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, conferences with the local school officials and food service specialists, and a review of the applicable literature. Six Ohio schools chosen for observation represented a cross section of elementary and high schools; rural and suburban communities; and small, medium, and large school lunch programs. Labor utilization was measured by the work sampling technique. In two schools, an additional day of work sampling was devoted to a separate study of the effect of kitchen layout and equipment use on actual working time versus time spent in walking and delays. Data on labor utilization were then analyzed in conjunction with information on kitchen layout, equipment inventory, and management practices. A case study was prepared on each of the six schools, and conclusions regarding potential improvements in each of the operations were discussed with local school officials. (Author/MLF)