Study the following floor plan of a hypothetical kitchen for a small private nursing home with a 20-
bed capacity. As you consider the plan, notice the location of the equipment, the layout of the facility and the
entrances. Using the principles from chapter 10 of the course textbook, analyze the layout for
efficiency. In your analysis, consider the following:
• work flow
• estimated work area space
• special considerations for the type of foodservice
In your role as food services manager, you are asked by your director to provide ideas for a
possible renovation. Summarize your analysis into a brief memo. Be sure to include an explanation
of the strengths and weaknesses of the current design specific to the scenario, and provide specific
examples on how you would improve the design. The memo should be at least 650 words and be
supported with at least two credible references. Document your sources in APA style
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