The purpose of this descriptive study was to look at foodservice employees' perceptions of the importance of specific meal service factors in providing quality meal service to residents of nursing facilities. Data were collected from 112 respondents. The factors rated as essential by the total sample were in the category of managing personnel. All other categories were rated as important by the total sample. Significant differences (p 5 .05) were found between consulting dietitians and dietary managers in the category, using work simplification and between foodservice supervisors and dietary managers in the category, creating a pleasant dining room atmosphere. No significant differences were found between consulting dietitians and foodservice supervisors.