| Summary: | 碩士 === 高苑科技大學 === 經營管理研究所 === 104 === Features traditional noodle industry do not just put in the ingredients styling changes, the taste is under the foot, be more changes in texture, beauty, nutrition. Mainly to meet consumer demands in the pasta to eat, eat well. In this paper, expert interviews to interview three distinctive traditional pasta industry operators and industry representatives that have four person to discuss the impact of the quality of low-priced goods for consumers. The services offered include: food products fresh health, intimacy and other comfort and service personnel will be dining on interviews with experts. The main facets contain management system, the relationship between the quality and standard operating procedures book, mining triangle correction method to compare noodle industry analysis and expert opinion correlation between each other. The analysis found that, build consumer trust factors to create customer satisfaction, commitment to the implementation of customer perception, the implementation of standard operating procedures book commitment to customers, strengthening the standard testing procedures produce books consolidate hygiene and staff training and continued leaving only important to shop factor that is the most important part. Especially staff training and stay only, four respondents indicated, the success of the shop about people. Perception and assessment services staff communication and behavior, in the face of customers, including respect, kindness, skills and goodwill, as to reveal the true feelings. Customers will be in the first or services produced during the interaction between each other perceived behavior and, thus, satisfaction or dissatisfaction. The relationship quality of the staff, the success of the shop is at stake heaviest part. This article provides the results of the noodle industry for consumer trust, satisfaction and commitment of cognitive and enshrined the traditional noodle industry exhibition.
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