The results of the study essay
The results of the study stated that the planning that had been prepared by the person in charge of catering had been displayed on the wall where the food was working in collaboration with the doctor provided from the foundation to check the menu to be served for students, the menu that was served every day with a predetermined menu. Planning the food menu cycle at this Islamic boarding school is carried out 2 to 3 times once a month.
Hana Nurul Ina and Sri Wahyuningsih (2018) research entitled Nutrition Management in Ma’hadul Aitam Wa Dhuafa Islamic Boarding School states that in organizing the food menu every day, the composition of the daily meal menu changes, adjusting the available groceries in the market, if there are menus that are not preferred by the students the cottage provides additional food such as instant noodles, bread, milk and fruit as an alternative servant to eat the students this is good enough.
Rizki Wahyu Amalia’s research (2016) entitled Analysis of Food Service and Relationship System for Energy Intake and Macro Nutrition with Nutritional Status in Santri in Daarul Rahman Islamic Boarding School states that menu planning is carried out by a coordinator and is varied to avoid boredom in students. The menu cycle used is a 7 day menu cycle. There is no calculation of the nutritional needs of students. Menu planning is seen or match between dishes as well as meal times other than that it is seen that there is availability of funds.
Research by Dhiny, et al (2016) entitled Analysis of the Implementation of Balanced Nutrition and Food Time Menus in the SLB Boarding Room in Palangka Raya City. The results of the study stated that the food delivery system, SLBN 1 Palangka Raya dormitory did not have a menu cycle, so the menu served to boarding students was determined by the head of the hostel by looking at the availability of funds and food ingredients available in the market. The diet is done 3 times a day (breakfast, lunch and dinner) without snacks.