A Forgotten Sector. The Training of Ancillary Staff in by Duncan N. Smith

By Duncan N. Smith

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It m a y also be possible for catering officers to attend sisters' meetings at suitable intervals. It is perhaps significant t h a t at one hospital in which housekeepers look after the service of meals in certain wards, it was stated that there was better liaison with the kitchen, more p r o m p t and efficient service a n d less waste t h a n in the other wards. Dietitians T h e two dietitians interviewed operated very differently. O n e h a d a separate kitchen, some distance away from the m a i n kitchen, whilst the work of the other was completely integrated with that of the catering officer.

SHOWING 14 SAMPLE PERCENTAGE OF LEAVERS GROUPS—ALL ANCILLARY (TURNOVER) F O R GRADES Sept. 1965 - Sept. 1966 Y/////////\ MALES FEMALES γ////7////λψ/////////Λ V////7/////////A Y////W/WA 0 10 ι—ι—Γ 20 30 40 50 60 70 80 90 100 HQ 120 Man and Woman Power 29 As regards the present study it was realised that in view of the available methods of recording recruitment a n d wastage a request to produce complete turnover figures would involve m u c h work. T h e hospitals, however, provided figures which showed the n u m b e r of employees who h a d been recruited during the last year.

Ideally, all the 12,000 cooks should possess a n appropriate qualification gained through a n apprenticeship or other appropriate training; b u t this is far from the case. T h e origins of qualified cooks is also very diverse. C. Handbook on Rates of Pay and Conditions of Service list 29 types of qualifications which confer a n allowance on their holders a n d a further 16 which also confer a n allowance but are no longer obtainable. Unfortunately no figures are available as to the n u m b e r of cooks who receive allowances, b u t it seems that they constitute a minority (see p .

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