DAFTAR ISI

Halaman
LEMBAR JUDUL .......................................................................................... i
LEMBAR PENGESAHAN ............................................................................ iii
KATA PENGANTAR .................................................................................... iv
DAFTAR ISI ................................................................................................... vii

BAB I PENDAHULUAN .............................................................................. 1

A. Latar Belakang .................................................................................... 1
B. Tujuan Penelitian ................................................................................ 2
1. Tujuan Umum ............................................................................... 2
2. Tujuan Khusus .............................................................................. 3
C. Waktu dan tempat .............................................................................. 3
D. Kompetensi Praktik Kerja Lapangan (PKL) ....................................... 3
E. Keterbatasan Penelitian ....................................................................... 3

BAB II GAMBARAN UMUM LOKASI PENYELENGGARAAN

MAKANAN ........................................................................................ 4
A. Gambaran Umum Lokasi Penyelenggaraan Makanan .................
1. Sejarah Rumah Sakit Umum Daerah Cut Nyak Dhien Meulaboh . 4
2. Letak Georafis BLUD RSUD Cut Nyak Dhien Meulaboh ............
3. Data Umum Rumah Sakit ..............................................................
4. Instalasi Gizi...................................................................................
5. Struktur Organisasi ........................................................................
6. Ketenagaan .....................................................................................
B. Gambaran Penerapan Mutu pada Penyelenggaraan Makanan .............
1. Uji Kelayakan Fisik........................................................................
2. Penilaian Skor Keamanan Pangan (SKP) ......................................

BAB III HASIL DAN PEMBAHASAN ......................................................

A. Mekanisme Kerja Penyelenggaraan Makanan ....................................
1. Perencanaan Anggaran Belanja......................................................
2. Perencanaan Menu .........................................................................
3. Analisis Menu ................................................................................
4. Perhitungan Kebutuhan Makanan ..................................................
5. Pengadaan Bahan Makanan (Pemesanan dan Pembelian) .............
6. Penerimaan Bahan Makanan ..........................................................
7. Penyimpanan Bahan Makanan .......................................................
8. Persiapan Bahan Makanan .............................................................
9. Pengolahan Bahan Makanan ..........................................................
10. Distribusi dan Penyajian ...............................................................
B. Sarana dan Prasarana............................................................................
1. Pencucian Alat ...............................................................................
2. Analisis Pembuangan Sampah dan Limbah ...................................
3. Desain dan Layout Dapur...............................................................

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 4. Analisis Uji Kelayakan ..................................................................
5. Analisis Penilaian Skor Keamanan Pangan (SKP) ........................

BAB IV KESIMPULAN DAN SARAN .......................................................

A. Kesimpulan .........................................................................................
B. Saran ....................................................................................................

DAFTAR PUSTAKA ....................................................................................

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