IMPLEMENTASI BALANCED SCORECARD DI LAYANAN GIZI RS JIH
Background: Nutrition service is one of services in hospitals. Nutrition service can become service excellence in hospitals that can be achieved through quality service. Performance of quality service has to be continuously monitored. One method to monitor performance is balanced scorecard approach....
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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| author | , Kartika Nur Fitriani , Yeni Prawiningdyah, SKM, M.Kes. |
| author_facet | , Kartika Nur Fitriani , Yeni Prawiningdyah, SKM, M.Kes. |
| author_sort | , Kartika Nur Fitriani |
| collection | UGM |
| description | Background: Nutrition service is one of services in hospitals. Nutrition service can
become service excellence in hospitals that can be achieved through quality service.
Performance of quality service has to be continuously monitored. One method to
monitor performance is balanced scorecard approach. During its development a
hospital has to consider many perspectives such as: 1) finance, 2) customers, 3)
internal business processes, 4) growth and learning (Kaplan & Norton, 1996). By
implementing balanced scorecard an organization is expected to be able to make
improvement and development as a way to sustain in tight business competition
including in health sector.
Objective: To identify implementation of balanced scorecard at Nutrition and
Culinary Service Installation of JIH Hospital in some different perspectives.
Method: The study was a qualitative survey. Data were collected through
questionnaire on satisfaction, form of SOP implementation, observation of financial
and training report, direct observation and in depth interview. Subjects of the study
were patients that met inclusion and exclusion criteria, the management and staff of
nutrition and culinary service. Variables of the study were financial, internal business
process (operational process), customer (customer satisfaction), learning and growth
(learning hours and training) perspectives, vision and strategy of nutrition and
culinary service (action plans). Information was delivered in narration by presenting
information on the result of interview with respondents and discussed based on
references available |
| first_indexed | 2024-03-13T22:48:09Z |
| format | Thesis |
| id | oai:generic.eprints.org:118944 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T22:48:09Z |
| publishDate | 2013 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1189442016-03-04T08:39:39Z https://repository.ugm.ac.id/118944/ IMPLEMENTASI BALANCED SCORECARD DI LAYANAN GIZI RS JIH , Kartika Nur Fitriani , Yeni Prawiningdyah, SKM, M.Kes. ETD Background: Nutrition service is one of services in hospitals. Nutrition service can become service excellence in hospitals that can be achieved through quality service. Performance of quality service has to be continuously monitored. One method to monitor performance is balanced scorecard approach. During its development a hospital has to consider many perspectives such as: 1) finance, 2) customers, 3) internal business processes, 4) growth and learning (Kaplan & Norton, 1996). By implementing balanced scorecard an organization is expected to be able to make improvement and development as a way to sustain in tight business competition including in health sector. Objective: To identify implementation of balanced scorecard at Nutrition and Culinary Service Installation of JIH Hospital in some different perspectives. Method: The study was a qualitative survey. Data were collected through questionnaire on satisfaction, form of SOP implementation, observation of financial and training report, direct observation and in depth interview. Subjects of the study were patients that met inclusion and exclusion criteria, the management and staff of nutrition and culinary service. Variables of the study were financial, internal business process (operational process), customer (customer satisfaction), learning and growth (learning hours and training) perspectives, vision and strategy of nutrition and culinary service (action plans). Information was delivered in narration by presenting information on the result of interview with respondents and discussed based on references available [Yogyakarta] : Universitas Gadjah Mada 2013 Thesis NonPeerReviewed , Kartika Nur Fitriani and , Yeni Prawiningdyah, SKM, M.Kes. (2013) IMPLEMENTASI BALANCED SCORECARD DI LAYANAN GIZI RS JIH. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=58922 |
| spellingShingle | ETD , Kartika Nur Fitriani , Yeni Prawiningdyah, SKM, M.Kes. IMPLEMENTASI BALANCED SCORECARD DI LAYANAN GIZI RS JIH |
| title | IMPLEMENTASI BALANCED SCORECARD DI LAYANAN GIZI
RS JIH |
| title_full | IMPLEMENTASI BALANCED SCORECARD DI LAYANAN GIZI
RS JIH |
| title_fullStr | IMPLEMENTASI BALANCED SCORECARD DI LAYANAN GIZI
RS JIH |
| title_full_unstemmed | IMPLEMENTASI BALANCED SCORECARD DI LAYANAN GIZI
RS JIH |
| title_short | IMPLEMENTASI BALANCED SCORECARD DI LAYANAN GIZI
RS JIH |
| title_sort | implementasi balanced scorecard di layanan gizi rs jih |
| topic | ETD |
| work_keys_str_mv | AT kartikanurfitriani implementasibalancedscorecarddilayanangizirsjih AT yeniprawiningdyahskmmkes implementasibalancedscorecarddilayanangizirsjih |