This study investigated the current status of foodservice management and the importance and performance of foodservice management according to the level of knowledge of workers. A survey was conducted between February 2015 and March 2015 for 329 foodservice workers at Community Child Centers in Chungbuk Area. Of these respondents, the majority (78.4%) of them were females. Most of them were in their 40s (40.4%) or 50s (33.4%). If the respondent's correct answer rate of knowledge was 0~50% or 51~100%, the respondent was classified into a ‘Low Group (LG, n=175)’ or a ‘High Group (HG, n=154)’. Among a total of 14 foodservice management questions, 6 items (personal hygiene: 1 item; food material: 2 items; and food processing: 3 items) had relatively higher performance scores for workers in HG than for workers in LG. As a result of Importance-Performance analysis, ‘Use different knives and cutting boards for fish, meat, and vegetables’ was a variable of high importance but low performance. It was found that improvement was most urgently needed. Results of this study can be used to derive important items for improving foodservice management and policy development for foodservice workers at Community Child Centers.