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Background: The nursing professionals quality as those who give health service, is not excluded from the quality of education attained before. Regarding to that quality improvement that can not be conducted in a step only and it is needed a supporting data in establishing the rate of priority, so that the measurement of client’s satisfaction is one of the way to measure the quality which can be used as an input in improving service quality of an educational institution. Target : This research has an objective to obtain data about satisfaction rate of the college students to the service quality of education at Tanjung Pinang Department of Nursing at Polytechnic of Health in Riau in 2005, either factors that affect it. Method : The research carried out in June 2005, within sort of research applied is cross sectional to the 182 students at Tanjung Pinang Department of Nursing Polytechnic of Health in Riau. The analysis used are univariat, bivariat, and multivariate while the statistical test used are Chi Square and Multiplied Logistis Regression. Result : The research shows that the students percentage who are satisfied to the service quality at education at Tanjung Pinang Department of Nursing is only 48,4% and of 4 dimensions of educational service, there is a lowest proportion of satisfaction (41,8%) on lecturers service. The analysis result within Chartesius diagram, indicates that factor to be the major priority to be improve better on lecturer service, is (1) the ability from lecturers to come for the class on time, (2) lecturers ability to give the relevant illustration within given matters, (3) their ability to give opportunity for their counseled students for an academic consultation, (4) their ability to give learning matter both descriptively and systematically, and ( 5) the ability from lecturers to mastery of learning matter. From the test result of bivariate, it shows that factor correlates to satisfaction supports the variables of education, academic achievements, and learning motivations. While from the test result of doubled logistic regression, found that the most dominant factor in determining the student’s satisfaction is academic achievement. Conclusion : The quality of educational service at Department of Nursing in Tanjung Pinang Polytechnic of Health in Riau 2005, still lower. Service of lecturer become priority to increase satisfaction of student, especially on teaching schedule, mastering study method and items. Keyword : Education of Health Profesionals, Quality Of Service, Analysis of Customer Satisfaction
Masalah kepuasan pasien terhadap mutu pelayanan makanan di Rumah Sakit masih belum banyak dikumpulkan dan dipublikasikan (Almatsier, 1992). Padahal, citra masyarakat terhadap makanan yang disajikan di Rumah Sakit merupakan salah satu pencerminan mutu pelayanan rumah sakit secara keseluruhan. Untuk melihat tingkat kepuasan pasien terhadap mutu pelayanan makanan di Rumah Sakit Dr Mohammad Hoesin (RSMH) Palembang, diperlukan data dan informasi tentang karakteristik pasien, meliputi: gender, umur, pendidikan, pekejaan, kelas perawatan, lama dirawat, selera makan dan jenis diet. Untuk memperoleh gambaran tentang mutu pelayanan makanan dilakukan dengan cara observasi terhadap mutu input (cara penyajian makanan, sarana saji, kualifikasi petugas, dan perilaku higienis petugas) dan mutu proses (ketepatan waktu saji, ketepatan diet, dan sikap petugas pada saat interaksi dengan pasien) dalam pelayanan makanan. Penilaian kepuasan pasien dilakukan dengan cara membandingkan antara skor pengalaman dan skor harapan pada dimensi kepuasan, yaitu akses terhadap pelayanan makanan, keamanan makanan, hubungan antar manusia, dan kenikmatan makanan. Penelitian dilakukan pada tanggal 23 April sampai 22 Mei tahun 2001, selama 25 hari kerja, di RSMH. Berdasarkan stratifikasi acak secara proporsional, diperoleh 292 sampel dari berbagai kelas perawatan (kelas utama 15, kelas 1 15, kelas II 72, dan kelas III, 190 sampel). Penelitian ini merupakan penelitian survei yang bersifat analitik kuantitatif dan kualitatif hanya sebatas untuk menggali penyebab ketidak puasan pasien. Rancangan yang digunakan dalam penelitian ini adalah rancangan potong lintang. Hasil penelitian disajikan secara naratif, deskriptif dan analitik. Dan analisis bivariat diperoleh adanya hubungan secara statistik dengan analisis regresi linier sederhana antara mutu input dan mutu proses dalam pelayanan makanan dengan kepuasan pasien. Dari karakteristik pasien, gender, pendidikan, dan selera makan berpengaruh terhadap kepuasan pasien. Pada analisis regresi linier ganda (multivariat) dengan model efek utama tanpa interaksi diketahui bahwa variabel yang paling dominan pengaruhnya terhadap kepuasan pasien adalah mutu input. Model ini hanya dapat memprediksikan kepuasan pasien sebesar 21,4%. Selebihnya ditentukan oleh faktor lain. Penyebab ketidakpuasan utama yang digali secara kualitatif adalah pada dimensi kenikmatan, 58,97% dan dimensi hubungan antar manusia, 30,77%. Disarankan agar ditingkatkan mutu/kualitas pelayanan makanan dengan menerapkan "Good Manufacturing Practices" (GMP) dan menerapkan "Total Quality Management" (TQM) di setiap pelaksanaan kegiatan dalam pelayanan makanan.
Patients' Satisfaction on Food Service In Dr. Mohammad Hoesin Palembang In 2001The problem of patients' satisfaction on food service in Indonesian has not been studied in-depth and published (Almatsier, 1992). The public image on the food served in a hospital, in part, reflects the whole image of the hospital. To examine the patients' satisfaction level on food service in Dr Mohammad Hoesin Hospital (RSMH) Palembang, data and information is required which are patients' characteristics: such as gender, age, education, occupation, class of clinical service, length of stay, appetite and type of diet. To determine quality of food service, an observation is performed on the quality of input factors (serving method, service equipments, staff qualifications and hygienic behavior of the food service staff) and quality of the process (punctuality in the serving time, diet accuracy, and nurse behavior when interacting with the patient) in food service. The patients' satisfaction is measured by comparison of the scores of experiences and expectations in the satisfaction dimensions, which are: accessibility to food services on food service, safety aspect, interpersonal relations and taste of food. The research was performed between April 23'd to May 22'd, 2001, in 25 work days in Dr.Mohammad Hoesin Hospital, Palembang (RSMH). Using a proportional random sampling method, 292 samples were selected from various classes of clinical service (15 VIP class, 15 First class, 72 Second class and 190 Third class samples). This research used both quantitative methods of analysis, and qualitative analysis which used to find the sources of patients' dissatisfaction. The quantitative method used a cross-sectional method, and the results are written descriptively, narratively and analytically. In bivariate analysis, using simple linear regression analysis, there were found a significant statistical relationship between input and process quality in food service, with patients' satisfaction. From the patient characteristics, gender, education and appetite affect the satisfaction level. In multivariate analysis, using multiple linear regression analysis, the dominant independent variable was found to be the input quality. The model can predict the patients' satisfaction as much as 21.4%, with factors considered constant (ceteris pan-bus). The major source of dissatisfaction, found using a qualitative method, was the taste dimension (58.97%) and interpersonal relationship dimension (30.77%). To improve the quality of food service, it is suggested to employ "Good Manufacturing Practices" and "Total Quality Management" in food services.