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You are the head chef for a fine dining restaurant. You are working on the new menu for the winter season. You decide to add
You are the head chef for a fine dining restaurant. You are working on the new menu for the winter season. You decide to add three new items and alter the recipes for 5 other items currently on the menu. You plan on having the menus and other preparations ready in two weeks with the goal of increasing per customer food order by $5 within two weeks after that. You are engaged in _____________. strategic operational planning tactical planning action
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