Patient Perception Influence on the Food Service Quality of the Image of Jayapura Regional General Hospital

Gustiani Pakendek, A. L. Rantetampang, Arry Pongtiku

Abstract


Competition strict hospital competitiveness requires high hospital. One way is to improve the quality of food service. The quality of hospital food service will affect the image of the hospital.
Objective: This study was to analyze the effect of perceived quality food service consisting of quality food menu, quality of food appearance, taste quality of food, quality of food presenter, timeliness of presentation of the food on the image of the hospital. This study was descriptive quantitative approach cross sectional. This research was conducted in Jayapura Regional General Hospital. Type of data is  primary and secondary. The research instrument was a questionnaire. This population is a Jayapura Regional General Hospital inpatients who are undergoing treatment. The sampling technique used purposive sampling. Methods of data collection used interviews, questionnaires, observations. Mechanical analysis used univariate analysis, bivariate and multivariate logistic regression analysis. Result indicated that the variable perception of the quality of the food menu (X1) significantly affects the image of the hospital with a significance level of 0.000 <0.05. Variable appearance perception of food (X2) effects significantly to the image of the hospital (Y) with a significance level of 0.000 <0.05. Variable perceived quality of food flavors (X3) significantly affects the image of the hospital with a significance level of 0.000 <0.05. The variable perception of the quality of food preparation (X4) have a significant effect on the image of the hospital with a significance level of 0.000 <0.05.

Variable perception of food quality renderer (X5) have a significant effect on the image of the hospital with a significance level of 0.000 <0.05. Variable quality perception timeliness presentation (X6) significantly affects the image of the hospital with a significance level of 0.000 <0.05.

 


Keywords


food service; hospital image; quality.

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