Occupation: Cooks, Institution and Cafeteria
Task: Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.

Scale: Frequency of Task (Categories 1-7)
Category: 1
Value: 6.35 (N=61)
Source: Incumbent, 07/2012

Scale: Frequency of Task (Categories 1-7)
Category: 2
Value: 8.6 (N=61)
Source: Incumbent, 07/2012

Scale: Frequency of Task (Categories 1-7)
Category: 3
Value: 26.8 (N=61)
Source: Incumbent, 07/2012

Scale: Frequency of Task (Categories 1-7)
Category: 4
Value: 3.25 (N=61)
Source: Incumbent, 07/2012

Scale: Frequency of Task (Categories 1-7)
Category: 5
Value: 50.83 (N=61)
Source: Incumbent, 07/2012

Scale: Frequency of Task (Categories 1-7)
Category: 6
Value: 3.14 (N=61)
Source: Incumbent, 07/2012

Scale: Frequency of Task (Categories 1-7)
Category: 7
Value: 1.03 (N=61)
Source: Incumbent, 07/2012

Scale: Importance
Value: 3.79 (N=65)
Source: Incumbent, 07/2012

Scale: Relevance of Task
Value: 60.55 (N=134)
Source: Incumbent, 07/2012