HTM 3100 DUE 1/20

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  • Per industry knowledge, the proper layout of a restaurant’s kitchen can make or break the success of the business. Give two examples of the negative impact of a poorly designed restaurant kitchen on guest satisfaction and restaurant revenues. Outline a strategy that a restaurant owner could use to improve guest satisfaction and restaurant revenues after suffering the consequences of a poorly designed kitchen. Provide support for your response.
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    Jahky B
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