Second-hand smoke an often cited disadvantage of allowing
"Second-hand" smoke, an often cited disadvantage of allowing smoking in restaurants, is referred to in economics as a(n)
a. economic cost.
b. capital good.
c. externality.
d. negative investment.
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second-hand smoke an often cited disadvantage of allowing smoking in restaurants is referred to in economics as ana
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suppose wendys coffee factory produces and sells in a perfectly competitive market at wendys current level of
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