Evaluasi Manajemen Pengelolaan Makanan Bagi Pasien Rawat Inap di RSUP Haji Adam Malik Medan
Natalina F Simanjuntak : Evaluasi Manajemen Pengelolaan Makanan Bagi Pasien Rawat Inap di RSUP Haji Adam Malik…, 2005
USU Repository © 2006
Evaluasi Manajemen Pengelolaan Makanan Bagi Pasien
Rawat Inap di RSUP Haji Adam Malik Medan
Tesis
Natalina F. Simanjuntak
Universitas Sumatera Utara
Sekolah Pasca Sarjana
Magister Kesehatan Masyarakat
2005
Abstrak
Pelayanan gizi pasien sebagai penunjang pelaksanaan pelayanan kesehatan rumah sakit harus
dikelola secara berdaya guna dan berhasil guna. Permasalahan manajemen pengelolaan makanan di
RSUP H Adam Malik adalah: pembagian tugas dan koordinasi kurang baik serta kurangnya
pengetahuan tentang prosedur kerja dan operasional alat,
Penelitian survai dengan pendekatan deskriptif-kualitatif terhadap 10 orang pegawai yang
terlibat dalam manajemen pengelolaan makanan di RSUP. H. Adam Malik. Bertujuan untuk
mengetahui Input (Man, Material, Method dan Money) serta Proses (Perencanaan Pengadaan,
Pengadaan, Penyimpanan, Distribusi dan Evaluasi) dalam pengelolaan makanan. Analisis data secara
komparatif/perbandingan pelaksanaan kegiatan dengan standar pelayanan makanan rumah sakit.
Pengelolaan tenaga gizi melalui analisis kebutuhan tenaga, jumlah dan tingkat pendidikan
tenaga sudah sesuai namun penempatan tenaga pada setiap unit kerja tidak sesuai, pengisian jabatan
belum memperhatikan golongan dan kepangkatan. Pengelolaan peralatan dan bahan belum sesuai
karena penempatan peralatan tidak sesuai, urusan perlengkapan tidak diikutsertakan dalam penentuan
peralatan serta tidak ada dilakukan penambahan atau penyesuaian peralatan, meskipun jumlah
peralatan yang sudah sesuai. Pengelolaan metode kerja secara umum dan setiap unit kerja/bagian
sudah dilakukan demikian juga sosialisasinya, orientasi petunjuk pelaksanaan tugas tidak dilakukan
tetapi penyuluhan dan konsultasi gizi sudah berjalan.
Perencanaan pengadaan makanan sesuai dengan jenis diit pasien serta jumlah pasien,
pengadaan makanan melalui tahap penerimaan, persiapan, pengolahan, penyimpanan makanan
melalui sistem penyimpanan, fasilitas serta pencatatan keluar masuk bahan makanan. Distribusi
makanan disesesuaikan dengan jumlah porsi dan jenis makanan pasien. Evaluasi sanitasi sarana dan
peralatan telah dilakukan, namun pengukuran keberhasilan pengelolaan makanan belum dilakukan.
Perlu peningkatan seluruh aspek input (man, material, method dan Money) serta aspek
proses (perencanaan pengadaan, pengadaan, penyimpanan, distribusi serta evaluasi) untuk mencapai
pengelolaan makanan yang memenuhi standar.
Kata Kunci : Evaluasi, Manajemen, Pengelolaan Makanan, Rumah Sakit.
Daftar Pustaka: 17 (1990 - 2004)
Natalina F Simanjuntak : Evaluasi Manajemen Pengelolaan Makanan Bagi Pasien Rawat Inap di RSUP Haji Adam Malik…, 2005
USU Repository © 2006
An Evaluation to the Food Management for
Hospitalized Patient on RSUP Haji Adam Malik Medan
Natalina F.Simanjuntak
North Sumatera University
Postgraduate Program
Magister of People Health Science
Abstract
Nutrition provided as supplement service in implementing a health action should be handled
effectively and efficiently. The food processing management problems found on RSUP H. Adam
Malik such as poor work division and coordination for shortage knowledge about job procedures and
for operating any tools.
It was conducted a survey by descriptive-qualitative approaching over 10 employees involved
in the food processing management on RSUP. H.Adam. Malik. to look for the Input (Man, Material,
Method dan Money) and Process (Planning requirement, requirement, recording, Distribution dan
Evaluation) in food of management. The data analysis was done comparatively with the activity based
on the food service hospital standard.
The management on nutritionist referred to the requirement on personnel, numbers and
education rate already run as necessity, but the placement on each working unit not well. The
management for the tools and material run not well yet because placement for equipment is not
accordingly. It was seen the division for procurement not invited for determining the tools and no any
additional or adjustment for tools in already existed. The management for working method in general
and on each working unit/division already run well, also about socialization.
Standard planning and food requirement, the method for food distribution, personnel,
recording and reporting, and evaluation of activity has been carried out well but noting any budget
plans for food either its lay-out. The organizing through work preparation and job description and the
details for each working unit was found, but the arrangement for sanitary of superstructure and
infrastructure, work safety system and coordination to hospital management run bad. Functional
formation in filling position by structural and functional neglected normal group and rank regulations.
Directing through guidance orientation to do the job was not conducted as required but some
extension and nutrition consultation already run well. Any sanitary control for superstructure and
infrastructure has run as expected, but measurement to the success of food management was not run
yet.
It is demanded improvement on input (man, material and method) aspects, and processing
(planning, organizing, personnel formation, direction and control) aspect, in order to achieve the best
result on food processing and fulfill the standard.
Key words: Evaluation, Management, Food Management, Hospital
Bibliography: 17(1990-2004)
Natalina F Simanjuntak : Evaluasi Manajemen Pengelolaan Makanan Bagi Pasien Rawat Inap di RSUP Haji Adam Malik…, 2005
USU Repository © 2006
USU Repository © 2006
Evaluasi Manajemen Pengelolaan Makanan Bagi Pasien
Rawat Inap di RSUP Haji Adam Malik Medan
Tesis
Natalina F. Simanjuntak
Universitas Sumatera Utara
Sekolah Pasca Sarjana
Magister Kesehatan Masyarakat
2005
Abstrak
Pelayanan gizi pasien sebagai penunjang pelaksanaan pelayanan kesehatan rumah sakit harus
dikelola secara berdaya guna dan berhasil guna. Permasalahan manajemen pengelolaan makanan di
RSUP H Adam Malik adalah: pembagian tugas dan koordinasi kurang baik serta kurangnya
pengetahuan tentang prosedur kerja dan operasional alat,
Penelitian survai dengan pendekatan deskriptif-kualitatif terhadap 10 orang pegawai yang
terlibat dalam manajemen pengelolaan makanan di RSUP. H. Adam Malik. Bertujuan untuk
mengetahui Input (Man, Material, Method dan Money) serta Proses (Perencanaan Pengadaan,
Pengadaan, Penyimpanan, Distribusi dan Evaluasi) dalam pengelolaan makanan. Analisis data secara
komparatif/perbandingan pelaksanaan kegiatan dengan standar pelayanan makanan rumah sakit.
Pengelolaan tenaga gizi melalui analisis kebutuhan tenaga, jumlah dan tingkat pendidikan
tenaga sudah sesuai namun penempatan tenaga pada setiap unit kerja tidak sesuai, pengisian jabatan
belum memperhatikan golongan dan kepangkatan. Pengelolaan peralatan dan bahan belum sesuai
karena penempatan peralatan tidak sesuai, urusan perlengkapan tidak diikutsertakan dalam penentuan
peralatan serta tidak ada dilakukan penambahan atau penyesuaian peralatan, meskipun jumlah
peralatan yang sudah sesuai. Pengelolaan metode kerja secara umum dan setiap unit kerja/bagian
sudah dilakukan demikian juga sosialisasinya, orientasi petunjuk pelaksanaan tugas tidak dilakukan
tetapi penyuluhan dan konsultasi gizi sudah berjalan.
Perencanaan pengadaan makanan sesuai dengan jenis diit pasien serta jumlah pasien,
pengadaan makanan melalui tahap penerimaan, persiapan, pengolahan, penyimpanan makanan
melalui sistem penyimpanan, fasilitas serta pencatatan keluar masuk bahan makanan. Distribusi
makanan disesesuaikan dengan jumlah porsi dan jenis makanan pasien. Evaluasi sanitasi sarana dan
peralatan telah dilakukan, namun pengukuran keberhasilan pengelolaan makanan belum dilakukan.
Perlu peningkatan seluruh aspek input (man, material, method dan Money) serta aspek
proses (perencanaan pengadaan, pengadaan, penyimpanan, distribusi serta evaluasi) untuk mencapai
pengelolaan makanan yang memenuhi standar.
Kata Kunci : Evaluasi, Manajemen, Pengelolaan Makanan, Rumah Sakit.
Daftar Pustaka: 17 (1990 - 2004)
Natalina F Simanjuntak : Evaluasi Manajemen Pengelolaan Makanan Bagi Pasien Rawat Inap di RSUP Haji Adam Malik…, 2005
USU Repository © 2006
An Evaluation to the Food Management for
Hospitalized Patient on RSUP Haji Adam Malik Medan
Natalina F.Simanjuntak
North Sumatera University
Postgraduate Program
Magister of People Health Science
Abstract
Nutrition provided as supplement service in implementing a health action should be handled
effectively and efficiently. The food processing management problems found on RSUP H. Adam
Malik such as poor work division and coordination for shortage knowledge about job procedures and
for operating any tools.
It was conducted a survey by descriptive-qualitative approaching over 10 employees involved
in the food processing management on RSUP. H.Adam. Malik. to look for the Input (Man, Material,
Method dan Money) and Process (Planning requirement, requirement, recording, Distribution dan
Evaluation) in food of management. The data analysis was done comparatively with the activity based
on the food service hospital standard.
The management on nutritionist referred to the requirement on personnel, numbers and
education rate already run as necessity, but the placement on each working unit not well. The
management for the tools and material run not well yet because placement for equipment is not
accordingly. It was seen the division for procurement not invited for determining the tools and no any
additional or adjustment for tools in already existed. The management for working method in general
and on each working unit/division already run well, also about socialization.
Standard planning and food requirement, the method for food distribution, personnel,
recording and reporting, and evaluation of activity has been carried out well but noting any budget
plans for food either its lay-out. The organizing through work preparation and job description and the
details for each working unit was found, but the arrangement for sanitary of superstructure and
infrastructure, work safety system and coordination to hospital management run bad. Functional
formation in filling position by structural and functional neglected normal group and rank regulations.
Directing through guidance orientation to do the job was not conducted as required but some
extension and nutrition consultation already run well. Any sanitary control for superstructure and
infrastructure has run as expected, but measurement to the success of food management was not run
yet.
It is demanded improvement on input (man, material and method) aspects, and processing
(planning, organizing, personnel formation, direction and control) aspect, in order to achieve the best
result on food processing and fulfill the standard.
Key words: Evaluation, Management, Food Management, Hospital
Bibliography: 17(1990-2004)
Natalina F Simanjuntak : Evaluasi Manajemen Pengelolaan Makanan Bagi Pasien Rawat Inap di RSUP Haji Adam Malik…, 2005
USU Repository © 2006