Automation index
How much of a Travel agent’s job can AI already do?
Finding a flight and a hotel come earlier. Building a trip that holds, and answering when it does not, do not.
This percentage does not predict how many people will lose their jobs.
Task comparison
IS WORK OVER?
Travel agent
29%
AI can already do 29% of this job.
#55 / 623
View rankingTravel agent
Where the time goes
Task weights are our estimates based on O*NET frequency data, not time shares published by O*NET.
The time saving for each task is estimated separately.
| Task | Share | AI | Points |
|---|---|---|---|
Search flights, hotels, trains and packages.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 52% | +9.4 |
Quote, compare and issue bookings.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 40% | +6.4 |
Serve the client: taste, visas and fears.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 18% | +3.2 |
Changes, cancellations and incidents on the ground.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 28% | +4.5 |
Groups, corporates and tailor-made trips.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 22% | +3.5 |
Suppliers, margins and liability for the booking.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 14% | +2.2 |
| Total | 100% | 29% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- book flights
- organise trips
- issue bookings
- build packages
- handle cancellations
- advise on destinations
- process visas
- handle travel incidents
Sources for this job· O*NET 41-3041.00· ESCO/ISCO 4221
IS WORK OVER?
Pork butcher
21%
#404 / 623
View rankingPork butcher
Where the time goes
Task weights are our estimates based on O*NET frequency data, not time shares published by O*NET.
The time saving for each task is estimated separately.
| Task | Share | AI | Points |
|---|---|---|---|
Marinade, cure and the salt point.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 36% | +5.8 |
Break down, stuff and the tie.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 12% | +2.2 |
Counter, slicing and the one who wants it thin.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 28% | +4.5 |
Cold room, shrink and the batch that goes.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 22% | +3.5 |
The holiday, the order and not running out of chorizo.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 18% | +3.2 |
The ham’s point, and not selling it too dry.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 12% | +1.9 |
| Total | 100% | 21% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- cure loins
- stuff sausage
- slice ham
- marinades
- tying
- curing room
- chorizo
- break down pork
Sources for this job· O*NET 51-3021.00· ESCO/ISCO 7511