This report looks at the benefits of introducing a washing machine into a hospital kitchen. Pots and pans were cleaner with a lower bacteria count, so the benefits derived were considered well worth the expense involved.
The management of the Royal Masonic Hospital requested the King's Fund to advise on the renewal of equipment for their kitchen. The Fund agreed to advise on: the staff establishment; buying; layout of kitchen and dining room; equipment, stating approximate life and usefulness; and systems which may show financial savings. ...
This is a report proposing how a frozen meals service could be provided at one particular hospital site. The report gives basic data about the hospital, followed by suggested organisation of the catering department, standard of feeding, equipment, staff hierarchy and staffing requirements, depot kitchens, floor finishing kitchens, staff restaurants ...
With the growing acceptance that nurses should be relieved of non-nursing duties an increasing number of central plate and tray services are being considered by Hospital Management Committees. One such service is the Regethermic system, an innovation from France. The King's Fund was asked to promote an experiment with the ...
This report looks at proven catering service systems, primarily distribution systems based on conventional cooking, although reference is also made to frozen and chilled meals. Three systems are considered to provide a good standard of feeding if correctly operated and well managed: central tray service; central plate service; and peripheral ...
The King's Fund Catering Advisory Service undertook to investigate the provisions costs at Hammersmith Hospital. for this purpose the Treasurer's Department submitted records of patient occupancy, ward meal requisitions, hospital and medical school staff meals, stores issue sheets and the menus for the period 9th to 22nd February 1970 inclusive. ...
This report considers whether or not the Royal Northern Hospital should introduce a central plate system for meal distribution or continue with a tray service of meal delivery. It describes the current methods of food delivery and makes some recommendations.
A survey was undertaken to examine the cost of the catering service provided in small hospitals where catering staff costs were considered to be high. The hospitals surveyed were : Cambourne-Redruth hospital; Penrice hospital; St Austell district hospital and for each hospital the salaries and wages expenditure, and the provisions ...
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.