Occupation: First-Line Supervisors of Food Preparation and Serving Workers
Task: Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.

Scale: Frequency of Task (Categories 1-7)
Category: 1
Value: 3.17 (N=64)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 2
Value: 9.81 (N=64)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 3
Value: 18.53 (N=64)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 4
Value: 31.18 (N=64)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 5
Value: 29.44 (N=64)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 6
Value: 2.2 (N=64)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 7
Value: 5.67 (N=64)
Source: Incumbent, 06/2010

Scale: Importance
Value: 3.9 (N=63)
Source: Incumbent, 06/2010

Scale: Relevance of Task
Value: 85.99 (N=81)
Source: Incumbent, 06/2010