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Avoid making the proposed mistakes

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1. Make an argument for this type of course being required for every restaurant owner to take. Support your response with two (2) best practices that you learned throughout this course.

2. Propose two (2) common mistakes that restaurateurs make, and recommend two (2) strategies that they may use in order to avoid making the proposed mistakes. Provide justification for your response.

Reference no: EM132773008

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