This report presents a case of food service management practice based on the nutritional assessment of university faculty staffs. This assessment-based practice requires students to set more than one target quantities of nutrients to be supplied and to implement more complicated production control in an organized way. After the completion of practice, however, 100% of the students answered that the practice containing nutritional assessment should be provided on continued basis. While more than 60% of the students agreed that "implementation of nutritional assessment", "determination of target quantities of nutrients to be supplied", "control of the number and types of dishes", "preparation of work instructions (recipes) ", "development of work schedule" and "inventory control" were laborious, more than 80% considered these to be very beneficial. Concerning the operational management, 70% answered that they had become to accept proposals and coordinate different opinions through this practice. It was also indicated that exchanges with the university staffs assessed during this practice were beneficial and fulfilling for students. These findings indicate that students recognized the food management practice based on the nutritional assessment as laborious but important and should be continued in the future.

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