Management of Food at RSUD Haji Makassar

Authors

  • Yusmaindah Jayadi Public Health Study Program, Faculties of Medicine and Health Sciences, Alauddin State Islamic University Makassar
  • A. Syamsiah Adha Public Health Study Program, Faculties of Medicine and Health Sciences, Alauddin State Islamic University Makassar
  • Mumtazah Rahimah Rum UIN Alauddin Makassar
  • Annisa Nurfadillah Public Health Study Program, Faculties of Medicine and Health Sciences, Alauddin State Islamic University Makassar
  • Faradila Guhir Public Health Study Program, Faculties of Medicine and Health Sciences, Alauddin State Islamic University Makassar
  • Primitasari Hardiyanti Public Health Study Program, Faculties of Medicine and Health Sciences, Alauddin State Islamic University Makassar

Abstract

Food service is a service activity carried out by the hospital in providing food for customers or consumers in an institution. Hospital food services play an important role in the process of treating patients during hospitalization by providing nutritious food. Hospital food services are intended to provide patients with hygienic, safe and nutritionally balanced food that supports patient recovery. Hospital food service is a complex field and requires specialized skills. Nutritionists are required to provide services according to the type of patient, type of treatment, and minimize the occurrence of infection. The aim of providing food is to provide food that is of good quality, varied, meets nutritional adequacy, is acceptable to and satisfies consumers by observing high standards of hygiene and sanitation including the types of equipment and facilities used. This research is a type of qualitative research with a descriptive approach, which describes the implementation of management in food service activities at the Nutrition Installation at Haji Makassar General Hospital using in-depth interviews with installation staff and examination of documents/archives as secondary data. This research lasted six days starting from 15-20 May 2023. The results of the study were that all the prerequisites had been fulfilled except for food orders for 1 menu period and the existence of regulations on food additives (BTP).

Published

10-10-2023

How to Cite

Jayadi, Y., Adha, A. S., Rum, M. R., Nurfadillah, A., Guhir, F., & Hardiyanti, P. (2023). Management of Food at RSUD Haji Makassar. 3rd International Congress of the Turkish Journal of Agriculture - Food Science and Technology, Malatya, Türkiye, 426–431. from http://turjaf.com/index.php/TURSTEP/article/view/252