Question 1, Problem 9.6 0 correct Close = 9.7 Process-Oriented Layout Part 2 of 8 O Points: 0 of 1 You have just been hired as the director of operations for Reid Chocolates, a purveyor of exceptionally fine candies. Reid Chocolates has two kitchen layouts under consideration for its recipe making and testing department. The strategy is to provide the best kitchen layout possible so that food scientist can devote their time and energy to product improvement, not wasted effort in the kitchen. You have been asked to evaluate these two kitchen layouts and to prepare a recommendation for your boss, Mr. Reid, so that he can proceed to place the contract for building the kitchens D Figure 1. Number of trips between work centers Counter Sink Storage Stove To: Refrigerator (1) From: (2) (3) (4) (5) Refrigerator Counter Sink 9 7 3 0 3 3 D 0 5 Storage Stove 0 8 4 11 The first kitchen layout is shown in Figure 2 below. The walking distance between the areas is in feet. For example, the distance from area 11o area 2 is 4 feet, arca 1 to area 3 is 8 feet. Figure 2. Kitchen Layout 01 Refrigerator Counter (1) (2) Storage Sink (3) Stove (5) For layout number one, the cumulative "loadx distance" or "movement cost" - 658 feet (enter your response as a whole number). The second kitchen layout is shown in Figure 3 below. The walking distance between the areas is in feet. For example, the distance from area 1 to area 2 is 7 feet area 1 to area 5 is 14 feel. Figure 3. Kitchen Layout #2 Sink Storage (4) Refrig 1 Counter 2 For layoutnumber two, the cumulative "loadx distance" or "movement cost" = feet (enter your response as a whole number). 12 12 13 Stove 6 0 5 4 A 0