FOOD SERVICE

ARRANGED
BY :
YAUMUL NUZULLIFA
NIM : P07131218037

MINISTRY OF HEALTH OF THE REPUBLIC OF INDONESIA

ACEH HEALTH POLITECHNIC
DEPARTMENT OF NUTRITION D-IV
ACADEMIC YEAR 2018/2019
 PREFACE

First of all, the writer wants to express his thanks to Allah SWT, because
of His bless and grace, the entitled ” Food Service” can be finished on time.

This paper is a requirement to fulfill the assignment from Mrs.

Halimatussakdiah,S.Pdi, M.Pd.B.I., the English teacher of SMA Negara. The
writer also thanks to him for all the guidance to complete it.

In completing this paper, the writer faced many problems, but with the
help of many people, all the problems could be passed. May Allah SWT give
the blessing for them. It provides the intrinsic elements in the Happy Prince
short story with detail explanation. Although this paper has many deficiencies in
the arrangement and explanation, the writer hope that it can be used as a
reference for the reader to understand the Service food.

Banda Aceh, July 3rd, 2019

Author
 TABLE LIST OF CONTENT

PREFACE ......................................................................................................... i
TABLE LIST OF CONTENT ......................................................................... ii
CHAPTER I (INDTRODUCTION) ................................................................ 1
A. Background ................................................................................................. 1
B. Formulate of the problem ............................................................................ 1
C. Aims of paper ............................................................................................. 2
CHAPTER II (THEORITICAL STUDY) ....................................................... 3
A. Definition of Translation ....................................................................... 3
B. Discussion ............................................................................................ 8
CHAPTER IV (CONCLUSION) ................................................................... 19
A. Conclusion ................................................................................................. 19
BIBLIOGRAPHY .......................................................................................... iii
 CHAPTER I
INTRODUCTION

A. Background

Food service or catering industry defines those businesses, institutions,

and companies responsible for any meal prepared outside the home. This
industry includes restaurants, school and hospital cafeterias, catering operations,
and many other formats.

In the vision of Healthy Indonesia 2025 it is hoped that the Indonesian

people will have the ability to reach quality health services and also obtain
health insurance. Quality health services in question are services that can meet
the needs of the community and are carried out in accordance with the standards
of professional ethics. One effort to achieve this is to improve the system and
management of hospital services as one of the providers of public health
services.

One of the services in the hospital that plays an important role is the
Nutrition Service in Hospitals (PGRS). This is an integral part of plenary health
services in hospitals with several activities, including inpatient nutrition
services. The most common inpatient nutrition services are organizing food for
patients treated.

Organizing food at the hospital is carried out with the aim of providing
food of good quality, the amount according to the needs and adequate and
adequate services for patients in need. The quality of good nutrition services
will affect the indicators of hospital service quality. The better the quality of
hospital nutrition services the higher the patient's recovery rate, the shorter the
length of stay and the smaller the cost of hospital care.

Most research in hospital foodservice quality, to date, has focused on

patients' expectations, perceptions of performance, and satisfaction. Although it
is the patients who define and evaluate quality, findings based on patients'
surveys do not provide rich enough information on what causes quality
problems or what foodservice professionals have to do in terms of quality
improvement. Hospital foodservice is a system where subsystems, including
procurement, production, distribution/service, and safety/sanitation, are
interrelated. Thus, a decision in one part can influence another part of the
system, and quality should be managed in an integrated way.

B. Formulate of the problem

1. what is meant by food service ?
2. Kinds about food service ?
3. How Organizing food in a hospital ?

C. Aim of paper
To know and get to know about food services and purposes of this
study were to assess hospital foodservice quality and to identify
causes of quality problems and improvement strategies.
 CHAPTER II

DISCUSSION

A. . DISCUSSION

Food Services or Food Organizations, which are known by nutrition

students in general are called Management of Institution Food Organizing
Systems (MSPMI) or PMB (Many Food Organizations), and Management of
Food Organizing Institutions (MIPM) which help on how to transfer large
quantities of basic components of food and additions such as planning to
serving in the context of food / menus.

Usually in the Food Service, an institution or institution will handle 1,000

- 5,000 portions of food, say in hospitals, companies, prisons (prisons), military,
orphanages, Islamic boarding schools, trains, full day schools, nursing homes
and many more. again.

Food Service Indonesia is formed from the interest of nutrition students

who are obsessed with the food delivery system where the creativity of
nutritionists is required to plan, provide, select and produce products (food /
display menus) that meet consumer criteria.

Food service is one of the competencies that must be owned by a

nutritionist / dietitian. Nutrition services, one of which is good and true food
service, is not only able to meet expectations of improving service quality, but
also can ensure adequate food intake, so that it can improve the body's defense
system. Therefore, in the S1 Nutrition Science program there is a Food Service
Management course to train us to have competence in the food service. The
application of food service in Nutrition Sciences is one of them in patients in
hospitals, where hospitals are one of the work places of nutritionists. Organizing
food in hospitals, often in the spotlight of many parties. Some studies show that
patients in hospitals tend to experience a decrease in nutritional status while
they are being treated. Patient satisfaction with food service (food service) is
very influential on food intake which has an impact on the nutritional status of
these patients. The patient's nutritional status itself is also an important factor
that plays a role in the recovery of patients.
 Nutrition services in hospitals, especially inpatient nutrition services,
have several activities, including serving food to patients with the aim of
healing and restoring patient health. Patients who are hospitalized separate
themselves from their daily habits, especially in terms of eating habits, not only
from the type of food served, but also how to serve, place, meal time and taste
of food served, where all this is very have an impact on the patient's food intake,
so that the food service in the hospital is expected to be able to satisfy patients
so that their food intake is adequate and does not result in a decrease in the
nutritional status of patients. On average 75% of the nutritional status of
patients treated in hospitals will decrease compared to when they were just
admitted to the hospital. If the minimum energy needs are not met for a long
time, then there will be nutritional deficiencies that can be seen from weight
loss (malnutrition). Malnutrition that starts with insufficient reserves of
nutrients can be caused by low food intake, impaired absorption, and the
amount of nutrients that come out of the body which is characterized by a
disturbance in the body's metabolism.

The research in Sunan Kalijaga General Hospital Demak Regency with

the type of research used was observational analytic with cross sectional
approach taking data on food service satisfaction, level of energy and protein
adequacy of the subject, comparison of the level of energy and protein adequacy
with nutritional needs, and nutritional status based on The Body Mass Index
(BMI) at the beginning of hospital admission and when leaving the hospital
with the population of this study were all patients treated at the inpatient
installation of Sunan Kalijaga Hospital in Demak Regency. From these data,
using the Spearman rank correlation calculation showed that there was a
correlation between the satisfaction of food service with energy intake with a
positive and meaningful relationship, namely the higher satisfaction of the
patient's food service, the higher the patient's energy intake. Then the results
were also found that there was a correlation between energy food intake and
changes in BMI with meaningful relationships. There is also a correlation
between satisfaction of food services with changes in BMI with meaningful
relationships.

Organizing Food (Food Service) in Hospitals

hospital nutrition services are nutrition services that are tailored to the
patient's condition and based on clinical conditions, nutritional status, and
metabolic status. The nutritional condition of patients is very influential in the
process of healing the disease, whereas the process of the journey of the disease
can affect the nutritional condition of the patient. Often the patient's condition
worsens because it doesn't pay attention to the nutritional state. This is due to
insufficient nutritional needs of the body to repair body organs. The function of
disturbed organs will be more disturbed by the presence of disease and
malnutrition.

One part of hospital nutrition services is organizing food for patients in

hospitals. The aim is to provide quality food in accordance with the nutritional
needs, costs, safety and acceptability of patients to achieve optimal nutritional
status. Management of food delivery system (food service system management)
is an integrated program consisting of procurement, processing, transportation,
distribution / food processing, as well as equipment and means needed to
achieve goals, coordinated with the use of resources as little as possible,
customer satisfaction and high-quality height, and by controlling costs as well
as possible (Livingstone, 1979).

Organizing food in a hospital consists of several processes, namely :

 menu planning,
 planning of food ingredients,
 purchasing food ingredients,
 ordering food ingredients,
 receiving food ingredients,
 storing food ingredients,
 distributing food ingredients,
 processing food ingredients,
 recording and reporting food ingredients.

Menu planning is an important part of organizing food for patients in

hospitals. In planning the menu, nutritionists must pay attention to the
nutritional needs of the patient, as well as the condition and acceptability of the
patient. In addition to the patient's condition, the menu must also be made based
on the budget of the hospital, as well as available facilities and infrastructure.
There are several prerequisites in menu planning, namely food standards / diet
standards, portion standards, prescription standards, and seasoning standards.

After the menu is set, the next step is to plan food needs based on the menu.
The aim is to provide an estimate of food requirements according to the menu
for a certain period of time based on the menu guideline (standard food gross
weight) and the estimated number of patients to be served. From the estimation
of food needs that have been made can be made the preparation of costs (draft
food cost budget) to determine the price of food (food cost).

The next process is buying food ingredients. The principle in purchasing

food ingredients is the right price, the right amount, on time, the exact location
of the purchase, and the right quality. There are 3 methods for purchasing food
ingredients in large institutions such as hospitals, namely self-management,
auctions, and direct appointment. However, in certain circumstances, such as in
an emergency (disaster, security threat), the purchase of food can be done using
the direct procurement method.

After the purchase process, the food ordering process is carried out, namely
the preparation of food orders based on menu guidelines and the average
number of patients served according to the specified ordering period (PGRS,
2013). There are several factors that must be considered in the process of
ordering food ingredients, namely foodstuffs, types of foodstuffs, frequency of
food use in one menu cycle, weight / volume of food ingredients used, and
storage room facilities.

The receipt of food is done after the process of ordering food ingredients.
Consists of activities of researching, checking, deciding and recording and
reporting on the types and quantities of foodstuffs according to the order and
specifications that have been set and according to the delivery time specified.
There are 3 things that must be considered in receiving food ingredients, namely
quality (the food received must be in accordance with the specifications listed in
the order), the amount (the food received must be in accordance with the order),
and the price (food ingredients listed on the invoice must in accordance with the
contract, after the food has been received in accordance with the procedure, the
food ingredients are stored according to the type of food in a certain time, then
distributed for further processing by the hospital nutrition officer.

Hygiene and sanitation in the receipt, storage, and distribution of food

ingredients must be considered because this is related to food safety. The
purpose of food safety is to prevent the transmission of diseases, pollution /
pollution, occupational diseases and accidents, and the availability of good
quality food that is safe for patients. There are several things that must be
considered in controlling food safety, namely food ingredients, premises /
equipment, equipment, and food hygiene and sanitation.
 The food received must be stored based on the prescribed storage rules. For
example, dry food ingredients should be stored in food racks at room
temperature, and fresh food ingredients must be stored in a chiller or freezer.
The place for receiving and storing food ingredients must be considered clean,
including officers who must use PPE (personal protective equipment, such as
masks, gloves, closed shoes) as appropriate.

After food is stored and distributed to be processed, recording and reporting

needs to be done with the aim of getting accurate and correct data in every
activity carried out, taking responsibility for the implementation of all activities
and use of the budget, evaluating activities, and for planning further activities.
 CHAPTER III

CONCLUSION

Food service is one of the competencies that must be owned by a

nutritionist / dietitian. Nutrition services, one of which is good and true food
service, is not only able to meet expectations of improving service quality, but
also can ensure adequate food intake, so that it can improve the body's defense
system.
 BIBLIOGRAPHY

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2867228/.
Hong WS, Kim HJ, Ryu KA. Case study on the analysis of patients' plate
waste results. Journal of the Korean Society of Food Science and Nutrition.
1996;12:339–345.
https://www.emeraldinsight.com/doi/abs/10.1108/09596110010330840?j
ournalCode=ijchm