Occupation: Cooks, Restaurant
Task: Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.

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: 4.65 (N=63)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 3
Value: 5.79 (N=63)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 4
Value: 21.72 (N=63)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 5
Value: 27.29 (N=63)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 6
Value: 19.65 (N=63)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 7
Value: 20.89 (N=63)
Source: Incumbent, 06/2010

Scale: Importance
Value: 4.04 (N=67)
Source: Incumbent, 06/2010

Scale: Relevance of Task
Value: 74.09 (N=89)
Source: Incumbent, 06/2010