Responsables de Restauration
Préparation Alimentaire et ServiceExposition à l'IA
- Source des données: BLSPublié: 2026-08
Modérée· 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
0.36
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, 60% 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 % |
|---|---|
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.11-9051 | 0.009641.8 |
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.11-9051 | 0.008938.4 |
Investigate and resolve complaints regarding food quality, service, or accommodations.11-9051 | 0.002611.3 |
Review work procedures and operational problems to determine ways to improve service, performance, or safety.11-9051 | 0.00208.5 |
| 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. | |
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity. | —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 |
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 |
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 |
Create specialty dishes and develop recipes to be used in dining facilities. | —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