ONLY QUESTIONS 9.6 AND 9.7

... 9.6 You have just been hired as the director of opera- tions for Reid Chocolates, a purveyor of exceptionally fine candies. Reid Chocolates has two kitchen layouts under consid- eration for its recipe making and testing department. The strat- egy is to provide the best kitchen layout possible so that food scientists can devote their time and energy to product improve- ment, not wasted effort in the kitchen. You have been asked to evaluate these two kitchen layouts and to prepare a recommen- dation for your boss, Mr. Reid, so that he can proceed to place we contract for building the kitchens. (See Figure 9.20(a), and Figure 9.20(b).] PX Number of trips between work centers: To: From: Refrigerator Counter Sink Storage Stove Refrig. 1 0 8 13 0 0 Counter 2 503 3 8 Sink 3 3 12 0 4 0 Storage 4 3 0 0 0 5 Stove 5 0 8 4 10 0 Kitchen layout #1 Walking distance in feet Retrig. Counter Sink Storage Stove Kitchen layout #2 Walking distance in feet Sink Storage Stove Refrig. 1 Counter (2 Figure 9.20(b). ...9.7 Reid Chocolates (see Problem 9.6) is considering a third layout, as shown below. Evaluate its effectiveness in trip- distance feet. PX Kitchen layout #3 Walking distance in feet Refrig. Counter Sink 1 2 3 2 Storage 10 874 Stove