INSPECTION OF A NUMBER OF INSTALLATIONS WAS ORIENTED TOWARD ARCHITECTURAL AND PLANNING QUESTIONS INVOLVING ECONOMICS AND SERVICES OF CENTRAL FOOD STORE FACILITIES. COMMENCING WITH THE PURCHASING PHILOSOPHY WHICH OVERVIEWS THE ORGANIZATION OF FOODS PURCHASING, SELECTION OF PERSONNEL, SPECIFICATIONS FOR PURCHASING, TECHNIQUES FOR PURCHASING, AND TRENDS IN FOODS SERVICE, THE MONOGRAPH DISCUSSES PLANNING FOR A CENTRAL FOOD STORE. PLANNING REQUIREMENTS ARE PROVIDED FOR THE EQUIPMENT AND SPACE NEEDED FOR EFFICIENT FLOW OF GOODS, PROVISION FOR TEST KITCHENS, TECHNIQUES OF LABOR MANAGEMENT AND RESEARCH IMPLICATIONS. A SUMMARY OF DESIGN REQUIREMENTS AND A CASE STUDY OF MICHIGAN STATE UNIVERSITY'S CENTRAL FOOD STORE FACILITY INDICATES WHAT CONSIDERATIONS SHOULD BE MADE IN PLANNING A CENTRAL FOOD STORES FACILITY. (BH)