1. Using common sense, determine a Muther grid for the departments.

2. Determine the location of the departments on a 200 ft long by 150 ft wide floor plan. Locate the receiving area on the top and shipping area in the bottom. Allow for two north- south and two to three east-west corridors.

In the early 1990s, the New York State office of mental health decided to centralize food production (i,e., kitchen) for its 29 mental hospitals. A small consulting firm was contracted to design the facility. It was determined that the production process should be decomposed into the following departments and desired area for each:

Desired Area (fi) 800 600 Department Keceiving orea Vegetable fridges Dry storeroom and dairy fridges Poultry and meat treezers Vegetable prep Poultry and meat thaw fridges Raw meat prep Ingredient control (can openers, scales) Salad/pasta/dessert prep Cook-chil area Cooked meat prep Office Warewash (utensils, carts, etc) Finished products coolers and fridges Test Kitchen Shipping areco 1,500 600 400 800 900 1,500 3,800 700 1,800 1,500 2,800 1000 600