The purpose of this study was to find the significant relationship between the foodservice quality and the frequency of Dining-out. The participants are categorized by the purpose of dinning out. The survey was performed at restaurants of T, B, S, C, and M. The survey materials have been distributed for one-month period, from the 6th of June, 2004 to 31st of June, 2004. The general information of the participants and the occasion usage are analyzed using frequency and chi-square. The ANOVA is used to analyze relationship between each variable and the level of the satisfaction for individual restaurant.