This study investigated the status of foodservice operations and perceived performance of management for school dietitians in the Kyunggi area. According to the results, the perceived performance of dietitians for cooking management presented an overall average of $3.90{pm}0.61$, and carrying out examination and preservation of food was the highest among all sectors with $4.83{pm}0.49$. The area of cross contamination marked a total average of $4.15{pm}0.67$, and the perceived performance of serving management was lower than the sanitary management of cooking and cross contamination with $3.64{pm}0.75$. The most recognized cause on foodborne illness was food materials (44.6%). Sanitary level, the temperature of most foods, and the personal hygiene of workers were also important causes of foodborne illness.