La Fetta Di Pizza Garrett Dunn Jack Weaver

La Fetta Di Pizza Garrett Dunn, Jack Weaver, Rebecca Grosz, & Evan Tidwell

Pizza 8 handcrafted 12 -inch circle pizza with cheesy mozzarella stuffed crust, topped with grated Italian cheese and pepperonis.

Production Costs Product Quantity Cost per Pizza Overall Cost Italian Cheese 4 Bags of 16 Blend oz $2. 50 $20. 00 Pepperoni 6 oz $1. 99 $15. 96 Dough 8 can $2. 99 $23. 92 String cheese 3 bags of 24 sticks $2. 17 $17. 37 Sauce 2 16 oz. jars $0. 59 $4. 74 Tablecloths 12 $1 $12 Pizza Pan 8 $2 $16 Total Cost Per Pizza - $13. 24 TOTAL COST - $109. 99

Stations Required & People Needed • Material Handling - 2 employees • Pepperoni -2 employees • Dough -2 employees • Export -2 employees • Quality Control -1 employees • Cooking & Cutting -2 pizza • Crust -2 employees • Import -1 employee • Quality Control -1 employees • Sauce -2 employees • Quality Control -1 employees • Cheese -2 employees • Quality Control -1 employees

Station Instructions The Dough Station Roll out dough to 14 inches The Cheese Station Measure ? ? ounces of cheese from package Put on the pan QUALITY CONTROL Evenly spread cheese on top of sauce PASS QUALITY CONTROL Stuffing Of Crust Station PASS Lay mozzarella cheese 1 inch from edge of the circle The Pepperoni Station Fold dough over sticks, fully covering cheese Count out 24 pieces of pepperoni Measure pizza against pan, the pizza should be 12 inches Evenly place 3 pepperoni on each future piece of pizza QUALITY CONTROL PASS The Export/Import Station The Sauce Station Take the pizzas to and from room 202 Measure ? ? ounces of sauce from the bottle Cooking/Cutting Station Evenly spread sauce with wooden spoon QUALITY CONTROL Preheat ovens to 425 degrees Fahrenheit PASS Cook pizzas in pan for 12 -16 minutes Cut the pizza into eighths

Pizza Manufacturing Layout