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 ...
This report considers how, if at all, the present pattern of hospital administration might need alteration in the light of changes that have taken place since 1948 and of further changes that may be brought about during the next 15 years by the development of district hospitals. The terms of ...
This report details research undertaken by the landscape architect of the King's Fund into development of new hospital grounds. It includes advice to hospital planners and builders as to how they should make use of the natural resources of their sites. When a hospital is to be built, extreme care ...
This document is a brief sketch of the enquiry which was undertaken to study the design of hospital beds. The enquiry was prompted by the lack of good designs and the wasteful methods of supply prevalent throughout hospitals. The working party which was formed to study the design of hospital ...
This booklet aims to give the hospital caterer a simple nutritional guide to menu planning and to show modifications necessary for the usual therapeutic diets.
This is a report of an investigation into crockery washing with particular reference to the use of detergent dispensers and the centralisation of patients' crockery washing.