DESIRABLE OBJECTIVES SUCH AS QUALITY FOOD PREPARATION, EFFICIENT SERVICE, ECONOMY AND EFFECTIVENESS FOR FOOD PREPARATION IN GRANT TOWERS AT NORTHERN ILLINOIS UNIVERSITY, DEKALB, WAS SATISFIED BY THE USE OF INFORMED PRE-PLANNING, COMPREHENSIVE SPACE-STUDIES, AND CRITICAL PATH PLANNING PROCEDURES. THE ARTICLE PROVIDES AN OVERVIEW OF THE DESIRED FOOD SERVICE OBJECTIVES, THE TYPE OF INFORMATION RESULTING PRE-PLANNING ACTIVITIES, SPACE-STUDY APPROACHES, AND DESIRABLE EQUIPMENT RELATIONSHIPS. THE DESIGN SOLUTION IS DIAGRAMMED TO INDICATE LOCATION OF EQUIPMENT AND SPACE RELATIONSHIPS. TWO CHARTS PROVIDE INFORMATION ON TYPICAL MENU AND AN ANALYSIS OF EQUIPMENT SEQUENCE. AN EVALUATION SECTION DESCRIBES THE FUNCTIONING OF THE FOOD SERVICE FACILITIES AND INDICATES THAT THE PLANNING PROCESS PROVIDED A SATISFACTORY SOLUTION. THE ARTICLE APPEARED IN THE NOVEMBER 1967 ISSUE OF "INSTITUTIONS." COPIES MAY BE OBTAINED BY WRITING THE EDITOR, INSTITUTIONS MAGAZINE, 1801 PRAIRIE, CHICAGO, ILLINOIS 60616. (BH)