Occupation: First-Line Supervisors of Food Preparation and Serving Workers
Task: Forecast staff, equipment, and supply requirements, based on a master menu.

Scale: Frequency of Task (Categories 1-7)
Category: 1
Value: 0 (N=63)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 2
Value: 2.79 (N=63)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 3
Value: 16.24 (N=63)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 4
Value: 25.03 (N=63)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 5
Value: 38.66 (N=63)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 6
Value: 11.96 (N=63)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 7
Value: 5.33 (N=63)
Source: Incumbent, 06/2010

Scale: Importance
Value: 4.08 (N=61)
Source: Incumbent, 06/2010

Scale: Relevance of Task
Value: 72.04 (N=80)
Source: Incumbent, 06/2010