This article examines the relations between the service quality of food tourism and related variable factors. First of all, it demonstrates that service quality factors of food tourism are composed of responsiveness, professionalism, aestheticism, stableness, amusement, usefulness, and differentiation via empirical factor analysis, which has never been tried so far. The value of the study was proved according to the results of the relations among these factors via path analysis. As shown in the study by Duncan & Elliot(2002), Brady & Cronin. (2001), it also proves that result quality is the key factor that determines the service quality. On the other hand, it is a very interesting result that engagement and service quality do not show any direct cause and effect relations with revisit intention which has indirect relations with satisfaction rate, and the following study is highly expected.