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Food Service Managers
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CheckoutCareers.com
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Food Service Managers
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Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
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Degrees
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Abilities
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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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Oral Expression| | The ability to communicate information and ideas in speaking so others will understand. |
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Written Comprehension| | The ability to read and understand information and ideas presented in writing. |
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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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Oral Comprehension| | The ability to listen to and understand information and ideas presented through spoken words and sentences. |
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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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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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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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Speech Recognition| | The ability to identify and understand the speech of another person. |
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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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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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Mathematical Reasoning| | The ability to choose the right mathematical methods or formulas to solve a problem. |
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Written Expression| | The ability to communicate information and ideas in writing so others will understand. |
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Memorization| | The ability to remember information such as words, numbers, pictures, and procedures. |
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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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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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Category Flexibility| | The ability to generate or use different sets of rules for combining or grouping things in different ways. |
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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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Number Facility| | The ability to add, subtract, multiply, or divide quickly and correctly. |
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Speech Clarity| | The ability to speak clearly so others can understand you. |
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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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Visual Color Discrimination| | The ability to match or detect differences between colors, including shades of color and brightness. |
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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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Far Vision| | The ability to see details at a distance. |
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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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Auditory Attention| | The ability to focus on a single source of sound in the presence of other distracting sounds. |
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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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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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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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Hearing Sensitivity| | The ability to detect or tell the differences between sounds that vary in pitch and loudness. |
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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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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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Wrist-Finger Speed| | The ability to make fast, simple, repeated movements of the fingers, hands, and wrists. |
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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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Speed of Limb Movement| | The ability to quickly move the arms and legs. |
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Static Strength| | The ability to exert maximum muscle force to lift, push, pull, or carry objects. |
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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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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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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 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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Stamina| | The ability to exert yourself physically over long periods of time without getting winded or out of breath. |
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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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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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Gross Body Equilibrium| | The ability to keep or regain your body balance or stay upright when in an unstable position. |
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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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Spatial Orientation| | The ability to know your location in relation to the environment or to know where other objects are in relation to you. |
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Dynamic Flexibility| | The ability to quickly and repeatedly bend, stretch, twist, or reach out with your body, arms, and/or legs. |
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Peripheral Vision| | The ability to see objects or movement of objects to one's side when the eyes are looking ahead. |
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Glare Sensitivity| | The ability to see objects in the presence of glare or bright lighting. |
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Night Vision| | The ability to see under low light conditions. |
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Sound Localization| | The ability to tell the direction from which a sound originated. |
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Interests
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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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Second Interest High-Point| | Secondary-Cutoff/Rank Descriptiveness |
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First Interest High-Point| | Primary-Rank Descriptiveness |
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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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Third Interest High-Point| | Tertiary-Cutoff/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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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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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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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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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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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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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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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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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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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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Computers and Electronics| | Knowledge of circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming. |
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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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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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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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Mechanical| | Knowledge of machines and tools, including their designs, uses, repair, and maintenance. |
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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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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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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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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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Telecommunications| | Knowledge of transmission, broadcasting, switching, control, and operation of telecommunications systems. |
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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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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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Design| | Knowledge of design techniques, tools, and principles involved in production of precision technical plans, blueprints, drawings, and models. |
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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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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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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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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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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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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 | $38,970.00 |
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| North Carolina | $42,600.00 |
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| South Carolina | $37,630.00 |
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| Virgin Islands | $40,890.00 |
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Related Careers
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First-Line Supervisors/Managers of Food Preparation & Serving Workers| | Supervise workers engaged in preparing and serving food. |
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First-Line Supervisors/Managers of Office & Administrative Support Workers| | Supervise and coordinate the activities of clerical and administrative support workers. |
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Lodging Managers| | Plan, direct, or coordinate activities of an organization or department that provides lodging and other accommodations. |
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Medical & Health Services Managers| | Plan, direct, or coordinate medicine and health services in hospitals, clinics, managed care organizations, public health agencies, or similar organizations. |
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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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Social & Community Service Managers| | Plan, organize, or coordinate the activities of a social service program or community outreach organization. Oversee the program or organization's budget and policies regarding participant involvement, program requirements, and benefits. Work may involve directing social workers, counselors, or probation officers. |
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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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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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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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Time Management| | Managing one's own time and the time of others. |
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Reading Comprehension| | Understanding written sentences and paragraphs in work related documents. |
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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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Critical Thinking| | Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. |
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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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Instructing| | Teaching others how to do something. |
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Coordination| | Adjusting actions in relation to others' actions. |
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Social Perceptiveness| | Being aware of others' reactions and understanding why they react as they do. |
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Service Orientation| | Actively looking for ways to help people. |
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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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Writing| | Communicating effectively in writing as appropriate for the needs of the audience. |
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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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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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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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Mathematics| | Using mathematics to solve problems. |
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Negotiation| | Bringing others together and trying to reconcile differences. |
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Troubleshooting| | Determining causes of operating errors and deciding what to do about it. |
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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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Persuasion| | Persuading others to change their minds or behavior. |
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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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Operations Analysis| | Analyzing needs and product requirements to create a design. |
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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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Equipment Selection| | Determining the kind of tools and equipment needed to do a job. |
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Operation and Control| | Controlling operations of equipment or systems. |
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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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Operation Monitoring| | Watching gauges, dials, or other indicators to make sure a machine is working properly. |
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Repairing| | Repairing machines or systems using the needed tools. |
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Technology Design| | Generating or adapting equipment and technology to serve user needs. |
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Science| | Using scientific rules and methods to solve problems. |
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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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| Monitor employee and patron activities to ensure liquor regulations are obeyed. |
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| Test cooked food by tasting and smelling it to ensure palatability and flavor conformity. |
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| Investigate and resolve complaints regarding food quality, service, or accommodations. |
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| Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. |
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| Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. |
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| Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted. |
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| Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities. |
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| Schedule staff hours and assign duties. |
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| Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation. |
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| Keep records required by government agencies regarding sanitation, and food subsidies when appropriate. |
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| Establish standards for personnel performance and customer service. |
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| Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned. |
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| Review work procedures and operational problems to determine ways to improve service, performance, or safety. |
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| Greet guests, escort them to their seats, and present them with menus and wine lists. |
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| Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary. |
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| Maintain food and equipment inventories, and keep inventory records. |
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| Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities. |
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| Order and purchase equipment and supplies. |
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| Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items. |
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| Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable. |
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| Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs. |
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| Establish and enforce nutritional standards for dining establishments based on accepted industry standards. |
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| Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control. |
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| Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs. |
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| Create specialty dishes and develop recipes to be used in dining facilities. |
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| Take dining reservations. |
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| Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients. |
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Tools
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| Cash registers |
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| Computerized cash registers |
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| Laser printers |
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| Computer printers |
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| Notebook computers |
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| Personal computers |
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Technology
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| Accounting software |
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| Food Services Solutions DayCap |
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| Intuit QuickBooks |
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| Analytical or scientific software |
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| Aurora FoodPro |
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| ChefDesk Chef's Calculators |
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| ChefTec software |
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| IPro restaurant inventory software |
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| SweetWARE nutraCoster |
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| Calendar and scheduling software |
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| espSoftware Employee Schedule Partner |
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| IMagic Restaurant Reservation |
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| Data base user interface and query software |
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| Database software |
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| ValuSoft MasterCook |
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| Desktop publishing software |
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| SoftCafe software |
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| Electronic mail software |
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| Inventory management software |
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| Army Food Management Information System software |
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| Food Service Solutions FoodCo |
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| Gift Certificates Plus Giftworks |
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| Point of sale POS software |
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| DataTeam Lunch Express |
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| Food Service Solutions POSitive ID System |
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| Point of sales POS software |
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| Restaurant Manager software |
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| Project management software |
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| Efficient Frontier ReServe Interactive |
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| Spreadsheet software |
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| Time accounting software |
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| Aestiva Employee Time Clock |
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| Word processing software |
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Career Activities
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| Resolving Conflicts and Negotiating with Others |
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| resolve customer or public complaints |
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| resolve personnel problems or grievances |
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| Communicating with Supervisors, Peers, or Subordinates |
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| conduct or attend staff meetings |
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| Guiding, Directing, and Motivating Subordinates |
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| assign work to staff or employees |
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| evaluate performance of employees or contract personnel |
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| orient new employees |
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| Performing for or Working Directly with the Public |
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| provide customer service |
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| Organizing, Planning, and Prioritizing Work |
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| plan for entertainment or dining activities |
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| plan meal presentations |
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| plan menus |
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| Monitoring and Controlling Resources |
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| examine expenditures to ensure activities are within budget |
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| manage finances for institutional food service |
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| monitor operational budget |
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| purchase food or beverages |
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| Training and Teaching Others |
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| identify training needs |
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| Scheduling Work and Activities |
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| schedule employee work hours |
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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 food or beverage preparation |
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| oversee execution of organizational or program policies |
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| Identifying Objects, Actions, and Events |
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| understand government alcoholic beverage service regulations |
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| understand government health, hotel or food service regulations |
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| Staffing Organizational Units |
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| hire, discharge, transfer, or promote workers |
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| interview job applicants |
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| Making Decisions and Solving Problems |
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| determine food or beverage costs |
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| Performing Administrative Activities |
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| conduct nutritional or food programs |
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| fill out business or government forms |
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| maintain records, reports, or files |
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| prepare required government reports |
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| prepare safety reports |
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| Updating and Using Relevant Knowledge |
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| follow nutritional practices |
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| use facility management techniques |
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| use government regulations |
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| use health or sanitation standards |
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| use knowledge of food handling rules |
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| Judging the Qualities of Things, Services, or People |
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| determine reasonable prices |
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| determine the quality of food or beverages |
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| Monitor Processes, Materials, or Surroundings |
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| monitor lodging or dining facility operations to ensure regulation |
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| Processing Information |
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| investigate customer complaints |
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| Estimating the Quantifiable Characteristics of Products, Events, or Information |
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| price items on menu |
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| Developing Objectives and Strategies |
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| develop nutritional or food programs |
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| Analyzing Data or Information |
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| analyze menus |
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| analyze recipes |
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Career Context
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| Work With Work Group or Team |
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| Telephone |
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| Contact With Others |
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| Face-to-Face Discussions |
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| Responsibility for Outcomes and Results |
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| Deal With External Customers |
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| Responsible for Others' Health and Safety |
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| Indoors, Environmentally Controlled |
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| Frequency of Decision Making |
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| Structured versus Unstructured Work |
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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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| Freedom to Make Decisions |
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| Very Hot or Cold Temperatures |
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| Spend Time Walking and Running |
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| Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls |
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| Coordinate or Lead Others |
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| Impact of Decisions on Co-workers or Company Results |
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| Spend Time Standing |
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| Time Pressure |
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| Importance of Being Exact or Accurate |
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| Sounds, Noise Levels Are Distracting or Uncomfortable |
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| Electronic Mail |
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| Deal With Unpleasant or Angry People |
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| Spend Time Making Repetitive Motions |
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| Frequency of Conflict Situations |
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