This presentation covers the principles of menu planning and design for meeting customer and business requirements. It includes different types of menus, such as table d'hote, a la carte, cycle menu, and functions. The presentation also discusses how customer and business requirements impact menu design and provides recommendations to meet future trends. The subject is Menu Development, Planning and Design, and the course code is not mentioned. The presentation is relevant to the hospitality industry and can be useful for restaurants, cafes, hotels, bars, and other businesses in the sector.