Planners of international conferences are advised to consider the conference-specific demands of the attendees when developing food service schemes. The main objective of this study is to identify the key food factors that influence on foodservice satisfaction at international conferences. This study uses menu selection, food content quality, conference-specific characteristics, and local food experience as the four constructs for the evaluation of international conference food quality. The sample data were collected via an online survey; 296 of which were valid. With the exception of conferencespecific characteristics, all food quality constructs demonstrated a significant positive impact on overall food service contentment.