Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal Ilmu Gizi : Journal of Nutrition Science
putu eka ananda kusuma dewi
Poltekkes Kemenkes Denpasar
Chemistry Decision Sciences, Operations Research & Management Energy Materials Science & Nanotechnology Social Sciences

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
THE LEVEL OF CLIENT SATISFACTION WITH FOOD SERVED AT UPTD BAPELKESMAS DINAS KESEHATAN PROVINSI BALI putu eka ananda kusuma dewi; Ida Ayu Eka Padmiari; Ni Made Yuni Gumala
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 8, No 3 (2019): Agustus 2019
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v8i3.719

Abstract

Satisfaction is a feeling of satisfaction after comparing performance with perceived expectations so that it can determine one aspect of quality in the administration of food. In this study there were 20 aspects of assessment of satisfaction levels. The type of research conducted is an observational study with a cross sectional design. The population of this study were all clients who conducted training at the UPTD BAPELKESMAS Dinas Kesehatan Provinsi Bali and 67 samples in this study were taken by purposive sampling method From 67 samples studied, most of them were satisfied with the food served at the  UPTD BAPELKESMAS Dinas Kesehatan Provinsi Bali with an average satisfaction score of 93% which exceeded the standard of 80%. Based on the quadrant analysis that has been carried out, there are two aspects that are the top priority in the food served at UPTD BAPELKESMAS Dinas Kesehatan Provinsi Bali, namely the aroma of food and the appearance of the food presenter in dressing
Co-Authors Ida Ayu Eka Padmiari Ni Made Yuni Gumala