• Culinary science and hospitality research
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• v.22 no.3
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• pp.33-43
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• 2016

This study examined the factors that affect the relationship between consumption value, bakery select properties and satisfaction. A total of 320 questionnaires were distributed to consumers, of which 300 were deemed suitable for analysis after the removal of 20 unusable responses. In order to perform required statistical analyses in the study, the SPSS 18.0 Statistical Program was used for frequency analysis, factor analysis, reliability analysis, correlations, and regression analysis. The results of exploratory factor analysis showed that four factors regarding consumption value were extracted from all measurements with a KMO of 0.841 and a total cumulative variance of 72.937%, With regard to bakery select property, one factor was extracted with a total cumulative variance of 64.917% and a KMO score of 0.756. One factor for satisfaction was extracted that accounted for a total cumulative variance of 76.944% and a KMO score of 0.719. 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 relationship between consumption value, bakery select property and satisfaction was partially adopted.