To control the temperature of food, which is kept inside a food service cart 1 having an electromagnetic induction heating device 5, properly by the least possible electricity.

When the plates 8 on the table 7 are heated by the electromagnetic induction heating device 5, unlike the conventional way in which the heating sources 11 mounted on all the shelves 4 are driven simultaneously, but this food service cart is set to be driven by time-sharing the plural heating sources 11 individually or a block unit-wise with a group of plural sources, therefore, it is possible to lessen the consumption of wasteful electricity and also heat the food on the plates 8 properly.