The most important human need to be fulfilled through consumption activities as a culinary tour, this is of course the basic needs or basic needs, but human needs continue to grow in line with the development of the times and increased revenue received. Students as human beings are demanding in some things in buying food. Students as culinary tourists who demand everything in buying food, both from the quality of food products and the price of food and consumer satisfaction. The current development of food needs with a variety of shapes and flavors bought by many students, therefore various types of forms and taste of food has been offered by many economic actors engaged in culinary tourism. In enjoying a meal or meal, every student has a different way of fulfilling it, it can be by choosing a restaurant with an appropriate service and feeling satisfied after he sacrificed some money. The problems that exist in students today still have complaints about the quality of food products, prices and satisfaction. Foods that want to eat well but banged the price is expensive, on the contrary with cheap prices the students do not get good food products, so satisfaction is not found. With conditions like this, students whether to accept the existing conditions, this is what becomes interesting to study. This study will examine the culinary tours conducted by students. This study aims to determine whether there is influence of food prices purchased by students on the quality of food products and customer satisfaction among students. Tourist satisfaction as a culinary tourism consumer will be formed if the restaurant can provide quality services. Quality of service has a close relationship with student satisfaction. Quality provides an impetus to consumers to forge strong bonds with the company. Thus the company can increase consumer satisfaction by minimizing or negating the unpleasant consumer experience. The population in this study were students in West Jakarta, Indonesia. The questionnaire used multivariate variables. The sample used is Non Probability Sampling technique, the type of method used is purposive sampling. Variable measurements were performed using Likert Scale 1 - 5. Data were collected on tabulated, processed and analyzed as many as 231 questionnaires