Hospital catering: more plates for more patients.

Hospitals which increase in size in terms of buildings and beds present problems to catering staff especially when the buildings are a mixture of old and new. Existing facilities are seldom adequate to cope with extended distances between wards or throughput of meals for an increasing number of patients. The Royal Sussex County Hospital at Brighton has solved most of its problems with the opening of a new catering complex described here by John Neale, district catering manager.