This lesson is optional. In this 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 pickup area. This gives them an opportunity to make sense of the problem (MP1). If students choose to use a compass to draw a circle with a radius representing the 60-foot restriction, or if they make physical scale models of tables, they are choosing tools strategically (MP5).
As with all lessons in this unit, all related standards have been addressed in prior units. This lesson provides an optional opportunity to go deeper and make connections between domains.
- Choose an appropriate scale and create a scale drawing for a restaurant floor plan.
- Use proportional reasoning to solve problems about the area or volume of different elements of a floor plan and explain (orally) the solution method.
Let’s design the floor plan for a restaurant.
Students need access to graph paper, geometry toolkits, and compasses.
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