Occupation: First-Line Supervisors of Food Preparation and Serving Workers
Task: Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.

Scale: Frequency of Task (Categories 1-7)
Category: 1
Value: 0.86 (N=64)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 2
Value: 2.58 (N=64)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 3
Value: 9.72 (N=64)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 4
Value: 1.78 (N=64)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 5
Value: 61.98 (N=64)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 6
Value: 14.27 (N=64)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 7
Value: 8.82 (N=64)
Source: Incumbent, 06/2010

Scale: Importance
Value: 4.11 (N=61)
Source: Incumbent, 06/2010

Scale: Relevance of Task
Value: 72.34 (N=80)
Source: Incumbent, 06/2010