KR20220119865A - Management sytem of communal or sharing feeding - Google Patents

Abstract

The present invention relates to a system for managing an institutional foodservice using the Internet, wherein a standard document form for an institutional foodservice industry can be provided by sharing accurate data in real time, overall businesses from ordering a food material to warehousing, receiving and issuing goods, and payment management are comprehensively processed, thereby enhancing business efficiency, surplus manpower can be utilized efficiently by minimizing simple collection and analysis management functions within a company, diet management and recipe management become more convenient and simple by providing a standard menu table, a standard recipe, and a nutrition analysis table, and standardization of menu management and management of logistics and purchase can be facilitated. In addition, by having a large number of institutional foodservice establishments and communicating with each business site using each bulletin board from the aspect of a head office, everyone can share data, thereby providing a convenience, details of an order at each business site can be automatically collected for each supplier, each branch and each item, and a purchase status and a purchase process can be individually managed, thereby reducing business hours.

Description

{Management system of communal or sharing feeding}

The present invention relates to a group meal management system using the Internet, and more particularly, in the group meal service that is regularly and continuously supplied to a specific number of people in schools, hospitals, and industries, etc., through the Internet, which is a public communication network, By connecting, it is possible to collectively process from food ingredient management to cooking method management, meal management, food ingredient ordering, stocking/shipping management, ingredient inventory management, and sales management. It relates to a group meal management system using the Internet that can provide various benefits such as prevention of loss of ingredients through menu composition suitable for users and reduction of operating costs and labor costs for simple work tasks.

In general, it means that schools, hospitals, industries, etc. set one to two or three times a day for a large number of people and implement it according to a set diet. The tendency to provide group meals is expanding, and as the industry develops, many facilities such as the military, industry, schools, dormitories, hospitals, social welfare facilities, and prisons provide meals, and among these facilities, more than 100 people or 1 A place that provides meals for more than 250 people per day is called a group catering place.

Unlike meals at home, these group meals are large-scale, large-scale meals, and have many defects due to restrictions such as meal/feeding costs, time and labor, facilities and facilities, and problems with hygiene management. No change or bad taste

case, etc. Especially in summer, if hygiene management and expiration date of ingredients are not thoroughly followed, there is a risk of collective food poisoning.

In particular, a nutritionist prepares a meal by fully considering the nutritional aspects, economic aspects, cooking noodles, and working aspects, which are the most important aspects of meal management, but the diet cycle is usually set for 8 to 12 days, so the same food is not provided on the same day of the week and changes are not made. Nutrition according to the 'recommended amount of nutrition for Koreans' should be taken into consideration, and the purchase and management of food ingredients should be thorough to prevent the expiration date or spoilage.

However, in group catering facilities such as schools, hospitals, and industries, where group meals are currently implemented, one or two nutritionists take care of all management, so there are many difficulties in setting menus, as well as in group catering facilities. Therefore, the cooking process is different, so there is a lot of difference in the taste of food, and by converting the nutrition and calories of the ingredients, the nutrition management corresponding to the recommended amount of nutrition for Koreans and the management of the ingredients are not more scientific and systematic, so there are many operational problems. it contains

In other words, the current group catering service has a weak information technology (IT) infrastructure that connects each business place away from the head office, so it is cumbersome to use faxes or telephones one by one. Because the share is serious,

Whenever the size of the catering establishment) increases, the number of manpower (nutritionist) increases, but the amount of work shared by the head office increases.

As an example, it takes a lot of time to find and collect data when preparing meals, and there is not enough time to provide friendly service to customers due to daily repetitive tasks, deadline management work that is concentrated at the end of the month, and various report data, and inventory management. And, there are many problems, such as cumbersome and time-consuming food material management is carried out manually.

Therefore, there is a pressing need for a system that manages and operates group catering more efficiently by collectively processing food material management, recipe management, meal management, food ordering, warehousing management, inventory management, and sales management in group catering establishments. the current situation.

According to the present invention, a user is connected through a public communication network (Internet) in order to meet the above needs, from food ingredient management to recipe, diet, nutritional analysis, food ingredient ordering, ingredient stocking and warehousing management, ingredient inventory, ingredient supplier, and settlement management. It consists of a web server with a built-in program for batch processing, supplier DB, food ingredients DB, nutrition analysis DB, diet DB, ordering DB, in/out DB, and recipe DB. By providing a group catering service, users can access the web server through the public communication network and process food ingredients management, recipe management, meal management, food ingredient ordering, stocking/shipping management, ingredient inventory management, and sales management in a lump sum. make it a technical task.

The present invention is provided with a database server 30 in which meals required for management in a group catering service, food ingredients, nutritional analysis values, input/exit and inventory amount of ingredients, a supplier and an order form for purchasing ingredients from the supplier are stored, and , input/output devices 25 and 26 for inputting and outputting various types of information, and user terminals 10a to 10n, which are group meals, are connected to the public communication network 90.

a communication interface 27 for connecting to ) and the drive program storage unit 21 in which all basic control programs of the system are built-in and data exchange with the central processing unit 24 are made, and data are exchanged systematically for various items in the group dining area In order to execute a specific program controlled by the central processing unit 24 and controlled by the central processing unit 24 and a management program storage unit 22 having a plurality of programs that can be linked and managed with the management program storage unit 22, the database In order to read or record various data stored in the server 30, a web server 20 comprising a database server linking unit 23 for linking and operating the database server 30 is provided, and the user terminal 10a of the group catering place is provided. ~10n) to access the web server 20 through the public communication network 90 from the gate 40 and transmit the order form to the supplier's fax 60 through the public communication network 90 when ordering food to the supplier; and It is a group meal management system using the Internet, characterized in that the public switched telephone network 50 is provided.

As described above, the present invention can provide a standard document format for the group catering industry by sharing accurate data in real time, and the entire business from ordering food materials to receiving/delivering, and managing payment and receiving is processed in a lump. This improves work efficiency and minimizes the simple collection and analysis management functions within the company to efficiently utilize surplus manpower. , standardization of menu management, and easy logistics and purchase management are effective.

In addition, we have a large number of group catering establishments, and the head office uses each bulletin board to communicate with each business, providing convenience because everyone can share data. In addition to being able to automatically collect items by item, it is possible to individually manage the purchase status and purchase process, thereby reducing work hours.

1 is a block diagram of a group food management system using the Internet according to the present invention.
2 is a web server in the group meal management system using the Internet according to the present invention;
configuration diagram.
Figure 3a is a web server of the group food management system using the Internet according to the present invention
There is a configuration diagram of the management program storage unit.
Figure 3b is data of the group food management system using the Internet according to the present invention
Configuration diagram of the base server.
Figure 4a is a web server of the group food management system using the Internet according to the present invention
Menu hierarchy of the main screen when connected.
Figure 4b is the overall operation of the group food management system using the Internet according to the present invention
flow chart.
(A), (B) of Figure 5a is a flow chart of member DB registration of suppliers and group catering companies.
Figure 5b is a screen output state diagram of the DB registered supplier member.
Figure 6a is a food DB registration flow chart in the group food management system of the present invention.
Figure 6b (a) is a screen output state diagram when data input for food registration,
(B) is an example of outputting a list of registered ingredients on the screen.
Figure 7a is a nutrition analysis DB registration flow chart in the group food management system of the present invention.
7b (a) is a screen output state diagram at the time of data input for registration of nutritional analysis of ingredients.
(B) is an example of outputting the nutritional analysis list of registered ingredients on the screen.
Figure 8a is a recipe DB registration flow chart in the group feeding management system of the present invention.
(A) of Figure 8b is a screen output state diagram when data input for recipe registration,
(B) is an example of outputting the registered recipe on the screen.
Figure 9a is a flow chart of DB registration in the group meal management system of the present invention.
9B (A) is a screen output state diagram when data is input for food registration.
(B) is an example of outputting a list of registered meals on the screen.
Figure 10a is an order DB) registration process flow chart in the group catering management system of the present invention.
(A) of Figure 10b is a screen output state diagram when data is input for registration of an internal order form.
(B) is an example of outputting a list of registered order details on the screen.
Figure 11a is the progress of the supplier order in the group food management system of the present invention
flowchart.
Figure 11b is a screen when ordering a supplier in the group food management system of the present invention
output status diagram.
(A) and (B) of FIG. 12A are the mouths of the ingredients purchased from the supplier according to the order form.
Delivery management process flow chart.
(A) and (B) of Figure 12b are screen output state diagrams during input/output management.

Hereinafter, the present invention will be described in more detail by way of example, and of course, the scope of the present invention is not limited to the following examples, and within the scope not departing from the technical gist of the present invention, Various modifications may be carried out by those of ordinary skill in the art.

First, terms used herein have the meaning commonly understood by those of ordinary skill in the art to which this invention belongs, unless otherwise defined.

The present invention relates to a group meal management system using the Internet, and more particularly, in the group meal service that is regularly and continuously supplied to a certain number of people in schools, hospitals, industries, etc., through the Internet, which is a public communication network, By connecting, it is possible to collectively process from food ingredient management to cooking method management, meal management, food ingredient ordering, stocking/shipping management, ingredient inventory management, and sales management. It relates to a group meal management system using the Internet that can provide various benefits such as prevention of loss of ingredients through menu composition suitable for users and reduction of operating costs and labor costs for simple work tasks.

In general, it means that schools, hospitals, industries, etc. set one to two or three times a day for a large number of people and implement it according to a set diet. The tendency to provide group meals is expanding, and as the industry develops, many facilities such as the military, industry, schools, dormitories, hospitals, social welfare facilities, and prisons provide meals, and among these facilities, more than 100 people or 1 A place that provides meals for more than 250 people per day is called a group catering place.

Unlike meals at home, these group meals are large-scale, large-scale meals, and have many defects due to restrictions such as meal/feeding costs, time and labor, facilities and facilities, and problems with hygiene management. There is no change or the taste is not good. Especially in summer, if hygiene management and expiration date of ingredients are not thoroughly followed, there is a risk of collective food poisoning.

In particular, a nutritionist prepares a meal by fully considering the nutritional aspects, economic aspects, cooking noodles, and working aspects, which are the most important aspects of meal management, but the diet cycle is usually set for 8 to 12 days, so the same food is not provided on the same day of the week and changes are not made. Nutrition according to the 'recommended amount of nutrition for Koreans' should be taken into consideration, and the purchase and management of food ingredients should be thorough to prevent the expiration date or spoilage.

However, in group catering facilities such as schools, hospitals, and industries that currently provide group meals, one or two nutritionists take care of all the management, so there are many difficulties in setting menus, Therefore, the cooking process is different, so there is a lot of difference in the taste of food, and by converting the nutrition and calories of the ingredients, the nutrition management corresponding to the recommended amount of nutrition for Koreans and the management of the ingredients are not more scientific and systematic, so there are many operational problems. it contains

In other words, the current group catering service has a weak information technology (IT) infrastructure that connects each business place away from the head office, so it is cumbersome to use faxes or telephones one by one. Because the share is serious,

Whenever the size of the catering establishment) increases, the number of manpower (nutritionist) increases, but the amount of work shared by the head office increases.

As an example, it takes a lot of time to find and collect data when preparing meals, and there is not enough time to provide friendly service to customers due to daily repetitive tasks, deadline management work that is concentrated at the end of the month, and various report data, and inventory management. And, there are many problems, such as cumbersome and time-consuming food material management is carried out manually.

Therefore, there is a pressing need for a system that manages and operates group catering more efficiently by collectively processing food material management, recipe management, meal management, food ordering, warehousing management, inventory management, and sales management in group catering establishments. the current situation.

Hereinafter, the configuration and operation of the present invention will be described in detail with reference to the accompanying drawings 1 to 12b.

1 is a block diagram of a group meal management system using the Internet according to the present invention;

Figure 2 is a configuration diagram of a web server in the group food management system,

Figure 3a is a configuration diagram of the management program storage unit in the web server,

Figure 3b is a configuration diagram of the database server in the group food management system.

Figure 4a is a menu hierarchical view of the main screen when connecting to the web server of the group meal management system using the Internet according to the present invention,

Figure 4b is an overall operation flow chart of the group food management system,

5A to 10B are flowcharts of a database registration process and a screen display state diagram.

Figure 11a is a flow chart when ordering from the supplier in the group food management system of the present invention,

Figure 11b is a screen state diagram at the time of an order application for a supplier,

(A) and (B) of FIG. 12A are flow charts of stocking and warehousing management of ingredients purchased from a supplier according to an order form,

(A) and (B) of FIG. 12B are screen output state diagrams during input/output management.

First, the overall configuration diagram of the group food management system using the Internet according to the present invention with reference to FIGS. 1 to 2 and the configuration diagram of the web server and the database server will be described in detail as follows.

1 is a configuration diagram of a group meal management system using the Internet according to the present invention, data on various menus, data on various types of food materials required for a diet, nutritional analysis data for each type of food ingredients, and information on the ingredients A database server 30 is provided in which inventory data by warehousing and shipment, a supplier supplying food materials, and ordering data for purchasing food materials to the supplier are stored.

And, by connecting with the database server 30 through the public communication network from the user terminals 10a to 10n of the group catering place, from food ingredient management, recipe management, diet management, nutrition analysis management, food ingredient ordering management, food material stocking and shipment management, food ingredients A web server 20 is provided so as to collectively process inventory management, food supplier management, and settlement of accounts.

In addition, a gate 40 and a public telephone switching network 50 are provided for transmitting the food material order form to the fax 60 of the supplier when purchasing food from the user terminals 10a to 10n, so that the group meal management system using the Internet of the present invention is provided. In addition, suppliers that supply ingredients and group caterers that provide meals can receive various management programs and data by subscribing to the web server 20 through the public communication network 90 as a member.

2 is a hardware configuration diagram of the web server 20 in the group meal management system using the Internet according to the present invention, and input/output devices 25 and 26 for inputting and outputting various data and various data A communication interface 27 is provided for transmitting to the user terminals 10a to 10n in a predetermined format.

In addition, the central processing unit 24 that controls the system by arithmetic processing of all data transmitted from the input device 25 and the communication interface 27, and the data exchange with the central processing unit 24 is made of the system All basic control programs are built-in driving program storage unit 21, and data exchange with the central processing unit 24 is made, and food material management, cooking method management, diet management, nutrition analysis management, food material ordering management, food material arrival and departure Management, food material inventory management, food material supplier management, settlement management, etc. are systematically linked and managed in a management program storage unit 22 with a built-in program, and data is exchanged with the central processing unit 24, In order to execute the program stored in the management program storage unit 22, a database server interworking unit 23 for linking and operating the database server 30 in which various data is recorded is provided.

Hereinafter, the mutual and data transmission relationship between the user terminals 10a to 10n and the web server 20 of the group meal management system using the Internet according to the present invention will be described with reference to FIGS. 1 to 2 .

First, as shown in FIG. 1, in the state that a number of group catering establishments and food ingredient suppliers are registered as members in the web server 20, the user terminals 10a to 10n and the web server 20 are connected to the public communication network 90. When access is made through the web server 20, information and data are read through the communication interface 27 of FIG. By controlling the database server interworking unit 23 in the processing device 24, various management programs stored in the management program storage unit 22 and various data stored in the database server 30 are linked and processed to connect the public communication network 90 again. It is transmitted to the user terminals (10a ~ 10n) through the.

In addition, when the group catering service requests an order for the purchase of food materials from the supplier through the user terminals 10a to 10n, the web server 20 sends the company and ingredients designated by the group catering service to the gate 40 and the public The order form is automatically sent through the fax 60 owned by the supplier through the telephone switching network 50 .

Next, the configuration of the management program storage unit 22 and the database server 30 of the web server, the menu hierarchy of the main screen, and the overall operation flow of the system will be described in detail with reference to FIGS. 3A to 4B .

Figure 3a shows the configuration of various management programs stored in the management program storage unit 22, the supplier management program (22a) for managing the suppliers that provide food ingredients necessary for the diet, and food necessary for the diet. A food ingredient management program 22b for efficiently managing ingredients, a nutrition analysis management program 22c that analyzes and provides nutrition for various food ingredients, and a recipe management program 22d that suggests cooking methods for various foods ), a diet management program (22e) that presents a menu of meals every 8 to 12 days, an order management program (22f) for ordering food ingredients necessary for a meal from a supplier, and food materials received from the supplier And an inventory management program (22h) that allows you to easily check the remaining amount according to the use of food ingredients, and an inventory management program (22g) to efficiently manage the use and management, and automatically calculate the amount of revenue from group meals It consists of a settlement management program 22i that facilitates the settlement of accounts.

Figure 3b shows the configuration of the various DBs stored in the database server 30, the supplier DB 31 in which the suppliers that can supply various food materials are stored, and all food materials necessary for cooking food. A food ingredient DB 32 in which is stored, a nutrition analysis DB 33 in which nutrients for all the above food ingredients are stored, a menu DB 34 in which the menu of the meal is stored at regular intervals, and delivery from a group catering service An ordering DB 35 that can order food ingredients from a company, a warehousing DB 36 for efficiently managing warehousing and warehousing according to the food ingredients received from the supplier and their use, and It consists of a recipe DB 37 in which the name of the dish and the recipe are stored.

Figure 4a is a menu hierarchical view of the main screen when accessing the web server of the group meal management system using the Internet according to the present invention. When accessing (20), the main screen appears, and on this main screen, before inputting information on the ingredients, you can manage the company that supplies the ingredients and view the information on the ingredients that the supplier is supplying. The company management menu and the ingredients management menu, which are managed by ingredient group, and input, modify, and output information about ingredients such as ingredient specifications, unit prices, and suppliers, appear.

In addition, on the main screen, the corresponding ingredients are analyzed based on 100 g, and the nutritional analysis values for the ingredients of the corresponding dishes are automatically calculated and output based on the input nutritional values, and the nutritional analysis management menu used when preparing a meal later. A recipe management menu that composes a recipe by creating and printing the name of the dish, the name of the ingredient, the main and sub-ingredients, and the cooking method (hereinafter referred to as the “recipe”) using previously input ingredients, and The menu for managing the inventory is displayed on a daily, weekly, and monthly basis.

In addition, it is possible to internally create an order form between the purchasing team and the business using data from previously prepared diets, recipes, and ingredients. Order management menu that allows nutritionists to minimize errors that can be made when writing an order request form The order request management menu is displayed, which creates information and automatically faxes it to the relevant company.

In addition, it is possible to display a list of ingredients to be stocked by the supplier and check the stock for the part that has placed an order with the supplier. possible in-and-out management

A menu, an inventory management menu that enables inventory management of ingredients owned by each business, and a sales settlement management menu that performs sales settlement on a daily, weekly, and monthly basis as well as checking sales for each business are displayed.

Figure 4b is an overall operational flow chart of the group meal management system using the Internet according to the present invention, largely through a member registration process 100 of registering a supplier and a group catering place in the web server 20, the membership registration The user who has gone through the process 100 executes various DB registration and management by selecting each menu.

That is, the user enters data such as food material supplier and food material type, nutritional analysis, recipe, diet, order, settlement, etc. The DB registration process 200 of building the database server 30 is performed by executing the menu DB registration 250 and ordering DB registration 260, and at this time, the database server 30 is independently assigned a code for each user. Areas are separated and stored.

In addition, the user places an order 310 for food materials to a supplier using their respective information stored through the DB registration process 200, and checks the arrival and departure of ingredients 320, inventory management 330, and settlement management ( 340), the user processing process 300 is performed, and at this time, all the contents in the DB registration process 200 and the user processing process 300 are displayed on the screen, and the DB output is outputted to the printer by an output command. A process 280 and a user information output process 360 are performed.

The following describes the process of registering as a member in order to utilize the group catering management system using the Internet according to the present invention at a supplier and a group catering company with reference to FIGS. 5A and 5B .

Figure 5a (a) is a flow chart of the member DB registration 210 of the supplier, and Figure 5b is a screen output state diagram of the DB registered supplier member list. After connecting to the web server 20 through 90), if the member registration menu is selected on the main screen, information on the company that supplies the ingredients (company name, business registration number, etc.) It is input and stored in the supplier DB 31 of the database server 30 .

Here, in the supplier management menu, there are auxiliary items of supplier edit/input/find/delete, so it is possible to edit, delete, find, etc. at any time, making it easy to update data.

(B) of FIG. 5A is a flowchart for a user who is a group caterer to sign up for membership in the web server 20, and joins through the same procedure as that of the above-mentioned supplier, but joins by additionally entering information from a nutritionist. the procedure will proceed.

As described above, when a user connects to the web server 20 and joins a member to operate the group meal management system of the present invention, the DB registration process 200 is described in detail with reference to FIGS. 6A to 9B attached as follows. same.

Hereinafter, the procedure of the DB registration process 200 will be described in detail with reference to FIGS. 6A to 11B .

6A is a flow chart for a user of a group catering service to register and manage ingredients, FIG. 6B (A) is a screen output state diagram when data is input for ingredient registration, and FIG. 6B (B) is a list of ingredients that have been registered is an example of output on the screen.

First, after connecting to the web server 20 through the public communication network 90 as the user terminals 10a to 10n to input the food material data into the system at the group catering service registered as a member, on the main screen as shown in FIG. 6a Likewise, when the food material management menu is selected (step 221), the central processing unit 24 reads and executes the food material management program 22b stored in the management program storage unit 22 (step 222), and at the same time, the supplier DB A list of suppliers registered in (31) is read (step 223).

At this time, as shown in (A) of FIG. 6B, on the screen, a field for inputting information about ingredients such as ingredient group, ingredient name, usage status, supplier, unit, standard, conversion amount, unit price, manufacturer, grade, etc. appears on the screen. After inputting information about ingredients in this field (step 224), when a storage command is issued, the central processing unit 24 controls the database server interworking unit 23 to control the ingredients DB 32 of the database server 30 storage (step 225) is completed, and the list of ingredients registered by the print command is output (steps 226, 227) to the printer, which is the output device 26, and at the same time, to the printer as shown in (b) of FIG. 6b. The format of the output state is displayed on the screen.

Figure 7a is a flow chart for nutrition analysis management by a user of a group catering service, Figure 7b (a) is a screen output state diagram when data is input for nutrition analysis registration, Figure 7b (b) is the nutrition of registered ingredients It is an example of outputting the analysis list on the screen.

First, in order to input the nutritional analysis data of ingredients into the system at the group catering service registered as a member, the user terminals 10a to 10n access the web server 20 through the public communication network 90, and then Likewise, when the nutrition analysis management menu is selected on the main screen (step 231), the central processing unit 24 reads and executes the nutrition analysis management program 22c stored in the management program storage unit 22 (step 232). At the same time, a list of ingredients already stored in the ingredients DB 32 is read (step 233).

At this time, on the screen, as shown in (A) of FIG. 7B , a column for entering information on the nutritional value of 10 items such as carbohydrate, fat, and protein based on 100 g of each food material appears, and in this column, each ingredient is displayed. After inputting nutritional information (step 234), when a storage command is given, the central processing unit 24 controls the database server linkage unit 23 and stores it in the nutrition analysis DB 33 of the database server 30 (step 234). 235) is completed, and the nutritional values of the ingredients registered by the print command are output to the printer, which is the output device 26 (steps 236 and 237), and at the same time as in (B) of FIG. The form will be displayed on the screen, and the entered nutritional analysis value will be used later when preparing a diet.

8A is a flowchart showing the recipe DB 37 registration process for managing the names of dishes and cooking methods made by the user of the group catering service using ingredients, and FIG. 8B (A) is a screen output state diagram when data is input for recipe registration. and (B) of FIG. 8B is an exemplary diagram of outputting the registered recipe on the screen.

First, after accessing the web server 20 through the public communication network 90 as the user terminals 10a to 10n to register the recipe in the system at the group catering service registered as a member, on the main screen as shown in FIG. 8a When the recipe management menu is selected (step 241), the central processing unit 24 reads and executes the recipe management program 22d stored in the management program storage unit 22 (step 242), and at this time, the group meal service And when a target to be fed is designated (step 243), a list of ingredients is read from the ingredients DB 32 (step 244).

In this state, when a copy command is issued to copy the recipe data that is already stored (step 245), the recipe data already stored in the recipe DB 37 is read (step 246), and at this time, the screen of FIG. A field for entering a recipe appears as shown in A), and after entering/modifying information such as the name of the dish, the amount of ingredients required (g), main and sub-ingredients, and cooking method (step 237) in this field, a save command is issued. The central processing unit 24 controls the database server interworking unit 23 to complete the storage (step 248) in the recipe DB 37 of the database server 30, and outputs the nutritional value of the registered ingredients by the print command. As the device 26 is output as a printer (step 249), the form of the state output to the printer is displayed on the screen as shown in (B) of FIG. 8B.

9A is a flow chart of the menu DB 34 registration process in which a user of a group catering company creates a meal using a recipe that has already been written, and FIG. (B) of 9b is an example in which a list of registered meals is output on the screen, and the menu DB 34 is a function of creating daily meals based on already prepared recipes, daily, weekly, monthly, and yearly units. to be able to compose a meal.

First, after accessing the web server 20 through the public communication network 90 as the user terminals 10a to 10n in order to input food material data into the system at the group catering service registered as a member, diet management as shown in FIG. 9A When a menu is selected (step 251), the central processing unit 24 reads and executes the meal management program 22e stored in the management program storage unit 22 (step 252), as shown in FIG. 9b (a). When a meal date, a group catering place (business establishment), a meal target, a meal, etc. are designated (step 253), a list of recipes registered in the recipe DB 37 is read (step 254).

In this state, after selecting and modifying a dish name registered in the recipe DB 37 to configure a daily meal (step 255), when a save command is issued, the central processing unit 24 controls the database server interworking unit 23 This completes the storage (step 256) in the menu DB 34 of the database server 30, and outputs the list of registered meals by the print command as a printer, which is the output device 26 (steps 257 and 258). At the same time, as shown in (B) of FIG. 9B, the form of the state output to the printer is displayed on the screen.

In addition, in the menu management menu, you can check the simple nutritional analysis value for the recipe when preparing the meal, so you can create a diet considering the nutritional analysis value, check the expected amount of ingredients prepared in a specific period, and check the diet for a specific period. In addition to managing the number of meals for each meal, it also has a function to manage the meal price for each meal.

Figure 10a is a flow chart of registration of the order DB 35 for internally creating an internal order form between the purchasing team and the business place before the user of the group catering place places an order for ingredients from the supplier. It is a screen output state diagram when data is input for , and (B) of FIG. 10B is an exemplary diagram outputting a list of registered order details on the screen.

That is, after connecting to the web server 20 through the public communication network 90 as the user terminals 10a to 10n in order to write an internal order form in the system at the registered group catering service, order management as shown in FIG. 10a When the menu is selected (step 261), the central processing unit 24 reads and executes the order management program 22f stored in the management program storage unit 22 (step 262), as shown in FIG. 10b (a). When a group catering place is designated (step 263), a list of ingredients, recipes, and meals registered in the ingredients DB 32, the diet DB 34, and the recipe DB 37 of the database server 30 is read (step 264). )do.

In this state, after entering the date of creation, desired date of stocking, material classification, business place, diet, cooking, and ingredients to fill out an internal order form (step 265), when a storage command is issued, the central processing unit 24 sends a database server interlocking unit ( 23) is controlled to complete the storage (step 257) in the order DB 35 of the database server 30, and modify, add, delete, etc. Step 268) is performed, and the list of meals registered by the print command is output to the printer which is the output device 26 (step 269), and at the same time, the form of the state output to the printer is displayed as shown in (B) of FIG. will be displayed on the

In addition, when writing an internal order form, it is possible to write an order form using previously prepared meals, recipes, and ingredients. It is designed to minimize errors that can be made when writing a request form.

11A to 14, the information processing process 300 for executing the ordering request management of actually ordering food materials from the supplier based on the internal order form prepared as described above, and the input/output management of the ordered ingredients, are described in detail with reference to FIGS. 11A to 14 . The explanation is as follows.

11A is a flowchart illustrating a process for placing an order for a supplier to purchase food ingredients from a supplier using an internal order form written by a user, and FIG.

That is, after accessing the web server 20 through the public communication network 90 as the user terminals 10a to 10n to place an order from the group catering company registered as a member, the order management menu is selected as shown in FIG. 11a. When (step 311) is performed, the central processing unit 24 reads and executes the order management program 22f stored in the management program storage unit 22 (step 312), and then the order DB 35 of the database server 30 ) to read the list of internal orders stored in (step 313).

After the actual order form is created (step 314) through selection and modification from the list of internal order forms, and a store command is issued, the central processing unit 24 controls the database server interworking unit 23 to control the database server 30 The storage (step 315) is completed in the order DB 35 of

At this time, the order form is automatically output to the fax 60 owned by the supplier through the gate 40 and the public switched telephone network 50, and the order form is output to the printer, which is the output device 26, by a print command (step 318). ) on the other hand, the order details are displayed on the screen as shown in FIG. 11B.

(A) and (B) of FIG. 12A are the mouths of the ingredients purchased from the supplier according to the order form. It is a flow chart at the time of shipment management 320, and (A) and (B) of FIG. 12B are screen output state diagrams at the time of arrival/delivery management (320).

First, in order to manage the stocking of ingredients in the group catering service that is registered as a member, the user terminals 10a to 10n access the web server 20 through the public communication network 90, and then store them as in FIG. 12a (a). When the confirmation menu is selected (step 321), the central processing unit 24 reads and executes the entry/exit management program 22g stored in the management program storage unit 22 (step 322), and then the database server 30 A list of vendors stored in the vendor DB 31 is read (step 323).

After confirming and correcting the stock amount for each supplier (step 324), when a storage command is issued, the central processing unit 24 controls the database server interworking unit 23 to control the database server 30, ) to complete the storage (step 325), and output (step 327) the details of the ingredients received by the print command (step 326) to the printer which is the output device 26, and the screen at the time of stocking management is shown in FIG. 12b (A) is displayed.

In addition, after connecting to the web server 20 through the public communication network 90 as the user terminals 10a to 10n in order to manage the shipment of ingredients, select the shipment confirmation menu as in (B) of FIG. 12A (step 331), the central processing unit 24 reads and executes the warehouse/delivery management program 22g stored in the management program storage unit 22 (step 332), and then the order DB 35 of the database server 30 The internal order list stored in the is read (step 333).

After confirming the quantity delivered by each ingredient based on the internal order form (step 334), when a storage command is issued, the central processing unit 24 controls the database server interlocking unit 23 to store the database server 30 in the warehouse DB. The storage (step 335) is completed in (36), and the details of the ingredients received by the print command (step 336) are output as the printer which is the output device 26 (step 337), and the screen at the time of shipment management is It is displayed as shown in (B) of FIG. 12B.

On the other hand, in the information processing process 300, in addition to the above-mentioned order request management and stocking/outgoing management, inventory management of ingredients by the inventory management 340 can be efficiently carried out, and by the sales settlement management 350, It is possible to automatically settle sales by day and by month.

Claims (3)

A database server 30 is provided in which meals required for management in the group catering service, food ingredients, nutritional analysis values, food stocks, stocks, suppliers and orders for purchasing ingredients from the suppliers are stored,
Input/output devices 25 and 26 for inputting and outputting various types of information, and a communication interface 27 for connecting the user terminals 10a to 10n, which are group catering places, to the public communication network 90, and the input device ( 25) and a central processing unit 24 that controls the system by processing all information transmitted from the communication interface 27, data exchange with the central processing unit 24 is made, and all basic control programs of the system are built-in The driving program storage unit 21 and the central processing unit 24 exchange data and store a management program in which a plurality of programs that can be systematically linked and managed for various items in a group catering place are stored. In order to read or write various data stored in the database server 30 in order to execute a specific program controlled by the unit 22 and the central processing unit 24 and stored in the management program storage unit 22 database
A web server 20 comprising a database server linking unit 23 for linking the server 30 is provided,
When ordering food to the supplier by accessing the web server 20 from the user terminals 10a to 10n of the group catering company through the public communication network 90, the order form is sent to the supplier's fax 60 through the public communication network 90. A group meal management system using the Internet, characterized in that it is provided with a gate 40 and a public switched telephone network 50 for transmitting.
According to claim 1, wherein the management program storage unit (22), a supplier management program (22a) for managing a supplier that provides food ingredients necessary for the diet, and food ingredients management for efficiently managing the food ingredients necessary for the diet A program 22b, a nutrition analysis management program 22c that analyzes and provides nutrition for various food ingredients, a recipe management program 22d that presents cooking names and cooking methods for various foods, daily, weekly,
A menu management program (22e) that presents menu items on a monthly and yearly basis, an order management program (22f) for ordering food ingredients required for a meal from a supplier, and A warehouse management program (22g) to efficiently manage A group meal management system using the Internet, characterized in that the settlement management program (22i) for facilitating settlement of accounts is stored.
According to claim 1, wherein the database server 30,
A supplier DB 31 in which suppliers capable of supplying various ingredients are stored, a food ingredient DB 32 in which all ingredients necessary for cooking food are stored, and nutrition in which nutritional analysis values for all ingredients are stored. The analysis DB 33, the menu DB 34 in which the menu of the meal is stored at a certain period, the ordering DB 35 that can order food ingredients from the supplier at the group catering place, and the food materials received from the supplier Using the Internet, characterized in that it is composed of an input/export DB 36 for efficiently performing stock-and-delivery management according to the use of the Internet, and a recipe DB 37 in which the names of dishes made using ingredients and recipes are stored. Group meal management system.

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