This study analyzed the result of questionnaire surveys on choice status of production system regarding overview and production systems at food service facilities. No significant difference was found regarding satisfaction with the currently operated production system at Investigated food service facilities. Additionally, the present study showed that personnel management was a challenge for cook-serve system applicable institutions, and the provision of meals and cost control was a challenge for cook-chill system applicable institutions. These findings presented the reasons for the production system chosen by each food service facilities and the level of satisfaction with the system.