The effectiveness of food service facilities will be greatly enhanced by--(1) developing operating policies early in the design stage, (2) translating menus and recipes into space, time, amounts, and equipment, (3) arranging kitchen functions and work centers into straight line flow, and (4) evaluation. Operating policies and procedures must be…

In preparing this bulletin the writer has addressed himself to some of the more important questions with which school boards and architects have to deal when they enter upon the work of planning a school building. It is not a treatise on school hygiene, but a discussion of the requirements of school buildings from the schoolman's point of view…