STUDY OF FOODSERVICE MANAGEMENT IN DARUL AMAN MAKASSAR INSTITUTION
Abstract
Background: Food management system is a series of activities ranging from menu planning to food distribution to consumers to achieve optimal status. There are 23 Islamic boarding schools in Makassar City with 7,600 students consisting of 4,006 female students and 3594 male students.
Objective:This study aims to determine the implementation of food at the Darul Aman Islamic Boarding School in Makassar.
Method: This research is a research qualitative with an approach descriptive using primary and secondary data. Determination of informants using purposive sampling method consisting of 3 key informants and 8 regular informants. Data were collected by in-depth interviews and processed using content analysis after which triangulation was carried out.
Result: Based on interviews and observations, it was found that the annual expenditure budget planning was 230 / month. SAOP foodstuff procurement, an acceptance process that includes inspection or research based on details of daily orders or invoices. The storage of food ingredients uses the FIFO method, the process of preparing food ingredients includes standard recipes and equipment preparation. Processing of food ingredients based on ingredients ordered by the head of the kitchen without a menu cycle. The distribution of food uses a combination of centralized-decentralized systems.
Conclusion: The implementation of hygiene and sanitation in the process of organizing food has not been maximized, starting from preparation to distribution is not following Permenkes No. 1204 / Menkes / SK / X / 2004 and Health Decree of the Republic of Indonesia Number 942 / Menkes / SK / 2003. It is recommended that foundations and pesantren pay more attention to the completeness of equipment and materials in the kitchen, as well as hygiene and sanitation so that food administration runs optimallyReferences
Febrianti, dkk. (2017). Kajian Ayat dan Hadits tentang Manajemen. Skripsi. Tulungagung.Fakultas Ekonomi dan Bisnis Islam Institut Agama Islam.
Departemen Agama RI. (2005). Al-Qur’an dan Terjemahannya. Bandung: Syaamil Al-Qur’an
Ilmi, dkk. (2013). Gambaran Sistem Penyelenggraan Makanan di Pondok Pesantren Putri Ummul Mukminin Makassar The Description of Procurement System of Food in the Cottage Boarding School Female Ummul Mukminin Makassar. Skiripsi. Makassar: Program Studi Ilmu Gizi Fakultas Kesehatan Masyarakat Universitas Hasanuddin.
Kurniawan, dkk. (2016). Manajemen Penyelenggaraan Makanan di Asrama TNI AL KOBANGDIKAL Surabaya. e-journal Boga, 5 (3), 27-35.
Kustipia, dkk. (2015). Analisis Sistem Penyelenggaraan Makanan dan Daya Terima Menu (Persepsi) yang Disajikan Di Lapas Klas II B Tasikmalaya. Ilmu Gizi, Fakultas Ilmu-Ilmu Kesehatan–Universitas Esa Unggul, Jakarta.
Saputri, dkk. (2015). Laporan Penyelenggaraan Makanan Institusi Non RS. Program Studi Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta.
Semedi, P. (2013). Hubungan Kepuasan Pelayanan Makanan Rumah Sakit dan Asupan Makanan dengan Perubahan Status Gizi Pasien (Studi di RSUD Sunan Kalijaga Kabupaten Demak). Jurnal Gizi Indonesia, 2 (1), 11-16
Quraish Shibab. (2002). Tafsir Al-Mishbah Volume 3. Lantera Hati: Jakarta.
Sugirman, & Kurniati, A. (2013). Gambaran Input dan Proses Penyelenggaraan Makanan Santri Putri di Pondok Pesantren Hidayahtullah Makassar (Description of Input and Implementation Proces in Food santri Female Cottage Boarding School Hidayatullah Makassar). Program Studi Ilmu Gizi Fakultas Kesehatan Masyarakat Universitas Hasanuddin Makassar.
Taqhi, & Aisyah, S. (2014). Gambaran Sistem Penyelenggaraan Makanan di Pondok Pesantren Hubulo Gorontalo. Jurnal MKMI, 5 (3), 241-247.
Universitas Islam Negeri Alauddin Makassar. (2013). Pedoman Penulisan Karya Tulis Ilmiah. Makassar: Alauddin Press.
