Empleados de Servicio a la Habitacion
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
0.28
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 73% 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 | APIRaw / share % |
|---|---|
Take food orders and relay orders to kitchens or serving counters so they can be filled.35-3041 | 0.0087100.0 |
| Not observed on any surface — 13 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. | |
Monitor food distribution, ensuring that meals are delivered to the correct recipients and that guidelines, such as those for special diets, are followed. | —0 |
Clean or sterilize dishes, kitchen utensils, equipment, or facilities. | —0 |
Examine trays to ensure that they contain required items. | —0 |
Place food servings on plates or trays according to orders or instructions. | —0 |
Load trays with accessories such as eating utensils, napkins, or condiments. | —0 |
Stock service stations with items such as ice, napkins, or straws. | —0 |
Remove trays and stack dishes for return to kitchen after meals are finished. | —0 |
Prepare food items, such as sandwiches, salads, soups, or beverages. | —0 |
Monitor food preparation or serving techniques to ensure that proper procedures are followed. | —0 |
Carry food, silverware, or linen on trays or use carts to carry trays. | —0 |
Determine where patients or patrons would like to eat their meals and help them get situated. | —0 |
Record amounts and types of special food items served to customers. | —0 |
Total checks, present them to customers, and accept payment for services. | —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 |
|---|---|
Record amounts and types of special food items served to customers.O*NET Task ID 11161 | 1.0 |
Examine trays to ensure that they contain required items.O*NET Task ID 11151 | 0.5 |
Total checks, present them to customers, and accept payment for services.O*NET Task ID 11162 | 0.5 |
Monitor food distribution, ensuring that meals are delivered to the correct recipients and that guidelines, such as those for special diets, are followed.O*NET Task ID 11149 | 0.0 |
Clean or sterilize dishes, kitchen utensils, equipment, or facilities.O*NET Task ID 11150 | 0.0 |
Place food servings on plates or trays according to orders or instructions.O*NET Task ID 11152 | 0.0 |
Load trays with accessories, such as eating utensils, napkins, or condiments.O*NET Task ID 11153 | 0.0 |
Take food orders and relay orders to kitchens or serving counters so they can be filled.O*NET Task ID 11154 | 0.0 |
Stock service stations with items, such as ice, napkins, or straws.O*NET Task ID 11155 | 0.0 |
Remove trays and stack dishes for return to kitchen after meals are finished.O*NET Task ID 11156 | 0.0 |
Prepare food items, such as sandwiches, salads, soups, or beverages.O*NET Task ID 11157 | 0.0 |
Monitor food preparation or serving techniques to ensure that proper procedures are followed.O*NET Task ID 11158 | 0.0 |
Carry food, silverware, or linen on trays or use carts to carry trays.O*NET Task ID 11159 | 0.0 |
Determine where patients or patrons would like to eat their meals and help them get situated.O*NET Task ID 11160 | 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