GAMBARAN SISTEM PENYELENGGARAAN MAKANAN DI PONDOK PESANTREN, KABUPATEN JEMBER
Abstract
The good procurement of the food in a boarding school has guarantee the nutritional needsof the students. This study aims to describe the implementation of the food in the boarding school inthe district of Jember. This type of research is qualitative research with descriptive approach usingprimary and secondary data. The informant in this study is the executive management of the boardingschool and the cheff manager. The Processing and analyzing of data is using content analysis andpresented in narrative form and quote. The results showed a third implementation of the boardingschool was a self-managed non-commercial. The executive manager was Ning (daughter of the ownerof boarding school) or coordinator of ustadzah (teacher). Only NI boarding school that has a menucycle i.e 10 days cycle menu, budget planning is done by those responsible for food manager andNdalem (family members of the owner of boarding house). Purchases made directly groceries everyday, which storage was FIFO. Food preparation is done two times, in the morning hours of 6:00 pmand 15:00 pm. There was no calculation for nutritional adequacy andthe students consumption werestill in the deficit category. Food procurement in a boarding school need to increase with planningoptimizing, so it’s fulfill the students needed to have a good growth and performance
Moraref