ABSTRACTThe School of Travel Industry Management (TIM) at the University of Hawaii investigated the interface between foodservice and tourism in Hawaii. This investigation revealed that the average expenditure by Hawaii tourists on food was $24.50 per person per day with the Japanese visitor spending slightly more ($25.12). At breakfast and lunch the tourists' most important consideration in choosing a restaurant was getting the best value for the dining dollar whereas at dinner time tourists were most interested in high quality cuisine. A survey conducted uncovered considerable differences in Japanese tourists' opinions of Hawaii's foodservice facilities from those of US and Canadian tourists. The Japanese were, overall, much more critical of what Hawaii had to offer in the way of foodservice. Data was obtained on the interface between foodservice and tourism by means of two separate surveys ‐ one sent to a group of visitors who had recently returned home from Hawaii and the second survey was sent to a group of Hawaii restaurateurs whose sales depended heavily on the tourist trade.A complete report of this research, including 59 tables and the two survey instruments, was prepared by the School of Travel Industry Management and is available to interested partie