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    "Second-Hand" Smoke, an Often Cited Disadvantage of Allowing Smoking in Restaurants
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"Second-Hand" Smoke, an Often Cited Disadvantage of Allowing Smoking in Restaurants

Question 289

Question 289

Multiple Choice

"Second-hand" smoke, an often cited disadvantage of allowing smoking in restaurants, is referred to in economics as a(n)


A) capital good.
B) externality.
C) economic cost.
D) negative investment.

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