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The levels of sanitary management procedures in university and industry foodservices, in pusan, were investigated. The questionnaires were administed to ninety three dietitians who managed university (n=21) and industry (n=72) foodservices and then the data were statistically analyzed. When sanitary management procedures were evaluated by 5 scales method of Likert, total mean scores of time-temperature management in the process of meal production, personal hygiene, equipments and facilities hygiene in university and industry foodservice operations were 3.48, 3.76 and 3.27, respectively. In time-temperature management, the scores for storage, purchasing and receiving, pre-preparation, cooking, assembly and service, and hot or cold holding were 3.77, 3.74, 3.55, 3.54, 3.28, 3.05, respectively, in descending order. The management levels for personal hygiene, equipments and facilities hygiene of foodservices had biger serving scale(over 901) were significantly higher than those of lower scaled foodservices(below 900). The scores of foodservices managed by higher aged dietitian(over 31 years) were significantly higher than those of foodservices conducted by lower aged group(below 25 years) in the management procedures of time-temperature, personal hygiene, equipments and facilities hygiene(p$lt;0.05). The dietitian group had the regular sanitary education showed significantly higher scores than irregularly educated group in the management of time-temperature and personal hygiene. The schedule table for clean and sanitation was used in fifty foodservices. Those foodservices revealed significantly higher ratings than the group without the schedule table in the management procedure for equipments and facilities hygiene(p$lt;0.01). The sanitation management level of fifty nine foodservices used daily sanitation ckecklist showed higher score on personnel hygiene, equipments and facilities hygiene than those of unused foodservices group(p$lt;0.05).

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