Supervisores de Alimentação
Preparação de Alimentos e ServiçoExposição à IA
- Fonte dos dados: BLSPublicado: 2026-08
Alto· relativa
BaixoQuatro faixas relativasMuito altoValor por grupo ocupacional
Escala, base e fonte
Quatro faixas relativas (Baixo / Moderado / Alto / Muito alto)
831 ocupações detalhadas da tabela de projeções de emprego do BLS. O valor é atribuído por código da National Employment Matrix (NEM), pelo que as ocupações que partilham um código NEM recebem a mesma banda
- Fonte dos dados: AnthropicPublicado: 2026-03
0.056
0.000Intervalo dos valores aqui apresentados0.745Escala, base e fonte
Índice de exposição observada, 0–1 tal como publicado
Mapeado sobre tarefas O*NET
- Fonte dos dados: ILOPublicado: 2025
0.25
0.09Intervalo dos valores aqui apresentados0.70Valor por grupo ocupacional
Escala, base e fonte
Índice de exposição à IA generativa, 0–1 tal como publicado
Grupo de base CITP-08 — todas as ocupações com o mesmo código recebem este valor
Calculado por este site, não publicado pela OIT: das 1.012 ocupações que este site liga ao conjunto de dados da OIT, 77% atingem ou superam este valor.
Que tipo de valor esta fonte publica
A categoria de BLS é uma posição relativa, não um nível absoluto, e também não é uma medição de primeira mão: agrupa em quatro faixas as posições percentis da ocupação em vários estudos publicados. Não é uma previsão de emprego ou de salários, não é uma probabilidade de adoção e não distingue automação de aumento.
Task-level exposure
Apenas tarefas expostas| 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