Occupation: Cooks, Restaurant
Task: Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.

Scale: Frequency of Task (Categories 1-7)
Category: 1
Value: 2.55 (N=42)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 2
Value: 8.36 (N=42)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 3
Value: 12.08 (N=42)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 4
Value: 12.79 (N=42)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 5
Value: 40.94 (N=42)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 6
Value: 6.87 (N=42)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 7
Value: 16.41 (N=42)
Source: Incumbent, 06/2010

Scale: Importance
Value: 4.02 (N=44)
Source: Incumbent, 06/2010

Scale: Relevance of Task
Value: 50.76 (N=88)
Source: Incumbent, 06/2010