In order to control the quality and safety of cooked foods, production and holding methods of foods should be carefully studied and applied to the foodservice industry. Therefore studies on microbiological, nutritional, physicochemical and sensory quality are essential in this area. The purpose of this study was to evaluate the chemical and microbial qualities of cooked foods during preparation and holding From the results, the following guidelines should be adhered to give effective quality control when holding foods after cooking in foodservice institutions, as well as to provide quality foods when selling cooked foods at commercial establishments. Sauteed and simmered foods such as sauteed chicken meat & vegetables and simmered pork in soy sauce satisfy the standard for microorganisms till 1-3 hours of room temp. holding, 6-18 hours at 60$^{circ}C$ steam table, and 12-18 hours at 80$^{circ}C$ heating table.