This book provides information that will help in purchasing the kind of food service equipment most useful in any given facility. Hence, it should be of value to architects, contractors, administrators, dietitians, managers, and others involved in remodeling a facility, replacing equipment, and/or improving the efficiency of food service departments in restaurants, schools, hospitals, and nursing homes. Teachers who are providing information on food service equipment and the basic principles of layout may also find it useful. Ten chapters cover planning and equipping a new or remodeled food service facility; construction factors, including gas, electricity, plumbing, and fire control; correct placement and use of equipment for receiving and storing food; space determination and layout of the food preparation area; food preparation equipment; space determination and layout of the food serving area; serving equipment; cleaning and sanitizing equipment; small equipment, including pans and small utensils; and making the system function. This final chapter contains a checklist for building or remodeling and one for a new food service department. A 19-item bibliography and index are appended. (YLB)