This study identified the key management issues for senior managers and heads of catering services in higher education in developing and reviewing catering services. The study was conducted with the involvement of 76 universities and colleges with evidence drawn from questionnaires covering the Excellence Model's 9 criteria, an Expert Working Group, and examples of good practice from other institutions. Catering services generate significant income and provide significant employment in most communities with higher education institutions. Catering services often lack direction from the institution with regard to what is wanted form the catering service. Institutions are often not clear whether what is wanted is a service or a commercial operation. Catering services are often underfunded, and the rates of pay do not match those of the hospitality industry as a whole. The terms and conditions of employment are generally better than those in the private sector, something that makes it difficult to contain costs. In general, the findings suggest that catering services should operate as businesses, while continuing the "people skills" and customer services orientation they have already demonstrated. (SLD)