Gerentes de Servicios de Alimentos
Preparación de Alimentos y ServicioExposición a la IA
- Fuente de datos: BLSPublicado: 2026-08
Moderado· 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
0.000
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
0.36
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 60% 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 % | APIRaw / share % |
|---|---|---|
Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.11-9051 | 0.003528.9 | 0.001612.4 |
Investigate and resolve complaints regarding food quality, service, or accommodations.11-9051 | 0.002924.0 | 0.009170.5 |
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.11-9051 | 0.002016.5 | —0 |
Maintain food and equipment inventories, and keep inventory records.11-9051 | 0.001915.7 | 0.002217.1 |
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.11-9051 | 0.001814.9 | —0 |
| Not observed on any surface — 23 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 | —0 |
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. | —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. | —0 | —0 |
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted. | —0 | —0 |
Schedule staff hours and assign duties. | —0 | —0 |
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities. | —0 | —0 |
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation. | —0 | —0 |
Keep records required by government agencies regarding sanitation or food subsidies. | —0 | —0 |
Establish standards for personnel performance and customer service. | —0 | —0 |
Review work procedures and operational problems to determine ways to improve service, performance, or safety. | —0 | —0 |
Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary. | —0 | —0 |
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities. | —0 | —0 |
Order and purchase equipment and supplies. | —0 | —0 |
Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable. | —0 | —0 |
Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control. | —0 | —0 |
Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs. | —0 | —0 |
Count money and make bank deposits. | —0 | —0 |
Monitor employee and patron activities to ensure liquor regulations are obeyed. | —0 | —0 |
Greet guests, escort them to their seats, and present them with menus and wine lists. | —0 | —0 |
Establish and enforce nutritional standards for dining establishments, based on accepted industry standards. | —0 | —0 |
Create specialty dishes and develop recipes to be used in dining facilities. | —0 | —0 |
Take dining reservations. | —0 | —0 |
Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients. | —0 | —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