Occupation: First-Line Supervisors of Food Preparation and Serving Workers
Task: Develop departmental objectives, budgets, policies, procedures, and strategies.

Scale: Frequency of Task (Categories 1-7)
Category: 1
Value: 13.22 (N=39)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 2
Value: 3.63 (N=39)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 3
Value: 33.69 (N=39)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 4
Value: 11.41 (N=39)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 5
Value: 25.25 (N=39)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 6
Value: 6.13 (N=39)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 7
Value: 6.66 (N=39)
Source: Incumbent, 06/2010

Scale: Importance
Value: 3.6 (N=37)
Source: Incumbent, 06/2010

Scale: Relevance of Task
Value: 44.74 (N=81)
Source: Incumbent, 06/2010