This study was aimed to analyze the preception of importance and performance of the food service quality among Chinese tourists to Jeju island and to discuss the ways of improving the food service quality. To accomplish this purpose, first, a critical review of literatures related to Chinese food culture and food service quality was conducted. Then, data were conveniently collected from 344 Chinese travelers in the Jeju International Airport from December 2010 to January 2011. Results of IPA analysis showed that 7 items were distributed on the keep up the good work quadrant(Ⅰ). Those were ``cleanness of restaurant``, ``kindness of employee``, ``healthy food``, `` freshness of materials``, ``good for diet``, ``congestion of restaurant`` and ``comfortable seat``. In the concentrate here quadrant(Ⅱ), ``Chinese menu explanation``, ``variety of menu``, ``communication with employees``, ``taste of food``, ``serving hot water or tea``, ``authenticity of food`` were distributed. This study concludes with managerial implication and suggestion to maximize Chinese tourists satisfaction on food service.