Occupation: First-Line Supervisors of Food Preparation and Serving Workers
Task: Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.

Scale: Frequency of Task (Categories 1-7)
Category: 1
Value: 1.21 (N=71)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 2
Value: 9.86 (N=71)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 3
Value: 21.96 (N=71)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 4
Value: 14.43 (N=71)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 5
Value: 42.63 (N=71)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 6
Value: 3.61 (N=71)
Source: Incumbent, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 7
Value: 6.31 (N=71)
Source: Incumbent, 06/2010

Scale: Importance
Value: 3.87 (N=72)
Source: Incumbent, 06/2010

Scale: Relevance of Task
Value: 86.66 (N=80)
Source: Incumbent, 06/2010