Introduction: The elderly population is on the rise all over the world, and the importance of quality meals that affect the life of the elderly is increasing. In particular, elderly people who have been admitted to facilities such as nursing homes have a high possibility of malnutrition due to their poor appetite, and hygienic meal management is very important due to their low immunity. Objective: To recognize the performance of meal service management in nursing homes in Korea and to provide appropriate management of meals for the elderly and the need for hygiene and nutrition education. Methods: This study surveyed the foodservice management performance targeting a total of 300 nursing homes with no duty to hire dietitians as the number of foodservice recipients was less than 50. It calculated the mean and standard deviation of the performance score. To understand differences in mean foodservice performance following the matter of hygiene education and nutrition education, the t-test was carried out for each item and category. Results: The questionnaires were mostly filled in by directors of facilities (n=70, 80.5%) or office managers (n=12, 13.8%). Total 57 respondents (65.5%) had experiences in hygiene education, and a total of 22 respondents(25.3%) received nutrition education. When the total of 33 items was divided into six categories and then questioned, the category showing the highest mean performance score of the six categories was foodservice facilities __ampersandsignamp; environment__ampersandsignrsquo; (4.33/5.0) while the lowest category was __ampersandsignlsquo;cooking process management__ampersandsignrsquo; (3.70/5.0).The mean foodservice management performance score of the whole 33 items was3.96. In five categories and 22 items of foodservice management, the case of receiving hygiene education showed a significantly higher mean performance score than the case without it (p__ampersandsignlt;0.05, p__ampersandsignlt;0.01, p__ampersandsignlt;0.001). Regarding the items for understanding the nutrition management performance, the case of receiving nutrition education showed a significantly higher mean nutrition management performance score than the case without it (p__ampersandsignlt;0.05, p__ampersandsignlt;0.01, p__ampersandsignlt;0.001). Conclusion: The results showed that the experiences in hygiene/nutrition education would have positive effects on food service management, and it is needed the opportunities for various education and promotion should be provided.