Chapter 02 of the compendium of practice deals with organization and planning under economic and hygienic aspects. It begins by explaining the basic necessity of planning. The remainder of this chapter deals with the actual organization and space planning for users and planners of commercial dishwashing machines and washrooms. The following sections deal with the performance and sizing of warewashing equipment, water and energy supply, ventilation, process chemicals and the wastewater produced. Further, possible optimization potentials for accruing operating costs are illustrated. Finally, concrete planning examples for different application areas such as restaurants or hospitals etc. are described and illustrated.