This study has made use of the work sampling for work analysis and productivity of food service institutions centering on 3 general hospitals of 400∼600 beds and centralized service system in Seoul. The results were as flollows; 1. In the mean work percent of dietitians: The indirect work functions marked the highest, as it was 22.0% for the direct work functions, 57.4% for the indirect work functions and 20.6% for the delays. Among the indirect work functions, the decreasing order was original clerical (38.1%), instruction or teaching (8.5%), conference or interview (8.5%), and appraisal (2.3%). 2. In the mean work percent of clerical personnels: The direct work functions (67.2%) marked the highest. Among those, routine clerical was 64.3%, and receiving was 2.8%. 3. In the mean work percent of workers: The direct work functions (77.4%) marked the highest. Among those, the decreasing order was service (24.7%), cooking (22.5%), cleaning (18.2%), and transportation (10.3%). 4. Work percent per labor hour: Dietitians usually continued to work even during the lunch time. In case of clerical personnel working in turn, work percent was high even during the lunch time, however in the other case, it was very low. It was shown that the workers had lunch and break time after every their service. 5. The number of meals served per labor hour were 6.3 meals, and labor time spent per served meal 9.8 minutes.