Hak Cipta dan Hak Penerbitan dilindungi Undang-undang Cetakan pertama, Agustus 2018 Penulis : Bachyar Bakri, SKM, M.Kes Ani Intiyati, SKM, M,Kes Widartika, SKM, MPH Pengembang Desain Intruksional : Ir. Anang Suhardianto, M.Si. Desain oleh Tim P2M2 : Kover & Ilustrasi : Nursuci Leo Saputri, A.Md. Tata Letak : Sapriyadi, S.IP Jumlah Halaman : 354 DAFTAR ISI HALAMAN BAB I : SISTEM DAN KLASIFIKASI PENYELENGGARAAN MAKANAN INSTITUSI 1 Topik 1 Sistem dan Sub Sistem Penyelenggaraan Makanan Institusi …………………………... 3 Latihan ……………………………..................................................................................... 8 Ringkasan …………………….......................................................................................... 9 Tes 1 ………………………............................................................................................... 9 Topik 2 Klasifikasi Sistem Penyelenggaraan Makanan Institusi....................................... 11 Latihan………………………………….................................................................................. 32 Ringkasan…………………………...................................................................................... 32 Tes 2..…………………..……............................................................................................ 33 Kunci Jawaban Tes………….................................................................................. 36 Daftar Pustaka................................................................................................... 37 BAB II : SUMBER DAYA MANUSIA DALAM PENYELENGGARAAN MAKANAN INSTITUSI ............................................................................................. 38 Topik 1 Macam, Standar dan Kualifikasi Ketenagaan pada PMI ..................................... 40 Latihan ……………………………...................................................................................... 57 Ringkasan ………………………........................................................................................ 58 Tes 1 …………….…………………..……............................................................................... 58 Topik 2 Job Description dan Job Spesification …………………………………………………............. 61 Latihan .................................................................................................................... 67 Ringkasan ………………………....................................................................................... 67 Tes 2..…………….…………………..……............................................................................. 68 Kunci Jawaban Tes ……....................................................................................... 71 Daftar Pustaka................................................................................................... 72 Sistem Penyelenggara Makanan Institusi iii BAB III : PENGELOLAAN SARANA FISIK, PEMILIHAN ALAT DAN PENGATURAN TATA LETAK DAPUR .............................................................................. 73 Topik 1 Pengelolaan Saran Fisik ......…………………………………………………............................ 75 Latihan …….............................................................................................................. 91 Ringkasan ................................................................................................................ 91 Tes 1 .………….…………………..……................................................................................ 92 Topik 2 Perencanaan dan Pemilihan Alat .....................……............................................ 94 Latihan...…………………………..............................................……................................... 102 Ringkasan..………………………...................................................................................... 102 Tes 2……………….…………………..……............................................................................. 103 Topik 3 Pengaturan Tata Letak Dapur ............................................................................ 105 Latihan ……………………………..............................................……................................... 116 Ringkasan ..………………………...................................................................................... 117 Tes 3 ……………….…………………..……............................................................................ 117 Kunci Jawaban Tes .……...................................................................................... 119 Daftar Pustaka .................................................................................................. 120 BAB IV : PENERJEMAHAN KEBUTUHAN GIZI MENJADI MENU MAKANAN UNTUK KELOMPOK SASARAN ............................................................. 121 Topik 1 Penerjemahan Kebutuhan Gizi ..………………………………….………............................ 123 Latihan .………………………........................................................................................... 136 Ringkasan …...……….................................................................................................. 137 Tes 1 .…….…………………..……...................................................................................... 137 Topik 2 Penyusunan Standar Makanan …………………………............................................... 139 Latihan ...…………………………..............................................…….................................. 150 Ringkasan ………………………….................................................................................... 150 Tes 2 ..…………….…………………..……............................................................................. 151 Kunci Jawaban Tes .……..................................................................................... 157 Daftar Pustaka .................................................................................................. 158 iv Sistem Penyelenggara Makanan Institusi BAB V : RANCANGAN MENU UNTUK KELOMPOK SASARAN SESUAI STATUS KESEHATAN KLIEN ............................................................................... 159 Topik 1 Rancangan Menu untuk Kelompok Sasaran ……………………………………………......... 161 Latihan …………………………......................................................................................... 171 Ringkasan ………………………....................................................................................... 172 Tes 1 ……….…………………..…….................................................................................... 172 Topik 2 Faktor-faktor yang Mempengaruhi Perencanaan Menu …………………………………… 174 Latihan ……………………………..............................................……................................... 179 Ringkasan …………………………..................................................................................... 179 Tes 2 ……………….…………………..……............................................................................ 180 Topik 3 Langkah-langkah Menyusun Menu ................................................................. 181 Latihan ................................................................................................................. 198 Ringkasan............................................................................................................. 199 Tes 3..................................................................................................................... 199 Kunci Jawaban Tes .………............................................................................... 201 Daftar Pustaka .............................................................................................. 202 BAB VI : PERENCANAAN ANGGARAN PENYELENGGARAAN MAKANAN INSTITUSI 203 Topik 1 Konsep dan Klasifikasi Biaya pada Penyelenggaraan Makanan Institusi ............. 205 Latihan …………………………………................................................................................. 209 Ringkasan …………………………………............................................................................. 209 Tes 1 …………………….…………………..……....................................................................... 210 Topik 2 Perencanaan Anggaran dan Pengendalian Biaya pada Sistem Penyelenggaraan Makanan Instituisi ...…………………………………….................................................... 212 Latihan ...…………………………………..............................................……........................... 228 Ringkasan …………………………………............................................................................. 229 Tes 2 ……………………….…………………..…….................................................................... 230 Kunci Jawaban Tes ............................................................................................ 233 Daftar Pustaka .................................................................................................. 234 Sistem Penyelenggara Makanan Institusi v BAB VII : PERENCANAAN KEBUTUHAN BAHAN MAKANAN DAN PENETAPAN JUMLAH PRODUKSI PADA PENYELENGGARAAN MAKANAN INSTITUSI 235 Topik 1 Perencanaan Kebutuhan Bahan Makanan pada Penyelenggaraan Makanan Institusi ............................................................................................................. 237 Latihan ……………………………………..............................................……........................... 249 Ringkasan …………………………………............................................................................. 250 Tes 1 ……………………….…………………..…….................................................................... 252 Topik 2 Penetapan Jumlah Produksi pada Penyelenggaraan Makanan Institusi ............. 255 Latihan .................................................................................................................... 260 Ringkasan ...............................................................................................................