This publication is designed to help superintendents, local facilities coordinators, and food-service directors in planning the remodeling of an outdated food-service facility or the building of a new one. The introduction describes the roles of the local facility coordinator, the local child-nutrition director, the architect, the food-service facility's consultant, and the state Department of Education. Sections provide information on the following: steps in planning a kitchen facility; preliminary information needed for planning a facility; structural considerations; the receiving and storage area; food-preparation areas; serving and dining areas; offices and employees' facilities; dishwashing and sanitation areas; central kitchens and food-production centers; the food-service warehouse; specifications and blueprints; and evaluation of the completed facility. Fourteen tables and 12 figures are included. Appendices contain the California Uniform Retail Food Facilities Law, a list of large equipment approved for state funding, planning aids, and a sample plan and equipment layout for a production kitchen. (LMI)