The goal of every school food service program is to serve nutritionally adequate, attractive, acceptable, and moderately priced meals. Recognizing that the quality of the meal depends upon the knowledge, ability, and judgment of the person planning menus, this guide provides information on the menu planning and meal service options available in the National School Lunch and Breakfast Programs. Topics covered in this guide are: (1) nutritional requirements and menu planning options; (2) nutrition goals; (3) traditional and food-based meal patterns for lunch and breakfast; (4) non-creditable foods in the National School Lunch Program; (5) NuMenus and Assisted NuMenus for lunch and breakfast; (6) "offer" versus "serve" options at lunch and breakfast; (7) a la carte service and snack bar lines; (8) alternate food items; (9) restricted competitive foods; (10) requirements for food production records; (11) requirements for convenience foods; (12) child nutrition labels; (13) production specification sheets; and (14) nutrient data requirements. Four appendices include additional information on meal patterns for infants and exemptions to restricted foods. (KB)