Occupation: Food Service Managers
Task: Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.

Scale: Frequency of Task (Categories 1-7)
Category: 1
Value: 14.09 (N=23)
Source: Incumbent, 06/2008

Scale: Frequency of Task (Categories 1-7)
Category: 2
Value: 12.42 (N=23)
Source: Incumbent, 06/2008

Scale: Frequency of Task (Categories 1-7)
Category: 3
Value: 8.57 (N=23)
Source: Incumbent, 06/2008

Scale: Frequency of Task (Categories 1-7)
Category: 4
Value: 12.12 (N=23)
Source: Incumbent, 06/2008

Scale: Frequency of Task (Categories 1-7)
Category: 5
Value: 11.97 (N=23)
Source: Incumbent, 06/2008

Scale: Frequency of Task (Categories 1-7)
Category: 6
Value: 27.87 (N=23)
Source: Incumbent, 06/2008

Scale: Frequency of Task (Categories 1-7)
Category: 7
Value: 12.95 (N=23)
Source: Incumbent, 06/2008

Scale: Importance
Value: 4.18 (N=22)
Source: Incumbent, 06/2008

Scale: Relevance of Task
Value: 44.28 (N=68)
Source: Incumbent, 06/2008