Really good food can be served in any school, and this step-by-step guide contains the basics of understanding and reforming food service: detailed explanations of how food services are run; guidelines for rating the food service; the wholesome, good-tasting foods students really like to eat yet are affordable and manageable. Included are plans for increasing student involvement in food service operations, instituting a vegetarian cafeteria line, making whole and natural foods available, introducing ethnic and weight-watcher options, dealing with the appearance of a fast-food outlet on campus, constructing a nutrition education campaign, and winning support of reluctant students, managers, and administrators. Appendices provide sample recipes, recommendations for books and films, lists of organizations to contact, and profiles of the major corporate food service contractors. Examples of colleges that have made changes are discussed. (MSE)