Foodservice systems management (FSM) has had impact on the role of dietitians, not only in the United States (US), but also in Korea. The purpose of the study was: (1) to delineate and identify the acceptable FSM competencies for Korean dietitians (KDs), (2) to identify factors which influenced the Korean dietitians' usage of the competencies, and (3) to compare the Korean dietetic practitioners' (KDPs) perceived importance and educational preparation of the competencies to Korean dietetic educators (KDEs). The study was completed with two parts: (1) ten expert panel surveys to develop a comprehensive list of 47 FSM competencies, and (2) Korean dietetic practitioner (n=484, 65% response) and KDE (n=39, 63% response) mail surveys using 47 FSM competencies. Chi-square analysis results suggested that type of dietetic practice area, years of dietetic experience, and education level were significantly related to the KDPs' usage and perception of the competencies (p < .10). Perceived importance and educational preparation of FSM competencies between KDPs and KDEs were compared using a t-test. There was no significant difference in perceived importance of FSM competencies between KDPs and KDEs. Both groups rated FSM competencies as very important or important for KDs' current and future practice. In terms of FSM educational preparation, KDE rated significantly higher than KDPs (p < .10). The findings of this study will be useful for Korean dietitians to identify deficits in the competencies, and to guide the selection of appropriate experience and/or continuing education for a future foodservice systems management practice. In addition, this study can be used to develop effective FSM education programs for KDs. It is also believed that information from this study will promote FSM education programs in the US to expand into international curriculum. As a study outcome, prototype curriculum of FSM education was developed for use by Korean dietetics education programs. / Graduation date: 2000