Accurate forecasting, which is essential to foodservice management, is baaed on reliable predictions of food choices. Objectives of this research were to survey intended entree selections of college students and compare actual choices with data of intended selections. Pairing of entree items was a key determinant in reactions of students to the menu items. Degree of certainty and like and dislike of entree items were used to study differences in intended and actual selections. Survey data of intended choices indicated the general pattern of actual selection behavior; however, the data were not sufficiently accurate for precise forecasting.