= 9.7 Process-Oriented Layout Question 3, Problem 9.8 0 correct O Points: 0 of 1 Close You have just been hired as the director of operations for Reid Chocolates, a purveyor of exceptionally fine candies. Reid Chocolates is evaluating a kitchen layout under consideration for its recipe making and testing department. The strategy is to provide the best kitchen layout possible so that food scientists can devote their time and energy to product improvement, not wasted effort in the kitchen. Figure 1. Number of trips between work centers O To: Sink Storage Stove Refrigerator (1) From: Counter (2) 12 (3) (4) (5) 13 0 0 Refrigerator Counter Sink 7 5 - 5 3 12 6 4 - 0 0 Storage Stove 0 8 4 11 - A possible kitchen layout is shown in Figure 2 below. The walking distance between the areas is in feet. For example, the distance from area 1 to area 2 is 5 feet, area 1 to area 5 is 13 feet. Figure 2. Kitchen Layout Counter Sink Stage Refrig T 0 13 For this layout, the cumulative "load x distance" or "movement cost" = feet (enter your response as a whole number). Stove 6 10 0 5