This annotated bibliography included summaries of 14 articles and one report dealing with the topic of school and college food service programs. A brief introduction discusses the current trend toward more diversified use of food service facilities and describes recent innovations in the preparation and distribution of students' meals. Many of the publications cited examine possibilities for increasing the economic efficiency of food service programs by preparing meals in advance at a centralized food preparation center. Annotations range from approximately 125 to 250 words. (JG)