Domino’s Pizza was interested in determining whether a new employee could learn how to make a pizza using a computer-based training method (CD-ROM). The CD-ROM application addresses the proper procedure for “massaging” a dough ball and stretching it to fit a 12-inch pizza pan. Domino’s quality standards emphasize the roundness of the pizza, an even border, and uniform thickness of the dough. Traditionally, on-the-job training is used to teach new employees how to stretch pizza dough to fit the pizza pan.

1. What outcomes or criteria should Domino’s Pizza measure to determine if CD-ROM training is an effective method for teaching new employees how to stretch pizza dough to fit a 12-inch pan? Who would be involved in the evaluation?
2. Describe the evaluation design that you would recommend using to determine if CD-ROM training is more effective than on-the-job training.