The purpose of this study was to determine a is finding the process for the development of professionals in the foodservice industry. The Questionnaire used in this study was designed to measure the capabilities of professional foodservice employees, investigate the importance and accomplishments of curriculum of the major subject, and determine areas matters of the for improvement in the of field. It was distributed to 101 professors (include lecturers) of foodservice departments, from February 1 to 28, 2006. A total of 101 usable questionnaires were received amounting to a 100 percent response rate. Statistical data analysis was completed using SPSS Win(11.0) for frequency, t-test, one sample t-test, and IPA(importance performance analysis). The results were as is follows. Regarding the As regard capabilities of professional foodservice employees, they remarked that the fair values and creative thinking are the most important. Regarding the curriculum of the major subject, generally the importance degree is higher than the accomplishment degree. The areas improvement are as follows: development of curriculum, securing the excellent faculty, academic-industrial cooperation, expanding and improving the university facilities in university, and increasing the experience during the term.