Traiteurs Evenementiels
Préparation Alimentaire et ServiceExposition à l'IA
- Source des données: BLSPublié: 2026-08
Faible· relative
FaibleQuatre bandes relativesTrès élevéeValeur par groupe professionnel
Échelle, base et source
Quatre bandes relatives (Faible / Modérée / Élevée / Très élevée)
831 métiers détaillés du tableau des projections d'emploi du BLS. La valeur est attribuée par code de la National Employment Matrix (NEM), si bien que les métiers partageant un code NEM reçoivent la même bande
- Source des données: AnthropicPublié: 2026-03
0.000
0.000Étendue des valeurs présentées ici0.745Échelle, base et source
- Source des données: ILOPublié: 2025
0.18
0.09Étendue des valeurs présentées ici0.70Valeur par groupe professionnel
Échelle, base et source
Indice d'exposition à l'IA générative, 0–1 tel que publié
Groupe de base CITP-08 — tous les métiers partageant le code reçoivent cette valeur
Calculé par ce site, non publié par l'OIT : sur les 1 012 professions que ce site relie au jeu de données de l'OIT, 90% atteignent ou dépassent cette valeur.
Quelle est la nature de la valeur publiée par cette source
La catégorie BLS est un rang relatif et non un niveau absolu, et ce n'est pas une mesure de première main : elle regroupe en quatre bandes les rangs centiles du métier dans plusieurs études publiées. Ce n'est ni une prévision d'emploi ou de salaire, ni une probabilité d'adoption, et elle ne distingue pas automatisation et augmentation.
Task-level exposure
Tâches exposées uniquement| Task | Claude.aiRaw / share % |
|---|---|
Clean, cut, and cook meat, fish, or poultry.35-2012 | 0.004442.0 |
Monitor use of government food commodities to ensure that proper procedures are followed.35-2012 | 0.003533.3 |
Monitor menus and spending to ensure that meals are prepared economically.35-2012 | 0.002624.7 |
| Not observed on any surface — 12 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. | |
Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation. | —0 |
Apportion and serve food to facility residents, employees, or patrons. | —0 |
Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served. | —0 |
Wash pots, pans, dishes, utensils, and other cooking equipment. | —0 |
Compile and maintain records of food use and expenditures. | —0 |
Direct activities of one or more workers who assist in preparing and serving meals. | —0 |
Bake breads, rolls, and other pastries. | —0 |
Train new employees. | —0 |
Take inventory of supplies and equipment. | —0 |
Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability. | —0 |
Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs. | —0 |
Determine meal prices, based on calculations of ingredient prices. | —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 |
|---|---|
Compile and maintain records of food use and expenditures.O*NET Task ID 9492 | 1.0 |
Monitor menus and spending to ensure that meals are prepared economically.O*NET Task ID 9497 | 0.5 |
Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.O*NET Task ID 9498 | 0.5 |
Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.O*NET Task ID 9499 | 0.5 |
Determine meal prices, based on calculations of ingredient prices.O*NET Task ID 9500 | 0.5 |
Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.O*NET Task ID 9486 | 0.0 |
Apportion and serve food to facility residents, employees, or patrons.O*NET Task ID 9487 | 0.0 |
Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.O*NET Task ID 9488 | 0.0 |
Clean, cut, and cook meat, fish, or poultry.O*NET Task ID 9489 | 0.0 |
Monitor use of government food commodities to ensure that proper procedures are followed.O*NET Task ID 9490 | 0.0 |
Wash pots, pans, dishes, utensils, or other cooking equipment.O*NET Task ID 9491 | 0.0 |
Direct activities of one or more workers who assist in preparing and serving meals.O*NET Task ID 9493 | 0.0 |
Bake breads, rolls, or other pastries.O*NET Task ID 9494 | 0.0 |
Train new employees.O*NET Task ID 9495 | 0.0 |
Take inventory of supplies and equipment.O*NET Task ID 9496 | 0.0 |
Monitor and record food temperatures to ensure food safety.O*NET Task ID 21148 | 0.0 |
Rotate and store food supplies.O*NET Task ID 21149 | 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