This study is the result of comparative analysis by IPA analysis through five factors of service quality for 210 students who have participated in cooking competition. It is expected that it will be able to expand the interest of the competition and satisfy the curiosity of the new participating students by differentiated and developed with public confidence and awareness beyond the uniform operation of the competition. The data collected through the questionnaire were analyzed by demographic analysis, feasibility, reliability and IPA matrix. According to the results, first, gender was similar in gender composition, and 80.0% were under 21 years of age. Second, it was found that the validity and reliability of the five elements of quality attributes recognized by the participating students were appropriate. As a result of the t-test to verify the difference from the mean, 18 items except for diversity and courtesy were found to be statistically significant. Finally, the IPA matrix analysis consisted of products and menus in the first quadrant, and stakeholders, services and physical environments in the third quadrant. The implications of this study show that by identifying items in the quadrants, related parties can easily grasp the priorities of strategies and find improvements to differentiate them. The limitation of the study was that the survey was mainly limited in Seoul, Gyeonggi-do, and Busan, and that in november.