At the international conference, foodservices not only provide basic functionality, but also become a part of memory to the participants. Meeting planners must be considered the attendees’ needs and conferences features to plan a food function for the international conference. The purposes of this study are exploring the foodservice and the effect of foodservice quality on satisfaction at an international conference.
In this study, according to literature review, expert validity survey, pre-test, pilot test and formal survey to establish the foodservice of international conference. Target sample for this study was industry experts, academic scholars, and attendees has been involved an international conference in the past year. Descriptive statistical analysis was used to explore the basic information of the respondents, and reliability and validity analysis were used to test the scale. For simplify the items, correlation analysis and exploratory factor analysis were used, and the confirmatory factor analysis was used to verify the scale. Last, regression analysis was used to explore the effect of foodservice quality on satisfaction at the international conference. The results establish acceptable reliability and validity of foodservice scale. There are four dimensions with 43 items of the scale, and four dimensions are “food quality”, “service quality”, “environment quality” and “local food experience”. All four factors effect satisfaction positively and significantly, and the key factors are “service quality” and “local food experience”.
