In Module $1,$ you explored Operations Strategy and Competitiveness for opening an urban Bakery. The Bakery has had a successful opening and you are now concerned about the Facility Layout $($crucial for maximizing productivity and efficiency$).$

Facility layout in an independently owned urban bakery involves the strategic placement and arrangement of various components to create an efficient and functional workspace. It considers the flow of materials, equipment, and people, as well as the utilization of available space to support smooth operations and maximize productivity.$$

What factors should be considered when designing the layout of an urban bakery? How can the layout accommodate different functional areas, such as baking, preparation, packaging, and storage, while ensuring smooth workflow and minimizing wasteful movements?

Addressing a minimal of three factors listed below, address how an urban bakery can design a layout which will enhance operational efficiency and competitiveness.

Key Factors;

Space Constraints, Workflow Analysis, Process Efficiency, Employee Ergonomics, Customer Flow, Storage Optimization, Compliance with Regulations, and Future Expansion and Adaptability