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管理

AI暴露度

  • 数据来源: BLS发布时间: 2026-08

    中等· 相对

    低四级相对区间很高

    职业群单位数值

    尺度 · 母数 · 来源

    四级相对类别（低 / 中等 / 高 / 很高）

    以BLS就业预测表中831个细分职业为基数。取值按 NEM（全国就业矩阵）代码给定，因此共用同一 NEM 代码的职业得到相同分档

    来源数据集（XLSX 文件下载）

  • 数据来源: Anthropic发布时间: 2026-03

    0.000

    0.000此处所载数值的范围0.745
    尺度 · 母数 · 来源

    观测暴露度指数，按发布原值0–1

    以O*NET任务映射为基准

    来源数据集

  • 数据来源: ILO发布时间: 2025

    0.36

    0.09此处所载数值的范围0.70

    职业群单位数值

    尺度 · 母数 · 来源

    生成式AI暴露度指数，按发布原值0–1

    ISCO-08职业小类单位 — 共用同一代码的职业取值相同

    本站计算，并非国际劳工组织发布的数值。在本站与 ILO 数据集相连的 1,012 个职业中，达到或高于此值的占 60%。

    来源数据集

该来源发布的是什么性质的数值

BLS的类别是相对排位而非绝对水平，也不是一手测量：它把多项已发表研究给出的职业百分位排名归并为四个等级。它不是就业或工资预测，不是采用概率，也不区分自动化与增强。

Task-level exposure

仅显示有暴露的工作
TaskClaude.aiRaw / share %
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.

11-9051

0.006868.0
Create specialty dishes and develop recipes to be used in dining facilities.

11-9051

0.003232.0
Not observed on any surface — 26 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
Investigate and resolve complaints regarding food quality, service, or accommodations.
—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
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
—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
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
—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
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

Data sources & licenses — O*NET®, Anthropic Economic Index, Eloundou et al. (2023): see full notices on the Credits page

职业信息