A handbook, created for both designers and users of food service facilities in schools, provides reference information and guidance for making sure schools can provide quality food service. The handbook's first six chapters include explanations on how to start a school food service design project; required space, including kitchen work flow and materials that should be used and why; equipment recommendations and locations; heating, ventilation, and air conditioning requirements; and ideas on writing food service equipment specifications. Remaining chapters address what information is needed for designing food service facilities during renovations, additions, and new construction; and tips for non-architects on what architects do and how to read architectural drawings. Appendices provide a glossary of terms, a resource list, a sample checklist for plan approval of food service, and a facility planning data sheet. (GR)