Vadivel, S.M.Suganya, P.Devanathan, C.Sequeira, A.H.Abhinav, A.2026-02-062024Lecture Notes in Networks and Systems, 2024, Vol.1051 LNNS, , p. 348-35723673370https://doi.org/10.1007/978-3-031-64850-2_33https://idr.nitk.ac.in/handle/123456789/28991This study uses the AHP technique to assess and choose the best facility layout based on cooking practices, work environment, and ergonomics (anthropometric) factors. This study will be beneficial in determining ways to minimize the cooking time in light of facility layout changes. We initially developed four logical layouts based on the survey, which were approved by all family members, neighbors, relations, friends, and working women in the apartment to be evaluated under various performance layout schemes. Four alternative layouts, three performance criteria were taken into consideration in this Facility Layout Design (FLD) problem. The analysis of the FLD was conducted in Park Avenue, Vijay Shanthi apartments, Chennai, Southern India. © The Author(s), under exclusive license to Springer Nature Switzerland AG 2024.AHPCooking processFacility layout designKitchen layoutMCDM