Natalina F Simanjuntak : Evaluasi Manajemen Pengelolaan Makanan Bagi Pasien Rawat Inap di RSUP Haji Adam Malik…, 2005
Evaluasi Manajemen Pengelolaan Makanan Bagi Pasien
Rawat Inap di RSUP Haji Adam Malik Medan
Tesis
Pelayanan gizi pasien sebagai penunjang pelaksanaan pelayanan kesehatan rumah sakit harus dikelola secara berdaya guna dan berhasil guna. Permasalahan manajemen pengelolaan makanan di RSUP H Adam Malik adalah: pembagian tugas dan koordinasi kurang baik serta kurangnya pengetahuan tentang prosedur kerja dan operasional alat,
Penelitian survai dengan pendekatan deskriptif-kualitatif terhadap 10 orang pegawai yang terlibat dalam manajemen pengelolaan makanan di RSUP. H. Adam Malik. Bertujuan untuk mengetahui Input (Man, Material, Method dan Money) serta Proses (Perencanaan Pengadaan, Pengadaan, Penyimpanan, Distribusi dan Evaluasi) dalam pengelolaan makanan. Analisis data secara komparatif/perbandingan pelaksanaan kegiatan dengan standar pelayanan makanan rumah sakit.
Pengelolaan tenaga gizi melalui analisis kebutuhan tenaga, jumlah dan tingkat pendidikan tenaga sudah sesuai namun penempatan tenaga pada setiap unit kerja tidak sesuai, pengisian jabatan belum memperhatikan golongan dan kepangkatan. Pengelolaan peralatan dan bahan belum sesuai karena penempatan peralatan tidak sesuai, urusan perlengkapan tidak diikutsertakan dalam penentuan peralatan serta tidak ada dilakukan penambahan atau penyesuaian peralatan, meskipun jumlah peralatan yang sudah sesuai. Pengelolaan metode kerja secara umum dan setiap unit kerja/bagian sudah dilakukan demikian juga sosialisasinya, orientasi petunjuk pelaksanaan tugas tidak dilakukan tetapi penyuluhan dan konsultasi gizi sudah berjalan.
Perencanaan pengadaan makanan sesuai dengan jenis diit pasien serta jumlah pasien, pengadaan makanan melalui tahap penerimaan, persiapan, pengolahan, penyimpanan makanan melalui sistem penyimpanan, fasilitas serta pencatatan keluar masuk bahan makanan. Distribusi makanan disesesuaikan dengan jumlah porsi dan jenis makanan pasien. Evaluasi sanitasi sarana dan peralatan telah dilakukan, namun pengukuran keberhasilan pengelolaan makanan belum dilakukan.
Perlu peningkatan seluruh aspek input (man, material, method dan Money) serta aspek proses (perencanaan pengadaan, pengadaan, penyimpanan, distribusi serta evaluasi) untuk mencapai pengelolaan makanan yang memenuhi standar.
Kata Kunci : Evaluasi, Manajemen, Pengelolaan Makanan, Rumah Sakit.
Daftar Pustaka: 17 (1990 - 2004)
Natalina F Simanjuntak : Evaluasi Manajemen Pengelolaan Makanan Bagi Pasien Rawat Inap di RSUP Haji Adam Malik…, 2005
An Evaluation to the Food Management for Hospitalized Patient on RSUP Haji Adam Malik Medan
Natalina F.Simanjuntak
North Sumatera University Postgraduate Program Magister of People Health Science
Abstract
Nutrition provided as supplement service in implementing a health action should be handled effectively and efficiently. The food processing management problems found on RSUP H. Adam Malik such as poor work division and coordination for shortage knowledge about job procedures and for operating any tools.
It was conducted a survey by descriptive-qualitative approaching over 10 employees involved in the food processing management on RSUP. H.Adam. Malik. to look for the Input (Man, Material, Method dan Money) and Process (Planning requirement, requirement, recording, Distribution dan Evaluation) in food of management. The data analysis was done comparatively with the activity based on the food service hospital standard.
The management on nutritionist referred to the requirement on personnel, numbers and education rate already run as necessity, but the placement on each working unit not well. The management for the tools and material run not well yet because placement for equipment is not accordingly. It was seen the division for procurement not invited for determining the tools and no any additional or adjustment for tools in already existed. The management for working method in general and on each working unit/division already run well, also about socialization.
Standard planning and food requirement, the method for food distribution, personnel, recording and reporting, and evaluation of activity has been carried out well but noting any budget plans for food either its lay-out. The organizing through work preparation and job description and the details for each working unit was found, but the arrangement for sanitary of superstructure and infrastructure, work safety system and coordination to hospital management run bad. Functional formation in filling position by structural and functional neglected normal group and rank regulations. Directing through guidance orientation to do the job was not conducted as required but some extension and nutrition consultation already run well. Any sanitary control for superstructure and infrastructure has run as expected, but measurement to the success of food management was not run yet.
It is demanded improvement on input (man, material and method) aspects, and processing (planning, organizing, personnel formation, direction and control) aspect, in order to achieve the best result on food processing and fulfill the standard.
Key words: Evaluation, Management, Food Management, Hospital
Bibliography: 17(1990-2004)
Natalina F Simanjuntak : Evaluasi Manajemen Pengelolaan Makanan Bagi Pasien Rawat Inap di RSUP Haji Adam Malik…, 2005
