Analisis potensi pengembangan instalasi gizi Rumah Sakit Umum Banyumas menjadi profit center

https://doi.org/10.22146/ijcn.17426

Wahyanto Wahyanto(1*), Hamam Hadi(2), Sigit Riyarto(3)

(1) Rumah Sakit Umum Banyumas
(2) Magister Gizi dan Kesehatan Universitas Gadjah Mada
(3) Magister Kebijakan Pembiayaan & Manajemen Asuransi Kesehatan Universitas Gadjah Mada
(*) Corresponding Author

Abstract


Background: A hospital is supposed to be self-financed. Nutrition installation as one of units in the hospital is categorized as a cost center unit. It may be changed into a profit center unit if it is developed by providing foods for staff, students and patients’ families.

Objectives: To know feasibility of nutrition department development potential of Banyumas Hospital through provision of food service for staff, students and patients’ families in order to contribute for hospital income.

Methods: Primary data were collected through questionnaires to know: willingness to pay for from staff, students and patients’ families and commitment of nutrition installation staff; and through focus group discussion to know the commitment of hospital management. Secondary data were obtained from non-experiment observation at nutrition installation and hospital secretariat. Nutrition service development feasibility was viewed from market, commitment of staff and hospital management, and technical aspects.

Results: Result of the study showed than potential of nutrition department development to become a profit center by serving foods for staff, students and patients’ families was feasible to implement viewed from: market aspect, there was definite potential market, willingness and capacity to pay, high interest to become customers and marketing mix control; Investment criteria, Net Present value was as much as Rp166,333,504.04, Internal Rate of Return Value was 81.9%, Pay Back Period was 9 months, and Break Even Point was 2 years 10 months and 24 days; Nutrition Installation staff and hospital management commitment was high; Technical aspect, location, raw material resources, manpower, production capacity and facilities were justified.

Conclusion: Nutrition department development was feasibly potential to be implemented.

Keywords


food service; feasibility study; profit center

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References

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DOI: https://doi.org/10.22146/ijcn.17426

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