給食管理実習(校外実習)について、学生自己評価と施設側評価の比較を行った。結果は次の通りであった。(1)学生自己評価・施設側評価ともに高い評価であった。(2)学生自己評価と施設側評価の高かった項目は、項目5「出勤・退勤時間」、項目6「服装・身だしなみ」、項目1「事前準備の徹底(課題提出、事前訪問および提出物等)」で、両者の認識に大きな差はみられなかった。(3)学生自己評価と施設側評価に大きな差がみられた項目は、項目3「実習にあたっての心構え(学ぶ姿勢、意見の的確な表現方法)」、項目4「調理作業中の注意(衛生管理、作業への集中、不明な事項の確認、怪我や事故の予防等)」であった。(4)学生自己評価と施設側評価を点数化した平均点は、ほとんどの項目が3.0 以上であり、学生自己評価より施設側評価の方が高かった。We compared the student evaluation and the facility evaluation on the food service management practice at the facilities (off-campus practice). The results were as follows.(1)Overall, both results of the student and the facility showed high evaluation.(2)The items which show high evaluation on the both results of the student and the facility are Item5 "attendance and leaving", Item6 "dress and appearance", and Item1 "Thorough preparation (submission assignment, visiting the facility in advance)". There was no significant difference in the both result.(3)The items which show significant differences between the student evaluation and the facility evaluation were Item3 "attitude about practice (learning attitude, accurate representations of opinion)", Item4 "attention on preparation (sanitary control,concentration on work, confirmation of unclear points, prevention of injuries and accidents)".(4)The average score which was graded on a 4-point scale on the evaluation results was 3.0 or more for the most items. The facility evaluation showed higher scores than the student evaluation.