Occupation: Chefs and Head Cooks
Task: Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.

Scale: Frequency of Task (Categories 1-7)
Category: 1
Value: 4 (N=25)
Source: Occupational Expert, 07/2013

Scale: Frequency of Task (Categories 1-7)
Category: 2
Value: 16 (N=25)
Source: Occupational Expert, 07/2013

Scale: Frequency of Task (Categories 1-7)
Category: 3
Value: 36 (N=25)
Source: Occupational Expert, 07/2013

Scale: Frequency of Task (Categories 1-7)
Category: 4
Value: 32 (N=25)
Source: Occupational Expert, 07/2013

Scale: Frequency of Task (Categories 1-7)
Category: 5
Value: 8 (N=25)
Source: Occupational Expert, 07/2013

Scale: Frequency of Task (Categories 1-7)
Category: 6
Value: 4 (N=25)
Source: Occupational Expert, 07/2013

Scale: Frequency of Task (Categories 1-7)
Category: 7
Value: 0 (N=25)
Source: Occupational Expert, 07/2013

Scale: Importance
Value: 4.12 (N=24)
Source: Occupational Expert, 07/2013

Scale: Relevance of Task
Value: 92.59 (N=27)
Source: Occupational Expert, 07/2013