By Duncan N. Smith
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Extra info for A Forgotten Sector. The Training of Ancillary Staff in Hospitals
It was agreed t h a t the problem varied at different hospitals. Cafeteria service is becoming more general, b u t good waiting is still important because it is likely to b e required in at least some dining rooms as well as at functions, etc. Even when a cafeteria service operates, the m a n n e r in which food is presented a n d served a n d the way in which tables are set a n d cleared away can make a great difference to the enjoyment of the hospital staff. T h e cheerfulness a n d friendliness with which the Dining Rooms 57 j o b is done are also most important.
A) Staff budgeting If the hospital service is to assure itself of a regular supply of skilled and qualified cooks it is necessary (i) to attempt some estimates both at national and local level of future requirements, a n d (ii) to ensure that those who enter training are given adequate scope for their talents. As regards (i), if surveys of the kind mentioned on p . 39 were m a d e in each G r o u p , Regions could advise the National J o i n t Apprenticeship Committee whether the intake of apprentices needed to be stepped u p (and where this seemed possible) or whether local circumstances m a d e some form of block release seem preferable.
I n the large hospitals visited (over 100 beds) there were 34 new cooks during the last year compared with 161 who were already in posts. O p i n i o n s o f C a t e r i n g Officers Reactions of catering officers were naturally more varied. Most felt that the problem about staff was one of quality rather than quantity. T h e r e were some unfilled vacancies, b u t these were mainly due to a desire to wait for the right recruits and there was no sign of a frantic search for staff of a n y type.
A Forgotten Sector. The Training of Ancillary Staff in Hospitals by Duncan N. Smith