This guide is designed to assist Federal and State agencies, local school authorities, and other personnel concerned with planning or equipping school food service facilities. The document indicates the minimum quantity of equipment needed to efficiently operate a school food service by specifying the type, size, and quantity of equipment required for various size operations ranging from 100 to 1,500 Type A lunches per day. In addition, it identifies the facilities required at work stations. lists desirable equipment features, and includes representative layouts of individual equipment. Planners are advised that because of the many variables associated with food service, judgment should be exercised in selecting equipment. In addition, when one is maintaining or expanding food service operations, he should keep in mind that equipment should be compatible with the existing food service equipment and should meet the State and local health, fire, and safety codes. (Author/MLF)