If I am making pie dough, for instance, is there a reason to prefer doing things in batches, besides it being more manageable for my tools/hands? This would help answer this question (two good answers which differ on this point). Obviously, you want to divide the bulk into portions at the end, i.e. for the pies. But why sooner?
I always figured that following the directions all-at-once until the end ensured that the final product, by whatever multiplier, is consistent throughout.
I'm assuming that when baking in large quantities, we are measuring by weight, not volume, so accuracy shouldn't be an issue.