School nutrition programs are ever changing due to various limitations such as budget reductions, limited cafeteria space, lack of modern equipment, time restraints, and student participation. Foodservice administrators are tasked with providing a healthy and safe environment to prepare nutritious school meals. Knowing how to prepare a menu is only one part of the equation. Knowledge of cafeteria logistics and design, in addition to equipment safety and training allows staff to be more productive and efficient. The purpose of this project is to prepare a summary Operations Manual for equipment commonly used in school cafeterias. The preparation of a summary operations manual for all of the equipment used in the cafeterias in the Atlanta Public Schools (APS) will promote standardized use and serve as a resource for current and future employee training.