Occupation: First-Line Supervisors of Food Preparation and Serving Workers
Task: Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.

Scale: Frequency of Task (Categories 1-7)
Category: 1
Value: 0 (N=70)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 2
Value: 1.24 (N=70)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 3
Value: 14.01 (N=70)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 4
Value: 22.18 (N=70)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 5
Value: 43.65 (N=70)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 6
Value: 7.1 (N=70)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 7
Value: 11.8 (N=70)
Source: Incumbent, 06/2010

Scale: Importance
Value: 4.13 (N=69)
Source: Incumbent, 06/2010

Scale: Relevance of Task
Value: 87.95 (N=79)
Source: Incumbent, 06/2010