ANALISIS PENERAPAN MANAJEMEN KEAMANAN MAKANAN BERBASIS HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) YANG BERIMPLIKASI TERHADAP DAYA TERIMA PASIEN DI PT. GRIYA NUTRISI BANDUNG

Ambarwati, Villa Ramadhiani (2014) ANALISIS PENERAPAN MANAJEMEN KEAMANAN MAKANAN BERBASIS HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) YANG BERIMPLIKASI TERHADAP DAYA TERIMA PASIEN DI PT. GRIYA NUTRISI BANDUNG. S1 thesis, Universitas Pendidikan Indonesia.

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Abstract

Katering kesehatan (katering rumah sakit) secara umum memang tidak jauh berbeda dengan katering pada umumnya. Hanya saja, karena makanan yang disajikan akan dikonsumsi oleh pasien yang kekebalan tubuhnya sedang menurun maka banyak aspek yang harus diperhatikan baik saat proses pemasakan maupun saat penyajian. Makanan yang disajikan bukan hanya enak dimakan, namun harus terjamin kebersihan dan keamanannya sehingga dapat menunjang kesehatan pasien. Dari hasil perhitungan yang menggunakan program SPSS 19 diketahui, dengan adanya keamanan makanan maka daya terima pasien di PT Griya Nutrisi Bandung bertambah sebesar 0,374. Korelasi yang terjadi antara kemanan makanan (X) dan daya terima (Y) adalah sedang, yaitu sebesar 0,464. Diketahui juga bahwa keamanan makanan (X) memiliki pengaruh terhadap daya terima pasien (Y) sebesar 22%.. Kata kunci: Wisata kesehatan, Katering kesehatan, Keamanan makanan Health Catering (catering hospitals) in general is not much different from the catering to the general. However, because the food served will be consumed by the body's immune patients who are declining, so many good aspects that must be considered during the process of the cooking and during serving.The food served is not only good to eat, but must be assured hygiene and safety that can support the health of patients. From the results of calculations using SPSS 19 is known, the presence of the food safety in patient acceptability PT Griya Bandung increased by .374.The correlation between food security (X) and acceptance (Y) is moderate, that is equal to 0.464.Is also known that the safety of food (X) has an influence on patient acceptability (Y) by 22%. Key words: health catering, healthy tourism, safety food

Item Type: Skripsi Tesis Atau Disertasi (S1)
Additional Information: No.Panggil: S MIK AMB a-2014
Uncontrolled Keywords: Wisata kesehatan, Katering kesehatan, Keamanan makanan
Subjects: L Education > L Education (General)
Divisions: Fakultas Pendidikan Ilmu Pengetahuan Sosial > Program Studi Kepariwisataan
Depositing User: DAM STAF Editor
Date Deposited: 26 Feb 2015 06:35
Last Modified: 26 Feb 2015 06:35
URI: http://repository.upi.edu/id/eprint/13474

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