Design a trayline for a hospital's food service. Consider both the physical layout and the work processes involved. Information on the types of equipment used in patient traylines can be obtained through the internet. Variation for this project include: 1. Five-person trayline that produces 100 trays in 50 minutes. Assume that the total number of positions includes all trayline workers, a checker, and a runner. Supervisors are not included in the number given. If you make other assumptions, please enumerate them in the assignment