Engineering Design Knowledge

Question: Discuss about the Engineering Design Knowledge. Answer: Key considerations for layout design: It is extremely important for contemporary business organizations to given attention to facility layout for a useful manufacturing or business processing unit (Hubka Eder, 2012). In supermarket firstly the plan of the grid floor is to be done so that it will be easy for the customers to navigate and for the management of the store to categorize. A loop store plan sorts a clear way or passage right through the store that opens and exposes customers to every item on display and it works fine zone merchandising tactics (Heizer Barry, 2013). The next should be the free flow store plan as it opens maximum creativity and it is also simple to change and renovate. Lastly, the decompression zone in the store is an essential as customer needs alteration area. For parking lot layout design should be flexible for renovation and changes according to vehicle sizes. Stall width and stall lengths are key considerations in this case. The design should allow free flow of continuous traffic. It should also facilitate free movement of pedestrians from parking to buildings ensuring safety. The plan must permit for suitable landscaping of the parking space without conflicting with site lighting. For the consideration for layout design of a restaurant, it is essential to have a certain idea on proposed traffic volumes and likely revenue sales of the business. The size and configuration of the proposed plot facilitate in planning further keeping in mind the following points like- road access to the restaurant, entry and exit points, parking, querying areas, etc. Costs are also an essential component when planning for restaurant layout design as it determines how much and where the money should be invested in the building process. Food storage area is another important layout in the restaurant followed by employee area and restrooms. Lastly, the layout design for the restaurant should consider in building an attractive and cozy dining area to attract more customers. Reference: Heizer, R., Barry, R. (2013).Operation Management, Sustainability and Supply Chain management(Vol. 11). Pearson, UK. Hubka, V., Eder, W. E. (2012).Design science: introduction to the needs, scope and organization of engineering design knowledge. Springer Science Business Media.