Occupation: Food Service Managers
Task: Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.

Scale: Frequency of Task (Categories 1-7)
Category: 1
Value: 2.29 (N=52)
Source: Incumbent, 06/2008

Scale: Frequency of Task (Categories 1-7)
Category: 2
Value: 5.28 (N=52)
Source: Incumbent, 06/2008

Scale: Frequency of Task (Categories 1-7)
Category: 3
Value: 20.2 (N=52)
Source: Incumbent, 06/2008

Scale: Frequency of Task (Categories 1-7)
Category: 4
Value: 18.93 (N=52)
Source: Incumbent, 06/2008

Scale: Frequency of Task (Categories 1-7)
Category: 5
Value: 22.89 (N=52)
Source: Incumbent, 06/2008

Scale: Frequency of Task (Categories 1-7)
Category: 6
Value: 21.28 (N=52)
Source: Incumbent, 06/2008

Scale: Frequency of Task (Categories 1-7)
Category: 7
Value: 9.12 (N=52)
Source: Incumbent, 06/2008

Scale: Importance
Value: 4.19 (N=51)
Source: Incumbent, 06/2008

Scale: Relevance of Task
Value: 78.08 (N=69)
Source: Incumbent, 06/2008