Occupation: First-Line Supervisors of Food Preparation and Serving Workers
Task: Assess nutritional needs of patients, plan special menus, supervise the assembly of regular and special diet trays, and oversee the delivery of food trolleys to hospital patients.

Scale: Frequency of Task (Categories 1-7)
Category: 1
Value: 10.54 (N=32)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 2
Value: 4.95 (N=32)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 3
Value: 10.54 (N=32)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 4
Value: 23.36 (N=32)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 5
Value: 31.77 (N=32)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 6
Value: 14.9 (N=32)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 7
Value: 3.94 (N=32)
Source: Incumbent, 06/2010

Scale: Importance
Value: 3.66 (N=35)
Source: Incumbent, 06/2010

Scale: Relevance of Task
Value: 27.67 (N=81)
Source: Incumbent, 06/2010