Catering-Manager

Speisenzubereitung und Service

KI-Exposition

Datenquelle: BLSVeröffentlicht: 2026-08
Mittel· relativ
NiedrigVier relative BänderSehr hoch
Wert auf Berufsgruppenebene
Skala, Bezugsmenge und Quelle
Vier relative Bänder (Niedrig / Mittel / Hoch / Sehr hoch)
831 detaillierte Berufe in der BLS-Beschäftigungsprojektionstabelle. Der Wert wird je Code der National Employment Matrix (NEM) vergeben, daher erhalten Berufe mit demselben NEM-Code dasselbe Band
Quelldatensatz (XLSX-Download)
Datenquelle: AnthropicVeröffentlicht: 2026-03
0.000
0.000Spannweite der hier geführten Werte0.745
Skala, Bezugsmenge und Quelle
Index der beobachteten Exposition, 0–1 wie veröffentlicht
Auf O*NET-Aufgaben abgebildet
Quelldatensatz
Datenquelle: ILOVeröffentlicht: 2025
0.36
0.09Spannweite der hier geführten Werte0.70
Wert auf Berufsgruppenebene
Skala, Bezugsmenge und Quelle
Index der Exposition gegenüber generativer KI, 0–1 wie veröffentlicht
ISCO-08-Berufsgattung — alle Berufe mit demselben Code erhalten diesen Wert
Von dieser Website berechnet, nicht von der IAO veröffentlicht: Von den 1.012 Berufen, die diese Website mit dem IAO-Datensatz verknüpft, erreichen oder übertreffen 60% diesen Wert.
Quelldatensatz

Welche Art von Wert diese Quelle veröffentlicht

Die Kategorie von BLS ist ein relativer Rang und kein absolutes Niveau, und sie ist keine eigene Messung: Sie fasst die Perzentilränge des Berufs aus mehreren veröffentlichten Studien in vier Bänder zusammen. Sie ist weder eine Beschäftigungs- oder Lohnprognose noch eine Einführungswahrscheinlichkeit und unterscheidet nicht zwischen Automatisierung und Augmentierung.

Task-level exposure

22 ausgeblendete Aufgaben anzeigen

Task	Claude.aiRaw / share %	APIRaw / share %
Investigate and resolve complaints regarding food quality, service, or accommodations. 11-9051	0.003534.7	0.010066.4
Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs. 11-9051	0.002827.7	0.001510.3
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items. 11-9051	0.002221.8	—0
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned. 11-9051	0.001615.8	—0
Take dining reservations.	—0	0.001912.3
Maintain food and equipment inventories, and keep inventory records.	—0	0.001611.0

Values in this tab are predicted labels, not observations. Eloundou et al. (2023) published two rating regimes — human raters and GPT-4 — and the β shown here is derived from the GPT-4 rater basis alone; the same task can take a different value under the other regime. The unit and the meaning differ from the observed shares (%) in the other tabs, so do not place them on the same axis.

Task	βE1 + 0.5 × E2
Keep records required by government agencies regarding sanitation or food subsidies. O*NET Task ID 1085	1.0
Create specialty dishes and develop recipes to be used in dining facilities. O*NET Task ID 1101	1.0
Investigate and resolve complaints regarding food quality, service, or accommodations. O*NET Task ID 1078	0.5
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. O*NET Task ID 1079	0.5
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted. O*NET Task ID 1081	0.5
Schedule staff hours and assign duties. O*NET Task ID 1082	0.5
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities. O*NET Task ID 1083	0.5
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation. O*NET Task ID 1084	0.5
Establish standards for personnel performance and customer service. O*NET Task ID 1086	0.5
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned. O*NET Task ID 1087	0.5
Review work procedures and operational problems to determine ways to improve service, performance, or safety. O*NET Task ID 1088	0.5
Maintain food and equipment inventories, and keep inventory records. O*NET Task ID 1090	0.5
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities. O*NET Task ID 1091	0.5
Order and purchase equipment and supplies. O*NET Task ID 1092	0.5
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items. O*NET Task ID 1093	0.5
Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable. O*NET Task ID 1094	0.5
Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs. O*NET Task ID 1095	0.5
Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control. O*NET Task ID 1096	0.5
Establish and enforce nutritional standards for dining establishments, based on accepted industry standards. O*NET Task ID 1099	0.5
Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs. O*NET Task ID 1100	0.5
Take dining reservations. O*NET Task ID 1102	0.5
Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients. O*NET Task ID 1103	0.5
12 weitere Aufgaben anzeigen ▾Weniger anzeigen ▴

β = E1 + 0.5 × E2 · E1 = tasks where direct LLM access alone cuts time by at least 50%, E2 = tasks where software built on top of an LLM cuts time by at least 50%. Values take only 0 / 0.5 / 1.0.

Data sources & licenses — O*NET®, Anthropic Economic Index, Eloundou et al. (2023): see full notices on the Credits page

Berufsinformationen

ILO

KEIS2025

Shown in the original Korean. This dataset is published under KOGL Type 4, which prohibits derivative works including translation, so the text is reproduced unaltered.

음식 서비스 관련 관리자KNOW K000000950
Job outlook: 증가(13%) 현상유지(33%) 감소(54%)
Wages (10,000 KRW): lower(25%) 3.5K average(50%) 4.0K upper(25%) 5.25K
minacross 461 KNOW occupationsmax
Job satisfaction: 61.3
minacross 461 KNOW occupationsmax
Details
Duties
- -식음업장의 매출을 증진시키기 위한 영업방안을 모색한다.
- -판매량과 고객취향 등을 파악하여 메뉴 계획을 세운다.
- -월별 계절별 식·음료 이벤트를 계획하고 실시한다.
- -종업원에게 업장의 청결·위생, 기물관리를 지시한다.
- -식·음료부 직원들의 활동과 근무상황을 관리하고 서비스 교육을 실시한다.
- -일일 및 매월 매출을 분석한다.
- -업장의 고객 관리를 총괄하고, 불편사항을 처리한다.
- -종업원 채용을 계획하고 실시한다.
- -각 업장 지배인의 역할을 지도·감독하고 정기적으로 부서 영업회의를 주관한다.
- -관계부서와의 업무 협조가 원활히 유지되도록 관리·감독한다.
See details on KNOW (Korea Employment Information Service) (external site)
Work abilities
서비스 지향(96) · 인적자원 관리(94) · 물적자원 관리(90) · 품질관리분석(79) · 가르치기(76)
Knowledge
식품생산(92) · 인사(91) · 영업과 마케팅(90) · 경제와 회계(87) · 경영 및 행정(85)
Work environment
갈등 상황(93) · 주말 및 공휴일 근무(92) · 의사결정 권한(92) · 이미지/평판/재정에 미치는 강도(88) · 의사결정 가능성(88)
Related occupations
환경·청소 및 경비 관련 관리자 · 여행·숙박(호텔)관리자
환경·청소 및 경비 관련 관리자KNOW K000000989
Job outlook: 증가(3%) 현상유지(47%) 감소(50%)
Wages (10,000 KRW): lower(25%) 4.0K average(50%) 4.55K upper(25%) 6.2K
minacross 461 KNOW occupationsmax
Job satisfaction: 63.3
minacross 461 KNOW occupationsmax
Details
Duties
- -공동주택에 관련된 행정관리 업무와 기술관리 업무를 총괄하고 종사자의 업무수행을 지도, 감독한다.
- -국가시설, 병원, 학교, 빌딩, 사업장 등의 시설경비업체나, 경비 및 보안 서비스 업체의 운영을 기획 조직하고 종사자의 업무를 지시, 관리한다.
- -청소, 환경처리 서비스를 제공하는 사업체의 운영을 기획 조직하고 종사자의 업무를 지시, 관리한다.
- -대기환경, 수질환경, 폐기물처리 등 환경 관련 업체의 운영을 기획, 지휘 및 관리한다.
See details on KNOW (Korea Employment Information Service) (external site)
Work abilities
인적자원 관리(89) · 물적자원 관리(71) · 재정 관리(64) · 사람 파악(54) · 모니터링(Monitoring)(46)
Knowledge
경영 및 행정(79) · 인사(78) · 고객서비스(74) · 사무(72) · 경제와 회계(69)
Work environment
매우 춥거나 더운 기온(91) · 극단적으로 밝거나 부적절한 조명(89) · 걷거나 뛰기(89) · 실외 근무(85) · 움직이는 기계(83)
Related occupations
음식 서비스 관련 관리자 · 여행·숙박(호텔)관리자
여행·숙박(호텔)관리자KNOW K000000991
Job outlook: 증가(13%) 현상유지(47%) 감소(40%)
Wages (10,000 KRW): lower(25%) 4.375K average(50%) 5.2K upper(25%) 6.625K
minacross 461 KNOW occupationsmax
Job satisfaction: 66.7
minacross 461 KNOW occupationsmax
Details
Duties
- -사업체나 부서의 운영을 위한 정책 및 절차를 세우고 조직하며,조정·관리한다.
- -서비스의 가격 및 광고, 마케팅 전략을 개발하는데 참여한다.
- -여행 및 숙박 관련 프로그램 및 서비스를 개발하고 운영한다.
- -고객의 요구나 불만에 대응하고 문제를 해결한다.
- -관련 종사자의 채용, 교육훈련 등을 관리한다.
See details on KNOW (Korea Employment Information Service) (external site)
Work abilities
인적자원 관리(99) · 서비스 지향(99) · 사람 파악(95) · 물적자원 관리(94) · 모니터링(Monitoring)(92)
Knowledge
인사(91) · 영업과 마케팅(89) · 고객서비스(88) · 경영 및 행정(86) · 경제와 회계(84)
Work environment
주말 및 공휴일 근무(95) · 건강 및 안전에 대한 책임(95) · 치열한 경쟁(94) · 다른 사람들을 조율하거나 이끌기(90) · 자동화 정도(90)
Related occupations
음식 서비스 관련 관리자 · 환경·청소 및 경비 관련 관리자

The KNOW occupations and KECO codes listed here were linked to this page's occupation by this site; this is not a correspondence defined by the Korea Employment Information Service or the Ministry of Employment and Labor.

Catering-Manager

KI-Exposition

Task-level exposure

Berufsinformationen

ILO-Berufsbeschreibung

ESCO-Berufsvokabular