DAFTAR ISI

KATA PENGANTAR ..................................................................................... i

DAFTAR ISI .................................................................................................... ii

BAB I PENDAHULUAN

1.1 Latar Belakang .......................................................................................... 1

1.2 Rumusan Masalah ..................................................................................... 3
1.3 Tujuan ....................................................................................................... 3
1.3 Manfaat ..................................................................................................... 4

BAB II TINJAUAN PUSTAKA

2.1 Penyelenggaraan Makanan Rumah Sakit .................................................. 5

2.2 Penganggaran di Rumah Sakit .................................................................. 5
2.3 Perencanaan Anggaran Biaya Bahan Makanan ........................................ 6
2.4 Pengertian Perencanaan Menu ................................................................. 11
2.5 Pertimbangan Perencanaan Menu ............................................................. 11
2.6 Langkah Perencanaan Menu .................................................................... 11
2.7 Perencanaan Kebutuhan Bahan Makanan ................................................ 12
2.8 Langkah-langkah Perhitungan Kebutuhan Bahan Makanan ..................... 15
2.9 Prasyarat untuk Perencanaan Kebutuhan Bahan Makanan ....................... 16
2.10Penetapan Standar Produksi Makanan ...................................................... 17
2.11Prinsip penerimaan bahan makanan .......................................................... 18
2.12Alat-alat Penerimaan Bahan Makanan ...................................................... 19
2.13Proses Dasar Penerimaan Bahan Makanan .............................................. 19
2.14Syarat Penerimaan Bahan Makanan ......................................................... 19
2.15Jenis Penerimaan Bahan Makanan ........................................................... 20
2.16Metode Penerimaan Bahan Makanan ....................................................... 20
2.17Etika Penerimaan Bahan Makanan .......................................................... 21
2.18Letak Ruang Penerimaan Bahan Makanan ............................................... 21
2.19Pencatatan Penerimaan Bahan Makanan .................................................. 22
2.20Pengawasan Penerimaan Bahan Makanan ................................................ 23
2.21PelaporanPenerimaan Bahan Makanan ..................................................... 23

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2.22Alur Penerimaan Bahan Makanan ............................................................ 24
2.23Syarat Petugas Penerimaan Bahan Makanan ............................................ 24
2.24Tugas Pokok Unit Penerimaan Bahan Makanan....................................... 25

BAB III METODE PENELITIAN

3.1 Jenis Penelitian.......................................................................................... 26

3.2 Rancangan Penelitian ................................................................................ 26
3.3 Tempat dan Waktu Penelitian ................................................................... 26
3.4 Populasi dan Sampel Penelitian ................................................................ 26
3.5 Teknik Pengumpulan Data ........................................................................ 26
3.6 Variabel Penelitian dan Definisi Operasional ........................................... 27
3.7 Definisi Operasional ................................................................................. 27
3.8 Pengolahan dan Analisa Data ................................................................... 29

DAFTAR PUSTAKA ...................................................................................... 30

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