Question: 1. Describe the ways a poorly planned kitchen area affects guest experience and operational efficiency (Simple and practical reasons) Use bullet points. 2. What are

1. Describe the ways a poorly planned kitchen area affects guest experience and operational efficiency (Simple and practical reasons) Use bullet points.

2. What are the pros and cons of staffing your restaurant by using your target labor cost percentage and predicted future sales? (Simple and practical) Use bullet points.

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