SARANA PENYAJIAN MAKANAN, PROSES PENYAJIAN MAKANAN DAN MUTU PELAYANAN MAKANAN DAMPAKNYA TERHADAP KEPUASAN PASIEN RAWAT INAP DI RSUD Dr.H.MOCH.ANSARI SALEH BANJARMASIN

Anna, Fitri (2023) SARANA PENYAJIAN MAKANAN, PROSES PENYAJIAN MAKANAN DAN MUTU PELAYANAN MAKANAN DAMPAKNYA TERHADAP KEPUASAN PASIEN RAWAT INAP DI RSUD Dr.H.MOCH.ANSARI SALEH BANJARMASIN. Masters thesis, Universitas Islam Kalimantan MAB.

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Abstract

Jenis penelitian ini tergolong penelitian kuantitatif dengan pendekatan cross sectional. Populasi adalah seluruh pasien umum yang dirawat inap di RSUD Dr.H.Moch. Ansari Saleh di ruang perawatan VIP Kelas I, Kelas II dan Kelas III pada tanggal 24 April 31 Mei 2021. Dengan kriteria usia minimal 17 tahun, telah dirawat minimal 2x24 jam, mendapat makanan lunak dan biasa saja, tidak ada gangguan saluran pencernaan, mau dan bisa diwawancarai. jumlah populasi penelitian adalah 102 responden. Dengan teknik sampling jenuh, seluruh populasi yaitu 102 responden menjadi sampel penelitian. Teknik analisis data menggunakan analisis regresi berganda dengan pengujian hipotesis dengan uji t. Hasil penelitian menunjukkan bahwa sarana penyajian makanan berpengaruh terhadap kepuasan pasien rawat inap (p = 0,000). Proses penyajian makanan berpengaruh terhadap kepuasan pasien rawat inap (p=0,000). Kualitas pelayanan makanan berpengaruh terhadap kepuasan pasien rawat inap (p=0,000). Kesimpulan dari penelitian ini adalah sarana penyajian makanan, proses penyajian makanan dan kualitas pelayanan makanan berpengaruh terhadap kepuasan pasien rawat inap di RSUD Dr. H.Moch. Ansari Saleh Banjarmasin. This type of research is classified as quantitative research with a cross sectional approach. The population is all general patients who are hospitalized at RSUD Dr.H.Moch. Ansari Saleh in the VIP treatment room, Class I, Class II and Class III on April 24-May 31, 2021. With criteria for a minimum age of 17 years, has been treated for at least 2x24 hours, gets soft and ordinary food, no digestive tract disorders, wants and able to be interviewed. the total population of the study was 102 respondents. With saturated sampling technique, all the population, namely 102 respondents, became the research sample. Data analysis technique using multiple regression analysis with hypothesis testing with t test. The results showed that the means of serving food had an effect on inpatient satisfaction (p = 0.000). The process of serving food affects the satisfaction of inpatients (p=0.000). The quality of food service affects the satisfaction of inpatients (p=0.000). The conclusion of this study is that the means of serving food, the process of serving food and the quality of food service affect the satisfaction of inpatients at Dr. Hospital. H. Moch. Ansari Saleh Banjarmasin.

Item Type: Thesis (Masters)
Uncontrolled Keywords: fasilitas penyajian makanan, proses penyajian makanan, kualitas pelayanan makanan, kepuasan pasien rawat inap food serving facilities, food serving process, food service quality, inpatient satisfaction
Subjects: H Social Sciences > H Social Sciences (General)
Depositing User: Fitri Anna
Date Deposited: 29 Nov 2023 03:36
Last Modified: 29 Nov 2023 03:36
URI: http://eprints.uniska-bjm.ac.id/id/eprint/18493

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