Question.3753 - In-class activity 8 - Food services example Alhaji Jalloh Kennesaw State university IET4422: Facilities Design, Plant Layout, And Material Handling Professor Ruba AlamadOctober 20th, 2024 In-class activity 8 - Food services example Some of the assumptions made The provided information suggests that a full kitchen is justified only if there are over 400 employees. The number of serving lines is not explicitly given, but we'll assume a standard of one serving line per 100 people. Vending machines are optional, but we'll include them in our calculations for a more comprehensive estimate. Calculations Number of People per Shift: 600 people / 3 shifts = 200 people per shift Serving Lines: 200 people / 100 people per serving line = 2 serving lines Space Requirements: Cafeteria: A minimum of 15 square feet per person. 200 people * 15 sq ft/person = 3000 square feet Cafeteria. Serving Lines: Each serving line might require approximately 300 square feet, as discussed in the weekly learning. So, 2 serving lines * 300 sq ft/line = 600 square feet. Full Kitchen: Since there are over 400 employees, a full kitchen is justified considering the 400 800 meals served, the estimated required area for establishing a full kitchen would require 1400-2800 square feet; while assuming an average of 2100 square feet. Vending Machines: Assuming 10 square feet per vending machine, a reasonable number would be 5-10 machines, totaling 50-100 square feet. Total Space Cafeteria: 3000 sq ft Serving Lines: 600 sq ft Full Kitchen: 2100 sq ft Vending Machines (optional): 50-100 sq ft Estimated Total Space: 6750-6850 square feet My result A cafeteria serving 600 employees in three shifts would likely require between 6750 and 6850 square feet (based on the example question asked in the weekly module); this estimated space is drafted to include a cafeteria itself, serving lines, a full kitchen, and a potential area for vending machines.
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