You are on page 1of 2

DAFTAR ISI

Halaman
HALAMAN PENGESAHAN ...................................................................... i
KATA PENGANTAR .................................................................................. ii
DAFTAR ISI ................................................................................................ iii
DAFTAR TABEL ........................................................................................
DAFTAR GAMBAR ....................................................................................
BAB I STANDAR OPERASIONAL PROSEDUR.................................. 1
BAB II PENGADAAN BAHAN MAKANAN ........................................... 2
A. Perhitungan Kebutuhan Bahan Makanan......................................... 2
B. Penerimaan Bahan Makanan............................................................ 5
C. Spesifikasi Bahan Makanan ............................................................. 7
D. Persiapan dan Pemasakan ................................................................ 10
E. Pendistribusian dan Penyajian Makanan ......................................... 11
BAB III MENU............................................................................................. 14

A. Penilaian Menu ................................................................................ 14


B. Uji Organoleptik .............................................................................. 16
C. Perencanaan Menu (Insidental)........................................................ 18
BAB IV PENGAWASAN MUTU MAKANAN ......................................... 22
A. Pengawasan Mutu Makanan Dengan Metode HACCP ................... 22
B. Pengertian HACCP dan CCP ........................................................... 22
C. Tujuan HACCP ................................................................................ 22
D. Deskripsi / Gambaran Produk .......................................................... 23
E. Bahan-Bahan Yang Digunakan........................................................ 23
F. Identifikasi dan Resiko Bahaya ....................................................... 23
G. Analisa Resiko Bahasa ..................................................................... 25
H. Bagan Alir ........................................................................................ 26
I. Penetapan CCP................................................................................. 26
J. Operasional Matriks Rencana HACCP ............................................ 30
K. Prosedur Standar Proses ................................................................... 31
BAB V KEBUTUHAN GIZI ...................................................................... 34
A. Perhitungan Kecukupan Gizi Massal ............................................... 34
B. Pemenuhan Kebutuhan Gizi Klien Untuk Satu Kali Makan ........... 35
BAB VI PENGENDALIAN BIAYA ........................................................... 38
A. Perhitungan Unit Cost dan Food Cost ............................................. 38
BAB VII PENINGKATAN PENGETAHUAN KARYAWAN ................ 40
DAFTAR PUSTAKA

LAMPIRAN