the St.Helier Hospital management committee a survey of the catering service for staff was carried out. This resulted in drawings being prepared and an outline of the operational catering policy being submitted. Certain amendments to the policy were made by the Committee and they have been ...
Because of the ever increasing difficulty of obtaining and retaining skilled catering staff, particularly in the larger cities and comparatively remote country districts, this report looks at the ways in which better use of the few skilled staff available could be achieved by the introduction of automation and mechanisation of ...
Criticisms of hospital food arise mainly from the effects of delay between cooking and eating. The Catering Advisory Service of king Edward's Fund has been particularly interested in studying ways and means of shortening this interval. This study on peripheral finishing kitchens is one of the possible solutions. It has ...