Abstract: An updated, comprehensive analysis of foodservice history, management, and operation is presented for students and workers in the field. The growth, diversity, and changing nature of school feeding programs have created an increased need for better training. A brief overview traces the birth and growth, student participation and government involvement in, and special features of the school lunch program. Organization management is emphasized; related topics include personnel, work planning, cost management, and food systems. The practical aspects of foodservice operations are discussed in chapters on nutrition, menu planning, food preparation, and sanitation. The gradual entry of management companies into the school feeding program is viewed as beneficial to the ultimate goal of providing low-cost, nutritious meals to students. The trend toward the use of convenience foods and newly equipped facilities, with convection ovens and steam kettles, is discussed in sections on layout and equipment. Appendices include government regulations and sample specification forms. (cj).