It is the purpose of this guide to provide established, well-tested guidelines for planning and constructing food service facilities. These guidelines attempt to get the most efficient and economical operation from a school's food service facilities by providing pertinent information for expanding and remodeling existing facilities, as well as planning and constructing new food service centers. General space requirements are listed for food service centers according to level and size of school. Specific guidelines concern the sanitation and space requirements for food storage, preparation, and serving; diswashing; and waste disposal. Specifications are provided for the placement and performance of kitchen equipment. (Author/MLF)