The world's largest pizza, upon its completion, "measured 122 feet, 8 inches in diameter, weighed 26,883 pounds, and contained 9,920 pounds of flour, 3,960 pounds of cheese, 1 763 pounds of mushrooms, 1,984 pounds of tomato puree, and 1,984 pounds of chopped tomatoes." Clearly, this was a massive undertaking. A few questions:

-Identify which type of manufacturing process this was. What considerations, from a planning standpoint, do you think were made? How might the process change if you were planning the manufacturing process for a pizza available at pie craft? What about a pizza that you can buy in the frozen section of the supermarket? What are the elements [of the manufacturing process] that change as we transition from the world's largest pizza, to a completely standardized frozen one?

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