This chapter of "Principles of School Business Management" provides an overview of the history, regulation, and administration of school lunch programs and related food services. The historical review discusses factors prompting federal intervention in food programs for school children and cites legislation mandating funding. The chapter then describes federal regulations related to the National School Lunch and Child Nutrition programs that appear likely to remain in effect during coming years. These regulations include basic program requirements and characteristics as well as regulations regarding the foods served. The organization of a district's food service is considered next; the chapter addresses organizational goals, types of management systems, onsite and satellite food preparation systems, a la carte and snack programs, and staffing. The management of the program's schedule, personnel, purchasing, and equipment is discussed next, followed by comments on the financial management of the program. Eight tables display typical organizational structures, staffing guides, food storage information, federal reimbursement levels for 1986-87, a formula for determining monthly food costs, and a sample inventory control form. Sixteen resources are cited. Appendices provide food service job descriptions and a sample performance evaluation report. (PGD)