Abstract
The purpose of this study is to examine the structural relationships among service quality of cold noodle restaurants, trust, customer satisfaction and customer loyalty. Collected data were statistically analyzed using the package programs of SPSS 22.0 and AMOS 22.0. The results of this study are as follows: First, this study classified service qualities into responsiveness, tangibles, empathy and assurance. Among service qualities, responsiveness, tangibles, empathy and assurance had a significant influence on trust. Second, among service qualities, responsiveness, tangibles and empathy had a significant influence on customer satisfaction. Third, trust and customer satisfaction had a significant influence on loyalty.
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