ANALISIS SISTEM PENYELENGGARAAAN MAKANAN DI INSTALASI GIZI RUMAH SAKIT UMUM DAERAH (RSUD) KOTA TANGERANG

Hospital food preparation management is a series of activities that begin with menu preparation, requirements planning, budget procurement, receiving and storage, distribution, reporting, evaluation. The purpose this study researchers want to know the description implementation nutrition which include reception, processing, distribution patients in department Regional Hospitals (RSUD). Tangerang. services (PGRS) including patient are fulfill nutritional needs through disease-appropriate food. hospital was adapted from 2013 Nutrition Service Guidelines for hospitals. type research used by program managers organizing service at Tangerang City descriptive research. subjects were recruited division General Hospital. This questionnaires observations collect data. 52.9% respondents thought tasks work skills appropriate, around felt comfortable about 41.2% it good if warehouse provided an opportunity employees rest. Part planning process, where there several assumptions according guidelines Services (PGRS), availability menus, instruction item ingredients be processed, processing equipment, quality control. rules standards use.