Compiled as a workshop handbook, this guide presents information to help food service program administrators comply with federal regulations and evaluate and upgrade their operations. Part I discusses requirements of the National School Lunch Program, focusing on the "offer versus serve" method of service enacted in 1976 to reduce waste. After an explanation of school lunch menu requirements, menu planning and production planning for reimbursable lunches are detailed. Steps for making "offer versus serve" work are outlined, and meal pattern monitoring for determining whether requirements have been met is discussed. Part II addresses the relationship of food service programs with student customers and offers techniques for efficient kitchen management. Topics covered include public relations, merchandising on the serving line, types of food service, and time management. Review exercises are provided in both chapters. Appendixes include advice for controlling food costs, converting servings, buying food, and precosting. (MJL)