Energy cost management is important in all school food service operations, particularly at times when rising energy costs threaten budgets. This document is designed as a reference manual on energy and provides information about monitoring energy use and developing energy improvement and conservation plans. The manual offers energy conservation ideas at two levels for existing school food service production and service: (1) non-technical and low cost enhancements; and (2) capital investment and systems changes. The manual is adaptable to the needs of food service managers so they can more easily and efficiently run their operation by learning how to organize an energy planning team as well as conduct audits of utility bills in order to lower production costs. Concluding sections provide a glossary of terms and equations, sample energy records forms, and technical information regarding reading utility company meters and BTU Rating lists for various equipment. (GR)