Occupation: First-Line Supervisors of Food Preparation and Serving Workers
Task: Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.

Scale: Frequency of Task (Categories 1-7)
Category: 1
Value: 4.11 (N=63)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 2
Value: 9.32 (N=63)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 3
Value: 20.14 (N=63)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 4
Value: 21.96 (N=63)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 5
Value: 37.56 (N=63)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 6
Value: 6.54 (N=63)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 7
Value: 0.37 (N=63)
Source: Incumbent, 06/2010

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

Scale: Relevance of Task
Value: 83.04 (N=80)
Source: Incumbent, 06/2010