By Duncan N. Smith
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T h e characteristics a n d organisation of the kind of record system that is needed is discussed in some detail by Crichton a n d Hardie (op. , p p . 20-29) a n d it is not part of this study to make proposals in this field. But in addition to the questions of national planning that have been discussed, it is equally vital for those responsible for training and personnel at Group and hospital levels to have accurate and regular sources of information to enable them to diagnose training needs and to test, by reference to such indices as turnover, absence, output and the results of educational 34 A Forgotten Sector courses whether their staff policies are meeting with success.
From hotels a n d elsewhere. This cross-fertilization is no doubt valuable, b u t it poses the problem, common to all outside courses on supervision, of the best method of applying principles in the hospital setting. If, as is hoped, the n u m b e r of hospital students increases, m u c h might be gained by gathering them together with their catering officers on a regional basis, to discuss the results a n d applications of the course. Attendance at regional mixed supervisory courses is also, n o doubt, desirable, and it is valuable for selected senior cooks to attend the courses on hygiene which are r u n at m a n y colleges under the auspices of the Royal Society of Health.
I n the m e m o r a n d u m on statistical information prepared by the Ministry of L a b o u r M a n p o w e r Research U n i t it is recommended that training boards should find out how m a n y juveniles are employed in each of the age groups from 16 to 2 1 . , is necessary in order to promote a training plan. It is also pointed out that the effects of training on the pattern and quality of the labour force will not come quickly. Hence "assessment of training requirements will depend to a great extent on forecasts of m e d i u m and longterm demand".