Gastronomie-Manager
ManagementKI-Exposition
- Datenquelle: BLSVeröffentlicht: 2026-08
Mittel· relativ
NiedrigVier relative BänderSehr hochWert 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
- Datenquelle: AnthropicVeröffentlicht: 2026-03
0.000
0.000Spannweite der hier geführten Werte0.745Skala, Bezugsmenge und Quelle
Index der beobachteten Exposition, 0–1 wie veröffentlicht
Auf O*NET-Aufgaben abgebildet
- Datenquelle: ILOVeröffentlicht: 2025
0.36
0.09Spannweite der hier geführten Werte0.70Wert 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.
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
Nur exponierte Aufgaben| Task | Claude.aiRaw / share % |
|---|---|
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.11-9051 | 0.006868.0 |
Create specialty dishes and develop recipes to be used in dining facilities.11-9051 | 0.003232.0 |
| Not observed on any surface — 26 task(s) — These tasks have no row in the source for this release. The 0 in the share row is a display-stage composition ratio; absence is what the — in the raw row states. | |
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity. | —0 |
Investigate and resolve complaints regarding food quality, service, or accommodations. | —0 |
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. | —0 |
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. | —0 |
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted. | —0 |
Schedule staff hours and assign duties. | —0 |
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities. | —0 |
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation. | —0 |
Keep records required by government agencies regarding sanitation or food subsidies. | —0 |
Establish standards for personnel performance and customer service. | —0 |
Review work procedures and operational problems to determine ways to improve service, performance, or safety. | —0 |
Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary. | —0 |
Maintain food and equipment inventories, and keep inventory records. | —0 |
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities. | —0 |
Order and purchase equipment and supplies. | —0 |
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items. | —0 |
Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable. | —0 |
Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs. | —0 |
Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control. | —0 |
Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs. | —0 |
Count money and make bank deposits. | —0 |
Monitor employee and patron activities to ensure liquor regulations are obeyed. | —0 |
Greet guests, escort them to their seats, and present them with menus and wine lists. | —0 |
Establish and enforce nutritional standards for dining establishments, based on accepted industry standards. | —0 |
Take dining reservations. | —0 |
Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients. | —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 |
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.O*NET Task ID 1077 | 0.0 |
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.O*NET Task ID 1080 | 0.0 |
Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.O*NET Task ID 1089 | 0.0 |
Monitor employee and patron activities to ensure liquor regulations are obeyed.O*NET Task ID 1097 | 0.0 |
Greet guests, escort them to their seats, and present them with menus and wine lists.O*NET Task ID 1098 | 0.0 |
Count money and make bank deposits.O*NET Task ID 15199 | 0.0 |
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