You really need to do some reading up on making starters first if you are going to brew lagers and use liquid yeast, assuming you are doing batch sizes of 5 gallons or more. I'd recommend getting a copy of John Palmer's book
How to Brew. He covers making starters in detail. He has an online version you can find but it is out of date, so the current printed version is best. Otherwise do a search as there are lots of places to find basic instructions for starters.
You should also take a look at
http://www.mrmalty.com/calc/calc.html, which is a very nice online calculator for determining how much yeast you need, or how big of a starter to make. Again, there are other versions to be found, but I like this one the best.
As for pitching temp, yes, most people recommend pitching the yeast at or a few degrees below your target fermentation temp. You can then let the temp rise up to the fermentation temp. Fermentation temperature control is one the the most important tools to make good (or great) beer. It's doubly true for lagers.
If you are new to brewing, you may want to get a few ales under your belt before you attempt a lager. They are more forgiving, and you'll have beer ready to drink much faster. Just a thought.