Through a travel grant awarded by King Edward's Hospital Fund for London, the author spent three weeks visiting Royal Air Force establishments in order to compare the general pattern of Royal Air Force hospital administration with National Health Service administration.
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 document considers various administrative aspects of catering for the staff working in a hospital, and in particular the following issues: decentralised or centralised dining areas; standards of the menus; payment for meals; and the planning of a restaurant.
This document is the report of the general situation of the nursing home and looks at: the general financial situation; bed occupancy; levels of staffing; catering provision; and cleaning services.Various recommendations are made by which the running of the Home could be improved.
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 document lists a wide variety of terms which are closely and marginally connected with the planning of hospitals. The source for the definition of each term is given at the end of each entry, and where appropriate the British Standard number is given.