Abstract Health efforts in Indonesia strive to maintain public well-being through medical, nursing, and allied support, including hospital nutrition services that play a vital role in patient recovery. This study analyzes the management of the nutrition unit at Unimedika Setu Hospital, Bekasi, focusing on input, process, and output. Using a qualitative descriptive approach, data were collected through interviews, observations, and document analysis. Findings indicate shortages in clinical nutrition staff, cooks, and waiters, along with mismatches in worker qualifications. While funding is adequate, food service facilities remain suboptimal. The nutrition unit demonstrates structured planning, organization, implementation, and supervision, yet food service delays persist due to an imbalance between staff and patient numbers. In March 2024, meal timeliness reached 99.09%, slightly below the 100% target. Food waste remains within the ≤20% standard, but feeding errors remain a concern. This research highlights the importance of improving the workforce, facilities, and food distribution systems to ensure optimal nutrition services for patients. The proposed recommendations include adjusting the number of workers according to standards, improving facilities and infrastructure, and increasing supervision in the management of nutrition units in hospitals. Keywords : input-process-output aspects, timeliness, quality of nutrition services, nutrition unit management
Helyani et al. (Tue,) studied this question.