Visit a local fast food restaurant. Describe in detail the arrangement of aisles for the customers (the service line, the seating area, etc.) and the arrangement of aisles for the workers (the area behind the counter) by sketching a layout. Draw the flow of the customers and employees on the layout. Explain how the flow of the workers and customers would change if the layout were different. Is there adequate space for the customers and the employees to operate efficiently? Can any improvement in the layout be made to create a more efficient flow? Describe any visual management approaches being used.