LAPORAN PRE DIETETIC INTERNSHIP

ROTASI FOOD SERVICE AND FOOD PRODUCTION

RUMAH SAKIT PANTI NIRMALA

14 Maret 2014

Oleh:

Adi Lukas Kurniawan

NIM. 105070300111035

Yossy Eva Listasari

NIM. 105070303111002

Ni Ketut Fipit Ferawaty

NIM. 105070301111010

Nindyo Glorita Maribeth

NIM. 105070301111021

Safira Nuri Ramadhani

NIM. 105070300111053

Ludya Wahyu Pratiwi

NIM. 105070300111004

Lavrencia Annasophy R.

NIM. 105070300111024

Intrida Anggi Pratiwi

NIM. 105070301111024

Zahrina Tresna Wahidin

NIM. 105070307111015

PROGRAM STUDI ILMU GIZI

FAKULTAS KEDOKTERAN
UNIVERSITAS BRAWIJAYA
2014

LEMBAR PERSETUJUAN

LAPORAN PRE DIETETIC INTERNSHIP

ROTASI FOOD SERVICE AND FOOD PRODUCTION
RUMAH SAKIT PANTI NIRMALA

Pada Tanggal 14 Maret 2014

Oleh:
Adi Lukas Kurniawan

NIM. 105070300111035

Yossy Eva Listasari

NIM. 105070303111002

Ni Ketut Fipit Ferawaty

NIM. 105070301111010

Nindyo Glorita Maribeth

NIM. 105070301111021

Safira Nuri Ramadhani

NIM. 105070300111053

Ludya Wahyu Pratiwi

NIM. 105070300111004

Lavrencia Annasophy R.

NIM. 105070300111024

Intrida Anggi Pratiwi

NIM. 105070301111024

Zahrina Tresna Wahidin

NIM. 105070307111015

Mahasiswa Program Studi Ilmu Gizi

Telah mendapatkan persetujuan untuk dipresentasikan pada

Jumat/14 Maret 2014

Mengetahui,
Foodservice Instructor

Supervisor

Sri Lestariningsih, Amd. Gizi

Laksmi Karunia Tanuwijaya, S.Gz

NIP. 19820814 200812 2 004
ii

DAFTAR ISI
Cover .........................................................................................................................

Halaman Persetujuan .................................................................................................

ii

Daftar Isi ....................................................................................................................

iii

1 Purchasing ...........................................................................................................

1.1 Identifikasi Masalah ......................................................................................

1.2 Analisis Masalah ...........................................................................................

1.1 Rekomendasi Aplikatif berdasarkan masalah yang ditemukan .....................

2 Receiving, Storage, Inventory .............................................................................

2.1 Identifikasi Masalah ......................................................................................

2.2 Analisis Masalah ...........................................................................................

2.3 Rekomendasi Aplikatif berdasarkan masalah yang ditemukan .....................

3 Production............................................................................................................ 11
3.1 Identifikasi Masalah ....................................................................................... 11
3.2 Analisis Masalah ............................................................................................ 11
3.3 Rekomendasi Aplikatif berdasarkan masalah yang ditemukan ..................... 13
4 Service and Distribution ...................................................................................... 17
4.1 Identifikasi Masalah ....................................................................................... 17
4.2 Analisis Masalah ............................................................................................ 19
4.3 Rekomendasi Aplikatif berdasarkan masalah yang ditemukan ..................... 21
5 Pendidikan Gizi ................................................................................................... 23
5.1 Analisis Situasi terkait Pendidikan Gizi di Instalasi Gizi .............................. 23
5.2 Program Pendidikan Gizi yang dikembangkan ............................................. 23
6. Plate Waste dan Survei Kepuasan Konsumen ....................................................... 28
6.1 Plate Waste .................................................................................................... 28
6.2 Survei Kepuasan Konsumen.......................................................................... 29
7 Rekomendasi ....................................................................................................... 35
Daftar Pustaka ........................................................................................................... 36
Lampiran .................................................................................................................... 37

iii