Question

You have just been hired as the director of operations for Reid Chocolates, a purveyor of exceptionally fine candies. Reid Chooolates 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 Counter Sink Storage Stove To: Refrigerator From: Refrigerator Counter Sink Storage Stovc 12 The first kitchen layout is shown in Figure 2 below. The walking distance betveen 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 Counter Sink Storage Stove Refrigerator

Answer 1

Let us first create the distance chart for each areas as shown below:

Now we will use number of trips between work stations as given in question:

Movement cost = distance between centres * No. of trips between centres

Movement cost from Refrig to Counter = Dist between Refrig & counter * No. of trips from Refrig to Counter

Movement cost from Refrig to Counter = 7*12 = 84

Similarly the table below shows the movement cost for each movement

The total movement cost is the sum of all

Thus total movement cost = 84 + 112 + 35 + 25 + . . . 56 + 45 + 72

Thus total movement cost = 711