The purpose of this study was to discuss of the factors on menu design for airlines catering. The method was using in depth semi-structured interview. The result of the study showed that the airlines meal design must consider from the view of production constructs including the cost, production method, food material selects, taste and appearance, the hygienic security, the route and flying time, the tableware limitation, and the management, and consumer surface including . Production surface include eight items: Consumer constructs include fine dining, consumer recognition differences, internationalization guest level, and cabin configuration. The findings may provide the airlines company, the catering service company and the consumer as reference