• Culinary science and hospitality research
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• v.21 no.3
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• pp.29-39
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• 2015

This study examined the factors that affect the relationship among local specialties food quality, value perception and customer behavioral intention. A total of 280 questionnaires were distributed to consumers, of which 268 were deemed suitable for analysis after the removal of 12 unusable responses. In order to perform statistical analyses required for the study, SPSS 18.0 Statistical Program was employed for frequency analysis, factor analysis, and reliability analysis. The results of the exploratory factor analysis showed that three factors regarding local food specialties quality were extracted from all measurements with a KMO of 0.827 and a total cumulative variance of 65.638%. With regard to value perception, six factors were extracted with a total cumulative variance of 59.855% and a KMO score of 0.782. One factor for behavioral intention was extracted that accounted for a total cumulative variance of 64.427% and a KMO score of 0.757. All factors were significant to 0.000 and the correlation between variables was significant. Thus, based on the results, the main research hypothesis that identifies the relationships between value perception and behavioral intention was partially adopted.