132 страниц. 2012 год. LAP Lambert Academic Publishing With the increase in air travel for business and leisure, the flight catering sector of the commercial aviation industry has expanding and becoming more challenge as a competitive business. Due to this competitiveness, in-flight food services besides other services are considering a part of marketing strategies for many of the airlines companies. The in flight food services now are seen as part of the package that attracts business travelers or leisure tourists to a particular airlines. The in-flight meal/ food are also considered important to the airlines company in retaining satisfied and attracting new passengers. This monograph highlights the empirical investigation on in-flight meals/food attributes like (taste, freshness, appearance and menu choice),passengers’ level of satisfaction and their re-flying intention.