ABSTRACTWhen performed correctly, performance appraisals are a valuable management tool in the development of employees. The purposes of this study were to determine the degree that evaluations are being given to foodservice employees, how they are being presented and why managers give performance appraisals. A questionnaire was mailed to foodservice directors in three types of noncommercial foodservice operations: public schools (n = 214), long‐term care (LTC) facilities (n = 231), and hospitals (n = 107). Frequency of appraisal was different among the three types of facilities (p<.001). Only 53% of the school respondents reported that their foodservice employees receive an evaluation at least once a year compared to 90% and 96% of LTC and hospital foodservice employees, respectively. Both written and oral evaluations were conducted significantly more often in hospitals and LTC facilities than in schools (95%, 83% and 53%, respectively). The office was the most frequently used location for conducting evaluations. All of the respondents from hospitals, and the majority of those from LTC facilities (95%) and schools (57%), reported using evaluation forms for performance appraisals of foodservice employees. Respondents stated that their primary reason for conducting appraisals was to analyze strengths and weaknesses, in order to assist the employee in improving performance. Foodservice managers may want to examine their performance appraisal process to maximize its effectivenes