This study was conducted to investigate foodservice management practices in various types of elderly foodservice facilities to obtain basic data for the development of a foodservice management manual. Self-administrated questionnaires were collected from 200 elderly foodservice facility dietitians and managers. Statistical data analysis was conducted using the SPSS software (ver. 21.0) for descriptive analysis, t-tests, ANOVA, and IPA. The questionnaire consisted of general information regarding meals and employees, food sanitation and safety management, importance and performance of foodservice management activities, and general characteristics. The food sanitation and safety management score of elderly foodservice facilities was 4.38 in the senior welfare centers, 4.17 in the elderly care facilities, and 4.27 in the elderly residential facilities. The average importance score of foodservice management activities was 4.07, with scores of 4.21, 3.87, and 4.40 being observed for seniors welfare enters, elderly care facilities, and elderly residential facilities, respectively. The average performance score of foodservice management activities was 3.97, with values of 4.21 for senior welfare centers, 3.71 for elderly care facilities, and 4.09 for elderly residential facilities. The foodservice practice management items that were considered to be the most important were ‘food poisoning crisis management’ and ‘manpower management’. Overall, the results indicate it is necessary to develop a manual considering the significant differences among facilities.

Keywords: elderly, food safety, elderly foodservice facilities, foodservice management practices