Occupation: Food Service Managers
Task: Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.

Scale: Frequency of Task (Categories 1-7)
Category: 1
Value: 4.1 (N=57)
Source: Incumbent, 06/2008

Scale: Frequency of Task (Categories 1-7)
Category: 2
Value: 9.14 (N=57)
Source: Incumbent, 06/2008

Scale: Frequency of Task (Categories 1-7)
Category: 3
Value: 12.27 (N=57)
Source: Incumbent, 06/2008

Scale: Frequency of Task (Categories 1-7)
Category: 4
Value: 13.48 (N=57)
Source: Incumbent, 06/2008

Scale: Frequency of Task (Categories 1-7)
Category: 5
Value: 29.95 (N=57)
Source: Incumbent, 06/2008

Scale: Frequency of Task (Categories 1-7)
Category: 6
Value: 15.01 (N=57)
Source: Incumbent, 06/2008

Scale: Frequency of Task (Categories 1-7)
Category: 7
Value: 16.06 (N=57)
Source: Incumbent, 06/2008

Scale: Importance
Value: 4.15 (N=56)
Source: Incumbent, 06/2008

Scale: Relevance of Task
Value: 89.61 (N=67)
Source: Incumbent, 06/2008