In addition, trends at these three businesses do not necessarily reflect the dietary habits and attitudes of their customers in the way the author claims. For example, we are not informed about how well the high-fat cheeses at Hearts Delight are selling relative to low-fat and nonfat alternatives. Similarly, it is possible that at House of Beef menu items other than red meatsuch as chicken, fish, or salad barare just as popular as red meat among the restaurants patrons.
Finally, the author assumes that the financial conditions of the owners of the two restaurants were caused by a general lack of concern with regulating red meat and fatty-cheese intake. However, it is equally possible that the lackluster financial success of Good Earth was caused by mismanagement or increasing overhead costs. Furthermore, it is possible that House of Beef is generating little business, but its owners were already millionaires before they opened this restaurant or are making their money in other concurrent business endeavors.
In conclusion, the authors evidence is too weak to support any conclusion about general dietary trends. Before we can accept the conclusion, the author must provide evidence from a representative sample of food-service businesses, and must clearly show that sates of red meat and fatty cheeses are increasing relative to sales of low-fat alternatives. The author must also provide evidence that the financial conditions of the owners of the two restaurants were actually caused by a general waning concern with regulating fat intake.
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