This guide is intended for architects, district superintendents, and food service directors whose responsibility it is to plan food service facilities. It first discusses the factors to be considered in food service planning, presents cost studies, and lists the responsibilities of those involved in the planning. Other sections concern selection, procurement, and installation of equipment; dining space, serving area, food preparation area; warewashing area; storage; auxiliary areas; and satellites, central kitchens, and other special applications. Within these sections, photographs and sketches accompany the text in detailing equipment standards, location, and utilization. (Photographs may reproduce poorly.) (Author/MLF)