Siti Nur Rochimiwati¹, Hikmawati Mas’ud¹, Rina Asriani²
1Jurusan Gizi, Politeknik Kesehatan Kemenkes, Makassar
2Alumni, Jurusan Gizi, Politeknik Kesehatan Kemenkes, Makassar
Background: Food service at the hospital is the supply of food for patients to meet nutritional needs. Activities starting from planning, budgeting and menu continued provision of materials, processing and distribution and service to patients.
The meals to served to patients will give a sense of satisfaction or not according to some aspects such as teste , variety, presentation and more. If patients are not satisfied can be evaluated from the amount of food that is not spent.
Objective: This study aims to determine patient satisfaction with the presentation of the meals. Aspects studied flavors, variety, time service and tool of serving.
Methods: The study was designed as an observational study with a survey approach. The selected sample is class III patients that received regular food as many as 21 people. Data were collected through questionnaires and patient satisfaction were analyzed descriptively.
Results: The results obtained from the patient’s level of 52.4% variation aspects of menu, taste the food, presentation and timeliness of food preparation tools.
Conclusion: This study has shown that the level of satisfaction with the presentation of the food has reached 52.4% and satisfaction on the use of food preparation has the lowest (71.4%)
Suggested for further research on the level of patient satisfaction and the rest of the meal.
Keywords: patient satisfaction, serving food