DESCRIPTION OF SATISFACTION WITH FOOD SERVICE IN CLASS I AND II INPATIENT ROOMS AT JAURY JUSUF PUTERA ACADEMIC HOSPITAL
Abstract
Food service is a crucial component of hospital care that can influence patient satisfaction during treatment. This study aimed to assess patient satisfaction with food services, including food taste, menu variety, timeliness of food distribution, cleanliness of tableware and food, and food service staff appearance, among Class I and Class II inpatients at RS Akademis Jaury Jusuf Putera. A quantitative method with a descriptive design was employed. The study involved 81 respondents selected using a total sampling technique and was conducted in the Class I and Class II inpatient wards of RS Akademis Jaury Jusuf Putera in August 2026. Data were collected via questionnaires and analyzed using univariate analysis (frequency distribution and percentages). The results showed that 82.7% of respondents rated food taste quality as “good.” 74.1% rated menu variety as “varied,” 93.8% rated food distribution timeliness as “punctual,” 87.7% rated the cleanliness of tableware and food as “clean,” and 84.0% rated the appearance of service staff as “good.” The findings showed that the highest positive rating was observed for the timeliness of food distribution, reported by 93.8% of respondents. Menu variety received the lowest rating, identifying it as an area requiring attention in efforts to enhance patient satisfaction with food services.
Monthly Statistics (Last 12 Months)
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