In this optional lesson, students create a scale drawing of the floor plan for a restaurant and solve problems involving proportional reasoning about the area or volume of different elements within the floor plan.

Students can adapt an outline of their floor plan to make it easier for them to incorporate other requirements, such as the spacing between tables and the maximum distance between the tables and the food pick-up area. This gives them an opportunity to make sense of the problem (MP1). Students choose tools strategically when deciding how to make their scale models, including using a compass to draw a circle representing the 60-foot restriction or making physical scale models of tables (MP5). This lesson relies on skills developed in Unit 1, Unit 3, and Unit 7.