KINERJA MANAJEMEN PENYELENGGARAAN MAKANAN DI RESTO PONDOK PESANTREN MODERN ISLAM (PPMI) ASSALAAM SURAKARTA: STUDI DESKRIPTIF

Abstract

Background: Analysis of aspects of food service performance such as menu cycle accuracy, menu preferences and acceptability, customer satisfaction, food waste, achievement of nutritional value and nutritional status at Resto PPMI Assalaam has not been done comprehensively. Objective: Analyze the performance of food service at Resto PPMI Assalaam Surakarta, including menu cycle accuracy, menu preferences and acceptability, customer satisfaction, food waste, achievement of nutritional value and nutritional status of female students. Method: This type of research is a descriptive study with data collection methods through observation, interviews, measurements and document studies, which were conducted from February to July 2025. The sample in this descriptive study was female students of PPMI Assalaam Surakarta, who were taken purposively, for data on menu preferences and acceptability (24 respondents), food waste and nutritional status (20 respondents), satisfaction with food service (50 respondents). Descriptive analysis by presenting the frequency distribution and percentage of research data. Results: The accuracy of the menu cycle reached 100%, the highest menu preference was in the aspect of variety (95.8%), the acceptability of the Bakso Iga (Meatball Rib) menu was like and really like in the aspect of taste (91.67%), the remaining food of female students was low (<20%), the level of student satisfaction with the provision of food was in the category of satisfied and very satisfied (92.5%), the nutritional value of the menu in energy, protein, and carbohydrates had fulfilled >80% of the RDA and <80% of the RDA in fat and fiber, the nutritional status of 100% of female students was classified as good nutrition according to BMI/U and LILA. Conclusion: Based on the results of performance indicators, the management function of food provision has been running well. However, it is still necessary to increase the percentage of the RDA menu in fat and fiber, by adding variations in the menu of animal side dishes, vegetables and fruit.