Kepuasan Pasien Terhadap Layanan Makanan Rumah Sakit
Keywords:
patient satisfaction, food service, hospitalAbstract
Background: Food service has become an important issue in hospital settings, as patients in recovery require a balanced diet in addition to medical supplies and care. Patient satisfaction on the quality of nutritional services affects the image of the hospital and has implications for increasing hospital income. The challenges faced by hospital food services are multi-faceted due to the varying dietary needs of patients. Hospitals are expected to be able to meet patient satisfaction related to food service needs in the midst of these multi-faceted challenges. Objective: The purpose of writing this article is to examine the factors related to patient satisfaction with hospital food services. Methods: This writing uses the literature review method. The criteria for articles used as references are articles published for the past 5 years, between 2016-2021. The analysis used in this research is content analysis. Conclusion: Patient satisfaction with food services in hospitals is influenced by several factors, including: food quality, staff/service problems, food presentation, physical environment, hunger factors and food quantity, and food delivery (distribution)
References
Al-Torky, M. A., Mohamed, E. A., Yousef, F. M., & Ali, N. A. (2016). Inpatients’ satisfaction with food services in Sohag University Hospital. The Egyptian Journal of Community Medicine, 34(2), 33–45. https://doi.org/https://doi.org/10.21608/ejcm.2016.651
Aminuddin, N. F., Vijayakumaran, R. K., & Razak, S. A. (2018). Patient Satisfaction With Hospital Food service and its Impact on Plate Waste in Public Hospitals in East Malaysia. Hospital Practices and Research, 3(3), 90–97. https://doi.org/10.15171/hpr.2018.20
Capra, S., Wright, O., Sardie, M., Bauer, J., & Askew, D. (2005). The acute hospital foodservice patient satisfaction questionnaire: The development of a valid and reliable tool to measure patient satisfaction with acute care hospital foodservice. Foodservice Research International, 16, 1–14. https://doi.org/10.1111/j.1745-4506.2005.00006.x
Dall’Oglio, I., Nicolò, R., Di Ciommo, V., Bianchi, N., Ciliento, G., Gawronski, O., … Raponi, M. (2015). A Systematic Review of Hospital Foodservice Patient Satisfaction Studies. Journal of the Academy of Nutrition and Dietetics, 115(4), 567–584. https://doi.org/10.1016/j.jand.2014.11.013
Ernalia, Y. (2014). Faktor-Faktor yang Berhubungan dengan Kepuasan Pasien di Ruang Penyakit Dalam dan Ruang Bersalin Terhadap Pelayanan Makanan Pasien di RSUD Mandau Duri Tahun 2014. Jurnal Gizi STIKes Tuanku Tambusai Riau, 36–47.
Fernando, G. H. S., & Wijesinghe, C. J. (2017). Quality and standards of hospital food service; a critical analysis and suggestions for improvements. Galle Medical Journal, 22(2), 17–21. https://doi.org/10.4038/gmj.v22i2.7970
Fernika, O. S. (2017). Hubungan Ketepatan Waktu Penyajian Makanan, Penampilan Makanan dan Rasa Makanan dengan Kepuasan Pasien DM Rawat Inap Kelas II dan III di RS Islam Siti Khadijah Palembang Tahun 2017. Palembang: Politeknik Kesehatan Palembang.
Hartwell, H. J., Edwards, J. S. A., & Beavis, J. (2007). Plate versus bulk trolley food service in a hospital: comparison of patients’ satisfaction. Nutrition, 23(3). https://doi.org/10.1016/j.nut.2006.12.005
Jalilah, N. H., & Prapitasari, R. (2021). Konsep Dasar Mutu Pelayanan Kesehatan. Indramayu: Penerbit Adab.
Jamaluddin, R., Manan, N. A. A., Basri, A. M., & Karim, M. S. A. (2010). Patients’ satisfaction with the bulk trolley system in a government hospital in Malaysia. Leadership in Health Services, 23(3), 260–268. https://doi.org/10.1108/17511871011061073
Mentziou, I., Delezos, C., Nestoridou, A., & Boskou, G. (2014). Evaluation of food services by the patients in hospitals of Athens in Greece. Health Science Journal, 8(3), 383–392.
Messina, G., Fenucci, R., Vencia, F., Niccolini, F., Quercioli, C., & Nante, N. (2013). Patients’ evaluation of hospital foodservice quality in Italy: What do patients really value? Public Health Nutrition, 16(4), 730–737. https://doi.org/10.1017/S1368980012003333
Moehyi, S. (1992). Penyelenggaraan Makanan Institusi dan Jasa Boga. Jakarta: Bharata.
Nareswara, A. S. (2017). Hubungan Kepuasan Pasien dari Kualitas Makanan Rumah Sakit dengan Sisa Makanan di RSUD Kota Semarang. Ilmu Gizi Indonesia, 1(1), 34–39.
Noviyanti. (2020). Faktor Pelayanan Yang Profesional Terhadap Kepuasan Pasien. Pasuruan: CV. Penerbit Qiara Media.
Prawiningdyah, D. (2011). Menu Pilihan Diet Nasi yang Disajikan Berpengaruh Terhadap Kepuasan Pasien VIP di RSUD Provinsi Sulawesi Tengggara. Jurnal Gizi Klinik Indonesia, 7(3), 112–120.
Rachmawati, A. D., & Afifah, C. A. N. (2021). Tingkat Kepuasan Pasien Rawat Inap terhadap Penyajian dan Pelayanan Makanan Di Rumah Sakit. Gorontalo Journal of Nutrition and Dietetic, 1(2), 37–49.
Rotua, M., & Siregar, R. (2015). Manajemen Sistem Penyelenggaraan Makanan Institusi Dasar. Jakarta: EGC.
Safarian, M., Alinezhad-Nameghi, M., Vafisani, F., Asadi, Z., & Seyedhamzeh, S. (2018). Patient Satisfaction with Hospital Food in the Hospitals Affiliated to Mashhad University of Medical Sciences. Journal of Nutrition Fasting and Health, 6(4), 191–197. https://doi.org/10.22038/JNFH.2019.32579.1141
Sholeha, S., Kusindrati, K., Tanuwijaya, R. R., & Marini, R. (2020). Pentingnya Kualitas Pelayanan Makanan terhadap Kepuasan Pasien Rawat Inap. Jurnal Ilmiah Kesehatan, 19(2), 55–58. https://doi.org/10.33221/jikes.v19i02.513
Siti, M., Zulpahiyana, Z., & Indrayana, S. (2016). Komunikasi Terapeutik Perawat Berhubungan dengan Kepuasan Pasien. Jurnal Ners dan Kebidanan Indonesia, 4(1), 30–34. https://doi.org/10.21927/jnki.2016.4(1).30-34
Sudirman, I. (2021). Penerapan Orientasi Pasar di Rumah Sakit Ditelaah dari Multiperspektif Strategi. Bogor: PT Penerbit IPB Press.
Tulak, G. T. (2020). Manajemen Keperawatan Bagi Pendidikan Vokasi. Surabaya: Penerbit Tahta Media Group.
Utari, R. (2009). Evaluasi Pelayanan Makanan Pasien Rawat Inap di Puskesmas Gondangrejo Karanganyar. Surakarta: Universitas Muhammadiyah Surakarta.
Wright, O. R. L., Connelly, L. B., & Capra, S. (2006). Consumer evaluation of hospital foodservice quality: An empirical investigation. International Journal of Health Care Quality Assurance, 19(2–3), 181–194. https://doi.org/10.1108/09526860610651708
Zebua, M. (2018). Pemasaran Produk Jasa Kesehatan. Yogyakarta: Deepublish.
Downloads
Published
Issue
Section
License
Copyright (c) 2021 Emira Trisilawati

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
The author(s) retain copyright and grant the journal the right of first publication with the work simultaneously licensed under a CC BY-SA 4.0 license that allows others to remix, adapt, and build upon the work even for commercial purposes, as long as they credit the author(s) and license their new creations under the identical terms.
License details: https://creativecommons.org/licenses/by-sa/4.0/