Camden New Journal - News: Royal Free

Publications by New Journal Enterprises

Home

Archive

Competition

Camden New Journal - by ROISIN GADELRAB
Published: 30 August 2007

Royal Free job cuts

CATERING jobs at the Royal Free Hospital are to be axed and food prices hiked after it was announced the food service is to be put into private hands.
Cooked breakfasts and a more extensive menu are among the improvements promised by OCS Healthcare Limited – the largest privately-owned support services company in the country – while promises to spend £2.1 million on the Hampstead hospital’s kitchens, restaurant and a new coffee shop.
OCS Group, which make more than £600 million profit annually, says up to 12 of the present 85 catering jobs must go as part of the deal – a 14 per cent cut.
Currently, the Royal Free spends £2.4 million on catering annually.
Under the seven-year deal, OCS will spend £2.2 million, and will sub-contract a significant number of patient meals to off-site company Anglia Crown.
OCS will have the power to raise prices but certain basic items will be kept at budget prices and, if the company exceeds a capped profit, any excess will be given to the Royal Free.
Philip Holmes, assistant director of facilities, said: “We’re planning to save no money at all. Any reduction in costs we’re planning to put back into the hospital. For us to modernise we’d need to millions of pounds.
“I would rather employ a professional organisation to take over catering so we can get on with our day job of saving lives.”
The hospital is offering jobs in its facilities management department to staff in line for the chop. Staff have been promised there will be no change in terms and conditions.
Arthur Brill, chairman of the Royal Free Hospital’s Patient and Public Involvement Forum, said: “It would appear that if there are going to be some improvements then some changes have to be made.
“I’m concerned with what’s best for the patients. Staff cuts don’t equate to better service.”
A spokesperson for OCS said: “The service is likely to need fewer staff than the existing catering operation because food for patients is currently prepared and cooked on site before being chilled and then reheated and served the following day. OCS proposes to provide high quality chilled prepared meals to the hospital’s patients, which will significantly reduce food production on site and the number of staff needed to fulfil this function.”

Comment on this article.
(You must supply your full name and email address for your comment to be published)

Name:

Email:

Comment:

Your Comments: