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 established early in the planning process as good food facilities do not automatically mean superior performance. A listing of policies and procedures which affect space requirements for food handling facilities is given as is a listing of major equipment plus average, high, and low square footage space recommendations for food handling and serving tasks. Schematic layouts plus pictorial illustrations are included. (NI)