DAFTAR ISI

Daftar Isi ....................................................................................................................................i

BAB I PENDAHULUAN ........................................................................................................ 1
A. Latar Belakang ...............................................................................................................1
B. Tujuan .............................................................................................................................2
C. Ruang Lingkup ..............................................................................................................2
D. Batasan Operasional .......................................................................................................2
BAB II KETENAGAAN INSTALASI GIZI .......................................................................... 5
A. Sub Struktur Instalasi Gizi RSIA Kusuma .....................................................................5
B. Ketenagaan Instalasi Gizi ...............................................................................................5
C. Pola Ketenagaan Instalasi Gizi ......................................................................................5
BAB III PENYELENGGARAAN MAKANAN .................................................................. 13
A. Penyelenggaraan Makanan ...........................................................................................13
B. Penyaluran Makanan ...................................................................................................13
C. Alur Penyelenggaraan Makanan ...................................................................................13
D. Denah Ruang ...............................................................................................................13
E. Struktur Organisasi Instalasi Gizi .................................................................................13
F. Alur Makan/Minum Dari Dapur Saji ke Area Lantai 1 & 2 .........................................13
G. Jadwal Distribusi Makanan ..........................................................................................13
H. Jadwal Makan ..............................................................................................................14
I. Standar Porsi ..................................................................................................................15
J. Standar Resep Kudapan .................................................................................................16
K. Standar Putaran Menu 10 Hari .....................................................................................20
BAB IV SPESIFIKASI BAHAN MAKANAN .................................................................... 28
A. Bahan Kering ................................................................................................................28
B. Bahan Basah .................................................................................................................29
BAB V PENGENDALIAN MUTU ....................................................................................... 35
A. Corrective Maintenance Alat .......................................................................................35
B. Pendidikan dan Pelatihan Staf .....................................................................................36
C. Indikator Pelayanan Mutu ............................................................................................36

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BAB VI PENUTUP ............................................................................................................... 38