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

$\backslash$table$[[$From:$,$To:$,\backslash$table$[[$Refrigerator$],[(1)]],\backslash$table$[[$Counter$],[(2)]],\backslash$table$[[$Sink$],[(3)]],\backslash$table$[[$Storage$],[(4)]],\backslash$table$[[$Stove$],[(5)]]],[$Refrigerator$,,-,10,14,0,0],[$Counter$,5,-,5,3,8,],[$Sink$,5,13,-,5,0,],[$Storage$,5,0,0,-,5,],[$Stove$,0,8,5,10,-,]]$

A potential 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 $4$ feet, area $1$ to area $5$ is $4$ feet

Figure $2.$ Kitchen Layout

For this layout, the cumulative "load $$ distance" or "movement cost" $=$ Keet $($enter your response as a whole number$).$