A comprehensive treatment of school lunch programs and facilities designed to aid school administrators in the planning and evaluation of their food service facilities. An historical perspective of school food service programs is followed by descriptions of the important considerations in planning and evaluating a school food service program. Among the items discussed are meal types and menu planning, serving facilities, preparation systems, facilities design, operating methods, contract feeding costs and guidelines, and vocational education programs. The appendix contains information concerning government subsidy programs, sample menus, food standards, food purchasing guidelines, and a bibliography of pamphlets, books and periodicals. This document previously announced as ED 023282. (NI)