Merajut Asa Implementasi Food Preference di Rumah Sakit Swasta
DOI:
https://doi.org/10.38043/jmb.v16i3.2233Keywords:
food preference, implementing public policy, private hospitalAbstract
ABSTRACT
The purpose of this study was to find out to find out how the implementation of the food preference in organizing food at Surya Husadha Nusa Dua Badung Hospital and the obstacles that occur in the implementation of a food preference. This research was conducted at Surya Husadha Nusa Dua Hospital, Badung Regency. The design of this study is qualitative, namely to understand the phenomenon of food preference implementation preference in organizing food. Technically, data collection uses interviews with informants. The research informants consisted of elements involved in the mechanism of organizing food at Surya Husadha Nusa Dua and patient. The results of the study showed that the food preference imple- mentation in Surya Husadha Nusa Dua Hospital had 1) effective communication in food preference implementation, 2) inadequate resources in the implementation of food preferences, 3) the attitude of the implementers in the food preference implementation was already underway well and 4) the bureaucratic structure in the implementation of a food preference knows the duties and responsibilities. The organizational structure has gone well. Then the obstacles in the implementation of food preferences include: The semi out-sourcing system that is used in hospitals triggers delays in food distribution and ineffective communication between task implementers, and the lack of human resources causes implementers to be more oriented towards the target time of completion of work rather than on the results or quality of work.References
Agustinus, L. (2006). Politik & Kebijakan Publik. Bandung: AIPI Bandung.
Assauri, S. (2012). Manajemen Pemasaran. Jakarta: Rajawali Gramedia Pustaka Utama.
Bali, I.N.A.P., and Darma, G.S. (2019). Menguji Kesiapan Pengelolaan Desa Berbasis Manajemen Modern Guna Menghadapi Era Revolusi Industri 4.0, Jurnal Manajemen & Bisnis, 16 (2): 1-13.
Basuki, S. (2010). Metode Penelitian. Jakarta: Penaku.
Christensen, P.J., & Janet W. Kenney (2009). Proses Keperawatan Aplikasi Model Konseptual edisi 4. Jakarta: EGC.
Depkes RI (2009). Profil Kesehatan Indonesia. Jakarta: Departemen Republik Indonesia.
Darma, G.S. (2019). Kacamata Media, Kesuksesan Bersyarat. Indonesia: Pustaka Larasan Press.
Darma, G.S. (2018). Seuntai Pesan, Menjawab Zaman. Indonesia: Pustaka Larasan Press.
Darma, G.S. (2012). 100 Konsultasi Praktis Strategi Bisnis. Denpasar: Undiknas Press.
Dewi, E.S., Kartasurya, M.I., Sriatmi, A. (2015). Analisis Implementasi Pelayanan Gizi di RSUD Tugurejo Semarang, Jurnal Manajemen Kesehatan Indonesia, 03 (2).
Dewi, N.K.Y.W., and Darma, G.S. (2019). Strategi Investasi & Manajemen Resiko Rumah Sakit Swasta di Bali, Jurnal Manajemen & Bisnis, 16 (2): 110-127.
Edward III, G.C. (1978). Understanding Public Policy. New Jersey: Prantice Hall.
Ekowati, M.R.L. (2009). Perencanaan, Implementasi, dan Evaluasi Kebijakan atau Program. Surakarta: Pustaka Cakra.
Ferry., dan Makhfudli. (2009). Keperawatan Kesehatan Komunitas Teori dan Praktik dalam Keperawatan. Jakarta: Salemba Medika.
Ginantra, K.G., Lestari, N.P.N.E., Gorda, A.A.N.E.S., and Darma, G.S. (2017). Effects of Promotion, Product Quality, Brand Image and Price on Customer Satisfaction and Brand Switching Decision, International Journal of Management and Economics Invention, 3 (12): 1514-1523.
Gunarsa, S.D., dkk. (1995). Psikologi Perawatan. Cetakan Ke-2. Jakarta: Gunung Mulia.
Handika, M.R., Maradona, A.F., and Darma, G.S. (2018). Strategi Pemasaran Bisnis Kuliner Menggunakan Influencer Melalui Media Sosial, Jurnal Manajemen & Bisnis, 15 (2): 188-199.
Hendhana, S., and Darma, G.S. (2017). Service Quality Rumah Sakit dan Efeknya terhadap Patient Satisfaction, Perceived Value, Trust, dan Behavioral Intention, Jurnal Manajemen & Bisnis, 14 (1): 37-55.
Indrawan, R., & Yaniawati, P. (2014). Metodologi Penelitian: Kuantitatif, Kualitatif dan Campuran untuk Manajemen Pembangunan dan Pendidikan. Bandung: PT. Refika Aditama.
Kamus Besar Bahasa Indonesia, (2008). Edisi Keempat. Jakarta: Gramedia Pustaka Utama.
Kennewell, S., & Maria Kokkinakos. (2001). Food preferences of inpatients in an Australian teaching hospital—what has happened in the last 12 years, Australian Journal of Nutrition and Dietetics, 58:1. Royal Prince Alfred Hospital, Food Services Department, Camperdown, New South Wales.
Kotler, P., & Amstrong, G. (2003). Prinsip-prinsip Pemasaran. Jilid 1. Terjemahan Damos Sihombing. (2001). Jakarta: Erlangga.
Kanten, I.K., and Darma, G.S. (2017). Consumer Behaviour, Marketing Strategy, Customer Satisfaction, and Business Performance, Jurnal Manajemen & Bisnis, 14 (2): 143-165.
Krowinski, W.J., Steiber, S.R. (1998). Measuring and Managing Patient Satisfaction. J-B AHA Press: Wiley.
Lupiyoadi, R. (2001). Manajemen Pemasaran Jasa (Teori dan Praktek). Edisi Pertama. Depok: Salemba Empat.
Margono, S. (2007). Metologi Penelitian Pendidikan Komponen MKDK. Jakarta: PT. Rineka Cipta.
Maharani, I.G.A.P.D., and Darma, G.S. (2018). Consumer Purchasing Behavior Analysis on Impulse Buying, Jurnal Manajemen & Bisnis, 15 (3): 16-37.
Mentziou, I. (2014). Evaluation of food services by the patients in hospitals of Athens in Greece. Health Science Journal, 8 (3) Published by Department of Nursing, Technological Educational Institute of Athens.
Moehyi, S. (1992). Penyelenggaran Makanan Institusi Dan Jasa Boga. Jakarta: Bhatara.
Moehyi, S. (1999). Pengaturan Makanan dan Diet Untuk Penyembuhan Penyakit. Jakarta: PT Gramedia.
Moleong, L. J. (2007). Metodologi Penelitian Kualitatif. Bandung: PT Remaja Rosdakarya Offset.
Mukrie, A.N. (1990). Manajemen Pelayanan Gizi Institusi Dasar. Jakarta: Depkes RI.
New South Wales Government. (2015). My Food Choice: Transforming Patient Food Services. New South Wales: Healthshare.
Nursalam. (2007). Manajemen Keperawatan: Aplikasi dalam Praktik Keperawatan Profesional. Jakarta: Salemba Medika.
Parasuraman. (1990). Delivering Quality Service. New york: The Free Press.
Peraturan Menteri Kesehatan Republik Indonesia. (2013). Peraturan Menteri Kesehatan Republik Indonesia No.78 Tahun 2013 tentang Pedoman Pelayanan Gizi Rumah Sakit. Jakarta: Kementrian Kesehatan Republik Indonesia.
Pidada, I.A.D.U., and Darma, G.S. (2018). Kerja Sama Tim Perawat Dalam Meningkatkan Keselamatan Pasien Berbasis Tri Hita Karana, Jurnal Manajemen & Bisnis, 15 (2): 137-148.
Purnantara, I.M.H., and Darma, G.S. (2015). Competency, Organizational Health, Job Career, Job Performance And Employees Turnover, Jurnal Manajemen & Bisnis, 12 (2): 90-124.
Ratminto., dan Winarsih, A.S. (2007). Manajemen Pelayanan. Yogyakarta: Pustaka Belajar.
Santosa, P. (2008). Administrasi Publik Teori dan Aplikasi Good Governance. Bandung: Refika Aditama.
Setyawati, T., and Darma, G.S. (2018). Efektifkah Experiential Marketing di Sebuah Rumah Sakit ?, Jurnal Manajemen & Bisnis, 15 (1): 160-175.
Sugiyono. (2012). Metode Penelitian Kuantitatif, Kualitatif dan R&D. Bandung: Alfabeta.
The Patients Association. (2016). Ful Report: Patients First. Compass Group UK & Ireland.
Theurer, V. A. (2011). Improving Patient Satisfaction in a Hospital Foodservice System Using Low-Cost Interventions: Determining Whether a Room Service System is the Next Step. Nutrition, Dietetics, And Food Sciences: Utah State University.
Tjiptono, F., dan Anastasia. (2015). Pelanggan Puas? Tak Cukup!. Yogyakarta: Andi Offset.
Usman, N. (2002). Konteks Implementasi Berbasis Kurikulum. Bandung: Pustaka Buana.
Uyami, H. H., dan Wiwik Wijaningsih (2012). Perbedaan Daya Terima, Sisa Dan Asupan Makanan Pada Pasien Dengan Menu Pilihan Dan Menu Standar Di Rsud Sunan Kalijaga Demak. Politeknik Kesehatan Kemenkes Semarang.
Widodo, J. (2010). Analisis Kebijakan Publik. Malang: Bayumedia.
Winarno, B. (2005). Teori & Proses Kebijakan Publik. Yogyakarta: Media Pressindo.
