KR102289914B1 - Total Information Solution of food method and system for group feeding - Google Patents

Abstract

The present invention relates to a food purchase/distribution management method and system for group catering, which can reduce food purchase costs by breaking away from limited product information and improving distribution stages, search for various types of ingredients and detailed information on the corresponding ingredients in real time to organize a variety of meals, allow duties in compliance with various laws to be performed, allow high-quality products to be purchased to improve work efficiency and convenience, help distributors and small and medium-sized manufacturers to expand their sales channels, and strengthen food safety by sharing real-time information on hazardous products. The food purchase/distribution management system for group catering includes: a food purchase/distribution management server (100); first to N^th food distributor terminals (210, 220, 230) and first to N^th food manufacturer/importer terminals (310, 320, 330); a server (410) for Ministry of Food and Drug Safety, a school meal electronic procurement system server (420) and a server (430) for Ministry of Agriculture, Food and Rural Affairs; and first to N^th catering staff terminals (610, 620, 630).

Description

Food purchase/distribution management method and system for group feeding {Total Information Solution of food method and system for group feeding}

The present invention relates to food purchase/distribution management for group catering, and more particularly, to break away from limited product information and improve the distribution stage to reduce food purchase costs, purchase quality products, and prevent harmful products. It relates to a food purchase/distribution management method and system for group catering that can enhance food safety through real-time information sharing.

In general, meal service refers to providing meals to students, employees, patients, etc. in schools, factories, hospitals, etc. School meals that promote healthy mental and physical development by inducing people to eat nutritionally balanced food; workplace meals that prepare food that considers the improvement of workers' labor force or prevention of occupational diseases; There are various types of meals such as hospital meals that provide food that can be used.

In particular, school lunches are becoming an important form of food service in that it is necessary to choose foods that are helpful in providing balanced nutrition to growing children and improving their physical strength so that children's mental and physical development is healthy and to improve the eating habits of the local community and people. In recent years, the implementation rate of school meals is approaching 100% in elementary schools.

Unlike meals at home, these school meals are large-scale mass meals and contain many defects due to restrictions on diet, meal expenses, time and labor, facilities and facilities, and problems with hygiene management. There are cases where there is no change or the taste is not good. In the summer, if hygiene management and food ingredients are not thoroughly followed, there is a risk of collective food poisoning, so caution is required.

A nutritionist prepares a meal by fully considering the nutritional aspects, economic aspects, cooking aspects, and work aspects, which are the most important aspects of school meal management. In addition, nutrition according to the 'recommended amount of nutrition for Koreans' should be taken into consideration, and food materials should be purchased and managed thoroughly to prevent them from passing the expiration date or spoiling.

However, because there are so many and complex stages in the distribution of food materials, in the past, large corporations used their own order management system and were not compatible with other systems. This method was used to manage orders and promote products, which was not only very inefficient but also error-prone.

Meanwhile, according to data from the Incheon Metropolitan City Office of Education, the number of school lunch students is expected to rise from 335,000 in 2017 to 328,000 in 2019 and 322,000 in 2011. Conversely, the number of schools is increasing from 506 in 2016 to 510 in 2019.

In such a case, logistics costs are expected to increase due to the decrease in the number of students and the number of schools continuously increasing, and profitability is expected to decrease due to an increase in competitors. Various disputes are expected to accelerate due to various regulations and institutional problems, and Due to the manufacturer's unilateral promotional activities, constant friction with the school occurred, and a public institution designated a specific trademark to bid, thereby providing unfair benefits to a distributor or manufacturer with a designated budget for blood tax support.

Hereinafter, a structure and method of purchasing/executing food (food materials) according to the prior art will be described with reference to the accompanying drawings.

1 is a block diagram for explaining a general food (food material) purchase/execution according to the prior art, and FIG. 2 is a flowchart for explaining a general food (food material) purchase/execution method according to the prior art.

First of all, the workers and employees of group catering establishments (schools, institutions, etc.) who are contracting parties must provide food information (name of food, specifications, price, labeling of raw materials and content, etc., country of origin, producer (manufacturer) etc.), HACCP, etc., the amount and amount of data collected and acquired on quality certification, grade matters, etc. is enormous, but food information actually used in the field is very limited and limited, so it is experiencing various difficulties in convenient and efficient job performance. This can be easily understood by looking at the general food (food ingredients) purchase/execution method shown in FIG. 2 .

That is, referring to FIG. 2, a worker or employee of the contracting party provides food information ((food name, specification, price, raw material and content, etc., country of origin, producer (manufacturer), distributor (company), various certification information)), etc. to the producer (Manufacturer), in relation to collecting and acquiring by methods such as Pamplet, mail, telephone, Internet inquiry and search through face-to-face visits from distributors,

First, you have to search for the necessary foods one by one. For example, assuming that the necessary food (ingredients) is “Vienna sausage”, to find the Vienna sausage, you have to find many booklets like the picture 1), and you have to find the raw materials, content and price of the food, even Vienna. You need to find the size of the sausage and compare it. Therefore, it can be seen that the food information is compared and contrasted in an orderly manner and a lot of time is wasted to select the appropriate food. In order to provide meals, it usually takes 10 to 15 days to prepare “meal composition”, “selection of food (food ingredients),” “information on offer (statement)” for bid announcement, and “prediction price (market research)” It is known that a certain schedule is required.

Second, in a busy daily life, producers/manufacturers/distributors spend valuable time due to face-to-face sales, but if there is no Pamplet distributed by producers/manufacturers/distributors, it is difficult to obtain food (food ingredients) information. Although it consumes time, inevitably, it is inevitable to rely mainly on this method. This pamphlet is shown in FIG. 3 and will be more easily understood by looking at FIG. 3 .

In addition, as shown in FIG. 2, producers (manufacturers) and distributors (company) provide food information through face-to-face visits, Pamplets, and Samples to workers or employees of the contracting party and use a sales (publicity) method to induce product purchases. are doing In addition, the practitioners or workers of the group catering establishment, which are the contracting parties, rely mainly on this method, so this form is

1. It acts as an obstacle to securing transparency and objectivity and improving the integrity of food purchase and execution of group catering establishments (schools, institutions, etc.) that are contracting parties, 2. However, since the bid is announced with the same content as designating a specific product by specifying the specifications of a specific product, raw materials, sub-materials, and labeling, (1) To provide preferential treatment to a specific producer (manufacturer) or distributor (company) It can cause misunderstandings and (2) become a factor in causing conflicts, friction, and disputes with the contracting party.

In addition, the structure of Fig. 1 is a structure that can easily give a third party producer (manufacturer) or distributor (company) a greater profit than the action of the market competition principle, so the limited food cost budget of the contracting party constitutes a high-quality diet and Another impediment to providing food.

Figure 4 is a photograph showing the products to be resold by two distributors (company). It is a food produced and sold by the producer (manufacturer) named “o”. Despite the same labeling of raw materials, sub-materials and content, the margin (profit) of the distributor (company) who resells is over 35%.

The distribution structure in this prior art is very limited in that the contracting party's workers or workers depend on the visits of producers (manufacturers) or distributors (company) and Pamplets to acquire, collect, recognize, and utilize food information. As the reality of composing a diet with information is at work, there will be limitations in composing and providing high-quality and diverse diets.

In addition, since the contracting party mainly relies on the face-to-face visits (Pamplet, Sample) of producers (manufacturers) or distributors (company) for food information collection and acquisition, they have to devote considerable time to face-to-face visits during their busy day. There is a lot of time burden. In addition, it becomes an obstacle to securing time to devote to one's original duties, such as improvement work or research for a high-quality diet or various diets.

In addition, in the conventional structure, there are items such as “food (food ingredients) selection)”, “information statement (statement statement)”, and “prepared price preparation (market research)”, which are the most inconvenient and difficult for working-level workers or workers of the contracting party to perform their duties. It is one of the essential tasks that require a lot of time while going through the process.

That is, 1) Since the contracting party mainly relies on the food information provided by the Pamplet through the visit of the producer (manufacturer) or the distributor (company) face-to-face (actually, direct market research is very difficult due to time constraints, and some The method of inquiry, etc. is extremely limited.) In some cases, it is requested or requested from the supplier (body), etc., which is the counterparty to the contract. However, the supplier (subsidiary) is either avoiding it due to practical problems such as manpower, or is unable to properly respond to the request or request of the contracting party within the time frame.

2) Due to this reality, rather than pursuing a change in the diversity of the diet, the contracting party's working-level staff should select "food (food ingredients)", "write description (statement)", "planned price" within the scope that does not deviate significantly from the previously provided diet. Preparation (Market Research)” is often carried out, and even if the job is done in consideration of this reality, it has a schedule of about 10 to 15 days (agricultural products, fishery products, livestock products, rice, mixed grains, kimchi, processed foods (industrial products), etc.) have to finish the work. This inevitably places considerable time and psychological burden on practitioners or workers who have to provide meals according to the daily diet.

3) Another inconvenient point is that when a worker or employee of the contracting party “selects food (food ingredients)”, “writes an item description (statement)”, and “writes an expected price (market research)”, the producer (manufacturer) or distributor ( G) changes due to individual circumstances, in particular, changes in various specifications of food (food ingredients), discontinuation, temporary cessation of supply, etc. may not be reflected in a timely manner,

First, when a problem or error occurs in the bid announcement,

Second, it acts as a factor that causes friction with the contracting party depending on the causative act.

Third, in the future, the inconvenience of having to perform additional duties such as a separate meal change or a change in the contract amount occurs.

5 to 8 are separate views for explaining a problem according to the structure of FIG. 1 .

Here, FIG. 5 is a diagram to explain the inconvenience experienced by practitioners or employees of the contracting party. there is. This refers to a document that the contracting party prepares and submits the contract (delivery) unit price (price) amount for each item in the "Explanation in Item (Statement)" registered by the contracting party through the designated information processing device (eaT, G2b) at the time of the bid announcement.

2) The contract (supply) unit price (price) for each item is received and the contract (supply) unit price (price) is manually entered into the “NEIS (Educational Administration Information System) New Food Service System” (hereinafter referred to as NEIS). There are other time-wasting and hassle-free things to do.

In addition, even in “order/order”, waste of time, inconvenience and inconvenience, and friction due to errors exist for both the contracting party and the contracting party.

1) A worker or employee of the contracting party sends an “order form”, a document written in Excel, to the contracting party by e-mail or fax to purchase food (food ingredients),

2) A worker or employee of the contracting party first extracts one of the food codes of "NEIS" together with the quantity analysis DB of "NEIS" when preparing a diet, and selects and decides an appropriate food name together with it. In the case of processed food, the food code of "NEIS" does not satisfy all the types of processed food. So, in this case, the contractor or employee of the contracting party brings a code similar to the food code of "NEIS" and uses it as a food name. And it carries out the duties of “food selection”, “description of goods in-kind”, and “predicted price preparation (market research)”.

3) Before sending the order form to the contracting party, the working person or employee should use the food (ingredients), specifications, quantity, and food name of “NEIS” that was used when preparing the menu as described in the “Explanation for Item (Statement)” registered at the time of the bid announcement. When converting to an Excel document, it is necessary to send the order form to the contracting party after matching with the “Explanation of Product” or correcting the changes, but there are many cases where this is not the case.

4) In other words, directly correct the matters that do not match the contents registered in “NEIS”, the description of the item (statement), and the contents of the order (food items, specifications, quantities, etc.) in the Excel document, and then send the E- In spite of having to send by mail or fax

5) In many cases, this is not the case for various reasons, so the contracting party compares the received order form with the

6) For inconsistent food, specifications, quantity, etc., the contracting party has to check each other over the phone with the contracting party, causing a lot of inconvenience and time wasted.

7) Furthermore, if this process is neglected, it becomes another factor that causes friction between the contracting party and the contracting party over the location of responsibility.

As shown in Figure 6, inconvenience, hassle, and time waste occur,

1) The contents of the order received by the contracting party from the contracting party are checked, checked, and confirmed, and the contents of the order, which are arranged through the process of confirmation, are sent to each producer (manufacturer) or distributor (company) by e-mail or Excel. Sending by fax

2) After that, the producer (manufacturer) or distributor (company) checks and inspects the contents of the received order form and collects discontinued products, specifications and specifications, temporary supply cessation, stock shortage or shortage products, and non-conforming food from the Ministry of Food and Drug Safety, etc. Notifying the contracting party of various reasons for the applicable food, such as non-supply due to various reasons such as food and raw material supply and demand, and whether or not to re-supply according to a later schedule;

3) The contracting party notifies the contracting party about the product that is difficult to deliver or cannot be delivered, and causes inconvenience and inconvenience of having to change, modify, and confirm the mutual agreement on the replacement product again, and the contracting party is the producer (manufacturer ) or the trouble and time wasting of notifying the distributor again.

In addition, it is a reality that there are not many problems in FIG. 2 as well.

Referring to the structure of FIG. 2, the contracting party's executives or workers mainly depend on the Pamplets, etc. through the visits of the sales (publicity) employees belonging to the producer or distributor for the collection and acquisition of food information, as described first.

2) Accordingly, producers (manufacturers) and distributors (company) operate sales (public relations) organizations to sell products to contracting parties. As a result, the company has no choice but to spend other operating expenses such as labor costs, printing costs, and promotion costs. For example, even if it is only for the production cost of the Pamplet to be distributed to the contracting party's practitioners or workers, each company is different, but it costs more than 10 million won or more and close to billions of units per year.

3) The huge expenses incurred in operating the sales organization inevitably affect the price increase of the products used by the contracting parties, that is, the food cost of meals.

4) In order to make up for these costs, producers (manufacturers) and distributors (company) have no choice but to make an effort to have a more active and close relationship with the contracting party's practitioners or workers. This will eventually lead to side effects of corruption and corruption, such as possession of preferential treatment and bribery.

5) Due to these problems, many small and medium-sized producers (manufacturers) give up on entering the market because the overall cost to operate a sales (PR) organization is not too high even though they have product quality and price competitiveness.

In addition, as shown in FIG. 6 , it is also an inconvenient and burdensome structure for a producer (manufacturer) or distributor (company) who sells food (food ingredients) to the contracting party and the contracting party.

That is, 1) Producers (manufacturers) or distributors (company) are engaged in sales (promotion) to the contracting parties, but it is not easy for the contracting parties to obtain information about when, what products, and how much they will purchase and use. It is a structure that does not The contracting party, producer (manufacturer), and distributor (company) can be known only when an order form is received from the contracting party. there is.)

2) This structure affects production and inventory management for producers (manufacturers) and distributors (company), so it acts as a factor that increases costs, and further affects the prices of food (food materials).

3) In addition, it can be said to be an obstacle to the grafting and operation of the JIT system method.

In FIG. 6, inconvenience, inconvenience, and waste of time due to “modification/change (addition, cancellation, quantity increase/decrease, etc.)” of “order/order” frequently between the contract partner, producer (manufacturer), and distributor (company) exists

1) If the contracting party needs to modify or change the purchase order of food (food ingredients) due to changes in the academic schedule and number of people, the contracting party notifies the contracting party of the modification or change by e-mail, fax, or telephone, and the contracting party It is inconvenient and cumbersome to notify and request the contents to the purchasing customers such as producers (manufacturers) or distributors (company), check whether supply is possible, and then give feedback back to the contracting parties.

2) This process is one of a considerable waste of time and repetitive daily tasks for both the contracting party, the contracting party, producers and distributors, and it is also a factor that puts a burden on everyone.

Meanwhile, in FIG. 7 , a “face-to-face inspection/inspection” must be received from the contracting party during the process of delivery by the contracting party to the contracting party. According to the order received from the contracting party at a fixed time and place, the product, specifications, quantity, raw materials and content, expiration date, certification matters, and conditions to be delivered on the same day are “inspected and inspected” according to the order. In this “face-to-face inspection/inspection” process, inconvenience and inconvenience still exist.

1) When the contracting party requests “inspection/inspection” by delivery, the contracting party determines whether the delivered product is suitable or unsuitable according to the inspection/inspection details, and accepts and cooks the conforming product along with the documents submitted by the contracting party. use for After that, the contracting party takes a separate time and has the inconvenience of writing an inspection/inspection form for the product received on the same day.

2) In the case of “face-to-face inspection and inspection”, the reason is the lack of awareness and limitations on the enormous amount of food information, but first of all, inspection and inspection with food (food ingredients) aware of the specific product in the item description (statement) written by the contracting party Because the case of doing is quite large.

3) This is also caused by the lack of work conditions and environments that allow immediate judgment of conformity during inspection and inspection. do.

4) This is also because they are familiar with the work environment and culture of “designation of specific products” and “request for delivery” for a very long time than performing duties according to “prohibition of designation of specific products” prohibited by laws and regulations.

In addition, in FIG. 7 , a worker or employee of the contracting party has trouble with the task of preparing an “inspection/inspection report” for food (food ingredients) used for lunch after taking over the delivered product on the same day.

1) Employees or workers of contracting parties repeat the inconvenience of manually inputting necessary information when writing “Inspection and Inspection Form” every day.

2) A working person or worker writes the name of the delivered food, producer (manufacturer) food labeling, etc. on the inspection/inspection sheet every day. ·In many cases, inspection/inspection forms are created by manually inputting food labeling information through photos taken during inspection.

On the other hand, the safety of food (food ingredients) is a very important issue. Referring to FIG. 1 , the workers or workers of the collective food service center are always carrying out their duties with the safety of food in mind when providing meals.

1) From the selection of appropriate food (food ingredients) to the safe completion of meals, working-level workers and workers are working with anxiety about food hygiene accidents caused by harmful, unsuitable, or recalled food.

2) Therefore, preventive measures are important to enhance food safety. There are several possible precautionary measures. Among them, real-time information should be announced in order to prevent the inflow of non-conforming food such as hazardous food or recall measures as much as possible. In particular, in the case of group catering facilities, the necessity is raised even more. Looking at the structure of Figure 1, it will be seen that this is not the case.

3) From the standpoint of producers (manufacturers) or distributors (distributors), if harmful food or recalled or discontinued food is found in their products, they will take action, but notify and notify the contracting party with unclear contents. The contracting party is structured to notify the contracting party as it is received. Therefore, since this process takes time, it is not a more effective process in terms of prevention.

4) And the reality is that a working person or employee of the contracting party cannot check and inspect the relevant hazardous and non-conforming foods one by one by intentionally accessing the system of the “Ministry of Food and Drug Safety” and turning the screen pages. In addition, it is said that most of the practitioners or practitioners do not access and use the system.

There is “settlement (payment)” in the schematic diagram of FIG. 1 (see FIG. 8). The complexity of the procedure to deal with this is time consuming and inconvenient. When the contracting party completes the delivery, the contracting party must submit the data requested by the contracting party (delivery details: quotation, invoice, etc.) shall register accounting matters in "Edufine" while paying (settling) the price to the contracting party after undergoing internal review and approval. In another method, in order for the contracting party to receive payment from the contracting party, the contracting party directly registers the delivery statement (price, quantity, aspect, taxation classification, etc.) in the designated information processing device (eaT system, one of the relay systems) by date of each item. There is a way to do it. This is not legally binding and has the disadvantage of making the "writing of inspection and inspection investigations" be borne by the contracting party, not the contracting party.

1) First, before the contracting party requests payment (settlement) from the contracting party's executive or employee, the contracting party submits the data to the contracting party after checking and confirming daily, item, and delivery details (price, quantity, etc.) over the phone. A lot of manpower and time are consumed by mutual verification and inspection. In general, since data must be submitted within the last day, considerable inconvenience and time are consumed in performing each other's duties in order to intensively complete it before the last day.

2) A working person or employee of the contracting party accesses the accounting system of “Edufine” before paying the consideration in response to the contracting party’s request for payment (settlement), and the data submitted by the contracting party (transaction details, details delivered for one month) Statement) by manually inputting daily, item, and quantity registrations, then printing them out, internally deliberation and approval, and then paying the contract counterparty. It must be accompanied by natural waste of time and inconvenience to the practitioners or practitioners of the parties.

3) The method of having the contracting party register in the eaT System, the designated processing information device, is also a method that consumes considerable manpower and time (in the case of processed food, it takes about 2 to 3 hours to process one customer). It is a method that not only does not comply with the law, but also has the disadvantage of making the contracting party bear the burden of “writing inspection and inspection reports”. This is also because the computer program used by the contracting party is different and there is a problem that it is not compatible with the eaT System, which is one of the relay systems (designated information processing devices).

Patent Document 1: Korean Patent Publication No. 10-2003-0017664 (2003.03.04.) Patent Document 2: Registered Patent Publication No. 10-1754734 (2017.07.06.) Patent Document 3: Republic of Korea Patent Publication No. 10-2009-0000563 (2009.01.08)

Therefore, the present invention is to solve all the shortcomings and problems of the prior art as described above, and to break away from limited product information and improve the distribution stage to reduce food purchase costs, and to provide detailed information on various types of ingredients and the ingredients. You can search real-time to organize a variety of diets, perform duties that comply with various laws and regulations, purchase high-quality products that improve work efficiency and convenience, and expand market openings for distributors and small and medium-sized manufacturers The purpose of this is to provide a food purchase/distribution management method and system for group catering that can help and enhance food safety by sharing real-time information on hazardous products.

In addition, the present invention facilitates price comparison for each distribution stage by simultaneously indicating the distributor and the manufacturer, and links each product with a food safety country with a hyperlink to the administrative disposition history, certification status, and business report of the manufacturer or distributor with one click. to prevent the distribution of products in accordance with the hazardous food recall guidelines in advance through real-time notification of the recalled and discontinued products of the Ministry of Food and Drug Safety, and to deal with B2B and B2C by dividing them into different platforms at the same time In order for schools to conduct market research based on detailed food descriptions and unit price regulations in the actual product description and expected price according to laws and regulations, it is transparent and transparent according to regulations with a few clicks. In order to ensure that the item statement with justification is adapted, and an unspecified number of people may write malicious product reviews when writing product reviews, it is possible to secure product reviews with objectivity in the form of a membership system thoroughly to prevent this. Its purpose is to provide a food purchase/distribution management method and system for group catering that can enter other general food markets other than food materials by pioneering other food material markets in

In order to achieve the above object, the present invention collects deliverable food information of suppliers supplying food materials including food distributors and food manufacturers/importers, updates harmful product information in real time, and performs group feeding Bidding notices from food service providers are collected, and bidding information and food information are provided to the terminals of food suppliers and catering companies according to the collected food information and bidding information, and updated harmful product information is sent to the food service providers performing group meals. Food purchase / distribution management server 100 to provide; Food material information (supplier, distributor name, manufacturer, product name, standard, unit, price, ingredient, certification matters, product detailed information, taxation 1 to N-th food distributor terminals 210, 220, 230, and the first to N-th food production/import vendor terminals 310, 320, 330; The Ministry of Food and Drug Safety server 410, the school meal electronic procurement system server 420 and the Ministry of Agriculture, Food and Rural Affairs server 430 for real-time updating of hazardous product, product and food material information; and the first to N-th food distributor terminals 210, 220, 230 and the first to N-th food manufacturer/importer terminals 310 and 320 through the food purchase/distribution management server 100 ) (330) collects delivery possible food information, obtains harmful product information, transmits a bid notice to the food purchase/distribution management server 100, and obtains bid details according to the bid notice. It provides a food purchase/distribution management system for group catering, characterized in that it includes; a local food purchase/distribution management server 510 and a second regional food purchase/distribution management server 520 .

In addition, in order to achieve the above object, the present invention uses a terminal including a PC or a smart device (smartphone, smart pad) by a contracting party, a contracting party, a producer (manufacturer), a distributor (company), and a worker or worker When accessing the food purchase/distribution management server through the web or app (S100), registering as a member according to the new member (S110) (S120) or logging in (S130); The contracting party (group catering establishment) prepares a meal (menu selection) through a terminal (S140); Step (S150) of the contracting party (collective catering establishment) writing a description of the item according to food information inquiry and search through a terminal, and conducting a scheduled price research (market research); Step (S160) of the contracting party (collective catering establishment) registering the purchase of ingredients and the description of the item through the terminal; The contracting party (collective catering establishment) enters into a bid and contract through a terminal (S170), and a product supply estimate according to the bid and contract is concluded (S170) is submitted (S180), and an order and order inquiry are searched (S190) ), when the order is requested to the contract partner terminal (S200), the order, the order is confirmed (S210), the order is received by the producer / distributor terminal (S220), receiving the delivery (supply) step (S230); In the case of the delivery, inspection and acceptance (S240), and confirming whether the suitability or non-conformity (S250); And if it is suitable as a result of the confirmation of non-conformity, inspection, inspection and investigation (S260), and settlement with the contracting party (S270); provides

Here, the food purchase/distribution management server provides a checklist for preparing a diet to the terminal, but prepares the diet through NEIS and the nutrition is analyzed.

In addition, the contracting party (collective catering establishment) prepares a description of the item according to food information inquiry and search through the terminal, and conducts a scheduled price investigation (market research) (S150), It is characterized in that information such as interruption and change is provided to the terminal through the food purchase/distribution management server (S151).

In addition, at the time of delivery, the step (S240) of inspecting and taking over is characterized in that it further includes a step (S241) of checking harmful food, recalled food, discontinuation, supply interruption, and changes.

On the other hand, the contracting party (collective catering establishment) registers the purchase of ingredients and the description of the item through the terminal (S160) in the eaT system and the Nara Market, and the bidding and contract are concluded (S170). When the goods supply quotation is submitted (S180), the goods supply quotation is also registered in the eaT system and the Nara Market, and a contract guarantee insurance policy is issued.

And the settlement result in the step (S270) of settlement with the contracting party is characterized in that the accounting processing is registered in Edufine.

According to an embodiment of the present invention, the following effects are obtained.

First, from the point of view of the contracting party (collective catering establishments (public institutions such as schools)), 1) it is possible to relieve the burden of acquiring and inputting and registering enormous food (food) information, and 2) checking information on food (food ingredients) on a regular basis. ·Provides the convenience of search and accompanying business processing; 3) It can reduce work hours, pressure, and overburden with the ease and simplicity of step-by-step essential job performance; 4) Reduce unnecessary friction and conflict with contract partners 5) By reducing unnecessary work factors, it is possible to concentrate more on the original work, 6) It is possible to reduce the budget of food costs and realize a high-quality diet and variety, and 7) By acquiring information such as hazardous food and recall measures that are provided in real time It is possible to strengthen the hygiene and safety of food service, 8) it is possible to check instant information about various changes in food (food ingredients), and 9) it is possible to quickly acquire food (food ingredients) information about new products.

Second, from the standpoint of producers (manufacturers) and distributors (company), 1) it is possible to reduce operating costs and improve profits; , 3) It is possible to launch new products and provide diversification of production products by identifying consumption patterns and needs of group catering establishments, 4) to secure price competitiveness in the market, and 5) to determine the expected quantity and usage schedule of food sold (food ingredients). It is easy to understand in advance, 6) can contribute to improving profitability and securing competitiveness according to production and inventory management, 7) providing simplicity and convenience in ordering and ordering, and 8) providing fast food (food ingredients) information for new products. possible.

Third, 3. From the perspective of the contracting party (supplier (sieve)), 1) it is easy to compare and contrast food (food ingredients) information, 2) it can reduce conflict and friction with the contracting party, 3) the contracting party Convenience of order/order management with producers (manufacturers) and distributors (company) can be improved, 4) work efficiency and productivity can be increased with the convenience and simplicity of step-by-step essential work with contracting parties, 5) Profitability is improved by increasing work efficiency and productivity, and 6) it is possible to immediately check information and respond to various changes in food (food ingredients).

Fourth, research and development of methods that can cook deliciously no matter what food ingredients are delivered, which is the main task of nutritionists, through the role of reducing the man-hours (manpower and time) invested in the work of nutritionists at group cafeterias through automated computerization, and It allows you to be faithful to the original job of a nutritionist who researches to make delicious food with a variety of ingredients.

Fifth, food safety can be strengthened by sharing real-time information on hazardous products through real-time updates through linking with Food Safety Nation operated by the Ministry of Food and Drug Safety.

Sixth, user convenience is improved by providing a convenient user environment (UI) for purchasing food (food materials) through a PC or smart device (smart pad, smart phone).

Seventh, it is possible to share the meal plan and recipe of the group providing the group meal, so that the satisfaction of the people (the people) who is provided with the group meal can be increased.

1 is a block diagram for explaining general food (food ingredients) purchase/execution according to the prior art.
Figure 2 is a flowchart for explaining a general food (food ingredients) purchase / execution method according to the prior art.
3 is a diagram illustrating a Pamplet distributed by producers/manufacturers/distributors.
Figure 4 is a photograph showing the products to be resold by two distributors (company).
5 to 8 are separate views for explaining a problem according to the structure of FIG. 1 .
9 is a view showing the configuration of a system for providing a food purchase/distribution management method for group meals according to the first embodiment of the present invention.
10A to 10B are diagrams illustrating a food (food material) purchase/execution work flow according to the prior art.
11 is a flowchart illustrating a food purchase/distribution management method for group catering according to the present invention.
12 is a view showing an embodiment of food information inquiry search items and item contents
13 is a view showing search items by category of food information inquiry
14 is a view showing an embodiment of a display screen for kimchi
Figure 15 is a view showing an embodiment of the display screen for the kimchi in Figure 14
16 is a view showing an example of an item in a search window;
17 is a view showing an embodiment of a display screen for sweet potato cheese pork cutlet
18 is a view showing an embodiment of a display screen when selecting 100 g of sweet potato cheese pork cutlet in FIG.
19 is a view showing a conventional brochure
20 is an exemplary view showing an embodiment of the cooking sharing in FIG.
21 is a view showing the current item description (statement) format
22 is an example and flowchart of food (food ingredients) selection, item description (statement), and planned price preparation (market research) in the food purchase / distribution management method for group catering according to the present invention
23 is a flowchart when changing food (food ingredients) selection, item description (statement), and planned price preparation (market research) in the food purchase / distribution management method for group meal service according to the present invention
24 is a flowchart showing an embodiment of registration of a product supply contract quotation in a food purchase / distribution management method for group meal service according to the present invention
25 is a flowchart for explaining delivery / face-to-face inspection using the item description (statement) in the present type according to the prior art
26 is a view showing an example of a current goods supply contract quotation according to the prior art
27 is a view showing an embodiment of a product supply contract estimate used in a food purchase / distribution management method for group meal service according to the present invention
28 is a flowchart showing an embodiment of a product supply contract estimate used in a food purchase / distribution management method for group catering according to the present invention
29 is a view showing an embodiment of the food requirement plan table format for each day of the contracting party used in the food purchase / distribution management method for group catering according to the present invention;
30 is a flowchart showing an embodiment of order management used in the food purchase / distribution management method for group catering according to the present invention
31 is a view showing a current food material inspection book according to the prior art
32 is a flowchart showing an embodiment of inspection and inspection in the food purchase / distribution management method for group catering according to the present invention
33 is a flowchart for explaining the payment (settlement management) in the food purchase/distribution management method for group catering according to the present invention.
34 is a flowchart showing an embodiment of a change contract in a food purchase / distribution management method for group catering according to the present invention
35 is a view for explaining an embodiment of information inquiry of harmful food and recalled food from sale in the food purchase/distribution management method for group catering according to the present invention.
36 is a flowchart illustrating an embodiment of item manufacturing report confirmation in a food purchase/distribution management method for group catering according to the present invention
37 is a flowchart showing an example of confirming a rating certificate in a food purchase / distribution management method for group meal service according to the present invention
38 is a flowchart for comparing the current rating flow according to the prior art and the rating flow according to the present invention;
39 is a flowchart showing an embodiment of quality certification information inquiry in a food purchase / distribution management method for group catering according to the present invention
40 is a flowchart showing an embodiment of the delivery vehicle temperature and expected arrival time notification in the food purchase / distribution management method for group meal service according to the present invention
41 is a feeding image provided according to the prior art
42 is a flowchart illustrating an embodiment of a virtual cooking according to a food purchase/distribution management method for group catering according to the present invention
43 is a block diagram for explaining a food purchase/distribution management system for group catering according to a second embodiment of the present invention.
44 is a block diagram for explaining the food purchase/distribution management server for the group meal shown in FIG. 43 .
45 is a view showing an embodiment of the main screen displayed on the food purchaser's terminal for the food purchaser in the food purchase/distribution management server shown in FIG. 44 .
46 is a view showing an embodiment of a detailed screen of product inquiry among the screens shown in FIG. 45 .
47 is a view showing an embodiment of a detailed screen of an individual product on the screen shown in FIG. 46 .

A preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings as follows.

In addition, the terms used in the present invention have been selected as widely used general terms as possible, but in certain cases, there are also terms arbitrarily selected by the applicant. It is intended to clarify that the present invention should be understood as the meaning of the term, not the name. In addition, in describing the embodiments, descriptions of technical contents that are well known in the technical field to which the present invention pertains and are not directly related to the present invention will be omitted. This is to more clearly convey the gist of the present invention without obscuring the gist of the present invention by omitting unnecessary description.

Before describing the present invention, if the concept of basic terms used in the present invention is defined,

1. Contracting party: Public institutions (schools, etc.) of national and local autonomous groups that operate non-profit group catering establishments

2. Contracting party: A company that supplies food to the contracting party by contracting methods such as bidding, vendor (body)

3. Relay system: Designated information processing devices such as G2B (Nara Market) and eaT (Electronic Procurement System for School Meals) operated and managed by the Public Procurement Service, Agricultural and Fisheries Food Distribution Corporation, etc.

4. User (User: End-User): A worker or employee of a group catering establishment / Contracting party (supplier (body)) who supplies (supplying) food to a group restaurant Producer (manufacturer), distributor (distributor (specialized distributor)), sole distributor, agency, etc.

5. Meal preparation: Decorating the diet based on the food code and nutritional analysis provided by “NEIS”, that is, making the menu

6. Diet: A plan that lists the types and order of food to be eaten each day for a certain period of time.

7. Recipe: How to make food using ingredients, technical recipes, recipes

8. Nutritional analysis: Investigate the content of nutrients (nutrients) in food (substance)

9. Estimated price: The price calculated based on the amount calculated in the budget before the expected price is determined, and the net price of the subject matter of the contract

10. Estimated price: The price including the value-added tax prepared in advance to use as a criterion for determining the successful bidder and the contract amount prior to the determination of a bid or contract, that is, the amount that is the basis for determining the successful bid amount.

11. Predicted price preparation (market research): Collect data on food name, labeling of standard raw materials/sub-materials and content, quality certification such as country of origin, price, HACCP, distribution period, grade-related matters, producer (manufacturer), distributor, etc. , analyzed, recorded documents

12. Description of Items: A document listing the food name (detailed food name), specifications, total amount (expected amount), unit, attribute description (food description), etc.

13. Contract quote for supply of goods: A document in which the contract partner writes the contract (delivery) unit price (price) and amount for each item of food (food ingredients) listed in the contract party's description of the item

14. Order Form: A document listing the date on which the contracting party requests delivery from the other party and the items and quantities requested for delivery on that date.

15. Inspection, Inspection and Inspection Form: A document written daily by the contracting party to check whether the delivered goods are abnormal when the contracting party delivers the goods to the contracting party

16. Food information: Food names, specifications, prices, raw materials/sub-materials and contents you need to know before purchasing food (food ingredients), various labeling matters, country of origin, producer (manufacturer), distributor (company), quality such as HACCP Elements such as certification, shelf life, and grade are collectively referred to.

9 is a view showing the configuration of a system for providing a food purchase/distribution management method for group meals according to the first embodiment of the present invention.

The system configuration for providing the food purchase/distribution management method for group meal service according to the first embodiment of the present invention is as shown in FIG. (G) must exist, and it must be considered sufficiently and deeply. Therefore, the present invention is processed as much as possible in a structure beneficial to everyone. The system of the present invention has a radial and interactive structure, showing that it is a structure oriented to high efficiency.

10A to 10B are diagrams illustrating a food (food material) purchase/execution work flow according to the prior art.

The flow of food (food material) purchase/execution work according to the prior art is as shown in FIGS. 10A to 10B. The current contract party is a non-profit group canteen (school institution, etc.) It shows the basic business status system related to producers (manufacturers) and distributors (company) who produce, sell, and distribute food (food ingredients).

11 is a flowchart illustrating a food purchase/distribution management method for group meal service according to the first embodiment of the present invention.

The food purchase/distribution management method for group meal service according to the first embodiment of the present invention basically determines what the contracting party, the contracting party, the producer (manufacturer)/distributor (company), and the practitioner or worker want and what are required. In accordance with this, it shows an appropriate solution to the tasks that are urgently needed by practitioners or workers who perform their duties in the actual field.

First of all, the contracting party, the contracting party, the producer (manufacturer), the distributor (company) and the worker or worker use a PC or a terminal including a smart device (smartphone, smart pad) to manage food purchase/distribution through the web or app When accessing the server 100 (S100), the member registers as a new member (S110) (S120) or logs in (S130).

At this time, the food purchase/distribution management server 100 will describe its embodiment later, and the contracting party (group catering establishment) prepares (selects a menu) menu through the terminal (S140). Here, the food purchase/distribution management server 100 may provide a checklist for preparing a meal to the terminal. And as previously defined, a diet is created through NEIS, and nutrition is analyzed.

Then, according to the food information inquiry and search, the product description is prepared, and the expected price research (market research) is conducted (S150). At this time, information such as hazardous food or recalled food information, discontinuation, supply interruption, and changes is provided to the terminal through the food purchase/distribution management server 100 (S151).

Then, the purchase of ingredients and the description of the item are registered (S160). Such registration information is registered in the eaT system and the Nara Marketplace.

And when the bid and contract are concluded (S170), this is also registered in the eaT system and Nara Market, and a contract guarantee insurance policy is issued (eg, Seoul Guarantee Insurance).

In addition, when the quotation for supply of goods is submitted according to the conclusion of the bid and contract (S170) (S180), this is also submitted to the eaT system and NEIS.

Then, the order and order inquiry are searched (S190), the order is requested to the terminal of the contracting party (S200), and when the order and the order are confirmed (S210), the order is received by the producer/distributor terminal (S220), delivery ( supply) is received (S230).

During such delivery, inspection and acceptance are performed (S240). At this time, harmful food, food recalled, discontinued, discontinued, changed, etc. are checked (S241), and whether non-conformity is checked (S250).

If appropriate, the inspection and inspection report is prepared (S260), and the settlement is made (S270). The settlement results are registered in Edufine.

Upon settlement, the contracting party and the contracting party make a change contract according to the settlement (S280), and the change contract is transmitted to the eaT system, Nara Market, and Seoul Guarantee Insurance.

12 is a view showing an example of a food information inquiry search item and item content in the food purchase/distribution management method for group meal service according to the first embodiment of the present invention, and FIG. 13 shows the search item by category of food information inquiry FIG. 14 is a diagram showing an embodiment of a display screen for kimchi, and FIG. 15 is a diagram showing an embodiment of a display screen for kimchi in FIG. 14 .

Practitioners or workers connect to the food purchase/distribution management server 100 of the present invention through their terminal (PC or smart phone) and click the “Food information inquiry” item, In addition to food (food ingredients), as shown in FIGS. 12 and 13 , a screen on which enormous food (food ingredients) information is clearly arranged is provided.

This is an example of displaying items according to “medium category” and “small category” when “processed food (industrial product)” of “large category” in “food information inquiry” is clicked. The same is true for other “large categories” of items. When the relevant item is clicked, information of foods (food ingredients) is displayed on the screen according to “composition items” at a glance.

14 is an example of “kimchi” of “large category”. When a corresponding item is clicked, detailed information of the corresponding food (food ingredients) is displayed on the screen at a glance as shown in FIG. 15 . For example, if you click “pogi kimchi” in the middle category, detailed information about pogi kimchi is displayed on the screen at a glance.

16 is a view showing an example of an item of a food purchase/distribution management method search window for group meal service according to an embodiment of the present invention, FIG. 17 is a view showing an embodiment of a display screen for sweet potato cheese pork cutlet, FIG. 18 is 17 is a view showing an embodiment of a display screen when 100 g of sweet potato cheese pork cutlet is selected, and FIG. 19 is a view showing a conventional brochure.

Even if you do not search or search “by category” of food (food ingredients), the food purchase/distribution management server 100 provides a “search box” to the terminal, and if you use the search box and enter the name number in the corresponding field, the corresponding Detailed information of food is displayed at a glance and the food information desired by the user is provided.

If you enter the name of the food you want to obtain in the “Food Name” column of the “Search Window”, the information of the corresponding food (food ingredient) is displayed in detail. If you want to narrow the range of food information, input the additional food name of “detailed food name” and the information of the corresponding food (food ingredient) is narrowed and displayed on the screen. Alternatively, the same searched food information is displayed even if you enter the detailed food name in the “food name” column of the “search window”.

Furthermore, if a standard is entered in the "standard" column of the "search box", the range of food information to be obtained is further narrowed, and detailed information as shown in FIG. 17 is displayed. For example, if you want to get information about “Sweet Potato Cheese Pork Cutlet, 100g,” the same information is displayed on the screen even if you enter the name “Sweet Potato Cheese Pork Cutlet” in the “Food Name” column of the “Search Box”. Here, if “100g” is entered in the “Standard” column, the range is narrowed as shown in FIG. 18 and displayed on the screen.

In this way, in order to obtain the results of food (food ingredients) information as shown in FIGS. 17 to 18, it is possible to make the food information into a DB.

However, in the prior art, this was done through a pamphlet as shown in FIG. 19, and it is very easy to select appropriate food (food ingredients) from dozens to 100 or more packets provided from producers (manufacturers) and distributors (company) per semester. it didn't happen Selecting appropriate food (food ingredients) by spreading out so many Pamplets and reading, comparing, and analyzing is a arduous task for practitioners and workers. Moreover, it not only has to depend on cognition and memory, but also does not have much help and effect on “visibility”.

Table 1 compares the problems of the prior art with the effects of the present invention.

20 is an exemplary view showing an embodiment of the cooking sharing in FIG. 11, and FIG. 21 is a view showing the current item description (statement) format.

There is an item called “cook sharing” in FIG. 11, and the practitioners or workers of the contracting party select the dishes before preparing the menu. Call in and get the job done. For example, in order to make “Tteok Dumpling Soup” as a dish, a worker or worker makes a soup with rice cake soup, dumplings, beef (brisket), egg, salt, green onion, garlic, soy sauce, Zidane, sesame oil, sesame, and seaweed powder needed for Ddeok Dumpling Soup. Anchovy, kelp, etc. must be selected one by one from the code of “NEIS”.

2) Adding a new dish The above tasks must be performed, but there is a very cumbersome task of restarting all RecipeDB (cooking registration) from the beginning if there is a change of work location due to a new appointment or personnel transfer.

3) For the above reasons, working-level workers or workers feel it is difficult to make new dishes, and they are reluctant to make new dishes because of the workload and time burden related to meals. works

4) Due to this reality, it is difficult to diversify dishes, and the limited composition of dishes acts as a factor that inevitably makes the diet monotonous, and ultimately lowers the satisfaction of students and staff who receive meals.

5) However, the present invention is a process that deviates from this method and automatically derives the necessary basic foods (food ingredients) in the form of a pop-up window when a search window is displayed when clicking a dish sharing item, and a corresponding dish name is entered in the search window. When one of several foods is clicked, detailed information about this food is displayed as shown in FIGS. 17 and 18 . Furthermore, on this screen, you can even select the appropriate food (food ingredient). 20 is an example of “rice cake dumpling soup”.

6) In addition, if these dishes can be shared with practitioners and workers, it is possible to easily register various dishes,

7) In addition, if producers (manufacturers) and distributors (company) can register various recipes that can be made with their own products in the Recipe DB, the working hours of practitioners and workers will be shortened and more meals can be prepared through various dishes. Satisfaction with meals will also increase through the provision.

On the other hand, in FIG. 11, there is a business procedure called “Present product description and expected price (market research)”. It was explained that in the current basic business process, the working person or employee of the contracting party mainly depends on the Pamplet through the face-to-face visit from the PR (sales) employee of the producer (manufacturer) and distributor (company) to select food (food ingredients). After that, after going through the process of “writing the description (description) of the item in stock” for purchasing ingredients, the job of “writing the estimated price (market research)” is performed.

In the past, in the case of “prepared price preparation (market research)”, a working person or employee writes it directly, or requests and requests from the contracting party. It is said that these procedures are carried out with a period of 10 to 15 days to carry out the work. The document preparation for the current item description (description) format in FIG. 21 must also be directly entered in the Excel Sheet. In the case of performing the duties of this procedure, difficulties and difficulties in selecting appropriate food (food ingredients), a lot of time consumption, the burden of specifying a specific product, and factors such as friction and conflict have occurred in the past.

22 is an example and flow chart of food (food ingredients) selection, item description (statement), and planned price preparation (market research) in the food purchase / distribution management method for group catering according to the present invention, and FIG. It is a flowchart when changing food (food ingredients) selection, item description (statement), and planned price preparation (market research) in the food purchase/distribution management method for group meal according to Table 2, the problems of the prior art and the effects of the present invention This is a table comparing

The present invention is processed to enable collective and simultaneous job performance from food (food ingredients) selection to planned price creation (market research), and the job can be completed within a period of 2 to 3 days.

(1) If more than one food is clicked and selected here, the raw material content or phrase, which is a labeling item in the attribute description (food description) of the selected food, is automatically replaced with the average value, average price, and average content and is automatically indicated in the description of the item (description). do.

(2) If only one specific food is selected, the content of the attribute description (food description) of the food is transferred as it is.

(3) If only one specific food is selected, not only laws, but also misconceptions about preferential treatment, friction and conflict with the contracting party become a burden and affect food costs.

(4) Therefore, unless it is unavoidable, it is better to click and select more than one food as much as possible.

2) In addition, the present invention does not require the labor and inconvenience of having to directly write the necessary information of the food in the Excel sheet, so the convenience and ease of job performance are very great. In addition, if the existing diet does not change significantly or needs to be partially modified or added for bidding/contracting, it is convenient to load from the existing DB data and perform only some tasks as shown in FIG. 22 .

The advantages and disadvantages of these changes and modifications can be found in Table 2 for comparison.

24 is a flowchart illustrating an embodiment of registration of a product supply contract quotation in a food purchase/distribution management method for group catering according to the present invention.

An embodiment of registration of a product supply contract estimate in the food purchase/distribution management method for group catering according to the present invention is as shown in FIG. there is. “Estimate of contract for supply of goods” refers to the task of submitting a document in which the contracting party lists the contract (supply) unit price (price) and amount for each item of food (food ingredients) listed in the contract party's description (statement) in item.

1) If the contracting party registers this document on the eaT System or G2B, the contracting party’s working person or employee accesses the eaT System or G2B, downloads and prints this document, and then accesses “NEIS” and submits the document submitted by the contracting party. The unit price (price) of the document must be directly entered only on the PC in the office (dining room) by a working person or employee. Alternatively, a worker or employee who is not granted access to the eaT System or G2B requests the contract partner to send an e-mail, receives and prints it, accesses “NEIS” and pays the unit price (price) directly from the PC in the office (canteen). input

2) At this time, if you look at the entire food group to be purchased during one contract period, you must directly input the unit price (price) for each item for approximately 300 to 500 foods (food ingredients), which takes 1 to 2 hours. do. If there is an error while entering the unit price (price), the contract amount does not match. Therefore, the required time is inevitably extended because comparison, comparison, and correction are performed. It would be a cumbersome task for the contractor or employee of the contracting party. In addition, even though the contracting party has pre-registered with eaT System and G2B, the contracting party who receives a request for re-sending by e-mail from the contracting party and sends it is also a cumbersome task.

3) In the present invention, since it is necessary to access the food purchase/distribution management server 100 through a terminal and determine whether to register through My Data Box on the main screen, it is possible to quickly process business without generating an error.

Table 3 is a table comparing the effects of the present invention with the problems of the prior art for the registration of quotation for goods supply contract.

25 is a flowchart for explaining delivery / face-to-face inspection using the item description (detail) in the present type according to the prior art, and FIG. 26 is a view showing an example of a current product supply contract quotation according to the prior art, 27 is a view showing an embodiment of a product supply contract estimate used in a food purchase/distribution management method for group meal service according to the present invention, and FIG. 28 is used in a food purchase/distribution management method for group meal service according to the present invention Flow chart showing an example of an estimate for a contract for supplying goods

In the present invention, the “water foam supply contract quotation” means that the unit price (price) and amount for each item of food (food ingredients) listed in the “description of goods (statement)” of the contracting party is omitted, and the contracting party writes the unit price (price) and amount Submitted to the contracting party is the “Product Supply Contract Quote”. When submitting this, the present invention uses the remarks column of the “Explanation of Item (Statement)” to indicate and list the name and trade name of which producer (manufacturer) and distributor (company) food (food ingredients) will be delivered (supplied). This is a process that is basically provided to the contracting parties. As shown in Fig. 26, only the unit price (price) and amount are listed in the current “product supply contract estimate”, that is, the “explanation of the item (for bidding),” which was registered at the time of the bid announcement. Producers (manufacturers) or distributors (the company's products will be delivered (supplied)) inevitably arouse curiosity to the contracting party.

Referring to FIGS. 25 and 26, in the conventional method, the attribute description (food description) is written along with the trade name (trademark) of a specific product in the "attribute description (food description)" column of the "information on display (description)" Or, after listing only the attribute description (food description), it will be listed on the bid notice, and even if a “goods supply contract estimate” is submitted during the contract with the successful bidder, the contract partner will not know what food (trademark) will be delivered. It was difficult to predict easily, and it was difficult to understand information about the food. In other words, it is inconvenient to recognize the information to the extent that it is confirmed by inspection or inspection on the day of delivery, or by inquiring and confirming with the contracting party in advance.

However, looking at FIGS. 27 and 28, the practitioners or workers of the contracting party have acquired and recognized a lot of food information in advance because they performed the duties of selecting food (food ingredients) and preparing the item description/planned price in the food DB of the present invention. . So, if there is a trade name of a producer (manufacturer) or distributor (company) that is different from what you expected through the submitted “product supply contract quotation”, you can easily search, compare, and check whether it is suitable in the food (food ingredient) information inquiry of the present invention. You can contact the contractor.

In the case of delivery of food that is different from expected by a working person or worker during the inspection, confirmation of inspection, and inspection on the day of delivery, friction or conflict with the contracting party according to the suitability may occur, and work confusion such as cooking due to lack of food information , the discomfort must be tolerated. If sufficient information to recognize this is provided in advance, discomfort will be reduced and unnecessary conflict and friction will be greatly reduced.

Table 4 is a table comparing the effects of the present invention with the problems of the prior art for the quotation of the contract for supply of goods.

29 is a view showing an embodiment of the food requirement plan table format for each day of the contracting party used in the food purchase/distribution management method for group meal service according to the present invention, and FIG. 30 is a food purchase / for group meal service according to the present invention It is a flowchart showing an embodiment of order management used in the distribution management method, and Table 5 is a table comparing the problems of the prior art and the effects of the present invention for order placement.

The following is related to “number of orders,” which increases work stress on contracting parties, contracting parties, producers (manufacturers), and distributors (company) as the complexity, cumbersome and inconvenient procedures are repeated every day.

Typically, 40% to 50% of a day's work is spent performing tasks related to “order and order”.

1) Group catering establishments, which are contracting parties, usually provide meals according to a planned meal plan for 1 to 3 months (a meal plan that includes the process of determining and preparing the type and amount of food to satisfy the nutrition of each meal). The menu is made together with the selection of food (food ingredients) according to the diet.

2) It means that when and how much food (food ingredients) is selected based on the meal plan for 1 to 3 months already prepared by the contracting party's executive or employee, that is, the date and quantity of use is written in documents. A working person or employee sends the “order form” converted into Excel on a weekly basis by mail, fax, or telephone of the contracting party, and the contracting party goes through the process of confirmation, inspection, correction, and collection based on this to the producer (manufacturer), It goes through a one-way, step-by-step procedure by sending an Excel, HWP document, etc. to the distributor by mail, fax, or phone. This method is cumbersome, complicated, and inconvenient. Of course, it is also a significant waste of time.

In addition to this, if modifications and changes of the contracting parties and very diverse changes (discontinuance, interruption of supply, shortage of stock, etc.) of producers (manufacturers) and distributors (company) are added, this method becomes more inconvenient and complicated for everyone. makes

The structural problem of the conventional one-way “order/order” process as shown in FIG. 10 exposes vulnerabilities in production and inventory management as it is. The contracting party must receive and collect the order form from the contracting party to be able to know when, in what trade name, in what quantity, and in what quantity, to be delivered (supplied) to the contracting party, and to supply food (food) to the contracting party This is because the producer (manufacturer) and distributor (company) that have to do so can only be known by receiving the order form sent by the contracting party. Moreover, it can only be known on a weekly basis.

Of course, such a structure cannot help efficient and effective production and inventory management, and is not beneficial for productivity or profitability improvement. Furthermore, it is bound to be a method far from the JIT System.

The present invention was said to be radial and bidirectional as shown in FIG. 9 . The present invention provides a meal table prepared in advance by the contracting party within the invention, the date and quantity of use of the selected food, and any food (food material) of any producer (manufacturer) or distributor (company) by the contracting party (supply) ) is a process in which information such as whether to do it is already completed. This is because “food selection”, “information on display (statement)”, and “product supply contract estimate” according to “meal composition” have already been made in the present invention.

Appropriate food (food ingredients) has been selected according to the diet in advance, and the contract partner submits the “goods supply contract estimate” after the tender announcement along with the “information on item (statement statement)”. It was said that the process was made so that working-level workers or workers could fully recognize the name of the food, producer (manufacturer), and distributor (company) in advance. In other words, whether it is 1 month, 2 months, 3 months, or more than one month, the selection of food (food ingredients) based on the meal table of the contracting party and the “food consumption plan by day” have been completed, so it is not only the contracting party but also the contracting party and producer. This is because the process is carried out so that (manufacturer) and distributor (company) can check sharing at the same time. This will be easy to understand if you look at the format of the food requirement schedule by date of the contracting party as shown in FIG.

Therefore, the contracting party, the producer (manufacturer), and the distributor (company) only need to connect to the food purchase/distribution management server 100 of the present invention and check the number and order management. In addition, changes in the date, quantity, items, etc. of food (food ingredients) to be delivered (supplied) by a working person or employee of the contracting party are handled in the number of inventions and order management, and the contracting party, producer (manufacturer), and distributor (company) are notified. Simultaneously, the change is displayed and the process is processed so that it is automatically notified by mail or mobile. Conversely, changes due to various circumstances of producers (manufacturers) and distributors (company) are also displayed and automatically notified to the contracting party or contracting party.

Therefore, the present invention provides convenience and simplicity to all contracting parties, contract counterparts, producers (manufacturers), and distributors (company) even in “order/order management”, which is clearly different from the existing method, while reducing unnecessary time wastage. It is Process. In addition, it can be said to be a system that helps to improve efficient and effective production and inventory management, and is also beneficial to productivity and profitability improvement.

This was compared with the conventional problem and the effect of the present invention through Table 5.

31 is a view showing a current food material inspection book according to the prior art, and FIG. 32 is a flowchart showing an embodiment of inspection and inspection in the food purchase / distribution management method for group catering according to the present invention, Table 6 is inspection inspection This is a table comparing the problems of the prior art and the effects of the present invention.

When the contracting party delivers (supply) food (food ingredients) according to the contracting party's order form, he/she shall undergo "face-to-face inspection, inspection" at the inspection desk (room) of the contracting party. That is, according to the order form, the labeling items such as the name, specification, quantity, raw material and content of the food (food ingredients) to be delivered (supplied) on the same day according to the order form, expiration date, certification matters, and condition are “inspected and inspected”.

At the time of “face-to-face inspection and inspection”, the contractor or employee of the contracting party prints out the “transaction specification” submitted by the contracting party or the “order form” sent by the contracting party in advance to use for inspection and inspection, or Check whether there is any abnormality in the food (food ingredients) by using your mobile phone to take pictures of the delivered (supplied) food (food ingredients). In other words, the confirmation and inspection of the conformity or nonconformity of the delivered food (food ingredients) depends on documents or photography later. This can be seen by looking at the face-to-face inspection and inspection system of FIG. 10 . It was also explained earlier that this method is a factor that will cause conflict and friction with the contracting party during inspection and inspection.

In addition, this method is inconvenient in additional work inspection and inspection report preparation of the contracting party's practitioners or workers after inspection and inspection. In other words, based on the inspection items (contents) confirmed during the previous inspection and inspection, an inspection and inspection report should be prepared. At this time, the working person or worker should manually input the contents of each food (food ingredient) in the document of the “Inspection, Inspection Investigation Form” with a separate time. It will be understood by looking at the current inspection/inspection survey form of FIG.

In the end, this current method inconvenient and cumbersome work for practitioners or workers and requires extra time.

However, the present invention is a process with the simplicity of "face-to-face inspection, inspection". There is no need for “transaction details” submitted by the contracting party during inspection or inspection, “order form” or “photo shoot” that is separately printed and used by the contracting party’s executives or employees. Furthermore, there is no need to spend extra time to prepare “Inspection, Inspection Investigation Form”. All you need is a mobile device such as a smart phone or tablet PC that you use. The system of the invention can be run wherever the Internet is accessible.

When the contracting party's executive or employee clicks on the inspection or inspection item of the present invention, the food (food material) and quantity to be inspected and inspected on the day, as well as the food name, producer (manufacturer), and distributor (company) standards of the food concerned , food description (property description), etc. are displayed, and if there is only an abnormality check for conformity, the inspection/inspection and inspection/inspection report work is completed.

At the time of “face-to-face inspection, inspection”, “inspection, inspection” and “inspection, inspection report” are processed collectively as in FIG. 32 in the inspection room or inspection stand. In addition, if you want to understand the inspection and inspection of food (food ingredients) in more detail, it has the convenience of simultaneously performing a search in the Food Information Inquiry.

Table 6 compares the effects of the present invention with the conventional problems for such inspection and inspection.

33 is a flowchart for explaining the payment (settlement management) in the food purchase/distribution management method for group meal service according to the present invention, and Table 7 is a problem of the prior art for payment (settlement management) and the problems of the present invention This is a table comparing the effects.

“Request for payment and settlement (payment)” among the conventional procedure steps of FIG. 10 may be seen as a simple procedure in the drawing. However, the reality is quite the opposite.

Usually, “payment” is made on a monthly basis during the contract period of 1 to 3 months. The problem of having to endure time and inconvenience between the contracting party and the contracting party for “payment of consideration” occurs intensively before the end of each month. Moreover, according to the policy of the National Tax Service, it is also necessary to consider the fact that “electronic tax invoice” and “electronic invoice” must be issued as of the last day of each month.

The contracting party shall pay consideration for the delivery (supply) to the contracting party. To this end, the contracting party's practitioner or employee and the contracting party must endure mutual time, inconvenience, and trouble with each other. Although it is an unavoidable process in order to accurately determine the amount of “payment for consideration” in the current structure of the procedure, there is no doubt that there are problems.

First, before the last day, each other check the quantity, price, and amount of food (food ingredients) delivered (supplied) for one month one by one. This should also be confirmed by landline call. In other words, it is said to set the “closing amount”.

In order to meet the “closing amount”, which is the actual delivery (supply) for one month, the contracting party must spend 30 to 50 minutes per contracting party. Moreover, since it is a task that has to be handled intensively for 4 to 6 days before the end of the day, it is inevitably a great burden to handle other tasks, and manpower and time consumption are inevitably significant.

Even as a contracting party, even when each contract is made for 5 or 6 food groups, it inevitably causes time burden and inconvenience.

After matching the “closed amount”, the contracting party sends the “delivery statement” sorted by date, which is the delivery (supplied) details for one month, sorted by taxation and tax-free food (food ingredients), printed and delivered personally (mainly to delivery employees) method is mainly used. And on the last day, electronic invoices and electronic tax invoices are separately issued by mail of the contracting party.

A working person or employee of the contracting party prints the “electronic invoice, tax invoice” along with the “delivery (supply) statement” for one month delivered in person, and then makes the internal payment of the contracting party together with the “inspection and inspection report” previously prepared in advance. After passing through, “payment (settlement)” is made.

In addition, practitioners or workers of the contracting party must access “NEIS” and directly input the contents of “Inspection, Inspection and Investigation” with a separate time. Initially, only the delivery (unit price) price and amount of the selected food (food ingredients) were directly entered by accessing “NEIS”, but in this procedure, the quantity of food actually used for one month must be directly entered.

In addition, the meal cost amount actually spent for one month in the meal cost budget will be transferred to the accounting system of “Edufine”.

This inconvenient, cumbersome and time-consuming process of “request and settlement (payment)” is also the reason for the accurate execution of the meal budget. However, another factor is the structure that does not immediately reflect various changes such as addition, reduction, cancellation, date change, and change of food ordered in advance until the cooking process of food (food ingredients) before providing meals. It is also caused by having a hostile problem.

The present invention has been processed to provide convenience, convenience, and conciseness different from the current method.

At this time, in the number of Fig. 30, in the order management, the contents of the food (food) received (supplied) after being modified or changed by the employee or employee of the contracting party are already automatically confirmed. There is no need to check mutual confirmation while talking to each other over the landline. Therefore, there is no inconvenience and hassle, and there is no unnecessary waste of time.

In addition, in “face-to-face inspection and inspection”, “inspection and inspection report” is already written, so the contracting party’s practitioners or workers do not have to spend extra time to fill it out, and access the “NEIS” and directly input the actual quantity used. You do not have to do. Registration is a simple process. In addition, working-level workers or workers print out the necessary documents and use the internal approval method or internal electronic approval for convenient, concise and easy work processing.

Table 7 shows the effects of the present invention and the conventional problems for such payment.

34 is a flowchart showing an embodiment of a change contract in a food purchase/distribution management method for group catering according to the present invention, and Table 8 is a table comparing the problems of the prior art and the effects of the present invention for a change contract.

In the procedure of FIG. 10, there is a task related to the last step, “contract to change”. This is the contract amount and expected quantity signed when the contracting party and the contracting party make the initial contract.

First of all 1) When the contract between the contracting party and the contracting party is terminated, due to the change in the contract amount and the quantity of each contracted food (food ingredient), the contracting party proceeds with a “modified contract” at the request of the contracting party.

2) At this time, eaT System is used. The eaT System is a form in which the contracting party directly inputs the food (food ingredients) delivered (supplied) by the contracting party during the contract period. The contract partner has to manually enter changes to the eaT System, not only by date/quantity, but also noodles and taxation, one by one, for all food delivered (supplied) during the contract period on the screen.

3) Due to this format, one skilled employee of the contracting party must spend 2 to 3 hours for one customer to complete it. also does not fit

4) Because of this problem, conflicts and frictions may arise between the contracting party who must execute the modified contract and the contracting party who must voluntarily agree.

5) So, it raises many questions about whether the eaT System of Citation 2) provides an efficient and productive process for these problems.

6) However, in the present invention, unlike this, the process is processed to be very convenient and efficient. In the invention, the details of all food (food ingredients) delivered (supplied) to the contracting party during the contract period are already accurately written in the food purchase/distribution management server 100 and stored. This is because the process is made so that business processing can be carried out easily if the contracting party only registers it.

Table 8 shows the conventional problems and the effects of the present invention of such a change contract.

35 is a view for explaining an embodiment of information inquiry of harmful food and recalled food to be sold in the food purchase/distribution management method for group catering according to the present invention, and Table 9 is a problem of the prior art in relation to food safety and a table comparing the effects of the present invention,

In the case of group catering establishments, it is very important to ensure hygiene and safety according to food service. Management of catering facilities is important, but hygiene and safety of food (food ingredients) are inevitably more important.

From meal composition to meal service and after meal service, the contracting party's executives and employees perform their duties with considerable attention and interest. However, despite their efforts, it is difficult to achieve the expected effect as much as the effort due to the complexity of the food distribution route and various work environment constraints.

As an example, let's take the case of "D" company's "ham can" product. This product was subject to sales suspension and recall treatment as non-conforming food of the “Ministry of Food and Drug Safety”. Although this product was notified in advance by the “Ministry of Food and Drug Safety” three days before it was provided for lunch, the employee or employee of the contracting party became aware of it after one day after cooking and providing it for the meal, and the distributor (company) also became the contracting party It was recognized through practitioners or practitioners of It seems that the producer (manufacturer) also did not take active countermeasures.

As a result, it is said that the contractor or employee of the contracting party who used the product had to live with anxiety and tension for more than a week in case of a “meal accident” that might occur.

In the conventional case, there is no linkage system for obtaining information on hazardous food and recalled food, or there is a simple link to the “Ministry of Food and Drug Safety” necessary to obtain information on harmful food and recalled food. In this case, the necessary information is not provided in real time, but the necessary information is searched for, and this process is very difficult to expect from the perspective of the contracting party's working-level or employee who has to deal with busy work every day. This is because it is inconvenient and cumbersome for practitioners or workers to use information from the Ministry of Food and Drug Safety, which is one of the means to secure safe and hygienic food (food ingredients) from meal composition to meal service. In order to utilize the information of the “Ministry of Food and Drug Safety”, access to the system, click the relevant item, and compare and contrast the existence of the food (food ingredient) you want to use one by one. do. Since it takes a lot of time and effort, it is questionable how much expected effect will be brought if it is simply a link.

In fact, it is said that most of the practitioners or workers do not want to access the system of the “Ministry of Food and Drug Safety” to obtain information on hazardous and non-conforming food. Rather, it is said that it is at the level of obtaining and utilizing documents that are rarely notified by the education office or information from people around them.

However, in order to solve these problems, the present invention can fundamentally block the use of harmful and non-conforming food by the practitioners or workers of the contracting party from the composition of the meal to the provision of the meal, and facilitates the tracking even after the meal.

This has an element called “state” among the constituent items of FIG. 12 of the present invention. The 'status' of the invention means that the state of 'normal supply' and 'not supply' of food is displayed in two colors. is a function to be This function is a process provided in real time.

In addition, the contractor or employee of the contracting party selects the appropriate food (food material) for the composition of the meal and the selection itself is impossible even if he clicks to select the food (food material) that is in a non-supply state. In addition, it is a function that provides real-time information on hazardous foods and recalled foods from the selection of appropriate food (food ingredients) to use and provision for meals, which is distinct from a system that is simply a link.

In addition, if there is a corresponding food among the foods (food ingredients) selected by the practitioner or employee, in the present invention, as shown in FIG. This makes prevention very easy and effective.

This process of the present invention is a very beneficial process for not only the contracting party but also the contracting party who supplies (supplying) food (food material) and the distributor (company) who distributes food (food material) from the producer (manufacturer). Since the system of the present invention provides information in real time, there is an additional effect of making mutually organic countermeasures easier and faster.

Table 9 compares the difference between the process of obtaining information on hazardous food, discontinued sales and recalled food in the prior art and the present invention.

36 is a flowchart illustrating an embodiment of item manufacturing report confirmation in the food purchase/distribution management method for group catering according to the present invention.

The present invention provides an "item manufacturing report" in relation to "enhancement of hygiene and safety" of food (food ingredients), which is the same as a "driver's license" that is absolutely necessary to drive on the road.

(1) In order to produce (manufacture), sell, and distribute all foods (food ingredients), they can be manufactured, sold and distributed normally only after applying for the “Item Manufacturing Report” under the “Food Sanitation Act” two weeks in advance and obtaining approval from the competent administrative authority. can

(2) Manufacturing (production) of food (food ingredients) without these is called defective food, and sales and distribution are the same as “driving without a license”. Therefore, the “item manufacturing report” of food (food ingredients) becomes a very important certificate. This is because the “Product Manufacturing Report” contains important information.

(3) Various information such as food name, country of origin, specifications, labeling of raw materials and sub-materials, producer (manufacturer), notifier, etc., manufacturing method, etc. are described. In particular, there is an item manufacturing report number. It is the same as the “resident registration number” of “resident registration card”.

(4) On the packaging of the actual product of all foods sold and distributed in the market, the same contents described in the “Product Manufacturing Report” must be printed so that consumers can understand it. This is a device to prevent forgery and falsification of food, sold and distributed food at the time of notification and permission, and to protect the health and safety of the public from harmful food.

(5) The real problem in the group catering establishment, which is the contracting party, is to purchase after purchasing from a Pamplet, etc. distributed by a producer (manufacturer) or distributor (company). The point is that the labeling of the food recognized in advance as a product selected as food to be used is often different from the labeling of the product actually delivered (supplied) by the contracting party. This phenomenon occurs when a variety of factors such as changes in the product made by the producer (manufacturer), such as changes in raw materials or sub-materials, occur, must change and apply for the “Product Manufacturing Report” and obtain approval before producing, selling, and distributing the product. do.

(6) However, a problem arises because of a structured food service environment culture in which producers (manufacturers) or distributors (company) do not immediately notify the contractors, contractors, and contractors. .

(7) When such a problem occurs, the working person or employee of the contracting party requests confirmation or documents from the contracting party, and the contracting party delivers it to the producer (manufacturer) or distributor (company). Accordingly, the producer (manufacturer) or distributor (company) provides feedback to the contracting party, the supplier (supplier), and the contracting party not only has the inconvenience and inconvenience of notifying the contracting party, but also A period of about 7 days is sometimes wasted unnecessarily.

(8) As an example, let's take the case of "C"'s frozen products. This product is not a food produced (manufactured) by "C" directly, but is distributed and sold as an NB product by "S". The employee or employee of the contracting party is the food information written in the Pamplet originally provided by “C”, especially the product of “C” that was supplied (supplied) by the contracting party on the day of the meal service even though the content of the raw material was recognized in advance and selected as food (food ingredient). It was the wrapping paper of “S” company, not “C” company, and there was also a difference in the marked items. In the end, it turned out to be due to an accurate information error between the producer (manufacturer) and the distributor (company), but due to a structural problem that could not be dealt with immediately, the cooking time for using the food was delayed, which disrupted the normal food service. As such, in the case of company “C”, it is very difficult to provide real-time information due to the nature of the Pamplet, which creates and mass-produces and distributes Pamplets without a clear distinction between OEM and NB products.

(9) However, the present invention is processed so as to simply deal with the above problems. That is, if you click “item manufacturing report” among the constituent items of the food information inquiry of FIG. 12, you can easily compare and confirm as shown in FIG.

37 is a flowchart showing an embodiment of checking a rating letter in a food purchase/distribution management method for group meal service according to the present invention, and FIG. 38 is a comparison of the current rating flow according to the prior art and the rating determination flow according to the present invention This is a flow chart for

Matters related to “grade certification” of food (food ingredients) are closely related to the grade of livestock products in the food group used in the food service group. Among livestock products, there is “grading” for cattle, pigs, chickens, ducks, eggs, etc. This is a system implemented to improve the quality of livestock products and secure consumer confidence. will issue

(1) The “grading report” that follows the livestock products that have been raised in the provinces and cattle is used as an important documentary evidence at the food service center, but the process of submitting it to the food service center is inconvenient. In addition, it is inconvenient to work in the ekape (Livestock Quality Assessment Service) system with the “grading certificate” by the staff or employees of the group catering establishment.

(2) The livestock product “grading certificate” should be provided by the producer (manufacturer) to the distributor (company) or the contracting party together with the product, but it is frequently omitted, and the contracting party was also provided by the producer or distributor Even if it is, it is often the case that you forget to submit it along with the product during delivery (supply) or fail to take it with you. In this case, the contracting party receives a request for submission by phone or mail from the worker or employee of the group canteen, and the contracting party again requests and receives documents from the producer or distributor and submits it to the group canteen or, if they have it in advance, by mail or fax. There is a problem in sending it to the food court.

In the present invention, it can be seen that "grade authentication" is displayed as shown in FIG. 37 when food information is inquired.

Inconvenience arises in the work of having a “grading certificate” for livestock products and separately registering it in the ekape system for working-level workers or workers at the group catering establishment. First, practitioners or practitioners must enter login and password to access the ekape system. Next, after searching for the product, it is cumbersome to manually enter the quantity by day of use and input the livestock product grade determination number.

(5) The present invention is a process that conveniently solves the inconvenience and inconvenience of the contracting party's practitioners or employees, and the contracting party. When the producer (manufacturer) who supplies livestock products for the first time receives the rating, and then registers the assigned rating certificate, it is displayed simultaneously to the contracting party through the contracting party, and the contracting party can print and use it. EPAPE) If the system login information is entered in the present invention in advance, it is a person skilled in the art for practicing the present invention to add a process that allows the registration number and delivered quantity to be automatically registered in the Livestock Product Quality Assessment Service System to provide convenience. Ramen may not be particularly difficult.

39 is a flowchart illustrating an embodiment of quality certification information inquiry in the food purchase/distribution management method for group catering according to the present invention.

An embodiment of quality certification information inquiry in the food purchase/distribution management method for group catering according to the present invention is as shown in FIG. 39, and various “quality certifications” such as “HACCP certification”, “traditional food certification”, and “GAP certification” “Quality certification” such as “related contents” can be said to be a very important guarantee system as a tool to secure the safety and health quality of food (food ingredients). In particular, the “quality certification” system is essential for strengthening the hygiene and safety of food (food ingredients) in group catering establishments.

In the conventional case, if a working person or employee wants to separately check the “quality certification” of the food (food ingredient), he or she requests the necessary “quality certificate” from the contracting party, and the contracting party requests the producer (manufacturer) or distributor (company) for documents After receiving the contract, it is inconvenient to send it again by fax or mail to the contractor or employee of the contracting party. Therefore, it can be said that the real-time search, inquiry, and confirmation method is more effective from the point of view of actual practitioners or practitioners when they determine that confirmation is necessary.

The present invention is a process so that a worker or employee of the contracting party can conveniently inquire and confirm the “quality certification” of the food. It is also a more efficient process because it provides a method of obtaining information that is provided in real time, rather than a method of searching, inquiring, and checking the “quality certification” information by accessing the food quality certification information agency.

As shown in FIG. 12, if you click only “Quality Certification”, a component item of food information inquiry, as shown in FIG. 39, “Quality Certification” of the corresponding food (food ingredient) is displayed, so you can easily check it.

40 is a flowchart showing an embodiment of the delivery vehicle temperature and expected arrival time notification in the food purchase / distribution management method for group meal service according to the present invention, and Table 10 is a problem of the prior art on food safety and the effect of the present invention This is a table comparing

Meanwhile, the temperature of the delivery vehicle and related matters are also important to enhance the hygiene and safety of food.

(1) An important requirement for food storage is the storage temperature. Therefore, the contracting party receives and stores the hourly temperature record of the vehicle loading box from the contracting party every day. In order to provide meals, the contracting party receives hourly temperature records from various contracting parties every day, such as processed food, agricultural products, livestock products, aquatic products, rice, grains, kimchi, milk, etc. cumbersome, but

(2) The paper used for the hourly temperature recording paper is also a special paper called thermal paper, not generally easily available paper. Even as a contracting party who has to use it, there is a hassle in purchasing the thermal paper and maintaining the temperature recorder.

(3) Ultimately, these problems inevitably cause inconvenience and inconvenience to the contracting party and the contracting party.

(4) If the temperature of this hourly vehicle is also automatically registered in the invention so that the contracting party can check the temperature in real time and freely print the stored contents, there is no need to separately store and manage the temperature record paper every day. As a contracting party, the difficulty of purchasing and managing lacerations that meet the specifications of various vehicles will be reduced, and the inconvenience of having to tear and submit for each contracting party as a customer will also be reduced.

(5) The hourly temperature recorder called the tachometer has a function that can be connected to a PC or a smart phone to convert the hourly temperature value into data, so you can up-load or down-load these dates anywhere with a smart phone There is this. Through this, through the APP of the invention, the hourly temperature of the vehicle is automatically registered on the server by date and time, so that the contracting party can access the server to check it, and by enabling printing when necessary, the temperature recording paper from many contracting partners every day The waste of administrative time to receive and manage separately will be greatly reduced.

(6) In addition, the GPS is basically built-in in the Smart Phone. If these locations are also provided, another expected effect will occur.

(7) In the case of the contracting party, if the delivery time of the contracting party is delayed due to various reasons such as traffic congestion, etc. do. It is cumbersome for the contracting party to check the delivery (delivery) staff over the wire and then give the contracting party a feedback on the estimated arrival time over the wire again.

(8) The present invention solves the inconvenience of unnecessarily checking each other over the wire because the process is made to recognize the expected arrival time according to the provision of location information of the delivery vehicle through GPS.

(9) The present invention has a function of always providing the delivery (delivery) vehicle's hourly temperature data and the estimated arrival time according to GPS-based location information to the "display window" of the main screen of the invention in real time. It is a simple and efficient process that reduces inconvenience and trouble to each other. In addition, since the data is automatically stored, it is processed so that the contracting party can print it out and keep it separately if necessary.

This is shown in FIG. 40 .

(10) As such, it is possible to provide hourly temperature data and GPS-based location information using a smart phone with one smart phone that anyone has, so it has a great advantage in that it can be serviced without any extra cost.

Table 10 shows the problems and effects of the prior art and the present invention.

41 is a food service image provided according to the prior art, and FIG. 42 is a flowchart illustrating an embodiment of a virtual cooking according to the food purchase/distribution management method for group catering according to the present invention.

1) When planning the initial meal plan, the contracting party's practitioners or workers pay much attention to the "Visual Virtual" of how each dish is served on the plate. In particular, there are several reasons, such as when you want to use new foods (food ingredients), when you want to apply a different menu from the existing ones, or when you want to improve food service satisfaction by providing more diverse menus.

2) However, realistically, there are time and environmental constraints on food service, so it is not easy to take the risk of being stigmatized as “poor food service” in case of any failure of the food service. Therefore, most of them will have no choice but to rely on the existing menu. It is also a reality that the media often reports the name of “poor food service”.

3) The reasons for this occurrence are structural problems such as limited meal budget budget, cooking manpower, time, etc., but it also occurs due to errors in the amount of food (food ingredients) and selection of appropriate food (food ingredients). This is because the workers or workers of the contracting parties depend on the Pamplet distributed by the producer (manufacturer) or distributor (company) to acquire and acquire information on food (food ingredients). So is the image (photo) of food.

4) Looking at the case, in FIG. 41, the distributor (company) “C” distributes to the contracting party as “Frank Sausage” that the distributor (company) “C” is supplied from the producer (manufacturer) “J” and resells it. It is the product image (photo) of one Pamplet. Photo 6) is the actual image (photo) provided by the employee of the contracting party (employee) selecting, purchasing, and cooking the food of “C” company.

5) If you look at the image (photo) provided for the luncheon, you can see that the size difference between the cracked hot dog bread and the frankfurter sausage inside is quite different. As a result, the contracting party's practitioners (employees) had to endure the accusation of "insolvency".

6) Meals are purchased and cooked on the day and provided according to the diet, so the “Visual Virtual” on the actual dining table is inevitably drawn in the imagination of working-level workers or workers. This is because information on food (food ingredients) and images (photos) are mainly dependent on Pamplets distributed by producers (manufacturers) or distributors (company). Therefore, because a wide variety of foods (food ingredients) are prepared according to a pre-set menu and served as lunch, the image (photo) of the Pamplet and the imagination (expectation) of the plate when selecting the food (food ingredients) go against a lot. case will happen.

7) The present invention has a process for solving these problems. It is to drive a physics engine for each food (food material) present in the food (food material) information in the invention to enable virtual visualization with 3D modeling.

8) Click and run the menu called Virtual Cooking of Invention, and select the appropriate food (food ingredients) from the food (food ingredient) information inquiry/search menu. It is displayed on the window so that comparison can be confirmed.

9) Due to this, employees or employees of the contracting party will have an indirect experience of cooking in advance even if they do not use the real food (food ingredients) for cooking, so they will be less worried about the charge of “poor food” and furthermore, Because you will have indirect experience with it, you will be able to plan a more diverse menu. This can ultimately lead to an improvement in food service satisfaction.

The present invention is a current solution for food delivery at a group canteen.

1) In order for group catering establishments to secure objectivity and legitimacy in bidding, and to reconsider transparency, the procedure stipulated in the Act should be followed.

However, in reality, information comes in pamphlets, which are guidebooks, and sales are conducted in an analog way, face-to-face, so the classification by item and variety has to be done manually by a nutritionist at the group cafeteria. If such classification of food and various food information can be compared at a glance, objectivity, justification, and transparency in bidding will be naturally secured if it is easy to prepare standard specifications by collecting information on various products.

2) For example, I want to make a standard specification for red pepper paste and register it in a bid. Currently, there are various companies that make red pepper paste in Korea, such as Chungjungwon, Haechandeul, Jinmi, Obok, Sajohaepyo, and Sempyo. In addition, these companies do not produce only one gochujang, but produce a variety of products based on the origin of raw materials or the spiciness of gochujang. In addition, there are various accredited certifications such as HACCP certification from accredited institutions or traditional food certification. As such, if information on various products is provided and an in-kind description is prepared, there will be no controversy in terms of the objectivity, justification, and transparency of the description of the actual item when bidding for a food service establishment.

43 is a block diagram for explaining a food purchase/distribution management system for group catering according to a second embodiment of the present invention.

The second embodiment of the food purchase/distribution management system for group meal service according to the present invention is as shown in FIG. 43, the food purchase/distribution management server 100, the first to Nth food distributor terminals 210 ( 220) (230), first to Nth food manufacturer / importer terminals 310, 320, 330, Ministry of Food and Drug Safety server 410, school meal electronic procurement system server 420, Ministry of Agriculture, Food and Rural Affairs server (430), the first regional first food service server to the N-th region N-th restaurant server (501 to 509), the first region food purchase/distribution management server 510, the second region food purchase/distribution management server ( 520), the N-th region food purchase/distribution management server 530, the first to N-th catering staff terminals 610, 620, 630, and a nice/Edufine/financial company server 700 are configured.

The food purchase/distribution management server 100 collects delivery-available food information of suppliers that supply food materials including food distributors and food manufacturers/importers, updates harmful product information in real time, and provides group feeding We collect bidding notices from suppliers, and provide bidding information and food information to the terminals of food suppliers and food service providers according to the collected food information and bidding information, and provide updated information on harmful products to food service providers that perform group catering. do.

The first to Nth food distributor terminals 210, 220 and 230 are terminals of companies that distribute and supply food materials. Such terminals include a server, a PC, and a smart device (smart pad, smart phone) capable of wired/wireless Internet communication. The first to Nth food distributor terminals 210, 220 and 230 are food material information (supplier, distributor name, manufacturer, product name, standard, unit, price, ingredient, certification matter, product detail information) handled by the corresponding company. , whether taxation, deadline information, etc.) are transmitted to the food purchase/distribution management server 100 at a set period.

The first to Nth food manufacturer/importer terminals 310, 320, and 330 are terminals of companies that manufacture/import and supply food materials. Such terminals also include a server, a PC, and a smart device (smart pad, smart phone) capable of wired/wireless Internet communication. These first to Nth food manufacturer/importer terminals 310, 320, and 330 are also food material information (supplier, distributor name, manufacturer, product name, standard, unit, price, ingredient, certification matter, detailed product information, taxation status, deadline information, etc.) are transmitted to the food purchase/distribution management server 100 at a set cycle.

On the other hand, the first to N-th food distributor terminals 210, 220, 230 and the first to N-th food manufacturer/importer terminals 310, 320, 330 are the product supplier use menus through programs or applications. is provided, product information registration menu, product cooking method and recommended recipe registration menu, customer order status inquiry menu, payment request menu, return request confirmation menu, product order confirmation menu, messenger function, rating report registration menu and products A review menu is provided.

The Ministry of Food and Drug Safety server 410, the school meal electronic procurement system server 420, and the Ministry of Agriculture, Food and Rural Affairs server 430 update hazardous product, product and food material information in real time. Such updated information may be transmitted to the food purchase/distribution management server 100 in real time, or the food purchase/distribution management server 100 may collect the corresponding information.

The first regional first food service server to the N-th region N-th food service site server 501 to 509 are servers of food service establishments that implement group meals, such as canteens of schools, hospitals, and corporations. Of course, these servers can also be PCs or smart devices.

In the case of a group food service among customer companies, the first regional 1st food service server to the Nth region Nth catering server server (501 to 509) provides a menu available to the customer in the form of a program or application, and product information inquiry , preparation of expected price, preparation of inspection and inspection, confirmation of product cessation and recall, return request, printing of closing documents, request for issuance of tax invoice, request for sample prior to product use, and confirmation of grade evaluation for livestock products and eggs are provided.

Here, the product information inquiry menu can be adjusted to a menu that can inquire the product registered in the supplier or food purchase/distribution management server 100, and the ranking by manufacturer, distributor, and unit price, and the food purchase/distribution management server (100) ) so that it can be displayed at the top of the search according to the need. Also, when registering a product of my interest, it should be linked with the menu such as checking my shopping cart. And, as mentioned above, in connection with the Food Safety Nation, various food information, administrative disposition histories of manufacturers or distributors, and the authenticity of various certifications can be checked, and recall and sales suspension information can be confirmed.

The menu for creating the expected price is a menu that supports to compare various products through market research and write without any suspicion of preferential treatment.

The Inspection Inspection Form menu is a menu that supports difficulties during inspection and inspection. A menu that supports the work of field workers by selecting a product received from a smartphone application and automatically converting it to Excel or a form of a public institution on a PC am.

The stop selling and recalled product confirmation menu is a menu that allows you to directly check the discontinuation of sales or recalled products through various methods, such as pop-up windows or messages, to notify you of the discontinuation of the supply of the product.

The return request menu is a menu for requesting a return due to an incorrect or over-ordered order. In this case, it is possible to refuse depending on the product characteristics, for example, for products that can be altered within the period of shipment and half of the order due to the order.

For example, the closing document print menu allows the delivery of items for one period to be printed in accordance with the applicable form for taxable items and duty-free items, and to omit the cumbersome process of printing and sending items one by one to the delivery service so that customers can directly print them. do.

The Tax Invoice Issuance Request menu is a menu that allows you to request a tax invoice if the details of delivery for a month do not match the accounting, and allows you to print the generated electronic tax invoice directly without accessing the National Tax Service.

The sample request menu before product use is a menu in which a sample can be requested in advance in order to determine a cooking method and a dispensing method for a product used for the first time before cooking and distributing the product.

The menu to check the rating report for livestock products and eggs is a menu where you can check the rating report posted by each supplier.

On the other hand, there may be cases where the customer is a food service business operator. In such a case, payment for ordered products through a virtual account or payment by credit card is a condition of advance payment. As such, in the case of food service providers, product information inquiry, return request menu, product delivery confirmation, point related, recommended recipe to check my purchase history, sample request before product use, tax invoice issuance request and receipt or tax invoice confirmation menu are provided.

The product information inquiry menu can be adjusted to a menu that can inquire the product registered in the supplier or food purchase/distribution management server 100, and the ranking by manufacturer, distributor, and unit price, and food purchase/distribution management server 100 to be exposed at the top of the search according to the needs of Also, when registering a product of my interest, it should be linked with the menu such as checking my shopping cart. And, as mentioned above, in connection with the Food Safety Nation, various food information, administrative disposition histories of manufacturers or distributors, and the authenticity of various certifications can be checked, and recall and sales suspension information can be confirmed.

The return request menu is a menu for viewing returns due to misplaced or over-ordered.

The product delivery confirmation menu is a menu to confirm the delivery process, delivery date, or courier of the purchased product.

The point-related menu is a menu that can be used by confirming a certain amount of the purchased product as points, and can be used in the payment window.

My purchase history check menu is a menu where you can check the purchase history after signing up.

The recommended recipe menu is a menu that notifies a recipe when a manufacturer or other business operator makes a different menu by applying product A. In the case of an individual catering business, developing a recipe is the most difficult, but if you share a recipe like this, you can inform that there are various products and make it possible to easily apply it to your own workplace.

Sample request before product use is a menu that allows you to request a sample in advance to determine the cooking method and distribution method for a product used for the first time before cooking and serving the product.

The Tax Invoice Issuance Request menu is a menu that allows you to request a tax invoice if the details of delivery for a month do not match the accounting, and allows you to print the generated electronic tax invoice directly without accessing the National Tax Service.

The receipt or tax invoice confirmation menu is a menu that allows you to print a payment receipt or credit card receipt for accounting for the supplied product.

In addition, even if the customer is a general customer, payment for the ordered product through a virtual account or payment by credit card is a condition of advance payment. As such, in the case of general customers, product information inquiry, return request, product delivery confirmation, point related, my purchase history, recommended recipe menu, etc. may be provided.

The first area food purchase/distribution management server 510, the second area food purchase/distribution management server 520, and the Nth area food purchase/distribution management server 530 are It is a server that manages the local N-th restaurant server (501 ~ 509) by region (eg, city, provincial, gu, county, etc.). Of course, instead of the first region food purchase / distribution management server 510, the second region food purchase / distribution management server 520, and the Nth region food purchase / distribution management server 530, the food purchase / distribution management server 100 can be managed directly. The first region food purchase/distribution management server 510, the second region food purchase/distribution management server 520, and the Nth region food purchase/distribution management server 530 may be built as servers, but depending on the customer It may be a PC of a group restaurant, a restaurant business, or a general customer.

The first regional 1st restaurant server to the Nth regional Nth restaurant server (501 to 509) are the food purchase/distribution management server 100 or the first regional food purchase/distribution management server 510, the second region food Through the purchase/distribution management server 520 and the N-th region food purchase/distribution management server 530, information on deliverable food and harmful products of suppliers, including food distributors and food manufacturers/importers, is provided. acquire In addition, the first regional 1st restaurant server to the Nth regional Nth restaurant server (501 to 509) sends a bid notice to the food purchase/distribution management server 100 or the first region food purchase/distribution management server 510, It is transmitted to the second regional food purchase/distribution management server 520 to obtain bid details according to the bid notice.

The first to Nth food service manager terminals 610, 620, and 630 are smart devices (smart pads or smart phones) such as nutritionists, general managers, and store managers as administrators of schools, hospitals, and corporate cafeterias. Also through the first to Nth catering manager terminals 610, 620, and 630, the food purchase/distribution management server 100 or the first area food purchase/distribution management server 510, the second area food purchase/distribution It is possible to obtain information on deliverable food and harmful product information of suppliers who supply food materials including food distributors and food manufacturers/importers from the management server 520 and the N-th region food purchase/distribution management server 530 . there is. Food purchase / according to the bidding notice of the first to the Nth catering service manager terminals 610, 620, and 630 of the first to the Nth catering service server (501 to 509) Bidding details according to a bid notice from the distribution management server 100 , the first regional food purchase/distribution management server 510 , and the second region food purchase/distribution management server 520 may be acquired.

Nice/Edufine/financial company server 700 is a food purchase/distribution management server 100, first to N-th food distributor terminals 210, 220, 230, first to N-th food manufacturer/importer Terminals 310 , 320 , 330 , 1st area 1st restaurant server to Nth area Nth restaurant server (501 to 509), 1st area food purchase/distribution management server 510, 2nd area The food purchase/distribution management server 520, the N-th region food purchase/distribution management server 530, and the first to the N-th catering manager terminals 610, 620, and 630 perform a secure payment on behalf of the transaction. do.

44 is a block diagram for explaining the food purchase/distribution management server for the group meal shown in FIG. 43 .

As shown in FIG. 44, the food purchase/distribution management server for group catering shown in FIG. 43 includes a communication unit 101, an interface unit 102, a food ingredient information collection unit 103, and an arrangement unit 104 for each ingredient information format. , menu/recipe collection unit 105, bid notice collection unit 106, order information processing unit 107, recall/discontinue product information collection unit 108, meal/recipe review collection/classification unit 109, It consists of a database 110 , a collection information providing unit 111 , and a control unit 112 .

Here, the communication unit 101 includes the food purchase/distribution management server 100 and the first to N-th food distributor terminals 210, 220, 230, and the first to N-th food manufacturer/importer terminals 310 ( 320) (330), Ministry of Food and Drug Safety Server 410, School Meals Electronic Procurement System Server 420, Ministry of Agriculture, Food and Rural Affairs Server 430, 1st Area 1st Restaurant Server to Nth Area Nth Restaurant Server (501 to 509), first area food purchase/distribution management server 510, second area food purchase/distribution management server 520, Nth area food purchase/distribution management server 530, first to Nth It provides communication between the catering manager terminals 610 , 620 , 630 and the nice/edufine/financial company server 700 .

The interface unit 102 provides an interface with a mouse, a keyboard, a monitor, a printer, etc. so that an administrator of the food purchase/distribution management server 100 can access the food purchase/distribution management server 100 .

The food ingredient information collection unit 103 is a corresponding company from the first to Nth food distributor terminals 210, 220, 230 and the first to Nth food manufacturer/importer terminals 310, 320, and 330. Information on food materials handled by the company (supplier, distributor, manufacturer, product name, standard, unit, price, ingredient, certification matters, detailed product information, taxation status, deadline information, etc.) is collected.

The ingredient information format-specific sorting unit 104 classifies and sorts the ingredient information collected by the ingredient information collection unit 103 according to a predetermined format (see FIGS. 45 and 46 ).

The diet/recipe collection unit 105 collects recipe information of the food service provider's diet and food.

Bid notice collection unit 106 is the first area 1 server to the N-th area N-th meal service server (501 to 509) or the first to N-th catering staff terminals 610, 620, 630 from Collect bid notices.

The ordering information processing unit 107, the bidding notice collection unit 106, is the first regional 1st restaurant server to the Nth regional restaurant server 501 to 509 or the first to Nth catering staff terminal 610 ( 620, 630, the first to N-th food distributor terminals 210, 220, 230 and the first to N-th food manufacturer/importer terminals 310, 320, 330 with respect to the bid notice from 620) If an order is placed according to the bidding details from the Company, the order information is processed.

The recall/discontinuation product information collection unit 108 collects harmful products, products and hazardous food material information from the Ministry of Food and Drug Safety server 410, the school meal electronic procurement system server 420 and the Ministry of Agriculture, Food and Rural Affairs server 430. do. In this case, it may be input from the manager through the interface unit 102 .

The meal/recipe review collection/classification unit 109 collects and classifies reviews or satisfaction from the meal service server that received the meal or recipe. At this time, satisfaction is separately classified by region for the same diet and recipe. The reason for this is that tastes may differ depending on the region (Seoul, Gwangju, Busan), which can be usefully used in catering establishments using diets and recipes in the future. When this is applied to the cooking sharing (S300) in FIG. 11, it can be usefully used when all meals cannot be prepared well depending on the catering place.

The database 110 is a regional catering information storage unit, a food distributor information storage unit, a food manufacturer / importer information storage unit, the Ministry of Food and Drug Safety, the school meal electronic procurement system, the Ministry of Agriculture, Food and Rural Affairs and the country market (G2b) Food-related public institution information storage unit, meal/recipe storage unit, application provision unit, product information update storage unit for each ingredient, collection/stop product information storage unit, food ingredient-related company/vendor information storage unit, form storage unit, use A review storage unit and a transaction information storage unit are included.

This database 110 includes a food ingredient information collection unit 103, an ingredient information format sorting unit 104, a diet/recipe collection unit 105, a bid notice collection unit 106, an ordering information processing unit 107, and a collection/recipe collection unit 105. Stores the information of the discontinued product information collection unit 108, the meal / recipe review collection / classification unit 109, and provides the necessary applications to the first to Nth catering personnel terminals 610, 620, 630 do.

In addition, in the form storage unit, the first to Nth food distributor terminals 210 , 220 , 230 , the first to Nth food manufacturer/importer terminals 310 , 320 , 330 and the first region first A predetermined form is stored so as to be useful for sorting and sorting food material information between the catering service server to the N-th region N-th food service server (501 to 509) and the first to the N-th catering manager terminals 610, 620, and 630. do.

The transaction information storage unit includes the first to N-th food distributor terminals 210, 220, 230, and the first to N-th food manufacturer/importer terminals 310, 320, 330 and the first regional first meal. The transaction information and financial information ordered between the server server to the N-th region, the N-th restaurant server (501 to 509), and the first to the N-th catering manager terminals 610, 620, 630 are stored.

The collection information providing unit 111 collects the information collected from the food purchase/distribution management server 100 in the first to N-th food distributor terminals 210, 220, 230, and the first to N-th food manufacturing/import. Vendor terminals 310, 320, 330, the first regional first food service server to the N-th local food service server server (501 to 509) and the first to the N-th food service personnel terminal 610, 620 ( 630).

The control unit 112 includes a communication unit 101, an interface unit 102, a food ingredient information collection unit 103, an arrangement unit 104 for each ingredient information format, a diet/recipe collection unit 105, and a bid notice collection unit 106. , an order information processing unit 107 , a collection/discontinuation product information collection unit 108 , a meal/recipe review collection/classification unit 109 , a database 110 , and a collection information providing unit 111 are controlled.

In addition, since the control unit 112 frequently changes product labeling and product name standards when renewing a product, it is not easy to search for a corresponding product when searching for an existing product. Therefore, when renewing a product, existing companies process discontinuation and create materials with a new code. To compensate for this, the history of changes by date of product name, specification, unit price, etc. of the product is stored and checked to minimize confusion among consumers.

In addition, the control unit 112 adds a menu that allows you to view products by setting various sections such as price, ingredient, and certification status when searching for a product. Add section search menu.

On the other hand, when requesting a return of a product, the control unit 112 returns from the food purchase/distribution management server 100 to the customer, confirms and inspects the customer's return request, sends the supplier after approval, receives the supplier return, enters the collection schedule, and returns the product to the customer. notify the schedule.

In addition, the control unit 112 provides a notification (through a menu function) about the recalled product and the discontinued product.

45 is a view showing an embodiment of the main screen displayed on the food purchaser's terminal for the food purchaser in the food purchase/distribution management server shown in FIG. 44, and FIG. 46 is a detailed screen of product inquiry among the screens shown in FIG. It is a diagram showing an embodiment of , and FIG. 47 is a diagram showing an embodiment of a detailed screen of an individual product on the screen shown in FIG. 46 .

In the embodiment of the main screen for food purchasers in the food purchase/distribution management server shown in FIG. 44, as shown in FIG. 45, when a food purchaser, for example, a nutritionist who is in charge of a food service restaurant, connects through a PC or a smart device, the device As an example of the main screen displayed through Menu items are provided, such as preparation of preliminary price, product order by date, batch registration of order form, inspection, inspection, settlement, order status by period, request for issuance of tax invoice, discontinued product inquiry, etc. Announcements, community chef's recommended diet, chef's recommended recipe, meal/recipe sharing, free bulletin board, anonymous bulletin board, food poisoning prediction map, food poisoning precautions menu items are displayed. In addition, for example, the market price menu for agricultural and fishery products auction in Gagak Market displayed by Seoul City, the notice of recalled products from the Ministry of Food and Drug Safety, notice of discontinued products, notice of discontinued or temporarily suspended products, and company introduction bulletin boards of manufacturers or distributors can be provided through links. there is.

On the other hand, when accessing (clicking (selecting)) the product inquiry menu of FIG. 45, as in FIG. 46, suppliers, distribution specialists, manufacturers, product names, specifications, units, prices, ingredients, certifications, product details, taxation, deadlines information can be viewed. In addition, as shown in FIG. 46 , when there is a separate notice, a function of automatically opening a pop-up window may be provided.

In this case, product information search is allowed after product registration after confirmation, inspection, and approval by the manufacturer, supplier, or operator.

These screens display the source of purchase, manufacturer, product name, product specification, unit, individual weight, amount obtained, certification status, storage method, expiration date, food type, item serial number, country of origin, tax exemption classification, amount per applause, order deadline, Food labeling information, product short cuts by date, etc. are posted, and at this time, hyperlinks are placed as shown in FIG. It is also shared with the Ministry of Food and Drug Safety's recall information and sales suspension notice so that it can be checked in real time.

In addition, when accessing the recalled, discontinued product, or non-conforming food menu, it is possible to easily inquire about the relevant product or product, such as an administrative disposition history inquiry, item manufacturing report inquiry, manufacturer certification status inquiry, administrative disposition history of a salesperson specializing in distribution, etc.

In addition, it is possible to automatically calculate the average value of food name/ingredient (content)/price and to document the conversion function into Excel/HWP files.

On the other hand, it was possible to register and change orders for weekly and monthly orders by product, meal date, and quantity, etc., and to classify by food category and contract company.

In addition, it provides an automatic function of comparison registration, such as the actual purchase item quantity compared to the change of the expected purchase product, quantity, and date, when the bid is announced through the inspection and inspection document writing function.

In addition, at the time of settlement, receipt and printing of invoices, application for issuance of tax invoices, and payment are made.

On the other hand, the menu and recipe provide data such as the function of calculating the required amount for each product, calculating the calories, and calculating the amount of food, so that it is possible to create a meal plan.

It is possible to reduce unnecessary waste of time by inquiring about discontinued or temporarily discontinued products, and to facilitate the selection of alternative products, thereby preventing business confusion and wasting time in administrative processing tasks. Through the real-time update through the linkage with

In addition, when searching for and ordering products, it is possible to order products from customers, check and check by the operator, send orders after approval, and confirm orders from suppliers. Even if you search for , the OEM information is accurately marked with the simultaneous notation of the manufacturer and the distributor, so that even if the distributor is different and the product is the same, the part where the price difference occurs can be identified.

In addition, in the search for products, it is possible to thoroughly prevent the distribution of problematic products by linking with the recall information of the Ministry of Food and Drug Safety and the notice of sales suspension.

In addition, detailed product information includes product images, product ingredients, certification details (certification number), product cooking methods, manufacturer's recommended recipes, product reviews (to prevent indiscriminate sales and slander by operating a membership system), etc. As shown in FIG. 47, it is made to be easily checked by clicking on a hyperlink.

Although the present invention has been described with the above examples, the present invention is not necessarily limited to these examples, and various modifications may be made without departing from the technical spirit of the present invention. Therefore, the examples disclosed in the present invention are not intended to limit the technical spirit of the present invention, but to explain, and the scope of the technical spirit of the present invention is not limited by these examples. The protection scope of the present invention should be construed by the following claims, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.

100: food purchase/distribution management server
210, 220, 230: 1st to Nth food distributor terminals
310, 320, 330: 1st to Nth food manufacturer/importer terminals
410: Ministry of Food and Drug Safety Server
420: School meal electronic procurement system server
430: Ministry of Agriculture, Food and Rural Affairs Server
501 ~ 509: 1st area 1st restaurant server to Nth area Nth restaurant server
510, 520, 530: Food purchase/distribution management server in the 1st to Nth regions
610, 620, 630: 1st to Nth catering staff terminals
700: Nice/Edufine/Financial company server

Claims (12)

By collecting information on food available for delivery of suppliers who supply food materials, including food distributors and food manufacturers/importers, updating hazardous product information in real time, and collecting bid notices from food service providers that provide group meals, A food purchase/distribution management server (100) that provides bidding information and food information to the terminals of the food ingredient supplier and the food service provider according to the collected food information and bidding information, and provides updated harmful product information to the food service restaurant that performs group catering. );
The first to N-th food distributor terminals 210 for transmitting food material information handled by a supplier supplying food materials, including the food distributor and food manufacturer/importer, to the food purchase/distribution management server 100 at a set period ) 220 and 230, and the first to Nth food manufacturer/importer terminals 310, 320, 330;
The Ministry of Food and Drug Safety server 410, the school meal electronic procurement system server 420 and the Ministry of Agriculture, Food and Rural Affairs server 430 for real-time updating of hazardous product, product and food material information;
The first to N-th food distributor terminals 210, 220, 230 and the first to N-th food manufacturer/importer terminals 310 and 320 through the food purchase/distribution management server 100 Collecting food delivery available information from (330), obtaining harmful product information, transmitting a bid notice to the food purchase/distribution management server 100, and obtaining bid details according to the bid notice; A terminal including the first to Nth food purchase/distribution management servers 510, 520, 530 or PC of restaurant business operators and general customers;
The food purchase/distribution management server 100 or the first area food purchase/distribution management server 510, the second area food purchase with the smart device of a nutritionist, general manager, and store manager who is a manager of a cafeteria in a school, hospital, or company / Acquire information on deliverable food and harmful product information of suppliers that supply food materials, including food distributors and food manufacturers/importers, from the distribution management server 520 and the N-th region food purchase/distribution management server 530 The first to Nth catering staff terminals 610, 620, 630 and
The food purchase/distribution management server 100, first to N-th food distributor terminals 210, 220, 230, first to N-th food manufacturer/importer terminals 310, 320, 330 , 1st area 1st restaurant server to Nth area Nth restaurant server (501 ~ 509), 1st area food purchase / distribution management server 510, 2nd area food purchase / distribution management server 520, Nice/Edufine/financial company server 700 for safe payment for transactions occurring between the Nth region food purchase/distribution management server 530 and the first to Nth catering staff terminals 610, 620, and 630 );
Consists of including the first area 1st meal service server to the Nth area N-th meal service server (501 to 509) of a meal service that implements group meals, such as a school, hospital, or corporate cafeteria, In the case of the first regional first food service server to the N-th region N-th food service server 501 to 509 among customer companies, the customer company is provided with a menu available to the customer in the form of a program or application, but the program is It is a menu that can inquire the product registered in the supplier or the food purchase / distribution management server 100 through the application, and it is possible to adjust the ranking by manufacturer, distributor, and unit price. When necessary, it can be exposed at the top of the search, linked with the shopping cart confirmation menu when registering a product of interest, and checked various food information, administrative disposition history of manufacturers or distributors, and the authenticity of various certifications in connection with Food Safety Nation. Product information inquiry menu that allows you to check information on , recall, and sales suspension; Select a product received from a smartphone application as a supported menu, and automatically convert it to Excel or a public institution form on a PC to support the work of field workers, a menu for creating an inspection report, and a menu for discontinued or recalled products Regarding to, the menu includes a pop-up window or a note to directly check the discontinuance of the product supply separately from the notice, and a menu for requesting a return due to misplaced or over-ordered menu, return menu Closing document, a menu that allows customers to print the requested menu and delivery details according to the applicable form for taxable and duty-free items, and to omit the cumbersome process of printing and sending them one by one on the delivery service. The printout menu, a menu that allows you to request a tax invoice if the details of delivery for one month do not match the accounting, For products used for the first time before cooking and serving, samples are required in advance to determine the cooking method and distribution method. A menu to request a sample before product use, which is a menu that can be requested, and a menu to check the rating certificate for livestock products and eggs, a menu where you can check the rating report posted by each supplier, are provided.
Food including the first to Nth food purchase/distribution management servers 510, 520, 530 or a terminal including a PC and the first to Nth food service manager terminals 610, 620, 630 When the purchaser terminal accesses the food purchase/distribution management server 100, the first to Nth food purchase/distribution management servers 510, 520, 530 or a terminal including a PC and the first to first The detailed screen of the product inquiry on the food buyer terminal including the N catering officer terminals 610, 620, and 630 is,
Food categories, recalls, discontinued products, nonconforming food, and grade judgment menu items are displayed in the vertical direction on the left side of the screen, and product inquiry, market research/preliminary preparation, product order by date, order form batch registration, The menu items for inspection, inspection, settlement, order status by period, tax invoice issuance request discontinued, discontinued product inquiry are provided. Meal/recipe sharing, free bulletin board, anonymous bulletin board, food poisoning prediction map, food poisoning precautions menu items are displayed, but the market price menu for agricultural and fishery products auction, the Ministry of Food and Drug Safety's recalled products, the announcement of discontinued products, and the announcement of discontinued or suspended products , the company introduction bulletin board of the manufacturer or distributor is provided through a link,
The detailed screen of each product in the detailed screen of the product inquiry is,
Vendor, manufacturer, product name, product specification, unit, individual weight, quantity obtained, certification status, storage method, expiration date, food type, item serial number, country of origin, tax exemption classification, quantity received per box, order deadline, food labeling, The unit price of each product is posted, and hyperlinks are placed so that the manufacturer's administrative disposition history and product manufacturing report can be checked by linking with the Food Safety Country of the Ministry of Food and Drug Safety for each product. A food purchase/distribution management system for group catering, characterized in that it can be checked in real time by sharing it with notices.
The method according to claim 1,
The food material information is a food purchase / distribution management system for group catering, characterized in that it includes information on the supplier, distributor name, manufacturer, product name, standard, unit, price, ingredient, certification matter, product detailed information, taxation status, deadline information .
The method according to claim 1,
The first to N-th food distributor terminals 210, 220, 230 and the first to N-th food manufacturer/importer terminals 310, 320 and 330 are,
A food purchase/distribution management system for group catering, characterized in that it includes a server, PC, smart pad, and smartphone capable of wired/wireless Internet communication.
delete The method according to claim 1,
The food purchase / distribution management server 100,
The food purchase/distribution management server 100 and the first to N-th food distributor terminals 210, 220, 230, and the first to N-th food manufacturer/importer terminals 310, 320, 330 , Ministry of Food and Drug Safety server 410, school meal electronic procurement system server 420, Ministry of Agriculture, Food and Rural Affairs server 430, 1st area 1st restaurant server to Nth area Nth restaurant server (501 ~ 509) , first area food purchase/distribution management server 510 , second area food purchase/distribution management server 520 , Nth area food purchase/distribution management server 530 , first to Nth food service manager terminals 610 ) (620) (630) and a communication unit 101 that provides communication between the nice/edufine/financial company server 700 and;
From the first to Nth food distributor terminals 210, 220, 230 and the first to Nth food manufacturer/importer terminals 310, 320, and 330 through the communication unit 101, the corresponding company A food material information collection unit 103 that collects food material information handled by
an arranging unit 104 for each type of material information that classifies and sorts the material information collected by the material information collection unit 103 according to a predetermined format;
A diet / recipe collection unit 105 that collects recipe information of the diet and food, and
A bid notice for collecting bid notices from the first area 1st restaurant server or the Nth area Nth restaurant server (501 to 509) or the first to Nth catering staff terminals 610, 620, 630 a collection unit 106;
The bidding notice collection unit 106 is a first area 1 server to the N-th area N-th meal service server (501 to 509) or the first to N-th catering staff terminals 610, 620, 630 from According to the bidding details from the first to N-th food distributor terminals 210, 220, 230 and the first to N-th food manufacturer/importer terminals 310, 320, 330 with respect to the bid notice of An order information processing unit 107 for processing the order information when an order is placed, and
The collection/stop product information collection unit 108 that collects harmful products, products, and harmful food material information from the Ministry of Food and Drug Safety server 410, the school meal electronic procurement system server 420 and the Ministry of Agriculture, Food and Rural Affairs server 430 )Wow,
A meal/recipe review collection/classification unit 109 that collects and categorizes reviews or satisfaction from the food service server provided with the meal or recipe;
The food ingredient information collection unit 103, the ingredient information format sorting unit 104, the diet/recipe collection unit 105, the bid notice collection unit 106, the ordering information processing unit 107, the collection/stop product information collection The database 110 that stores the information of the unit 108, the meal / recipe review collection / classification unit 109, and provides the necessary applications to the first to Nth catering staff terminals 610, 620, and 630. Wow,
The first to N-th food distributor terminals 210, 220, 230, and the first to N-th food manufacturer/importer terminals 310 and 320 for the information collected from the food purchase/distribution management server 100 ) (330), the first local first server to the N-th local food service server (501 to 509), and the first to the N-th food service manager terminals 610, 620, 630 collection information provided to a providing unit 111;
The communication unit 101, the interface unit 102, the ingredient information collection unit 103, the ingredient information format sorting unit 104, the diet/recipe collection unit 105, the bid notice collection unit 106, the order information processing unit 107, including a control unit 112 for controlling the collection/discontinuation product information collection unit 108, the meal/recipe review collection/classification unit 109, the database 110 and the collection information providing unit 111 A food purchase/distribution management system for group catering, characterized in that it is composed of
6. The method of claim 5,
The food purchase / distribution management server 100,
The food purchase/distribution management server 100 further comprises an interface unit 102 that provides an interface with a mouse, keyboard, monitor, and printer so that an administrator can access the food purchase/distribution management server 100 Food purchase/distribution management system for group catering.
As a food purchase/distribution management method for group meal in the food purchase/distribution management system for group meal according to any one of claims 1, 2, 3, or 5,
Contracting parties (collective catering establishments), contracting parties, producers (manufacturers), distributors (company) and workers or workers purchase food through the web or app using a terminal including a PC or smart device (smartphone, smart pad) / When accessing the distribution management server (S100), according to the new member registration (S110), or joining (S120) or logging in (S130);
The contracting party (group catering establishment) prepares a meal (menu selection) through a terminal (S140);
In the step (S150) of the contracting party (collective catering establishment), the product description is prepared according to the food information inquiry and search through the terminal, and the expected price research (market research) is conducted (S150) , the changed information is provided to the terminal through the food purchase/distribution management server (S151),
Step (S160) of the contracting party (collective catering establishment) registering the purchase of ingredients and the description of the item through the terminal;
The contracting party (collective catering establishment) enters into a bid and contract through a terminal (S170), and a product supply estimate according to the bid and contract is concluded (S170) is submitted (S180), and an order and order inquiry are searched (S190) ), when the order is requested to the contract partner terminal (S200), the order, the order is confirmed (S210), the order is received by the producer / distributor terminal (S220), receiving the delivery (supply) step (S230);
Upon receipt of the above delivery (supply), inspection and acceptance are performed (S240), but harmful food or food to be recalled, discontinued, discontinued, or changed is confirmed (S241), A step of determining whether or not conformity or non-conformity (S250); and
If the result of confirmation of non-conformity is suitable, the inspection, inspection and investigation form is prepared (S260), and the step (S270) of settlement with the contracting party (group catering center);
The detailed screen of product inquiry on the terminal is,
Food categories, recalls, discontinued products, nonconforming food, and grade judgment menu items are displayed in the vertical direction on the left side of the screen, and product inquiry, market research/preliminary preparation, product order by date, order form batch registration, The menu items for inspection, inspection, settlement, order status by period, tax invoice issuance request discontinued, discontinued product inquiry are provided. Meal/recipe sharing, free bulletin board, anonymous bulletin board, food poisoning prediction map, food poisoning precautions menu items are displayed, but the market price menu for agricultural and fishery products auction, the Ministry of Food and Drug Safety's recalled products, the announcement of discontinued products, and the announcement of discontinued or suspended products , the company introduction bulletin board of the manufacturer or distributor is provided through a link,
The detailed screen of each product in the detailed screen of the product inquiry is,
Vendor, manufacturer, product name, product specification, unit, individual weight, quantity obtained, certification status, storage method, expiration date, food type, item serial number, country of origin, tax exemption classification, quantity received per box, order deadline, food labeling, The unit price of each product is posted, and hyperlinks are placed so that the manufacturer's administrative disposition history and product manufacturing report can be checked by linking with the Food Safety Country of the Ministry of Food and Drug Safety for each product. Food purchase/distribution management method for group catering, characterized in that it can be checked in real time by sharing it with announcements.
8. The method of claim 7,
The food purchase/distribution management server provides a checklist for preparing a meal with a terminal, but prepares a meal through NEIS, and the nutrition is analyzed.
delete delete 8. The method of claim 7,
In the step (S160) of the contracting party (collective catering establishment) registering the purchase of ingredients and the description of the item through the terminal, the purchase of the material and the description of the item are registered in the eaT system and the Nara Market,
When the quotation for supply of goods is submitted according to the conclusion of the bid and contract (S170) (S180), the quotation for supply of goods is also registered in the eaT system and the Nara Market, and a contract guarantee insurance policy is issued. Food purchase/distribution management method.
8. The method of claim 7,
The settlement result in the step (S270) of settlement with the contracting party (group catering establishment) is a food purchase/distribution management method for group catering, characterized in that accounting matters are registered in Edufine.

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