You have just been hired as the director of operations for Reld Chocolates, a purveyor of exceptionally fine candles. Raid Chocolates has two kitchen layouts under consideration for its recipe making and testing department. The strategy is to provide the best idhchen 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 boes, Mr. Reid, so that he can proceed to place the contract for building the kitchens. Figure 1. Number of trips between work centers D To: Refrigerator Counter Sink Storage Stove From: (1) (2) 19 (3) (4) (5) w 15 0 Refrigerator Counter 5 9 Sink a Storage Stove 3 0 0 7 0 H 5 12 The first kitchen layout is shown in Figure 2 below. The walking distance between the areas is in fest. For example, the distance from area 1 to area 2 is 4 feet, area 11o area 3 is 8 feet. Figure 2. Kitchen Layout #1 Refrigerator Counter (1) Sink (3) Storage (4) 4' Stove (5) (2) + For layout number one, the cumulative "loadx distance" or "movement cost" = 696 feet (enter your response as a whole number). The second kitchen layout is shown in Figure 3 below. The walking distance between the areas is in feet. For example, the distance from area 1 to area 2 is 7 feet, area 1 to area 5 is 14 feet. Figure 3. Kitchen Layout $2 Sink Storage (3) 8 186 Refrig 1 For layout number two, the oumulative load distance" or "movement cost- feel (enter your response as a whole number). ———4' 5 5 4 12 - 12 12. Counter 2 Stove (5) 0 3 5