Assessment of the peripheral finishing kitchen, St. James' Hospital, Balham Public Deposited

Author
Place of publication
  • London
Publisher
  • King Edward's Hospital Fund for London
Publication date
  • 1967
Pages
  • 23
Abstract
  • 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 the great advantage of taking the cooking nearer to the point of service and can provide a higher standard than is possible from a central kitchen. From the patients point of view it is a real success but unfortunately, it seems that this particular solution may be more expensive in staffing, at least in older hospitals where less adjustments are possible than when planning a new hospital. This document assesses the use of peripheral finishing kitchens in one particular hospital.
Note
  • Pagination: 23p. + appendices
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