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First-Line Supervisors/Managers of Food Preparation & Serving Wo...
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First-Line Supervisors/Managers of Food Preparation & Serving Workers
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Supervise workers engaged in preparing and serving food.
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Degrees
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Abilities
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Oral Expression| | The ability to communicate information and ideas in speaking so others will understand. |
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Oral Comprehension| | The ability to listen to and understand information and ideas presented through spoken words and sentences. |
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Deductive Reasoning| | The ability to apply general rules to specific problems to produce answers that make sense. |
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Information Ordering| | The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). |
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Problem Sensitivity| | The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. |
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Inductive Reasoning| | The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events). |
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Written Comprehension| | The ability to read and understand information and ideas presented in writing. |
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Speech Clarity| | The ability to speak clearly so others can understand you. |
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Speech Recognition| | The ability to identify and understand the speech of another person. |
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Category Flexibility| | The ability to generate or use different sets of rules for combining or grouping things in different ways. |
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Near Vision| | The ability to see details at close range (within a few feet of the observer). |
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Time Sharing| | The ability to shift back and forth between two or more activities or sources of information (such as speech, sounds, touch, or other sources). |
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Fluency of Ideas| | The ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity). |
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Memorization| | The ability to remember information such as words, numbers, pictures, and procedures. |
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Written Expression| | The ability to communicate information and ideas in writing so others will understand. |
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Originality| | The ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem. |
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Selective Attention| | The ability to concentrate on a task over a period of time without being distracted. |
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Arm-Hand Steadiness| | The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. |
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Extent Flexibility| | The ability to bend, stretch, twist, or reach with your body, arms, and/or legs. |
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Trunk Strength| | The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without 'giving out' or fatiguing. |
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Mathematical Reasoning| | The ability to choose the right mathematical methods or formulas to solve a problem. |
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Manual Dexterity| | The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. |
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Visualization| | The ability to imagine how something will look after it is moved around or when its parts are moved or rearranged. |
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Perceptual Speed| | The ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object. |
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Speed of Closure| | The ability to quickly make sense of, combine, and organize information into meaningful patterns. |
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Auditory Attention| | The ability to focus on a single source of sound in the presence of other distracting sounds. |
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Far Vision| | The ability to see details at a distance. |
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Multilimb Coordination| | The ability to coordinate two or more limbs (for example, two arms, two legs, or one leg and one arm) while sitting, standing, or lying down. It does not involve performing the activities while the whole body is in motion. |
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Gross Body Coordination| | The ability to coordinate the movement of your arms, legs, and torso together when the whole body is in motion. |
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Number Facility| | The ability to add, subtract, multiply, or divide quickly and correctly. |
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Flexibility of Closure| | The ability to identify or detect a known pattern (a figure, object, word, or sound) that is hidden in other distracting material. |
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Stamina| | The ability to exert yourself physically over long periods of time without getting winded or out of breath. |
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Finger Dexterity| | The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects. |
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Static Strength| | The ability to exert maximum muscle force to lift, push, pull, or carry objects. |
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Control Precision| | The ability to quickly and repeatedly adjust the controls of a machine or a vehicle to exact positions. |
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Wrist-Finger Speed| | The ability to make fast, simple, repeated movements of the fingers, hands, and wrists. |
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Speed of Limb Movement| | The ability to quickly move the arms and legs. |
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Visual Color Discrimination| | The ability to match or detect differences between colors, including shades of color and brightness. |
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Depth Perception| | The ability to judge which of several objects is closer or farther away from you, or to judge the distance between you and an object. |
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Dynamic Strength| | The ability to exert muscle force repeatedly or continuously over time. This involves muscular endurance and resistance to muscle fatigue. |
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Gross Body Equilibrium| | The ability to keep or regain your body balance or stay upright when in an unstable position. |
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Response Orientation| | The ability to choose quickly between two or more movements in response to two or more different signals (lights, sounds, pictures). It includes the speed with which the correct response is started with the hand, foot, or other body part. |
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Hearing Sensitivity| | The ability to detect or tell the differences between sounds that vary in pitch and loudness. |
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Rate Control| | The ability to time your movements or the movement of a piece of equipment in anticipation of changes in the speed and/or direction of a moving object or scene. |
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Reaction Time| | The ability to quickly respond (with the hand, finger, or foot) to a signal (sound, light, picture) when it appears. |
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Interests
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Third Interest High-Point| | Tertiary-Cutoff/Rank Descriptiveness |
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Enterprising| | Enterprising occupations frequently involve starting up and carrying out projects. These occupations can involve leading people and making many decisions. Sometimes they require risk taking and often deal with business. |
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First Interest High-Point| | Primary-Rank Descriptiveness |
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Realistic| | Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others. |
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Conventional| | Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow. |
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Social| | Social occupations frequently involve working with, communicating with, and teaching people. These occupations often involve helping or providing service to others. |
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Artistic| | Artistic occupations frequently involve working with forms, designs and patterns. They often require self-expression and the work can be done without following a clear set of rules. |
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Investigative| | Investigative occupations frequently involve working with ideas, and require an extensive amount of thinking. These occupations can involve searching for facts and figuring out problems mentally. |
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Second Interest High-Point| | Secondary-Cutoff/Rank Descriptiveness |
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Knowledge
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Customer and Personal Service| | Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. |
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Administration and Management| | Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. |
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Education and Training| | Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects. |
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Clerical| | Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology. |
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Food Production| | Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. |
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Production and Processing| | Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. |
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Personnel and Human Resources| | Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems. |
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Sales and Marketing| | Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems. |
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Mathematics| | Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications. |
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Psychology| | Knowledge of human behavior and performance; individual differences in ability, personality, and interests; learning and motivation; psychological research methods; and the assessment and treatment of behavioral and affective disorders. |
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English Language| | Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. |
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Economics and Accounting| | Knowledge of economic and accounting principles and practices, the financial markets, banking and the analysis and reporting of financial data. |
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Chemistry| | Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo. This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal methods. |
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Computers and Electronics| | Knowledge of circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming. |
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Public Safety and Security| | Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions. |
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Communications and Media| | Knowledge of media production, communication, and dissemination techniques and methods. This includes alternative ways to inform and entertain via written, oral, and visual media. |
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Foreign Language| | Knowledge of the structure and content of a foreign (non-English) language including the meaning and spelling of words, rules of composition and grammar, and pronunciation. |
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Mechanical| | Knowledge of machines and tools, including their designs, uses, repair, and maintenance. |
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Law and Government| | Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules, and the democratic political process. |
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Therapy and Counseling| | Knowledge of principles, methods, and procedures for diagnosis, treatment, and rehabilitation of physical and mental dysfunctions, and for career counseling and guidance. |
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Philosophy and Theology| | Knowledge of different philosophical systems and religions. This includes their basic principles, values, ethics, ways of thinking, customs, practices, and their impact on human culture. |
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Sociology and Anthropology| | Knowledge of group behavior and dynamics, societal trends and influences, human migrations, ethnicity, cultures and their history and origins. |
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Engineering and Technology| | Knowledge of the practical application of engineering science and technology. This includes applying principles, techniques, procedures, and equipment to the design and production of various goods and services. |
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Design| | Knowledge of design techniques, tools, and principles involved in production of precision technical plans, blueprints, drawings, and models. |
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Telecommunications| | Knowledge of transmission, broadcasting, switching, control, and operation of telecommunications systems. |
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Medicine and Dentistry| | Knowledge of the information and techniques needed to diagnose and treat human injuries, diseases, and deformities. This includes symptoms, treatment alternatives, drug properties and interactions, and preventive health-care measures. |
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Biology| | Knowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment. |
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Physics| | Knowledge and prediction of physical principles, laws, their interrelationships, and applications to understanding fluid, material, and atmospheric dynamics, and mechanical, electrical, atomic and sub- atomic structures and processes. |
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Geography| | Knowledge of principles and methods for describing the features of land, sea, and air masses, including their physical characteristics, locations, interrelationships, and distribution of plant, animal, and human life. |
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Transportation| | Knowledge of principles and methods for moving people or goods by air, rail, sea, or road, including the relative costs and benefits. |
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Building and Construction| | Knowledge of materials, methods, and the tools involved in the construction or repair of houses, buildings, or other structures such as highways and roads. |
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History and Archeology| | Knowledge of historical events and their causes, indicators, and effects on civilizations and cultures. |
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Fine Arts| | Knowledge of the theory and techniques required to compose, produce, and perform works of music, dance, visual arts, drama, and sculpture. |
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Wages
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| District of Columbia | $34,100.00 |
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| North Carolina | $25,480.00 |
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| South Carolina | $25,210.00 |
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| Virgin Islands | $27,170.00 |
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Related Careers
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Chefs & Head Cooks| | Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. May participate in cooking. |
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Dietetic Technicians| | Assist dietitians in the provision of food service and nutritional programs. Under the supervision of dietitians, may plan and produce meals based on established guidelines, teach principles of food and nutrition, or counsel individuals. |
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Dietitians & Nutritionists| | Plan and conduct food service or nutritional programs to assist in the promotion of health and control of disease. May supervise activities of a department providing quantity food services, counsel individuals, or conduct nutritional research. |
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Farm & Home Management Advisors| | Advise, instruct, and assist individuals and families engaged in agriculture, agricultural-related processes, or home economics activities. Demonstrate procedures and apply research findings to solve problems; instruct and train in product development, sales, and the utilization of machinery and equipment to promote general welfare. Includes county agricultural agents, feed and farm management advisers, home economists, and extension service advisors. |
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First-Line Supervisors/Managers of Housekeeping & Janitorial Workers| | Supervise work activities of cleaning personnel in hotels, hospitals, offices, and other establishments. |
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First-Line Supervisors/Managers of Landscaping, Lawn Service, & Groundskeeping Workers| | Plan, organize, direct, or coordinate activities of workers engaged in landscaping or groundskeeping activities, such as planting and maintaining ornamental trees, shrubs, flowers, and lawns, and applying fertilizers, pesticides, and other chemicals, according to contract specifications. May also coordinate activities of workers engaged in terracing hillsides, building retaining walls, constructing pathways, installing patios, and similar activities in following a landscape design plan. Work may involve reviewing contracts to ascertain service, machine, and work force requirements; answering inquiries from potential customers regarding methods, material, and price ranges; and preparing estimates according to labor, material, and machine costs. |
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First-Line Supervisors/Managers of Personal Service Workers| | Supervise and coordinate activities of personal service workers, such as supervisors of flight attendants, hairdressers, or caddies. |
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Food Service Managers| | Plan, direct, or coordinate activities of an organization or department that serves food and beverages. |
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Recreation Workers| | Conduct recreation activities with groups in public, private, or volunteer agencies or recreation facilities. Organize and promote activities, such as arts and crafts, sports, games, music, dramatics, social recreation, camping, and hobbies, taking into account the needs and interests of individual members. |
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Skills
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Monitoring| | Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. |
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Reading Comprehension| | Understanding written sentences and paragraphs in work related documents. |
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Speaking| | Talking to others to convey information effectively. |
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Learning Strategies| | Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things. |
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Instructing| | Teaching others how to do something. |
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Critical Thinking| | Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. |
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Time Management| | Managing one's own time and the time of others. |
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Active Listening| | Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. |
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Writing| | Communicating effectively in writing as appropriate for the needs of the audience. |
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Active Learning| | Understanding the implications of new information for both current and future problem-solving and decision-making. |
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Service Orientation| | Actively looking for ways to help people. |
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Coordination| | Adjusting actions in relation to others' actions. |
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Management of Personnel Resources| | Motivating, developing, and directing people as they work, identifying the best people for the job. |
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Equipment Maintenance| | Performing routine maintenance on equipment and determining when and what kind of maintenance is needed. |
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Social Perceptiveness| | Being aware of others' reactions and understanding why they react as they do. |
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Equipment Selection| | Determining the kind of tools and equipment needed to do a job. |
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Judgment and Decision Making| | Considering the relative costs and benefits of potential actions to choose the most appropriate one. |
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Mathematics| | Using mathematics to solve problems. |
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Management of Financial Resources| | Determining how money will be spent to get the work done, and accounting for these expenditures. |
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Operation Monitoring| | Watching gauges, dials, or other indicators to make sure a machine is working properly. |
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Negotiation| | Bringing others together and trying to reconcile differences. |
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Persuasion| | Persuading others to change their minds or behavior. |
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Management of Material Resources| | Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. |
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Quality Control Analysis| | Conducting tests and inspections of products, services, or processes to evaluate quality or performance. |
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Troubleshooting| | Determining causes of operating errors and deciding what to do about it. |
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Operations Analysis| | Analyzing needs and product requirements to create a design. |
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Complex Problem Solving| | Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions. |
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Operation and Control| | Controlling operations of equipment or systems. |
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Repairing| | Repairing machines or systems using the needed tools. |
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Systems Evaluation| | Identifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system. |
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Science| | Using scientific rules and methods to solve problems. |
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Systems Analysis| | Determining how a system should work and how changes in conditions, operations, and the environment will affect outcomes. |
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Technology Design| | Generating or adapting equipment and technology to serve user needs. |
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Installation| | Installing equipment, machines, wiring, or programs to meet specifications. |
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Programming| | Writing computer programs for various purposes. |
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Tasks
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| Compile and balance cash receipts at the end of the day or shift. |
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| Resolve customer complaints regarding food service. |
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| Greet and seat guests, and present menus and wine lists. |
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| Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards. |
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| Train workers in food preparation, and in service, sanitation, and safety procedures. |
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| Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel. |
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| Observe and evaluate workers and work procedures in order to ensure quality standards and service. |
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| Assign duties, responsibilities, and work stations to employees in accordance with work requirements. |
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| Estimate ingredients and supplies required to prepare a recipe. |
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| Perform personnel actions such as hiring and firing staff, consulting with other managers as necessary. |
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| Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems. |
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| Specify food portions and courses, production and time sequences, and workstation and equipment arrangements. |
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| Present bills and accept payments. |
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| Forecast staff, equipment, and supply requirements based on a master menu. |
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| Perform serving duties such as carving meat, preparing flambe dishes, or serving wine and liquor. |
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| Record production and operational data on specified forms. |
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| Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services. |
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| Collaborate with other personnel in order to plan menus, serving arrangements, and related details. |
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| Supervise and check the assembly of regular and special diet trays and the delivery of food trolleys to hospital patients. |
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| Schedule parties and take reservations. |
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| Develop departmental objectives, budgets, policies, procedures, and strategies. |
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| Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety. |
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| Develop equipment maintenance schedules and arrange for repairs. |
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| Evaluate new products for usefulness and suitability. |
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Tools
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| Bar code reader equipment |
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| Barcode scanners |
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| Linear imaging scanners |
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| Long range charged coupled device CCD barcode scanners |
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| Point of service scanners |
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| Cash registers |
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| Desktop computers |
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| Magnetic card readers |
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| Credit card readers |
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| Notebook computers |
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| Paging controllers |
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| Restaurant guest and server paging systems |
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| Point of sale credit or debit verification kits |
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| Card readers |
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| Credit card processing terminals |
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| Point of sale POS receipt printers |
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| Point of sales POS printers |
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| Point of sale POS terminal |
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| Point of service workstations |
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| Point of service/sales POS terminals and interfaces |
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Technology
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| Accounting software |
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| Compeat Restaurant Accounting Systems |
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| CostGuard foodservice software |
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| Human resources software |
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| SoftCafe ScheduleWriter |
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| Staff scheduling software |
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| Inventory management software |
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| AJV Food & Beverage software |
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| CBORD Group Menu Management System |
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| Regnow Chrysanth Inventory Manager |
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| Point of sale POS software |
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| Compris Advanced Manager's Workstation |
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| Compris software |
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| ICVERIFY software |
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| Intuit QuickBooks Point of Sale |
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| MICROS Systems HSI Profits Series |
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| NCR Advanced Checkout Solution |
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| NCR NeighborhoodPOS |
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| Point of sales POS software |
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| The General Store software |
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| Procurement software |
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| Ordering and purchasing software |
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| Project management software |
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| CaterPro Software |
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| CBORD FoodService Suite |
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| Spreadsheet software |
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| Restaurant Operations & Management Spreadsheet Library |
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Career Activities
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| Performing for or Working Directly with the Public |
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| greet customers, guests, visitors, or passengers |
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| provide customer service |
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| Identifying Objects, Actions, and Events |
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| identify cut or grade of meat |
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| recognize customer intoxication |
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| Guiding, Directing, and Motivating Subordinates |
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| assign work to staff or employees |
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| monitor worker performance |
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| Resolving Conflicts and Negotiating with Others |
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| resolve customer or public complaints |
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| resolve or assist workers to resolve work problems |
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| Making Decisions and Solving Problems |
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| determine food portions |
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| Organizing, Planning, and Prioritizing Work |
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| modify work procedures or processes to meet deadlines |
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| plan menus |
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| Coordinating the Work and Activities of Others |
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| coordinate banquets, meetings or related events |
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| direct and coordinate activities of workers or staff |
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| direct and coordinate food or beverage preparation |
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| Training and Teaching Others |
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| conduct training for personnel |
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| Evaluating Information to Determine Compliance with Standards |
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| inspect facilities or equipment for regulatory compliance |
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| Processing Information |
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| investigate customer complaints |
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| Evaluating Information to Determine Compliance with Standards |
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| oversee work progress to verify safety or conformance to standards |
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| Scheduling Work and Activities |
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| schedule employee work hours |
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| schedule restaurant reservations |
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| Updating and Using Relevant Knowledge |
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| use oral or written communication techniques |
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| Monitoring and Controlling Resources |
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| manage finances for institutional food service |
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| purchase food or beverages |
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| purchase housekeeping or cleaning supplies or equipment |
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| requisition stock, materials, supplies or equipment |
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| Provide Consultation and Advice to Others |
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| recommend improvements to work methods or procedures |
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| Documenting/Recording Information |
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| inventory stock to ensure adequate supplies |
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| maintain production or work records |
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| Staffing Organizational Units |
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| hire, discharge, transfer, or promote workers |
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| Analyzing Data or Information |
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| analyze organizational operating practices or procedures |
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Career Context
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| Face-to-Face Discussions |
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| Indoors, Environmentally Controlled |
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| Contact With Others |
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| Telephone |
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| Work With Work Group or Team |
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| Frequency of Decision Making |
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| Spend Time Standing |
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| Responsible for Others' Health and Safety |
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| Time Pressure |
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| Physical Proximity |
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| Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls |
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| Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets |
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| Deal With External Customers |
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| Freedom to Make Decisions |
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| Spend Time Walking and Running |
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| Coordinate or Lead Others |
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| Responsibility for Outcomes and Results |
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| Spend Time Making Repetitive Motions |
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| Impact of Decisions on Co-workers or Company Results |
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| Importance of Being Exact or Accurate |
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| Structured versus Unstructured Work |
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| Sounds, Noise Levels Are Distracting or Uncomfortable |
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| Very Hot or Cold Temperatures |
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| Frequency of Conflict Situations |
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| Exposed to Minor Burns, Cuts, Bites, or Stings |
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| Exposed to Contaminants |
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| Importance of Repeating Same Tasks |
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| Consequence of Error |
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| Indoors, Not Environmentally Controlled |
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| Deal With Unpleasant or Angry People |
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| Electronic Mail |
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| Public Speaking |
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| Exposed to Disease or Infections |
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| Exposed to Hazardous Equipment |
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| Deal With Physically Aggressive People |
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| Letters and Me | | | | |
