CN111210368A - Method and system for improving service speed of hotel and catering industry and dish serving speed of kitchen - Google Patents

Method and system for improving service speed of hotel and catering industry and dish serving speed of kitchen Download PDF

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CN111210368A
CN111210368A CN202010026234.9A CN202010026234A CN111210368A CN 111210368 A CN111210368 A CN 111210368A CN 202010026234 A CN202010026234 A CN 202010026234A CN 111210368 A CN111210368 A CN 111210368A
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CN111210368B (en
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孙仲峙
张柳宁
汤婧怡
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Ningbo Dingyi Information Technology Co Ltd
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Abstract

The invention discloses a method for improving hotel, catering service and kitchen serving speed, which comprises a hotel management step and a catering service management step, and meanwhile, data query is carried out according to a face recognition result (face ID) to query corresponding customer details and matched orders. The customer management system sends the inquired corresponding customer details and order details to a reception terminal of a reception desk, the reception terminal displays the customer details and a reserved desk position, the reception desk terminal changes the order state in the order system from reserved to seat after receiving the order details, the order system updates data of a desk position display end in a kitchen after the reception desk terminal confirms that the order state is changed to seat, the order of a shop customer is displayed as seat, and the kitchen is informed of preparing dishes. The invention also discloses a system for improving the service of the hotel and the catering industry and the dish serving speed of the kitchen. The invention improves the service accuracy.

Description

Method and system for improving service speed of hotel and catering industry and dish serving speed of kitchen
Technical Field
The invention relates to the technical field of improving service quality, in particular to a method and a system for improving service speed of hotels and catering industry and dish serving speed of kitchens.
Background
At present, the catering industry of hotels has professional management systems, and the system mainly establishes a conventional management process of catering enterprises, helps the catering enterprises to control cost, improve profits, improve management efficiency and service response speed, reduce operating cost and raw material waste, master the condition of occupied capital of inventory articles, control and maintain proper inventory and other diversified management mechanisms under complex business environments; however, the current catering industry has several problems: 1. the pain points of the client can not be managed online for a long time, the facial features of the client are abstracted and stored in the memory of service personnel and are difficult to convert into data for storage, and the basic number of the client who enters a store is large, so that the client object is easy to confuse, high-end service industry has high requirements on individualized differentiated service experience, the client is quickly and accurately identified as the premise of providing high-standard service, but the conditions that the mobility of the service personnel is large and the industry management level is limited are met, and the establishment of a client data system is left out; 2. the whole management process is too complex, and the catering industry under the hotel flag cannot be generally used with the corresponding hotel, so that the service efficiency is low; 3. the serving progress is difficult to control, and the dining experience of the user is poor finally.
Accordingly, the prior art is yet to be improved and developed.
Disclosure of Invention
The invention aims to solve the defects of the prior art and provide a method and a system for improving the service speed of hotels, catering industry and kitchens, wherein the method and the system convert customer management into data management, have simple whole management process, perform real-time management and control on the dish serving process and finally improve the accuracy of catering service.
In order to achieve the above objects, the present invention provides a method for increasing the serving speed of a hotel, a catering service and a kitchen, comprising a hotel management step and a catering service management step, wherein,
the hotel management steps comprise the following steps:
A. when a client enters a reception desk of a hotel lobby, face recognition is carried out on the user;
B. capturing face image information;
C. immediately generating a face code ID associated with the facial features of the client;
D. identifying a source image;
E. judging whether the face corresponding to the obtained face code ID is bound with any customer information in a customer information table under the hotel management system, if so, entering the step I, and if not, entering the step F;
F. carrying out duplication elimination processing according to the face code ID, and replacing original face data information with newly acquired face data;
G. judging that the acquired face code ID has data recording only once within a preset time;
H. pushing a customer to a store record to a webpage background, or directly binding a face ID and customer information on a record page manually, storing the customer information and the face ID into a customer information table, and returning to the step B;
I. calling the customer information data in the customer information table; pushing client information to a system server; serving the customer according to the customer information, and meanwhile pre-storing the customer ordering information according to the requirement; the meal ordering information comprises a preset table position, the number of people, preset time and meal ordering dishes;
the catering service management steps comprise the following steps:
s1, the customer goes to the store;
s2, judging whether the face ID recognition system is started, if yes, going to step S3, if no, going to step S15;
s3, capturing face image information by using a camera at the catering reception desk;
s4, the reception terminal of the catering reception desk is in communication connection with the hotel management system, the camera at the catering reception desk acquires the face data and then transmits the face data to the reception terminal of the catering reception desk, and then the result is sent to the hotel customer management system; the hotel management system inquires data in the customer information table according to the acquired face ID, and then inquires whether corresponding customer details and a matched order exist, if yes, the step S5 is carried out, and if not, the step S11 is carried out;
s5, the hotel management system sends the inquired corresponding customer details and the inquired order details to a reception terminal of the catering reception desk, the reception terminal displays the customer details and the reserved desk position, and the next step is carried out;
s6, after the reception terminal of the catering reception desk receives the order details, changing the order state in the order system from 'reserved' to 'seated' according to the preset information, and entering the next step;
s7, after the reception terminal of the catering reception desk confirms that the order state is changed into 'seated', the order system updates the data of the desk display end in the kitchen, displays the order to the store client as 'seated' to inform the kitchen of the standby of the dishes, and enters the next step;
s8, the kitchen clicks the 'start' function to indicate that the table of food is prepared, the serving state is synchronized to the reception desk terminal and the mobile terminal of the service staff, and the next step is carried out;
s9, when the kitchen finishes making one dish, the waiter is informed to take the dish and update the quantity of the dish to be made by clicking the electronic dish bell, the quantity of the dish to be made is reduced by one, and the next step is carried out;
s10, after taking a meal, the waiter moves to the corresponding table position, before serving, the number of serving at the corresponding table position is updated by pressing the serving at the table position once and ringing, the number of serving at the corresponding table position is reduced by one, and a progress bar of serving is displayed in the reception desk terminal and the corresponding table position of the waiter; until the serving is finished;
s11, acquiring the information of the currently captured face image, and entering the next step;
s12, immediately generating a face code ID associated with the facial features of the client, and entering the next step;
s13, carrying out duplication checking processing on the obtained face code ID within a preset time;
s14, displaying a new face ID to the catering reception desk, binding the face ID with user information, storing the face ID, synchronously sending the face ID to a hotel customer management system, selecting a proper desk and dishes by the new user according to the desk condition displayed by the reception terminal of the catering reception desk, and returning to the step S7;
s15, the user information is manually registered at the reception terminal of the dining reception desk, and the step S7 is returned.
Further, in order to realize statistics on data and statistics on the flow of the restaurant, in step S14, the reception terminal of the restaurant reception desk needs to calculate through a total to store customer formula by analyzing and summarizing data, and calculate the repurchase rate in the corresponding time period according to the following formula 2, where the following formula is the total to store customer formula:
Figure BDA0002362565740000041
wherein: i-0 means that the calculation starts from 0 every day; n represents the number of face IDs received in the corresponding time period;
the repurchase rate formula: the number of the clients is the total number of the face IDs after the duplication removal
Figure BDA0002362565740000042
Further, in order to realize statistics on the increase rate of the ring ratio of the catering, so as to help the catering hospitality user to clearly and intuitively know the performance of the hotel, in step S14, the reception terminal of the catering reception desk further needs to calculate the increase rate of the ring ratio according to a ring ratio increase rate formula, wherein the calculation formula is as follows:
Figure BDA0002362565740000043
further, in order to improve the detection efficiency, the time range specified in step G is 20 to 45 minutes.
Further, the accuracy of data acquisition is improved, and the specific steps of performing deduplication processing according to the face code ID in step F are as follows:
i1, encoding ID data information by traversing all human faces in the client information table;
i2, comparing with the newly acquired face code ID, judging whether the same face code ID account exists, and if so, entering the step I3; if not, entering the step G;
i3, deleting the newly generated face code ID, and returning to the step G.
Further, for convenience of operation and clear implementation of data, the specific steps of changing the order status in the order system from "reserved" to "seated" in step S6 are as follows:
s6-1, defining bit status data for the initial state of each table bit in advance, wherein the initial state of the status data is 1;
s6-2, when the corresponding desk position is reserved, the corresponding status data is changed to 2, and the status data is defined as reserved;
s6-3, when the reserved table is used for arriving at the store, the corresponding status data is changed to 3, and the state is defined as the 'sitting in' at the moment, and the kitchen is informed of the corresponding table for serving.
Further, real-time data viewing is realized, and the display of the progress bar in step S10 is obtained by the following calculation formula (3):
Figure BDA0002362565740000051
wherein: the corner mark n represents the serving progress of the table, n needs to be taken when data are sent to the server, and other ends can be displayed on different table positions according to the corner mark n when data are obtained from the server.
The invention also discloses a system for improving the service of the hotel and the catering industry and the dish serving speed of the kitchen, which comprises the following equipment:
a hotel management system for registering and storing check-in information of user management;
a catering management system for managing dining of users;
the hotel management system comprises the following components:
a main camera for obtaining face information of a user;
a hospitality management controller for storing customer information;
the first display screen is electrically connected with the hotel management controller and used for displaying data information; the first display screen is placed on a reception desk of a hotel lobby;
the catering management system comprises the following components:
the catering camera is used for acquiring face information of a user;
the catering management controller is used for storing customer information and is used as a catering reception terminal;
a second display screen for displaying data information; the second display screen is placed on the catering reception table;
the third display screen is arranged in the catering kitchen and used for displaying the information of the shop table;
more than one mobile terminal in communication connection with the catering management controller;
an electronic serving bell arranged on each table position;
the main control electronic serving bell is arranged in the kitchen;
the hotel management controller is connected with the catering management controller in a communication way, and is a control unit which can automatically generate a random face code ID after acquiring information of the main camera, compares the random face code ID with data information in a client information table and calculates, deletes the current randomly generated face code ID once a face corresponding to the face code ID is bound with any client in a client information table stored in advance, and then extracts specific information of the client from the client information table; the catering management controller is electrically connected with the catering camera, the second display screen, the third display screen, the electronic serving bell and the main control electronic serving bell, is in communication connection with the mobile terminal, can acquire catering camera information and then is in communication connection with the hotel management controller to call the ordering information of a user, updates table position information and serving information conditions in real time according to the ordering information, and then acquires serving data and displays the serving data in real time through statistics on the electronic serving bell and the main control electronic serving bell.
According to the method and the system for improving the service speed of the hotel and the catering industry and the dish serving speed of the kitchen, the customer management is converted into the data management, the whole management process is simple, the dish serving process is managed and controlled in real time, and the catering service accuracy is finally improved.
Drawings
Fig. 1 is a schematic flow chart illustrating hotel management steps in a method for increasing the serving speed of a hotel, catering service and kitchen in example 1;
FIG. 2 is a schematic flow chart of the upper half of the catering service management step in the method for increasing the serving speed of the hotel, the catering service and the kitchen in the embodiment 1;
FIG. 3 is a schematic flow chart of the lower half of the catering service management step in the method for increasing the serving speed of the hotel, the catering service and the kitchen in embodiment 1;
FIG. 4 is a schematic connection diagram of a system for increasing the serving speed of a hotel, catering and kitchen in the embodiment 1;
FIG. 5 is a diagram showing the main steps of the gradation preprocessing performed in the embodiment 1;
fig. 6 is a diagram showing main steps of graying in embodiment 1.
In the figure: the system comprises a main camera 1, a hotel management controller 2 and a first display screen 3; the restaurant management system comprises a restaurant camera 1-1, a restaurant management controller 2-2, a second display screen 2-3, a third display screen 2-7, a mobile terminal 2-4, an electronic serving bell 2-5 and a main control electronic serving bell 2-6.
Detailed Description
In order to more clearly understand the technical scheme of the invention, the invention is further illustrated by the following embodiments in combination with the accompanying drawings.
Example 1:
as shown in fig. 1-3, the method for increasing the serving speed of a hotel, a catering service and a kitchen according to the embodiment includes a hotel management step and a catering service management step, wherein,
the hotel management steps comprise the following steps:
A. when a client enters a reception desk of a hotel lobby, face recognition is carried out on the user;
B. capturing face image information;
C. immediately generating a face code ID associated with the facial features of the client;
D. identifying a source image;
E. judging whether the face corresponding to the obtained face code ID is bound with any customer information in a customer information table under the hotel management system, if so, entering the step I, and if not, entering the step F;
F. carrying out duplication elimination processing according to the face code ID, and replacing original face data information with newly acquired face data;
G. judging that the acquired face code ID has data recording only once within a preset time;
H. pushing a customer to a store record to a webpage background, or directly binding a face ID and customer information on a record page manually, storing the customer information and the face ID into a customer information table, and returning to the step B;
calling the customer information data in the customer information table; pushing client information to a system server; serving the customer according to the customer information, and meanwhile pre-storing the customer ordering information according to the requirement; the meal ordering information comprises a preset table position, the number of people, preset time and meal ordering dishes;
the catering service management steps comprise the following steps:
s1, the customer goes to the store;
s2, judging whether the face ID recognition system is started, if yes, going to step S3, if no, going to step S15;
s3, capturing face image information by using a camera at the catering reception desk;
s4, the reception terminal of the catering reception desk is in communication connection with the hotel management system, the camera at the catering reception desk acquires the face data and then transmits the face data to the reception terminal of the catering reception desk, and then the result is sent to the hotel customer management system; the hotel management system inquires data in the customer information table according to the acquired face ID, and then inquires whether corresponding customer details and a matched order exist, if yes, the step S5 is carried out, and if not, the step S11 is carried out;
s5, the hotel management system sends the inquired corresponding customer details and the inquired order details to a reception terminal of the catering reception desk, the reception terminal displays the customer details and the reserved desk position, and the next step is carried out;
s6, after the reception terminal of the catering reception desk receives the order details, changing the order state in the order system from 'reserved' to 'seated' according to the preset information, and entering the next step;
s7, after the reception terminal of the catering reception desk confirms that the order state is changed into 'seated', the order system updates the data of the desk display end in the kitchen, displays the order to the store client as 'seated' to inform the kitchen of the standby of the dishes, and enters the next step;
s8, the kitchen clicks the 'start' function to indicate that the table of food is prepared, the serving state is synchronized to the reception desk terminal and the mobile terminal of the service staff, and the next step is carried out;
s9, when the kitchen finishes making one dish, the waiter is informed to take the dish and update the quantity of the dish to be made by clicking the electronic dish bell, the quantity of the dish to be made is reduced by one, and the next step is carried out;
s10, after taking a meal, the waiter moves to the corresponding table position, before serving, the number of serving at the corresponding table position is updated by pressing the serving at the table position once and ringing, the number of serving at the corresponding table position is reduced by one, and a progress bar of serving is displayed in the reception desk terminal and the corresponding table position of the waiter; until the serving is finished;
s11, acquiring the information of the currently captured face image, and entering the next step;
s12, immediately generating a face code ID associated with the facial features of the client, and entering the next step;
s13, carrying out duplication checking processing on the obtained face code ID within a preset time;
s14, displaying a new face ID to the catering reception desk, binding the face ID with user information, storing the face ID, synchronously sending the face ID to a hotel customer management system, selecting a proper desk and dishes by the new user according to the desk condition displayed by the reception terminal of the catering reception desk, and returning to the step S7;
s15, the user information is manually registered at the reception terminal of the dining reception desk, and the step S7 is returned.
Further, in order to realize statistics on data and statistics on the flow of the restaurant, in step S14, the reception terminal of the restaurant reception desk needs to calculate through a total to store customer formula by analyzing and summarizing data, and calculate the repurchase rate in the corresponding time period according to the following formula 2, where the following formula is the total to store customer formula:
Figure BDA0002362565740000101
wherein: i-0 means that the calculation starts from 0 every day; n represents the number of face IDs received in the corresponding time period; the repurchase rate formula: the number of the clients is the total number of the face IDs after the duplication removal
Figure BDA0002362565740000102
Further, in order to realize statistics on the increase rate of the ring ratio of the catering, so as to help the catering hospitality user to clearly and intuitively know the performance of the hotel, in step S14, the reception terminal of the catering reception desk further needs to calculate the increase rate of the ring ratio according to a ring ratio increase rate formula, wherein the calculation formula is as follows:
Figure BDA0002362565740000103
the above ring ratio represents the variation of the quantity in 2 consecutive statistical periods, and in the system, the statistical period can be customized as one day, one week and three months. For example, when the customer chooses the statistical period to be one day, the 12-month 1-day cycle is 12-month 2-day; and when the customer selects the statistical period as one week, the cycle ratio period of 12 months, 1 day to 12 months, 7 days is 11 months, 24 days to 11 months, 30 days.
The face code ID generated in this embodiment in association with the facial features of the client is mainly associated with the facial features of the face, such as the positions and sizes of the eyes and the nose, and how to specifically associate is a conventional technique that can be easily implemented by those skilled in the art, and therefore, will not be described in detail.
In the system, all the calculation latitudes calculate the ring ratio increase rate to help the system user to intuitively find the change trend of the data. Such as: when the user selects the calculation latitude to be one day and the number of the people in the store is calculated,
Figure BDA0002362565740000111
further, in order to improve the detection efficiency, the time range specified in step G is 20 to 45 minutes.
Further, the accuracy of data acquisition is improved, and the specific steps of performing deduplication processing according to the face code ID in step F are as follows:
i1, encoding ID data information by traversing all human faces in the client information table;
i2, comparing with the newly acquired face code ID, judging whether the same face code ID account exists, and if so, entering the step I3; if not, entering the step G;
i3, deleting the newly generated face code ID, and returning to the step G.
Further, for convenience of operation and clear implementation of data, the specific steps of changing the order status in the order system from "reserved" to "seated" in step S6 are as follows:
s6-1, defining bit status data for the initial state of each table bit in advance, wherein the initial state of the status data is 1;
s6-2, when the corresponding desk position is reserved, the corresponding status data is changed to 2, and the status data is defined as reserved;
s6-3, when the reserved table is used for arriving at the store, the corresponding status data is changed to 3, and the state is defined as the 'sitting in' at the moment, and the kitchen is informed of the corresponding table for serving.
Further, real-time data viewing is realized, and the display of the progress bar in step S10 is obtained by the following calculation formula (3):
Figure BDA0002362565740000121
wherein: the corner mark n represents the serving progress of the table, n needs to be taken when data are sent to the server, and other ends can be displayed on different table positions according to the corner mark n when data are obtained from the server.
As shown in fig. 4, the embodiment further discloses a system for increasing the serving speed of a hotel, a catering industry and a kitchen, which includes the following devices:
a hotel management system for registering and storing check-in information of user management;
a catering management system for managing dining of users;
the hotel management system comprises the following components:
a main camera 1 for obtaining face information of a user;
a hotel management controller 2 for storing customer information;
a first display screen 3 electrically connected to the hotel management controller 2 and used for displaying data information; the first display screen 3 is placed on a reception desk of a hotel lobby;
the catering management system comprises the following components:
the catering camera 1-1 is used for acquiring face information of a user;
a catering management controller 2-2 for storing customer information and serving as a catering reception terminal;
a second display screen 2-3 for displaying data information; the second display screen 2-3 is placed on the catering reception desk;
a third display screen 2-7 arranged in the catering kitchen and used for displaying the information of the shop table;
more than one mobile terminal 2-4 in communication connection with the catering management controller 2-2;
2-5 electronic serving bells arranged on each table;
2-6 main control electronic serving bells arranged in the kitchen;
the hotel management controller 2 is electrically connected with the main camera 1, the hotel management controller 2 is in communication connection with the catering management controller 2-2, and the hotel management controller 2 is a control unit which can automatically generate a random face code ID after acquiring information of the main camera 1, compare the random face code ID with data information in a client information table, delete the current randomly generated face code ID once the face corresponding to the face code ID is found to be bound with any client in the client information table stored in advance, and then extract specific information of the client from the client information table; the restaurant management controller 2-2 is electrically connected with the restaurant camera 1-1, the second display screen 2-3, the third display screen 2-7, the electronic serving bell 2-5 and the main control electronic serving bell 2-6, the restaurant management controller 2-2 is in communication connection with the mobile terminal 2-4, the restaurant management controller 2-2 can obtain information of the restaurant camera 1-1 and then is in communication connection with the hotel management controller 2 to call ordering information of a user, the table position information and the serving information condition are updated in real time according to the ordering information, and then serving data are obtained in real time through statistics of the electronic serving bell 2-5 and the main control electronic serving bell 2-6 and displayed by the control unit.
Because the accuracy of the camera is easily affected by the environment, the image is preprocessed to be changed into a gray-scale image in the step D of the invention, and then salt and pepper noise is removed by a median filtering method, without changing the original gray-scale value of the image, and the approximate processing flow is as shown in fig. 5:
in addition to improving the recognition accuracy in image processing, the invention also allows a user to manually bind different face code IDs generated by the system to an acquirer, thereby improving the recognition rate of the acquirer from the store to the store: the invention also changes the use object of the identification frequency, which can avoid the trouble of the user caused by the application of the uniform frequency in the unused scene;
in the aspect of identifying the frequency, the invention directly gives the set authority of capturing the frequency to the user in advance, helps the user to set different frequencies according to the requirement of the user, and avoids the trouble of applying the uniform frequency to the user in different scenes.
The main steps of graying in figure 5 are mainly as shown in figure 6,
as the scene of applying the face recognition technology in the catering industry mostly occurs in a customer who is waited by a service person, a camera is mostly installed at a door or a reception desk, after the customer passes through a fixed place in a shop, if the customer is recognized to be a face, the system can automatically generate different random digital codes (face IDs) for different faces, then judges the face digital codes, if the digital codes are not bound with any customer information in a system database, the data can be deduplicated, the same personal face ID is ensured to be recorded only once in a fixed time period (the catering customer can set by himself), and the face ID bound with the customer information is judged, the system can extract specific information of a corresponding customer from a customer information table, and then the specific information is pushed to a catering-oriented user side of the system.
After the source image is processed, a random face ID is generated, the identified face ID is matched with information in a database, and the face ID is pushed to a plurality of user terminals.
Meanwhile, in addition to the number of the store clients from the time period analysis, the method can analyze the clients from multiple dimensions such as age and gender at the later stage, so that the customer figures of the clients are determined, data support is provided for the promoted service, and the decision of the users is helped.
Counting the total number of kitchen dishes, wherein Sum is the Sum of the total number of ordered dishes of the multiple tables; the formula is as follows:
Sum＝T1+T2+…+Tn；
in the above formula: sum is the total number of dishes displayed in the large screen of the kitchen; t1 is the quantity of the dish ordered at the first table; tn is the number of dishes ordered by the nth table;
when a main control electronic menu bell 2-6 in a kitchen is pressed, Sum ═ Sum-1 × m; m is the number of pressing times, and Sum' is the number of the dishes to be cooked displayed on the current display screen;
after pressing the electronic bell 2-5 embedded on the table, T1‘＝T1-1 xk; k is the number of times of pressing the dish ring embedded in the table, T1' is the total number of the dishes to be served of the current order on the table;
when the third display screen 2-7 acquires data from the server, acquiring Sum 'of the second point and displaying the Sum' at the rightmost end of the page; t is1' displaying on the table top of the table, thereby displaying the dish quantity condition of the whole table in real time;
meanwhile, the invention can synchronously update the data of the kitchen, the reservation stations and the mobile phone terminal, and can ensure that the control of the dining room on the dining condition is consistent. The display screen for displaying the dining condition of the table position in the kitchen can help a kitchen manager to reasonably arrange a serving plan in a dining peak period, control the serving schedule and reduce the probability of complaints of customers due to too long waiting.
The electronic dish-serving bell in the kitchen is used for calculating the total number of dishes served in the whole restaurant and corresponding to the total number of dishes to be served in the large screen of the kitchen. When the kitchen end presses the electronic bell to cause that Sum 'in Sum-1 xm changes, changed Sum' data is pushed to the catering management controller 2-2 of the system, so that other using ends of the system, such as a mobile phone end, can check the current dish serving condition. The electronic dish ring embedded in the table position calculates the total quantity of the dishes in the current order of the table position, T1‘＝T1-1 xk; k is the number of times of pressing the dish ring embedded in the table, T1' is the total number of the dishes to be served of the current order on the table. And displaying a progress bar of the progress of the serving on the table of the system, wherein the calculation formula of the progress bar is as follows:
Figure BDA0002362565740000151
wherein: the corner mark n represents the serving progress of the table, n needs to be taken when data are sent to the server, and other ends can be displayed on different table positions according to the corner mark n when data are obtained from the server;
at the same time, the table position display at each end of the system is displayed by a progress bar representing the percentage of the dishes on the table, and the progress bar represents the percentage of the dishes on the table position display
The percentage is calculated by the formula
Figure BDA0002362565740000161
The process of how to display is in the conventional technology and is not described in detail;
meanwhile, the data statistics of the restaurant customers and the calculation of the re-purchasing rate are carried out within the time ranges of weeks, months, seasons and years, so that the catering hotel users can be helped to intuitively feel and understand the specific performance of the hotel. The method comprises the following concrete steps:
1) the system can automatically generate different random digital codes (IDs) for different human faces, then the digital codes of the human faces are deduplicated, the same personal face ID is only recorded once in a fixed time period (the catering client can set by himself), then accumulation is carried out on the previous basis, and data can be reset and calculated at 24:00 every day:
Figure BDA0002362565740000162
i-0 means that the calculation starts from 0 every day; n represents the number of face IDs received in the corresponding time period. Data statistics page in background of web page, totaling to store client, displaying xiThe value of (d);
and then calculating the repeated purchase rate by using a purchase rate formula, wherein the number of the clients is the total number of the face IDs after the duplication is removed except for providing data of different time periods.
Therefore, the invention has the following advantages:
1. according to the invention, through acquiring human face recognition and comparing preset data, and then sending the human face recognition and the preset data to the mobile terminal, the data is analyzed by implementing a data recording process, the information of a client is not required to be recorded by a brain, and finally, a catering hotel user can be helped to receive the situation that the client arrives at a store and leaves the store in real time, so that more excellent precise service is provided, the detailed information which is sent to the store client at a catering client management pad end and a mobile phone end in real time is used for helping service personnel to determine client title, preference and the like, and the reduction of the client satisfaction caused by wrong service is avoided;
2. the system can automatically generate different random digital codes (IDs) for different human faces, then the digital codes of the human faces are subjected to duplication elimination, the same personal face ID is only recorded once in a fixed time period (the catering client can set by himself), then accumulation is carried out on the previous basis, and data can be subjected to resetting calculation at 24:00 every day;
the client management is converted into data management, the whole management process is simple, the serving process is managed and controlled in real time, and the catering service accuracy is finally improved.

Claims (8)

1. A method for improving the service speed of hotels, catering industry and kitchens is characterized by comprising the steps of hotel management and catering service management, wherein,
the hotel management steps comprise the following steps:
A. when a client enters a reception desk of a hotel lobby, face recognition is carried out on the user;
B. capturing face image information;
C. immediately generating a face code ID associated with the facial features of the client;
D. identifying a source image;
E. judging whether the face corresponding to the obtained face code ID is bound with any customer information in a customer information table under the hotel management system, if so, entering the step I, and if not, entering the step F;
F. carrying out duplication elimination processing according to the face code ID, and replacing original face data information with newly acquired face data;
G. judging that the acquired face code ID has data recording only once within a preset time;
H. pushing a customer to a store record to a webpage background, or directly binding a face ID and customer information on a record page manually, storing the customer information and the face ID into a customer information table, and returning to the step B;
I. calling the customer information data in the customer information table; pushing client information to a system server; serving the customer according to the customer information, and meanwhile pre-storing the customer ordering information according to the requirement; the meal ordering information comprises a preset table position, the number of people, preset time and meal ordering dishes;
the catering service management steps comprise the following steps:
s1, the customer goes to the store;
s2, judging whether the face ID recognition system is started, if yes, going to step S3, if no, going to step S15;
s3, capturing face image information by using a camera at the catering reception desk;
s4, the reception terminal of the catering reception desk is in communication connection with the hotel management system, the camera at the catering reception desk acquires the face data and then transmits the face data to the reception terminal of the catering reception desk, and then the result is sent to the hotel customer management system; the hotel management system inquires data in the customer information table according to the acquired face ID, and then inquires whether corresponding customer details and a matched order exist, if yes, the step S5 is carried out, and if not, the step S11 is carried out;
s5, the hotel management system sends the inquired corresponding customer details and the inquired order details to a reception terminal of the catering reception desk, the reception terminal displays the customer details and the reserved desk position, and the next step is carried out;
s6, after the reception terminal of the catering reception desk receives the order details, changing the order state in the order system from 'reserved' to 'seated' according to the preset information, and entering the next step;
s7, after the reception terminal of the catering reception desk confirms that the order state is changed into 'seated', the order system updates the data of the desk display end in the kitchen, displays the order to the store client as 'seated' to inform the kitchen of the standby of the dishes, and enters the next step;
s8, the kitchen clicks the 'start' function to indicate that the table of food is prepared, the serving state is synchronized to the reception desk terminal and the mobile terminal of the service staff, and the next step is carried out;
s9, when the kitchen finishes making one dish, the waiter is informed to take the dish and update the quantity of the dish to be made by clicking the electronic dish bell, the quantity of the dish to be made is reduced by one, and the next step is carried out;
s10, after taking a meal, the waiter moves to the corresponding table position, before serving, the number of serving at the corresponding table position is updated by pressing the serving at the table position once and ringing, the number of serving at the corresponding table position is reduced by one, and a progress bar of serving is displayed in the reception desk terminal and the corresponding table position of the waiter; until the serving is finished;
s11, acquiring the information of the currently captured face image, and entering the next step;
s12, immediately generating a face code ID associated with the facial features of the client, and entering the next step;
s13, carrying out duplication checking processing on the obtained face code ID within a preset time;
s14, displaying a new face ID to the catering reception desk, binding the face ID with user information, storing the face ID, synchronously sending the face ID to a hotel customer management system, selecting a proper desk and dishes by the new user according to the desk condition displayed by the reception terminal of the catering reception desk, and returning to the step S7;
s15, the user information is manually registered at the reception terminal of the dining reception desk, and the step S7 is returned.
2. The method for increasing the serving speed of a hotel, the catering industry and the kitchen according to claim 1, wherein the method comprises the following steps: the reception terminal of the catering reception desk in step S14 needs to be further calculated by the total to store customer formula through data analysis summary, and calculate the rate of repurchase in the corresponding time period according to the following formula 2, which is the total to store customer formula:
Figure FDA0002362565730000031
wherein: i-0 means that the calculation starts from 0 every day; n represents the number of face IDs received in the corresponding time period; the repurchase rate formula: the number of the clients is the total number of the face IDs after the duplication removal
Figure FDA0002362565730000032
3. The method for increasing the serving speed of a hotel, the catering industry and the kitchen according to claim 2, wherein the method comprises the following steps: in step S14, the reception terminal of the catering reception desk further needs to calculate the increase rate of the ring ratio according to a ring ratio increase rate formula, which is:
Figure FDA0002362565730000033
4. the method for increasing the serving speed of a hotel, the catering industry and the kitchen according to claim 1, wherein the method comprises the following steps: the time specified in step G is in the range of 20 to 45 minutes.
5. The method for increasing the serving speed of a hotel, the catering industry and the kitchen according to claim 1, wherein the method comprises the following steps: in the step F, the specific steps of firstly carrying out the duplicate removal processing according to the face code ID are as follows:
i1, encoding ID data information by traversing all human faces in the client information table;
i2, comparing with the newly acquired face code ID, judging whether the same face code ID account exists, and if so, entering the step I3; if not, entering the step G;
i3, deleting the newly generated face code ID, and returning to the step G.
6. The method for increasing the serving speed of a hotel, the catering industry and the kitchen according to claim 1, wherein the method comprises the following steps: the specific steps for changing the order status in the order system from "reserved" to "seated" in step S6 are as follows:
s6-1, defining bit status data for the initial state of each table bit in advance, wherein the initial state of the status data is 1;
s6-2, when the corresponding desk position is reserved, the corresponding status data is changed to 2, and the status data is defined as reserved;
s6-3, when the reserved table is used for arriving at the store, the corresponding status data is changed to 3, and the state is defined as the 'sitting in' at the moment, and the kitchen is informed of the corresponding table for serving.
7. The method for increasing the serving speed of a hotel, the catering industry and the kitchen according to claim 1, wherein the method comprises the following steps: the display of the progress bar in step S10 is obtained by the following calculation formula (3):
Figure FDA0002362565730000041
wherein: the corner mark n represents the serving progress of the table, n needs to be taken when data are sent to the server, and other ends can be displayed on different table positions according to the corner mark n when data are obtained from the server.
8. A system for improving service of hotels and catering industry and serving speed of kitchens is characterized by comprising the following devices:
a hotel management system for registering and storing check-in information of user management;
a catering management system for managing dining of users;
the hotel management system comprises the following components:
a main camera (1) for acquiring face information of a user;
a hospitality management controller (2) for storing customer information;
the first display screen (3) is electrically connected with the hotel management controller (2) and is used for displaying data information; the first display screen (3) is placed on a reception desk of a hotel lobby;
the catering management system comprises the following components:
a catering camera (1-1) for acquiring face information of a user;
a catering management controller (2-2) for storing customer information and serving as a catering reception terminal;
a second display screen (2-3) for displaying data information; the second display screen (2-3) is placed on the catering reception desk;
a third display screen (2-7) which is arranged in the catering kitchen and used for displaying the information of the shop table;
more than one mobile terminal (2-4) which is in communication connection with the catering management controller (2-2);
an electronic serving bell (2-5) arranged on each table position;
a main control electronic upper menu bell (2-6) arranged in the kitchen;
the hotel management controller (2) is electrically connected with the main camera (1), the hotel management controller (2) is in communication connection with the catering management controller (2-2), the hotel management controller (2) can automatically generate a random face code ID after acquiring information of the main camera (1), and after the random face code ID is compared with data information in a customer information table for calculation, once the face corresponding to the face code ID is found to be bound with any customer in a customer information table stored in advance, the current randomly generated face code ID is deleted, and then the control unit extracts specific information of the customer from the customer information table; the catering management controller (2-2) is electrically connected with the catering camera (1-1), the second display screen (2-3), the third display screen (2-7), the electronic serving bell (2-5) and the main control electronic serving bell (2-6), the catering management controller (2-2) is in communication connection with the mobile terminal (2-4), the catering management controller (2-2) can acquire the information of the catering camera (1-1), then is in communication connection with the hotel management controller (2) to call the ordering information of the user, updates the table information and the serving information in real time according to the ordering information, and then the control unit acquires and displays the dish serving data in real time through statistics of the electronic dish serving bells (2-5) and the main control electronic dish serving bells (2-6).
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