Capitanes de Banquetes
Preparación de Alimentos y ServicioExposición a la IA
- Fuente de datos: BLSPublicado: 2026-08
Alto· relativa
BajoCuatro bandas relativasMuy altoValor por grupo ocupacional
Escala, base y fuente
Cuatro bandas relativas (Bajo / Moderado / Alto / Muy alto)
831 ocupaciones detalladas de la tabla de proyecciones de empleo de BLS. El valor se asigna por código de la National Employment Matrix (NEM), de modo que las ocupaciones que comparten un código NEM reciben la misma banda
- Fuente de datos: AnthropicPublicado: 2026-03
0.056
0.000Rango de los valores aquí recogidos0.745Escala, base y fuente
Índice de exposición observada, 0–1 tal como se publica
Mapeado sobre tareas de O*NET
- Fuente de datos: ILOPublicado: 2025
0.25
0.09Rango de los valores aquí recogidos0.70Valor por grupo ocupacional
Escala, base y fuente
Índice de exposición a la IA generativa, 0–1 tal como se publica
Grupo primario de la CIUO-08 — todas las ocupaciones con ese código reciben este valor
Calculado por este sitio, no publicado por la OIT: de las 1012 ocupaciones que este sitio vincula al conjunto de datos de la OIT, un 77% alcanza o supera este valor.
Qué tipo de cifra publica esta fuente
La categoría de BLS es un rango relativo, no un nivel absoluto, y tampoco es una medición de primera mano: agrupa en cuatro bandas los rangos percentiles de la ocupación en varios estudios publicados. No es una previsión de empleo ni de salarios, no es una probabilidad de adopción y no distingue entre automatización y aumento.
Task-level exposure
Solo tareas expuestas| Task | Claude.aiRaw / share % |
|---|---|
Train workers in food preparation, and in service, sanitation, and safety procedures.35-1012 | 0.004456.7 |
Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.35-1012 | 0.003443.3 |
| Not observed on any surface — 24 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. | |
Compile and balance cash receipts at the end of the day or shift. | —0 |
Resolve customer complaints regarding food service. | —0 |
Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards. | —0 |
Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel. | —0 |
Assign duties, responsibilities, and work stations to employees in accordance with work requirements. | —0 |
Estimate ingredients and supplies required to prepare a recipe. | —0 |
Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems. | —0 |
Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety. | —0 |
Forecast staff, equipment, and supply requirements, based on a master menu. | —0 |
Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services. | —0 |
Develop equipment maintenance schedules and arrange for repairs. | —0 |
Evaluate new products for usefulness and suitability. | —0 |
Perform various financial activities, such as cash handling, deposit preparation, and payroll. | —0 |
Supervise and participate in kitchen and dining area cleaning activities. | —0 |
Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups. | —0 |
Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets. | —0 |
Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor. | —0 |
Record production, operational, and personnel data on specified forms. | —0 |
Greet and seat guests, and present menus and wine lists. | —0 |
Present bills and accept payments. | —0 |
Schedule parties and take reservations. | —0 |
Develop departmental objectives, budgets, policies, procedures, and strategies. | —0 |
Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details. | —0 |
Assess nutritional needs of patients, plan special menus, supervise the assembly of regular and special diet trays, and oversee the delivery of food trolleys to hospital patients. | —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 |
|---|---|
Assign duties, responsibilities, and work stations to employees in accordance with work requirements.O*NET Task ID 2150 | 1.0 |
Estimate ingredients and supplies required to prepare a recipe.O*NET Task ID 2151 | 1.0 |
Perform various financial activities, such as cash handling, deposit preparation, and payroll.O*NET Task ID 18714 | 1.0 |
Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.O*NET Task ID 18716 | 1.0 |
Record production, operational, and personnel data on specified forms.O*NET Task ID 18719 | 1.0 |
Compile and balance cash receipts at the end of the day or shift.O*NET Task ID 2144 | 0.5 |
Resolve customer complaints regarding food service.O*NET Task ID 2145 | 0.5 |
Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.O*NET Task ID 2148 | 0.5 |
Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.O*NET Task ID 2153 | 0.5 |
Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.O*NET Task ID 2154 | 0.5 |
Train workers in food preparation, and in service, sanitation, and safety procedures.O*NET Task ID 2146 | 0.0 |
Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.O*NET Task ID 2147 | 0.0 |
Greet and seat guests, and present menus and wine lists.O*NET Task ID 2156 | 0.0 |
Supervise and participate in kitchen and dining area cleaning activities.O*NET Task ID 18715 | 0.0 |
Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.O*NET Task ID 18718 | 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