Occupation: Food Service Managers
Task: Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.

Scale: Frequency of Task (Categories 1-7)
Category: 1
Value: 0.67 (N=40)
Source: Incumbent, 06/2008

Scale: Frequency of Task (Categories 1-7)
Category: 2
Value: 20.35 (N=40)
Source: Incumbent, 06/2008

Scale: Frequency of Task (Categories 1-7)
Category: 3
Value: 28.03 (N=40)
Source: Incumbent, 06/2008

Scale: Frequency of Task (Categories 1-7)
Category: 4
Value: 6.4 (N=40)
Source: Incumbent, 06/2008

Scale: Frequency of Task (Categories 1-7)
Category: 5
Value: 13.96 (N=40)
Source: Incumbent, 06/2008

Scale: Frequency of Task (Categories 1-7)
Category: 6
Value: 17.69 (N=40)
Source: Incumbent, 06/2008

Scale: Frequency of Task (Categories 1-7)
Category: 7
Value: 12.91 (N=40)
Source: Incumbent, 06/2008

Scale: Importance
Value: 3.82 (N=39)
Source: Incumbent, 06/2008

Scale: Relevance of Task
Value: 67.77 (N=68)
Source: Incumbent, 06/2008