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 scientists 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. Figure 1. Number of trips between work centers From: Refrigerator Counter Sink Storage Stove To: Refrigerator (1) 5530 Counter Sink Storage Stove (2) (3) (4) (5) 12 14 0 0 - 3 5 9 14 4 0 0 9 0 5 - 7 12 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 1 to area 2 is 4 feet, area 1 to area 3 is 8 feet. Figure 2. Kitchen Layout #1 Refrigerator (1) Counter Sink Storage Stove (2) (3) (4) (5) 4 For layout number one, the cumulative "load x distance" or "movement cost" feet (enter your response as a whole number). de er a t th Perfo ilabl 1) Dr. L e bala