The purpose of this study was to investigate the current state of foodservice management practices and kitchen facilities of the cafeteria in elderly welfare center. Survey was conducted with the foodservice managers at 77 elderly welfare centers (response rate: 45%) out of 171. The results were as follows: 1. Operation duration was mostly 5~8 years and average users 200~400, 5~6 times of weekly working days, and 71~110 seats available during meal time. Two major problems encountered in current foodservice at elderly welfare centers were the registration of the institution and budget use. Most of the cafeterias in elderly welfare centers surveyed were registered public meal service but some(18.2%) operated without registration for several years. A way of fundraising to buy a new equipment over a million won, about half of the cafeterias in elderly welfare centers use their budget to buy new items from the food budgets instead of government`s support. 2. Foodservice status and kitchen environment part has complicated problems which derived from insufficiently-equipped facilities. Most of cafeterias have operated about 8 years but some remodeled to take new facilities and to improve sanitary conditions even within 1~4 operation year. Cafeteria`s kitchen ventilation systems are in poor condition to ventilate heat and extra gases. Sink tables are in danger of cross contamination using the same sink table both vegetable and fish or meat without chloride sterilization. 3. Foodservice sanitation management, facilities and structures are showed unsatisfactory performance level especially separating cooking area and preprocessing area. There are few toilet and hand wash systems appropriately equipped. Also poorly performed in cross contamination sections; separated use of kitchen items such as sink tables, chopping boards and knives. Most of all elderly restaurants do not sterilize vegetables even people eat raw.