Occupation: Food Service Managers
Task: Create specialty dishes and develop recipes to be used in dining facilities.

Scale: Frequency of Task (Categories 1-7)
Category: 1
Value: 6.82 (N=30)
Source: Incumbent, 06/2008

Scale: Frequency of Task (Categories 1-7)
Category: 2
Value: 23.02 (N=30)
Source: Incumbent, 06/2008

Scale: Frequency of Task (Categories 1-7)
Category: 3
Value: 25.21 (N=30)
Source: Incumbent, 06/2008

Scale: Frequency of Task (Categories 1-7)
Category: 4
Value: 4.21 (N=30)
Source: Incumbent, 06/2008

Scale: Frequency of Task (Categories 1-7)
Category: 5
Value: 25 (N=30)
Source: Incumbent, 06/2008

Scale: Frequency of Task (Categories 1-7)
Category: 6
Value: 11.1 (N=30)
Source: Incumbent, 06/2008

Scale: Frequency of Task (Categories 1-7)
Category: 7
Value: 4.64 (N=30)
Source: Incumbent, 06/2008

Scale: Importance
Value: 3.89 (N=30)
Source: Incumbent, 06/2008

Scale: Relevance of Task
Value: 47.87 (N=68)
Source: Incumbent, 06/2008