The information in this pamphlet has been prepared to assist State agencies, service institutions, and others concerned with planning and equipping kitchens and dining areas of child service institutions participating in the U.S. Department of Agriculture's Special Food Service Program for Children. The minimum kitchen equipment and facilities necessary to prepare breakfast, lunch, supper, or any combination thereof for 15 - 100 children are specified. In suggesting the equipment to be used, the guidelines take into consideration the possible serving of supplemental foods between meals. (Author)