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…

It is the purpose of this guide to provide established, well-tested guidelines for planning and constructing food service facilities. These guidelines attempt to get the most efficient and economical operation from a school's food service facilities by providing pertinent information for expanding and remodeling existing facilities, as well as…

The objectives of this study include the development of (1) guides for the planning and the remodeling of new school kitchens and lunchroom facilities and (2) standards of labor utilization for three sizes of cafeterias. The data reflect the results of over six weeks of observation and measurement of operations in various school kitchens,…