TINGKAT KEPUASAN PASIEN PADA PELAYANAN MAKANAN MENURUT KARAKTERISTIK PASIEN DI RSUD HANAU, KAB.SERUYAN KALIMANTAN TENGAH

Ira Esabela, Ira Esabela and Setyowati, Setyowati and Lastmi Wayan Sari, Lastmi Wayan Sari (2018) TINGKAT KEPUASAN PASIEN PADA PELAYANAN MAKANAN MENURUT KARAKTERISTIK PASIEN DI RSUD HANAU, KAB.SERUYAN KALIMANTAN TENGAH. skripsi thesis, Poltekkes Kemenkes Yogyakarta.

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Abstract

Background: Hospitals with the best service is one reason someone chooses the hospital, keseatan Hospital service targets not only to individual develops for but it also for patients family and the public. Similarly, with food being served, the quality is considered if the food has high taste, appearance and presentation interesting so it encourages patients to finish teh food that is served in order to accelerate the process of healing. Research objectives: to know the relationship of the level of satisfaction of patients on food service according to the characteristics of the patients in the research was conducted public HOSPITALS Hanau, Seruyan Central Kalimantan. In March-May 2018, this type of research WAS observational analytic with cross sectional approach. The number of samples as many as 66 people taken using consecutive sampling Research method: Data were obtained by fillinf were satisfaction questionnaire on food service according to characteristics include age, gender, education, lenght of hospitalization and types of disease, the data were taken retrieval in March – may 2018, and it was analyzed using the chi square test. Results of research: the characteristics of majority of the respondents aged 18-55th with categories adult 80.3%, male 54.5%, low educational background (SLTP) 60.0%, lenght of hospitalization, ≤ 4 days as much 68% of the patient and type of non infectious disease 72.7%. The level of satisfaction respondents on the food service showed 62% was satisfied and 38%,was not satisfied with the results of statistical tests using chi square showd that there was a relationship of patient satisfaction levels on food service according to lenght of hospitalization in Hanau HOSPITALS , Seruyan, Central Kalimantan obtained a value of p = 0.001 < 0.005. Conclutions : That there is no the relationship between the level of satisfaction patiens on the food according to charactersitic of patiens in HOSPITALS Hanau, seruyan, Central Kalimantan. Key words: Patient statification level, food service

Item Type: Thesis (skripsi)
Subjects: R Medicine > R Medicine (General)
Divisions: Faculty of Medicine, Health and Life Sciences > School of Medicine
Depositing User: d4gizi
Date Deposited: 31 Jul 2018 08:12
Last Modified: 31 Jul 2018 08:12
URI: http://eprints.poltekkesjogja.ac.id/id/eprint/572

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