Pengaruh Pelayanan Makanan terhadap Kepuasan Pasien Rawat Inap di Rumah Sakit Umum Daerah Kabupaten Aceh Tamiang
| Main Author: | Rezeki, Sri |
|---|---|
| Other Authors: | Aritonang, Evawany, BZ, Heldy |
| Format: | Masters |
| Bahasa: | ind |
| Subjects: | |
| Online Access: |
http://repository.usu.ac.id/handle/123456789/30543 |
Daftar Isi:
- Meal service in hospitals will help accelerate the healing process of patients. Based on the complaint lodged by the patients through the suggestion box at Aceh Tamiang District General Hospital in 2009, it is found out that 60% of the 120 letters contain the complaints related to the meal service such as late meal delivery, difficult to ask for more drinking water, and less sanitary cutlery. The low quality of meal service includes variations of menu, way of service, punctuality, condition of venue and cutlery, and attitude and behavior of health workers. The purpose of this study was to analyze the influence of meal service on the satisfaction of in-patients at Aceh Tamiang District General Hospital, with an explanatory survey. The population of this study were 1,987 patients and 92 of them were selected to be the samples, with simple random sampling technique. The data for this study were obtained through quetionnaire-based intervie. The data obtained were analyzed through multiple regression test. The result of this study showed that the meal service measured based on the aspects of variation of menu, way of service, punctuality of serving the meal, condition of venue and cutlery, and behavior of health workers who serve the meal had influence on patient’s satisfaction at Aceh Tamiang District General Hospital. The result of multiple linear regression tests revealed that the variables of condition of venue and cutlery used in serving the patient’s meal had the biggest influence on patient’s satisfaction (ß=2.304). The management of Aceh Tamiang District General Hospital is suggested to improve their attention to the meal service they provide by referring to the Guidance for Hospital Nutrition Service, to provide training to the nutritionists, to replace and improve the facility and infrastructure of nutrition installation, to attempt to provide clean water supply for 24 hours. The Head of Nutrition Installation should improve direct supervision on patient’s meal service in the in-patient wards, and the workers who delivery the meal to the patients should pay more attention to the condition of venue and cutlery used when serving the meal and listen to the complaint of the patients concerning meal service.
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