Occupation: Chefs and Head Cooks
Task: Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.

Scale: Frequency of Task (Categories 1-7)
Category: 1
Value: 4.35 (N=23)
Source: Occupational Expert, 07/2013

Scale: Frequency of Task (Categories 1-7)
Category: 2
Value: 17.39 (N=23)
Source: Occupational Expert, 07/2013

Scale: Frequency of Task (Categories 1-7)
Category: 3
Value: 30.43 (N=23)
Source: Occupational Expert, 07/2013

Scale: Frequency of Task (Categories 1-7)
Category: 4
Value: 21.74 (N=23)
Source: Occupational Expert, 07/2013

Scale: Frequency of Task (Categories 1-7)
Category: 5
Value: 21.74 (N=23)
Source: Occupational Expert, 07/2013

Scale: Frequency of Task (Categories 1-7)
Category: 6
Value: 4.35 (N=23)
Source: Occupational Expert, 07/2013

Scale: Frequency of Task (Categories 1-7)
Category: 7
Value: 0 (N=23)
Source: Occupational Expert, 07/2013

Scale: Importance
Value: 4.17 (N=24)
Source: Occupational Expert, 07/2013

Scale: Relevance of Task
Value: 88.89 (N=27)
Source: Occupational Expert, 07/2013