This circular updates the one entitled 'General Hospital Diets' which indicated the costs of three grades of dietary for patients in general hospitals. Following the end of rationing these costs have been revised. The same recipes and menus have been used as in the original circular, and in addition, information ...
This circular covers a study which has gone into the preparation of costed menus. These menus are intended as a guide to hospitals in deciding on the standard of feeding that can be expected in relation to the sum of money made available for the purchase of provisions. THey have ...