DAFTAR ISI

Kata Pengantar ........................................................................................................................... i

Daftar Isi ...................................................................................................................................ii

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

A. Latar Belakang ............................................................................................................... 1

B. Tujuan ............................................................................................................................ 2

BAB II LANDASAN TEORI ................................................................................................. 1

A. PENYELENGGARAAN MAKANAN ......................................................................... 1

B. PENYALURAN MAKANAN ...................................................................................... 1

C. JADWAL DISTRIBUSI MAKANAN .......................................................................... 1

D. JADWAL MAKAN ...................................................................................................... 1

E. STANDAR PORSI ......................................................................................................... 1

F. STANDAR RESEP KUDAPAN .................................................................................... 1

G. STANDAR PUTARAN MENU 10 HARI .................................................................... 1

BAB III SPESIFIKASI BAHAN MAKANAN ....................................................................... 1

A. BAHAN KERING ......................................................................................................... 1

B. BAHAN BASAH .......................................................................................................... 1