Customer value is one of the determinants of customer repurchase intentions and as so, forms a key component for the success of any institutional cafeteria in performance of its mandate. Institutional cafeteria operates to serve students, staff fraternity and outsiders and therefore, the sole reason is to satisfy all the clients at the same time making profit. The cafeteria at Mawego Technical of late, has been facing challenges and numerous customer complaints. Therefore, the purpose of this study was to determine the predictors of customer perceived value in the perspective of an academic institution. In particular, the study sought to establish whether food quality is a predictor of customer perceived value, establish the influence of the quality of support services, and to examine the relationship between service quality and customer perceived value. A descriptive cross-sectional study of 100 customers through self-administered questionnaires will be conducted. The study used convenience sampling to select customers dining in the cafeteria restaurant for inclusion in the study sample. All variables were measured using constructs developed from literature. Content validity was used to assess the validity of the questionnaire whereas Chronbach’s Alpha was used to assess the reliability of the constructs. Descriptive statistics (means, mean rankings, percentages, and standard deviations) were used to analyze quantitative data. Pearson correlation technique was used to establish the interrelationships between the study variables and to test the study hypotheses. The researcher obtained permission approvals from respective managers before data collection. The findings of the study revealed that food quality has a positive significant correlation with customer perceived value. Also, the analysis of data revealed that quality of support services has a positive correlation, but insignificant. In addition, the results of correlation analysis of data revealed a positive significant correlation between service quality and customer perceived value. The study recommends the management of the cafeteria should ensure that all standards in the production of food must be adhered to in order to ensure quality food. Also, periodic training of service employees at the staff cafeteria should be done so as to ensure quality of services offered to customers