layout possible so that food scientists can devote their time and energy to product improvement, not wasted effort in the kitchen.

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

For this layout, the cumulative "load $$ distance" or "movement cost" $=$

feet $($enter your response as a whole number$).$