A large centralized food product~on (i.e., kitchen) facility is to be constructed for 29 hospitals. A small consulting firm has been contracted to design the facility. The firm has determined that the production process should be decomposed into the following departments and desired area for each, in addition to departments given on the following layout diagram (which has 200 ft by 150 ft floor space). Using common sense, determine the location of the unassigned departments on the layout:

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Department Desired Area (ft?) Vegetable fridges Dry storeroom and dairy fridges 2,700 2,300 Poultry and meat freezers 1,500 Cook-chill area 3,800 Finished products coolers and fridges 2,800 Receiving Office Dishwashing area Test kitchen Shipping