CN111311441A - Refined management system for three-system dining room - Google Patents
Refined management system for three-system dining room Download PDFInfo
- Publication number
- CN111311441A CN111311441A CN202010122997.3A CN202010122997A CN111311441A CN 111311441 A CN111311441 A CN 111311441A CN 202010122997 A CN202010122997 A CN 202010122997A CN 111311441 A CN111311441 A CN 111311441A
- Authority
- CN
- China
- Prior art keywords
- target user
- canteen
- subsystem
- management
- dishes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000005686 eating Nutrition 0.000 claims abstract description 75
- 235000016709 nutrition Nutrition 0.000 claims abstract description 46
- 238000011156 evaluation Methods 0.000 claims abstract description 38
- 230000036541 health Effects 0.000 claims abstract description 37
- 230000036186 satiety Effects 0.000 claims abstract description 21
- 235000019627 satiety Nutrition 0.000 claims abstract description 21
- 238000007619 statistical method Methods 0.000 claims abstract description 9
- 238000007726 management method Methods 0.000 claims description 128
- 235000012054 meals Nutrition 0.000 claims description 58
- 238000012544 monitoring process Methods 0.000 claims description 52
- 235000013305 food Nutrition 0.000 claims description 29
- 230000035764 nutrition Effects 0.000 claims description 25
- 239000002699 waste material Substances 0.000 claims description 24
- 238000013523 data management Methods 0.000 claims description 8
- 235000012631 food intake Nutrition 0.000 claims description 7
- 238000012545 processing Methods 0.000 claims description 7
- 230000005540 biological transmission Effects 0.000 claims description 6
- 230000037406 food intake Effects 0.000 claims description 6
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 235000015219 food category Nutrition 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 claims description 3
- 238000007781 pre-processing Methods 0.000 claims description 3
- 238000012163 sequencing technique Methods 0.000 claims 1
- 238000010586 diagram Methods 0.000 description 13
- 230000009286 beneficial effect Effects 0.000 description 10
- 238000000034 method Methods 0.000 description 10
- 235000013311 vegetables Nutrition 0.000 description 8
- 238000010411 cooking Methods 0.000 description 7
- 230000006870 function Effects 0.000 description 7
- 230000003993 interaction Effects 0.000 description 6
- 230000008901 benefit Effects 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 238000010801 machine learning Methods 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 208000008589 Obesity Diseases 0.000 description 2
- 238000007405 data analysis Methods 0.000 description 2
- 235000020803 food preference Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000019553 satiation Nutrition 0.000 description 2
- 230000001568 sexual effect Effects 0.000 description 2
- 206010006956 Calcium deficiency Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 206010027940 Mood altered Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 238000013473 artificial intelligence Methods 0.000 description 1
- 230000006399 behavior Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 230000009194 climbing Effects 0.000 description 1
- 238000013135 deep learning Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000021190 leftovers Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 235000020830 overeating Nutrition 0.000 description 1
- 238000012261 overproduction Methods 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 230000009978 visual deterioration Effects 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Images
Classifications
-
- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
- G06Q50/00—Information and communication technology [ICT] specially adapted for implementation of business processes of specific business sectors, e.g. utilities or tourism
- G06Q50/10—Services
- G06Q50/12—Hotels or restaurants
-
- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
- G06Q50/00—Information and communication technology [ICT] specially adapted for implementation of business processes of specific business sectors, e.g. utilities or tourism
- G06Q50/10—Services
- G06Q50/20—Education
-
- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06V—IMAGE OR VIDEO RECOGNITION OR UNDERSTANDING
- G06V20/00—Scenes; Scene-specific elements
- G06V20/40—Scenes; Scene-specific elements in video content
-
- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06V—IMAGE OR VIDEO RECOGNITION OR UNDERSTANDING
- G06V20/00—Scenes; Scene-specific elements
- G06V20/50—Context or environment of the image
- G06V20/52—Surveillance or monitoring of activities, e.g. for recognising suspicious objects
-
- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06V—IMAGE OR VIDEO RECOGNITION OR UNDERSTANDING
- G06V40/00—Recognition of biometric, human-related or animal-related patterns in image or video data
- G06V40/10—Human or animal bodies, e.g. vehicle occupants or pedestrians; Body parts, e.g. hands
- G06V40/16—Human faces, e.g. facial parts, sketches or expressions
- G06V40/172—Classification, e.g. identification
-
- G—PHYSICS
- G16—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR SPECIFIC APPLICATION FIELDS
- G16H—HEALTHCARE INFORMATICS, i.e. INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR THE HANDLING OR PROCESSING OF MEDICAL OR HEALTHCARE DATA
- G16H20/00—ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance
- G16H20/60—ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance relating to nutrition control, e.g. diets
Landscapes
- Engineering & Computer Science (AREA)
- Business, Economics & Management (AREA)
- Tourism & Hospitality (AREA)
- General Physics & Mathematics (AREA)
- Theoretical Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Physics & Mathematics (AREA)
- General Health & Medical Sciences (AREA)
- Multimedia (AREA)
- Primary Health Care (AREA)
- Human Resources & Organizations (AREA)
- Strategic Management (AREA)
- Economics (AREA)
- Marketing (AREA)
- General Business, Economics & Management (AREA)
- Educational Administration (AREA)
- Oral & Maxillofacial Surgery (AREA)
- Human Computer Interaction (AREA)
- Educational Technology (AREA)
- Nutrition Science (AREA)
- Epidemiology (AREA)
- Medical Informatics (AREA)
- Public Health (AREA)
- Medical Treatment And Welfare Office Work (AREA)
- Management, Administration, Business Operations System, And Electronic Commerce (AREA)
Abstract
The invention provides a refined management system for a three-system dining room, which comprises: the satiety management subsystem is used for receiving the selected canteen dish types input by the target user and outputting the dish quantity for the target user to select; the eating management subsystem is used for receiving the types of the canteen dishes selected by the target user, carrying out statistical analysis, automatically evaluating the popularity of each selected type of the canteen dishes to the target user, and outputting evaluation grades; the nutritional health subsystem for eating is used for receiving the personalized requirements input by the target user or automatically making a matching scheme according to the requirements of schools, doctors or parents; and the waste-avoiding subsystem is used for obtaining a purchase plan and improving collocation according to the types and the quantities of the canteen dishes selected by the full management subsystem, the evaluation level output by the eating management subsystem and the collocation scheme automatically formulated by the eaten nutritional health subsystem, and outputting the purchase plan and the improved collocation to a canteen end for display. And the three-system fine management is convenient to realize.
Description
Technical Field
The invention relates to the technical field of canteen management, in particular to a refined management system for a three-system canteen.
Background
The hardship and the saving are the traditional virtue of the Chinese nation and are also the important content in the comprehensive quality education and the breeding of the middle school students ' De Zhi Jian Mei Lao ', and each middle school student takes the ' from whose tray to eat, the grains are bitter; the people take the food as day, and the grain is frugal as first; one porridge and one meal, which are difficult to be thought; the old training and the old warning sentence learning such as morality are continued to be improved and become more and more economic. In the 21 st century, from kindergarten, primary school to middle school, there is a waste of big to large (reality is inconsistent with schoolwork's moral education) and small to small (has been common), that is, the lunch of students, which is accompanied with the growth of us. Teachers, parents and schools have garbled their minds for our physical health and rapid time savings, but anger, vomiting of grooves, complaints, and principal bends are also always accompanied by side. The students have individuality in eating, parents have ideas for the growth of children, and schools have a bitter idea of eating within the cost, so that' waste occurs in a plate, and the students do not have good appetite and are helpless; the students eat much in schools, eat outsides and eat unhealthy, and parents have no chance to train and repel; the behavior that the parents propose dining suggestions and school explains that people are difficult to get in touch with one' is normal. The waste and the bad eating seem to be a difficult problem that the middle school students can not get relieved of lunch.
Through observation and research, the reasons for the waste of lunch grains of students are found to be mainly caused by the following type 3 and type 8 consumption modes:
the first type is personal free consumption type ① 'My dish I master, eat and eat how much is my right' random consumption, ② 'he(s) plays 3 dishes, I also get 3 dishes, can eat and say no more' climbing consumption, ③ 'small-investment type consumption which suddenly is bad mood today, some do not want to eat, only can throw away', the classmates do not worry much money, do not care about leftovers, are in good thought, are scattered, have little personnel quantity and rate, but are main factors causing 'student lunch waste' negative influence.
④ 'looks good but too salty (oil), bad taste, no way to pour out' selective consumption ', ⑤' self nutrition is bad, want to eat more dishes, but dish quantity is too large, can't match dish, eat definitely waste' active consumption, ⑥ 'school meal is not fit for our taste, so I has to call takeout or go out to have a meal', this class of classmate aggressive consumption violating school discipline.
⑦ ' I meal is not so big, but 1 part of canteen is always consumed ineffectively, eating is not finished and definitely wasted ', ⑧ ' beginner classmates have eaten good dishes, always can not let the belly hungry, gather several dishes and definitely can not eat ' angry consumption '.
The consumption modes of the three groups of people and the results of meal waste are analyzed, the waste is eliminated, the first group of people can solve the problem only by proper education and guidance, and the key is that the second and third groups of people directly guide the contradiction to a school canteen.
Theoretically, in four totally-enclosed flows of 'purchasing, cooking, ordering and dining' of the student lunch, the purchasing and the cooking are taken charge of a dining room and are producers of finished products (meal); the ordering includes student meal selection and canteen meal supply, and is interaction between a producer and a consumer; the main body of the meal is students, and is the demanders and consumers of finished products (meals). In this flow, students are the core of meals, and purchasing, cooking and ordering are all spread around the students 'meals, so that the producers (canteens) who purchase, cook and supply meals must also spread around the students' meals and needs.
From the final dinning of students, people see more surface phenomena that excessive consumption and blind consumption of consumers (students) are important causes of resource waste, but in actual implementation, in school based on administrative management, as numerous students, saving consciousness is being strengthened, learning time is short, and no time reflects opinions (in fact, the population is numerous, the opinions are difficult to unify) to canteens, as producers (canteens) in purchasing, cooking and catering have meals to eat and demand for students, only scattered feedback opinions are heard at intervals, more daily experience is accumulated, and the final overproduction, blind production and insufficient production of producers can not be avoided. Therefore, the school dining room is an indispensable main factor for causing the waste of lunch of students.
The reason why the lunch waste of the students is easily found by the reasoning is that the dining room does not understand the dining requirements of the students and the dining selection right of the students is small. Certainly, in order to save the dining time of students, when boutique dishes are increased, the reduction of the dining selection rights of the students is also the best choice.
Therefore, by monitoring information such as the ordering condition and the dining condition of the students in the dining room, the three systems of the three systems are finely managed, the students are ensured not to waste on the premise that lunch is full, good and healthy, and the students, the students and parents are really satisfied.
Disclosure of Invention
The invention provides a three-system dining room fine management system which is used for carrying out statistical analysis on the ordering condition, the evaluation condition and the demand condition of a user to realize fine management on three systems.
The embodiment of the invention provides a refined management system for a three-system dining room, which comprises:
the satiety management subsystem is used for receiving the selected canteen dish types input by the target user and outputting the dish quantity related to the selected canteen dish types for the target user to select;
the eating management subsystem is used for receiving the types of the canteen dishes selected by the target user based on the satiety management subsystem, performing statistical analysis, determining daily dining preference information and nutritional information of the target user, automatically evaluating the popularity of each selected type of the canteen dishes to the target user, and outputting evaluation grades;
the eating nutrition health subsystem is used for receiving the individual requirements input by the target user or automatically making a matching scheme according to the requirements of schools, doctors or parents;
the waste-avoiding subsystem is used for selecting the types and the quantities of the canteen dishes according to the full management subsystem, the evaluation grades output by the eating management subsystem and the nutritional health food eaten according to the eating management subsystem
The system automatically makes a collocation scheme, obtains a purchase plan and an improvement collocation, and outputs the purchase plan and the improvement collocation to a canteen end for display.
In one possible way of realisation,
the dish comprises the following components in parts by weight: 1/2 parts, 3/4 parts and 1 part;
the evaluation grades include: good, medium and bad;
the collocation scheme comprises the following steps: patient meal, special meal and normal meal;
wherein, three system dining room refined management systems still include:
the three-system fine management system further comprises:
the management center is used for establishing network connection with the full management subsystem, the eating nutrition and health subsystem and the waste-preventing subsystem through a local area network and performing data management on transmission data of each subsystem;
the cloud end is in network connection with the management center through a broadband network and is used for backing up and storing transmission data for data management of the management center;
wherein the management center includes: a central database and an application server.
In one possible implementation, the eating nutritional health subsystem comprises:
the face recognition module is used for carrying out face recognition on the target user and acquiring a second sexual requirement of the target user from a requirement database; or the like, or, alternatively,
the IC card reading module is used for reading a target card of the target user, determining the target identity of the target user and determining the personalized requirement of the target user according to the target identity;
the image identification module is used for identifying the types of the canteen dishes selected by the user based on the satiety management subsystem and judging whether the identified types of the selected canteen dishes are reasonable or not according to the personalized requirements determined by the face identification module or the I C card reading module;
if the alarm module is not reasonable, first alarm information is sent out based on the alarm module.
In one possible way of realisation,
the nutrient and health subsystem for eating is also used for transmitting meal information selected by the target user based on the satiety management subsystem to the waste stopping subsystem, wherein the meal information comprises: the type of the canteen dish and the quantity of the dish related to the type of the canteen dish;
the waste-avoiding subsystem is also used for carrying out statistical analysis on the received dining information of the target user, determining the dining amount and the nutrition intake information of the target user, and reminding the personalized requirements of the target user based on a prestored contrast nutrition intake standard table.
In one possible implementation manner, the method further includes:
and the user side is used for inputting information by the target user in any one or more devices compatible with a mobile phone terminal, a voice recognition module, a touch screen, a meal card or a keyboard before the full management subsystem, the eating management subsystem and the eating nutrition and health subsystem receive the information input by the target user.
In one possible implementation, the satiety management subsystem includes:
the capturing module is used for capturing the dining information of the types of the canteen dishes and the related dish quantities selected by the target user;
and the conversion module is used for converting the meal information captured by the capture module from character information into voice information and playing the voice information based on a preset playing module.
In one possible implementation manner, the method further includes:
the first monitoring module is used for monitoring a target loading disc for loading different types of canteen dishes by the target user;
the second monitoring module is used for monitoring the target user;
the control module is used for determining the current state of the target user according to the monitoring result of the target user of the second monitoring module, controlling the first monitoring module not to execute operation when the current state of the target user is monitored to be the state that the canteen dishes are purchased and the target seat is not searched, and pushing an idle seat table to the user side of the target user;
the target user selects a seat to be seated on the user end based on the idle seat table;
the control module is further used for controlling the first monitoring module to start working when the target user reaches the selected seat to be seated, monitoring the target loading disc of the target user, and determining the eating state of the target user on the canteen dishes loaded on the target loading disc according to the monitoring result of the target loading disc; when the monitored current state of the target user is that the target user holds a target loading disc in a hand and leaves the state of the seat to be selected, controlling the second monitoring module to monitor the walking direction of the target user, and when the obtained monitoring result is that the walking direction is the folding and unfolding direction, obtaining a first video of the second monitoring and monitoring when the target loading disc leaves the seat to be selected;
and preprocessing the first video to obtain the information of the residual dishes in the target loading plate, determining the preference degree of the target user to the purchased different types of canteen dishes according to the information of the residual dishes, and transmitting the preference degree and the food intake of the dishes corresponding to the preference degree to a canteen end for management.
In one possible way of realisation,
the control module is further configured to time the seat duration of the seat to be seated selected by the target user when the target user selects the seat to be seated, and send second warning information to the user side when the target user does not finish eating within the seat duration;
and if the target user does not select a seat based on the idle seat table, if the target user sits in a first idle seat and the first idle seat is occupied by other users, sending third warning information to the user side.
In one possible implementation manner, the method further includes:
the establishing module is used for establishing a personal database of the target user, and the personal database comprises a food classification subspace;
the classification module is used for classifying the preference degree of the target user and the food intake of the dishes corresponding to the preference degree;
the control module is further configured to transmit the classification processing result of the classification module to the corresponding food classification subspace established by the establishment module, establish target matching food related to the target user according to the food classification subspace, and transmit the target matching food to the user side for display.
In one possible implementation, the step of the eating management subsystem automatically evaluating the popularity of the selected individual canteen food categories for the target user and outputting evaluation levels comprises:
step 1: counting different preset time periods, recording the types of the dishes respectively selected by the target user, and determining the types of the total selected dishes;
step 2: monitoring the dish types in different preset time periods, eliminating the dishes with the occurrence frequency less than the preset frequency to obtain the remaining dish types, and counting the total selection frequency p of the remaining dish types respectively selected by the target userj；
And step 3: calculating the popularity W of each dish in the remaining dish types m according to the formula (1);
wherein q represents a vegetable of the jth kindQuality of the product; a is a constant and the value range is (0, 1); ljShowing the inquired purchase probability after the sale of the jth dish is finished; k is a radical ofjShowing the selling efficiency of the jth dish in the preset time;
step 4, determining a corresponding output grade F according to the formula (2) and the popularity W obtained in the step 3;
wherein, W1, W2 and W3 are boundaries of popularity, and the larger the W value is, the higher the corresponding grade is, the more popular is;
and 5: the output grades F are subjected to a priority ordering to obtain the final dish type, and the final dish type is sent to a canteen end to be displayed
Additional features and advantages of the invention will be set forth in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. The objectives and other advantages of the invention will be realized and attained by the structure particularly pointed out in the written description and drawings.
The technical solution of the present invention is further described in detail by the accompanying drawings and embodiments.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
FIG. 1 is a general composition of a three-system fine management system according to an embodiment of the present invention;
FIG. 2 is a connection diagram of the relationship between the three-system fine management system in the embodiment of the present invention;
FIG. 3 is a diagram of a technical concept framework of a three-system fine management system according to an embodiment of the present invention;
FIG. 4 is a general diagram of a connection of three-system fine management system devices according to an embodiment of the present invention;
FIG. 5 is a flow diagram of a satiety management subsystem in an embodiment of the present invention;
FIG. 6 is a technical implementation diagram of a satiety management subsystem in an embodiment of the present invention;
FIG. 7 is a flow chart of a eating management subsystem in an embodiment of the present invention;
FIG. 8 is a technical implementation diagram of a eating management subsystem in an embodiment of the present invention;
FIG. 9 is a flow chart of a nutritional health management subsystem for eating in an embodiment of the present invention;
FIG. 10 is a technical implementation diagram of a nutritional health management subsystem for eating in an embodiment of the present invention;
FIG. 11 is a flow chart of a support waste prevention management subsystem in an embodiment of the present invention;
FIG. 12 is a technical implementation diagram of a support waste prevention management subsystem in an embodiment of the present invention.
Detailed Description
The preferred embodiments of the present invention will be described in conjunction with the accompanying drawings, and it will be understood that they are described herein for the purpose of illustration and explanation and not limitation.
The preferred embodiments of the present invention will be described in conjunction with the accompanying drawings, and it will be understood that they are described herein for the purpose of illustration and explanation and not limitation.
The embodiment of the invention provides a refined management system for a three-system dining room, which comprises:
the satiety management subsystem is used for receiving the selected canteen dish types input by the target user and outputting the dish quantity related to the selected canteen dish types for the target user to select;
the eating management subsystem is used for receiving the types of the canteen dishes selected by the target user based on the satiety management subsystem, performing statistical analysis, determining daily dining preference information and nutritional information of the target user, automatically evaluating the popularity of each selected type of the canteen dishes to the target user, and outputting evaluation grades;
the eating nutrition health subsystem is used for receiving the individual requirements input by the target user or automatically making a matching scheme according to the requirements of schools, doctors or parents;
and the waste-avoiding subsystem is used for obtaining a purchase plan and an improved collocation according to the types and the quantities of the canteen dishes selected by the full management subsystem, the evaluation level output by the eating management subsystem and the collocation scheme automatically formulated by the eaten nutrition and health subsystem, and outputting the purchase plan and the improved collocation to a canteen end for display.
Preferably, the embodiment of the invention provides a three-system canteen refinement management system,
the dish comprises the following components in parts by weight: 1/2 parts, 3/4 parts and 1 part;
the evaluation grades include: good, medium and bad;
the collocation scheme comprises the following steps: patient meal, special meal and normal meal;
wherein, three system dining room refined management systems still include:
the three-system dining room refined management system further comprises:
the management center is used for establishing network connection with the full management subsystem, the eating nutrition and health subsystem and the waste-preventing subsystem through a local area network and performing data management on transmission data of each subsystem;
the cloud end is in network connection with the management center through a broadband network and is used for backing up and storing transmission data for data management of the management center;
wherein the management center includes: a central database and an application server.
The invention provides a three-system, which is composed of three subsystems, namely a full-eating management subsystem, a good-eating management subsystem and an eaten nutritional health subsystem, and each subsystem has respective three solutions, so that the three-system, is formed, wherein:
for a full management subsystem, three quantitative types are included, namely: 1/2 parts, 3/4 parts and 1 part;
the nutritional health subsystem for eating comprises three types of meal types, namely: patient meal, special meal and normal meal;
aiming at the eating management subsystem, the system comprises three evaluation levels, namely: good, medium and bad.
The dining management subsystem has the advantages that poor-evaluation menus can be removed by canteen managers conveniently and regularly, and the dining taste of students is further met.
The three-system fine management system is mainly used for carrying out fine management on four flows of purchasing, cooking, ordering and dining for students aiming at three requirements of full, good and healthy eating of target users (students), wherein,
① in the aspect of satiation, each meal is changed from original one quantitative quantity to three quantitative quantities for students to select, and 1/2 parts, 3/4 parts and 1 part are distinguished, and 3 kinds of spoons or containers are equipped;
② in the aspect of eating well, each dish is judged through big data, and according to the evaluation of students, three evaluations of good, medium and bad of the selected dishes are determined, the good evaluation menu is reserved as the basic dishes of the school, the medium evaluation menu needs to be improved and perfected, and the bad evaluation menu is directly off the shelf and is not on the table;
③ in the aspect of nutrition and health, it is used for making sick meals for people with physical problems (illness and physiology), making special meals for people with physical problems (obesity, calcium deficiency, visual deterioration, etc.), doctors and parents, and special populations (Hui nationality, etc.), analyzing ordering characteristics and nutritional requirements of users through big data, and reminding reasonable meals and adjusting dishes for people with bad habits (food preference, heavy taste, etc.).
By setting the 4 subsystems, the following three functions can be realized, specifically:
the method has the advantages that the daily dining number of students is counted and analyzed, accurate purchasing of goods and materials in a school canteen is guaranteed, and the students can have reasonable meals when ordering; secondly, the daily dining preference and the nutritional condition of the students are statistically analyzed, the menu is continuously perfected, and the dining taste of the students is met; and thirdly, a reminding function.
Wherein, to three system dining room refinement management system's embodiment specifically include:
as shown in fig. 1, the interaction relationships between the 4 subsystems in the three-system refinement management system and the canteens corresponding to the user and the canteen end are respectively. The frame diagram connects 4 subsystems of a refined management system of a three-system dining room with a management center through a local area network, the management center stores a central database and an application server, each subsystem transmits the obtained data information to the management center, the management center is connected with the cloud through a broadband network, data and application programs are placed at the cloud, each subsystem can timely obtain services through the network, the requirement of on-demand service (service on demand) is met, the data information is backed up and backed up at the cloud, subsequent data analysis can be guaranteed to a considerable extent, and the overall operation efficiency of the dining room is accelerated.
And each subsystem interacts with the user and the canteen corresponding to the canteen end to realize the corresponding function. And the relevant equipment of the canteen is connected through the local area network, and the obtained data information is uploaded to the management center. The beneficial effects are as follows: three-system fine management system constructed by internet of things and big data technology is used for fine management of four links of purchasing, cooking, ordering, dining and the like of producers (dining halls) and consumers (students), so that the problems that the purchasing quantity of the dining halls is unreasonable, the students in a cooking menu are unsatisfied, the ordering quantification is nonstandard, the students have no personalized service during dining and the like are avoided, and the waste is avoided while the nutritional health of the students who are full, good and eating is ensured.
As shown in fig. 2, the composition of each molecular system of the three-system fine management system is as follows: the user interacts with the full management subsystem, the eating management subsystem and the eating nutrition and health subsystem respectively, and the system outputs according to the user requirement by inputting the specified requirement by the user. The user in the satiety management system reserves dishes, the system provides corresponding dish quantity according to the requirement of the user, and meanwhile, the menu selection condition of students is counted; the data information of the menu selection condition is shared to the eating management subsystem, the user carries out quantitative scoring evaluation according to the selected dishes, and in order to save the learning time of students, a computer is adopted to carry out automatic scoring evaluation according to the evaluation standard; the user inputs the type of the needed food, and the nutritional health subsystem reminds the user of reasonably matching the food according to the selected type; and finally, automatically inputting the obtained dish quantity information, the evaluation grade information and the recipe collocation scheme information into a support waste-avoiding subsystem, and providing a new purchase plan and an improved recipe scheme for the canteen through corresponding technologies.
Fig. 3 shows a frame structure of the technical concept of the three-system fine management system: the main technology of the system comprises a data layer, an artificial intelligence application layer and an Internet of things application layer, wherein the data layer comprises a data source layer, a big data management layer and an application supporting layer, and the data source layer, the big data management layer and the application supporting layer are matched with each other to realize the corresponding functions of the four subsystems.
Fig. 4 is a general diagram of the device connection of the three-system fine management system: the figure shows that a user logs in each subsystem under a cloud service platform by using mobile payment terminals such as a mobile phone and a meal card, each subsystem provides corresponding functions to meet the individual requirements of the user according to different users, the cloud service platform is connected with a PC terminal, and an administrator manages the cloud service platform through the PC terminal. The satiety management subsystem mainly comprises a voice recognition module, and can recognize food ordered by students and selected weight by voice; the eating management subsystem is mainly a scoring evaluation module, and the system automatically scores and evaluates dishes for the students during eating, and the students can also correspondingly evaluate the dishes according to the selected dishes; the nutritional health subsystem for eating comprises an image recognition module and a face recognition module, image recognition is carried out according to dishes selected by students, the students are reminded of the rationality of the matching of the dishes, the face recognition module mainly recognizes different students, and specific classes of the dishes are provided according to the past meal selection information of the students; the support and waste-prevention subsystem is mainly responsible for analyzing and processing data, and provides a reasonable dish purchase plan for a canteen and improves a menu and the like according to statistical learning and machine learning methods;
the three-system dining room refined management system caters to the trend of the mobile interconnected times, creates a convenient dining room dining mode by using technical innovations such as the Internet of things and big data, can realize accurate preparation/purchase, avoid waste, strengthen the interaction between students and dining rooms, improve the dining room service level and promote the dining experience and healthy growth of the students. Meanwhile, the refined management system of the dining room with the three systems has powerful management functions, including food material purchasing, statistics of daily dining number of students, statistics of vegetable conditions of the students, meal card management and other basic dining room management functions;
specifically for a full management subsystem:
as shown in fig. 5, which is a flow chart of a satiety management subsystem, the system can be selected according to the needs of different people, and students only need to select corresponding portions.
Fig. 6 shows a technical implementation diagram of a satiety management subsystem. The satiation management system is mainly responsible for providing different food quantities for the user, so as to meet the requirements of different users on food consumption, thereby reducing the waste of food, the subsystem mainly inputs dishes needing to be selected by the user, the subsystem outputs the corresponding quantities of the dishes according to the requirements input by the user, the subsystem is mainly matched with a voice recognition module, the user can easily meet the requirements of the user through mobile terminal equipment or canteen system equipment, the system uploads data such as ordering information of students to a management center, the management center is connected with a cloud service platform, and data backup and information interaction are carried out.
Wherein, specifically for the eating management subsystem:
in the eating management subsystem, 2 methods are generally adopted for evaluation, ① dining rooms are used for counting the number of meals of students, which is a main method for eating evaluation, ② student comment interaction is realized, and the evaluation is only used as a reference for eating evaluation because the fact that interaction participation of comment is not strong and random comment occurs due to mood, time and the like of the students is considered as non-mandatory content.
In the first evaluation mode, a model of eating evaluation criteria is established, the type and the number of ordered dishes of students are related to the total number of types of menus on the day and the number of people for the students to have meals, and the ratio of the number of ordered dishes of the students on the day is used as the good, medium and bad of the menus to be evaluated.
Fig. 7 shows a flow chart of the eating management subsystem, and fig. 8 shows a technical implementation chart of the eating management subsystem. The eating management subsystem provides a scoring evaluation mechanism for students, a scoring evaluation module is embedded into the system, the users can evaluate dishes, and the system outputs corresponding scoring conditions according to the evaluation of the users, so that the requirements of the students on the style or taste of the dishes are known, the data are uploaded to a management center, and the further analysis and processing are waited.
Wherein, for the nutritional health subsystem that is eaten:
fig. 9 shows a flow chart of the nutritional health management subsystem for eating. According to special conditions of students, such as: the special requirements of patients, doctors and parents can provide relevant evidences and requirements for the canteen in advance; the Hui nationality, the girls in the physiological period, the people with unqualified physical examination (obesity and the like) and the like are special people, and special dining categories are provided according to related requirements, so that humanistic care is embodied, and waste is greatly reduced; in addition, according to statistics of the amount of dishes and meals selected by students in the past, the students are reminded of taking dinner notice by matching with pictures and voice prompts when ordering according to health standards, physical examination reports of the students every year and requirements of parents, so that the students can eat healthier.
Fig. 10 shows a technical implementation diagram of a nutritional health management subsystem for eating. The eating nutrition health system mainly meets the requirements of different users on catering types, mainly applies the technologies in deep learning and machine learning, provides specific meals for the users according to the past meal selection conditions of the users by carrying out image recognition on the meals and carrying out face recognition on the users, uploads the data to a management center, and waits for further statistical inference and analysis.
Wherein, aiming at the waste management subsystem:
as shown in fig. 11, the flow chart of the waste-prevention management subsystem counts the number of meals for each student, the dish collocation condition of each student, analyzes the meal condition of the student, specifically improves the dining hall, retains the dishes with good evaluation and many choices, eliminates the dishes with poor evaluation and few choices, and provides analysis data in a targeted manner.
Fig. 12 is a technical implementation diagram of the waste management subsystem. The waste-avoiding system embeds the data analysis processing module into the waste-avoiding system, analyzes and processes data in a full management system, a well-eaten management system and a eaten nutrition and health system, performs data display on the catering habits, catering demands and the like of users by using big data, machine learning and other related technologies, and visualizes the numbers, thereby providing a reasonable purchase plan and an improved scheme for a canteen, and avoiding waste as much as possible on the premise that students are satisfied.
The beneficial effects of the above technical scheme are: the food ordering condition, the evaluation condition and the demand condition of the user are subjected to statistical analysis, so that the three-system, three-system and three-system fine management is realized.
The embodiment of the invention provides a refined management system for a three-system canteen, wherein an eating nutrition and health subsystem comprises:
the face recognition module is used for carrying out face recognition on the target user and acquiring a second sexual requirement of the target user from a requirement database; or the like, or, alternatively,
the IC card reading module is used for reading a target card of the target user, determining the target identity of the target user and determining the personalized requirement of the target user according to the target identity;
the image identification module is used for identifying the types of the canteen dishes selected by the user based on the satiety management subsystem and judging whether the identified types of the selected canteen dishes are reasonable or not according to the personalized requirements determined by the face identification module or the I C card reading module;
if the alarm module is not reasonable, first alarm information is sent out based on the alarm module.
Above-mentioned first warning information can be for according to statistics analysis every student with the comprehensive condition of meal, through the rationality of the dining room vegetable kind of judging the selection promptly, reminds the notice when ordering of student through the picture, if: the fried food is eaten less, the salt is prevented from being excessively fed, excessive diet cannot be realized, meat and vegetables are matched, and the like.
And the first warning information can also be used for analyzing the crowd with poor eating habits (such as food preference, overeating, heavy taste and the like) based on the big data to remind the part of the crowd to eat reasonably during normal eating.
The beneficial effects of the above technical scheme are: by determining the rationality of the canteen dishes and sending out the first warning information, the target user can be effectively reminded in time, and the nutrition and health of the target user are guaranteed.
The embodiment of the invention provides a refined management system for a three-system dining room,
the nutrient and health subsystem for eating is also used for transmitting meal information selected by the target user based on the satiety management subsystem to the waste stopping subsystem, wherein the meal information comprises: the type of the canteen dish and the quantity of the dish related to the type of the canteen dish;
the waste-avoiding subsystem is also used for carrying out statistical analysis on the received dining information of the target user, determining the dining amount and the nutrition intake information of the target user, and reminding the personalized requirements of the target user based on a prestored contrast nutrition intake standard table.
The beneficial effects of the above technical scheme are: the user can be reminded in time, and the reasonability of nutrition intake of the user is improved.
The embodiment of the invention provides a refined management system for a three-system dining room, which further comprises:
and the user side is used for inputting information by the target user in any one or more devices compatible with a mobile phone terminal, a voice recognition module, a touch screen, a meal card or a keyboard before the full management subsystem, the eating management subsystem and the eating nutrition and health subsystem receive the information input by the target user.
The beneficial effects of the above technical scheme are: facilitating information input by the user.
The embodiment of the invention provides a three-system dining room refined management system, and the full management subsystem comprises:
the capturing module is used for capturing the dining information of the types of the canteen dishes and the related dish quantities selected by the target user;
and the conversion module is used for converting the meal information captured by the capture module from character information into voice information and playing the voice information based on a preset playing module.
The beneficial effects of the above technical scheme are: by converting the dining information into voice to be played, the user can be reminded conveniently, and the ordering correctness is ensured.
The embodiment of the invention provides a refined management system for a three-system dining room, which further comprises:
the first monitoring module is used for monitoring a target loading disc for loading different types of canteen dishes by the target user;
the second monitoring module is used for monitoring the target user;
the control module is used for determining the current state of the target user according to the monitoring result of the target user of the second monitoring module, controlling the first monitoring module not to execute operation when the current state of the target user is monitored to be the state that the canteen dishes are purchased and the target seat is not searched, and pushing an idle seat table to the user side of the target user;
the target user selects a seat to be seated on the user end based on the idle seat table;
the control module is further used for controlling the first monitoring module to start working when the target user reaches the selected seat to be seated, monitoring the target loading disc of the target user, and determining the eating state of the target user on the canteen dishes loaded on the target loading disc according to the monitoring result of the target loading disc;
when the monitored current state of the target user is that the target user holds a target loading disc in a hand and leaves the state of the seat to be selected, controlling the second monitoring module to monitor the walking direction of the target user, and when the obtained monitoring result is that the walking direction is the folding and unfolding direction, obtaining a first video of the second monitoring and monitoring when the target loading disc leaves the seat to be selected;
and preprocessing the first video to obtain the information of the residual dishes in the target loading plate, determining the preference degree of the target user to the purchased different types of canteen dishes according to the information of the residual dishes, and transmitting the preference degree and the food intake of the dishes corresponding to the preference degree to a canteen end for management.
The target loading tray is generally a tray for a user to hold food, and is a common tray;
the target user monitoring result is the walking direction of the user on the seat, the user not on the seat, the user leaves the seat, and the like;
the current state of the target user is a purchased canteen dish state, a target seat state is not searched, the target user holds the target loading disc in a hand and leaves the seat to be selected, and the like.
The target loading tray monitoring result is a first loading condition of the loading tray (which is not moved when the dish is purchased) and a second loading condition of the loading tray after the eating part; the walking direction of the user is the direction of the storage position, and the corresponding third loading condition of the loading disc is realized at the moment. Namely the food remaining situation corresponding to different dishes.
The aforesaid carries out the preliminary treatment to first video, generally carry out the video clip, image graying, processing such as binarization, confirm the surplus of every vegetable, generally through purchase weight and the surplus of every vegetable, confirm the hobby degree of user to different vegetables, transmit the hobby degree to the dining room end, be convenient for effectively control the quantity of dining room to different vegetables, avoid food extravagant, still improve business efficiency, can realize accurate preparedness/purchase, stop extravagant, strengthen student and dining room interdynamic, promote the dining room service level and promote student and have a dinner experience, healthily grow up, ensured that the student is eating fully, eat, stop extravagant when the nutritional health of eating.
The beneficial effects of the above technical scheme are: based on monitoring user's current state to control first monitoring module according to current state and carry out work, can effectual improvement its work efficiency, improve its working life, through monitoring the eating state according to current state, can improve monitoring information's validity, through confirming walking direction, the accurate surveillance video who obtains the time quantum of being convenient for, the effectual user of confirming provides effectual data basis to the hobby degree of dish for the meticulous management of three-system.
The embodiment of the invention provides a refined management system for a three-system dining room,
the control module is further configured to time the seat duration of the seat to be seated selected by the target user when the target user selects the seat to be seated, and send second warning information to the user side when the target user does not finish eating within the seat duration;
and if the target user does not select a seat based on the idle seat table, if the target user sits in a first idle seat and the first idle seat is occupied by other users, sending third warning information to the user side.
The seats to be seated are all idle seats;
the seat time length is set according to the average eating time of all students and is generally in the range of 20-30 minutes;
the second warning information is the occupied time when the second warning information arrives;
the third warning message is that the seat is occupied by other users.
The beneficial effects of the above technical scheme are: through sending the second warning information, be convenient for remind the user, the time of having a dinner has arrived, avoids taking too long time in rush hour for other users do not have the seat and can sit, through sending third warning information, be convenient for warn the user that current seat has been taken by other users, make its user not take and occupy and take the seat.
The embodiment of the invention provides a refined management system for a three-system dining room, which further comprises:
the establishing module is used for establishing a personal database of the target user, and the personal database comprises a food classification subspace;
the classification module is used for classifying the preference degree of the target user and the food intake of the dishes corresponding to the preference degree;
the control module is further configured to transmit the classification processing result of the classification module to the corresponding food classification subspace established by the establishment module, establish target matching food related to the target user according to the food classification subspace, and transmit the target matching food to the user side for display.
The above preference degree is determined according to the eating rate of the food by the user, that is,
a meal rate (user selected serving size-user remaining serving size)/user selected serving size; the higher the eating rate, the more the user likes the dish.
The beneficial effects of the above technical scheme are: through establishing the personal database of the user, dishes which are fond by the user are conveniently and accurately classified, the accuracy of target matching food is improved, and the personal experience effect of the user is further improved.
The embodiment of the invention provides a refined management system for a three-system dining room, wherein the eating management subsystem automatically evaluates the popularity of each selected dining room food category to the target user and outputs evaluation grades, and the steps comprise:
step 1: counting different preset time periods, recording the types of the dishes respectively selected by the target user, and determining the types of the total selected dishes;
step 2: monitoring the dish types in different preset time periods, eliminating the dishes with the occurrence frequency less than the preset frequency to obtain the remaining dish types, and counting the total selection frequency p of the remaining dish types respectively selected by the target userj；
And step 3: calculating the popularity W of each dish in the remaining dish types m according to the formula (1);
wherein q represents the dish quality of the jth dish; a is a constant and the value range is (0, 1); ljShowing the inquired purchase probability after the sale of the jth dish is finished; k is a radical ofjShowing the selling efficiency of the jth dish in the preset time;
step 4, determining a corresponding output grade F according to the formula (2) and the popularity W obtained in the step 3;
wherein, W1, W2 and W3 are boundaries of popularity, and the larger the W value is, the higher the corresponding grade is, the more popular is;
and 5: the output grades F are subjected to a priority ordering to obtain the final dish type, and the final dish type is sent to a canteen end to be displayed
The beneficial effects of the above technical scheme are: the method has the advantages that the general selection and determination are carried out on the types of the dishes in different preset time periods, a data basis is provided for the follow-up determination of the popularity, the dishes with the occurrence times smaller than the preset times are removed, the accidental occurrences of the dishes are convenient to discharge, the reliability of the popular dishes is ensured, the popularity of the popular dishes is determined according to the formula (1), the intelligence in the calculation process is increased, the popularity is effectively divided by using the formula (2), the output grade F and the final types of the dishes are convenient to transmit to a display end for displaying, and the method is convenient to know in time and adjust effectively.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (10)
1. Three system dining room meticulous management systems, its characterized in that includes:
the satiety management subsystem is used for receiving the selected canteen dish types input by the target user and outputting the dish quantity related to the selected canteen dish types for the target user to select;
the eating management subsystem is used for receiving the types of the canteen dishes selected by the target user based on the satiety management subsystem, performing statistical analysis, determining daily dining preference information and nutritional information of the target user, automatically evaluating the popularity of each selected type of the canteen dishes to the target user, and outputting evaluation grades;
the eating nutrition health subsystem is used for receiving the individual requirements input by the target user or automatically making a matching scheme according to the requirements of schools, doctors or parents;
and the waste-avoiding subsystem is used for obtaining a purchase plan and an improved collocation according to the types and the quantities of the canteen dishes selected by the full management subsystem, the evaluation level output by the eating management subsystem and the collocation scheme automatically formulated by the eaten nutrition and health subsystem, and outputting the purchase plan and the improved collocation to a canteen end for display.
2. The refinement management system of three-in-one canteen of claim 1, wherein,
the dish comprises the following components in parts by weight: 1/2 parts, 3/4 parts and 1 part;
the evaluation grades include: good, medium and bad;
the collocation scheme comprises the following steps: patient meal, special meal and normal meal;
wherein, three system dining room refined management systems still include:
the management center is used for establishing network connection with the full management subsystem, the eating nutrition and health subsystem and the waste-preventing subsystem through a local area network and performing data management on transmission data of each subsystem;
the cloud end is in network connection with the management center through a broadband network and is used for backing up and storing transmission data for data management of the management center;
wherein the management center includes: a central database and an application server.
3. The three-in-three canteen refinement management system of claim 1, wherein the eating nutritional health subsystem comprises:
the face recognition module is used for carrying out face recognition on the target user and acquiring the personalized requirements of the target user from a requirement database; or the like, or, alternatively,
the IC card reading module is used for reading a target card of the target user, determining the target identity of the target user and determining the personalized requirement of the target user according to the target identity;
the image identification module is used for identifying the types of the canteen dishes selected by the user based on the satiety management subsystem and judging whether the identified types of the selected canteen dishes are reasonable or not according to the personalized requirements determined by the face identification module or the IC card reading module;
if the alarm module is not reasonable, first alarm information is sent out based on the alarm module.
4. The refinement management system of three-in-one dining room of claim 3, wherein,
the nutrient and health subsystem for eating is also used for transmitting meal information selected by the target user based on the satiety management subsystem to the waste stopping subsystem, wherein the meal information comprises: the type of the canteen dish and the quantity of the dish related to the type of the canteen dish;
the waste-avoiding subsystem is also used for carrying out statistical analysis on the received dining information of the target user, determining the dining amount and the nutrition intake information of the target user, and reminding the personalized requirements of the target user based on a prestored contrast nutrition intake standard table.
5. The three-system canteen refinement management system of claim 1, further comprising:
and the user side is used for inputting information by the target user in any one or more devices compatible with a mobile phone terminal, a voice recognition module, a touch screen, a meal card or a keyboard before the full management subsystem, the eating management subsystem and the eating nutrition and health subsystem receive the information input by the target user.
6. The three-system canteen refinement management system of claim 1, wherein the satiety management subsystem comprises:
the capturing module is used for capturing the dining information of the types of the canteen dishes and the related dish quantities selected by the target user;
and the conversion module is used for converting the meal information captured by the capture module from character information into voice information and playing the voice information based on a preset playing module.
7. The three-system canteen refinement management system of claim 1, further comprising:
the first monitoring module is used for monitoring a target loading disc for loading different types of canteen dishes by the target user;
the second monitoring module is used for monitoring the target user;
the control module is used for determining the current state of the target user according to the monitoring result of the target user of the second monitoring module, controlling the first monitoring module not to execute operation when the current state of the target user is monitored to be the state that the canteen dishes are purchased and the target seat is not searched, and pushing an idle seat table to the user side of the target user;
the target user selects a seat to be seated on the user end based on the idle seat table;
the control module is further used for controlling the first monitoring module to start working when the target user reaches the selected seat to be seated, monitoring the target loading disc of the target user, and determining the eating state of the target user on the canteen dishes loaded on the target loading disc according to the monitoring result of the target loading disc;
when the monitored current state of the target user is that the target user holds a target loading disc in a hand and leaves the state of the seat to be selected, controlling the second monitoring module to monitor the walking direction of the target user, and when the obtained monitoring result is that the walking direction is the folding and unfolding direction, obtaining a first video of the second monitoring and monitoring when the target loading disc leaves the seat to be selected;
and preprocessing the first video to obtain the information of the residual dishes in the target loading plate, determining the preference degree of the target user to the purchased different types of canteen dishes according to the information of the residual dishes, and transmitting the preference degree and the food intake of the dishes corresponding to the preference degree to a canteen end for management.
8. The refinement management system of three-in-one dining room of claim 7, wherein,
the control module is further configured to time the seat duration of the seat to be seated selected by the target user when the target user selects the seat to be seated, and send second warning information to the user side when the target user does not finish eating within the seat duration;
and if the target user does not select a seat based on the idle seat table, if the target user sits in a first idle seat and the first idle seat is occupied by other users, sending third warning information to the user side.
9. The three-system canteen refinement management system of claim 7, further comprising:
the establishing module is used for establishing a personal database of the target user, and the personal database comprises a food classification subspace;
the classification module is used for classifying the preference degree of the target user and the food intake of the dishes corresponding to the preference degree;
the control module is further configured to transmit the classification processing result of the classification module to the corresponding food classification subspace established by the establishment module, establish target matching food related to the target user according to the food classification subspace, and transmit the target matching food to the user side for display.
10. The three-system canteen refinement management system of claim 1, wherein the step of the eating management subsystem automatically rating the popularity of selected individual canteen food categories to the target user and outputting rating levels comprises:
step 1: counting different preset time periods, recording the types of the dishes respectively selected by the target user, and determining the types of the total selected dishes;
step 2: monitoring the dish types in different preset time periods, eliminating the dishes with the occurrence frequency less than the preset frequency to obtain the remaining dish types, and counting the total selection frequency p of the remaining dish types respectively selected by the target userj；
And step 3: calculating the popularity W of each dish in the remaining dish types m according to the formula (1);
wherein q represents the dish quality of the jth dish; a is a constant and the value range is (0, 1); ljShowing the inquired purchase probability after the sale of the jth dish is finished; k is a radical ofjShowing the selling efficiency of the jth dish in the preset time;
step 4, determining a corresponding output grade F according to the formula (2) and the popularity W obtained in the step 3;
wherein, W1, W2 and W3 are boundaries of popularity, and the larger the W value is, the higher the corresponding grade is, the more popular is;
and 5: and carrying out priority sequencing on the output grades F to obtain the final dish type, and sending the final dish type to a canteen end for displaying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010122997.3A CN111311441A (en) | 2020-02-27 | 2020-02-27 | Refined management system for three-system dining room |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010122997.3A CN111311441A (en) | 2020-02-27 | 2020-02-27 | Refined management system for three-system dining room |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111311441A true CN111311441A (en) | 2020-06-19 |
Family
ID=71151608
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010122997.3A Pending CN111311441A (en) | 2020-02-27 | 2020-02-27 | Refined management system for three-system dining room |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111311441A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1179797A1 (en) * | 2000-08-03 | 2002-02-13 | Hoo Siong Chow | Apparatus and method for facilitating ordering and supply |
| CN106408101A (en) * | 2016-09-18 | 2017-02-15 | 于治霞 | Canteen intelligent management device |
| CN107977906A (en) * | 2017-12-18 | 2018-05-01 | 国网浙江省电力公司综合服务分公司 | Wisdom health dining room system |
| CN109376888A (en) * | 2018-10-09 | 2019-02-22 | 长安大学 | A kind of Forum on College Eating-room management system and management method based on cell phone application |
-
2020
- 2020-02-27 CN CN202010122997.3A patent/CN111311441A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1179797A1 (en) * | 2000-08-03 | 2002-02-13 | Hoo Siong Chow | Apparatus and method for facilitating ordering and supply |
| CN106408101A (en) * | 2016-09-18 | 2017-02-15 | 于治霞 | Canteen intelligent management device |
| CN107977906A (en) * | 2017-12-18 | 2018-05-01 | 国网浙江省电力公司综合服务分公司 | Wisdom health dining room system |
| CN109376888A (en) * | 2018-10-09 | 2019-02-22 | 长安大学 | A kind of Forum on College Eating-room management system and management method based on cell phone application |
Non-Patent Citations (1)
| Title |
|---|
| 姚文琛等: "大学食堂饭菜营养成分查询系统的构建", 《轻工科技》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20180144832A1 (en) | Real-time or just-in-time online assistance for individuals to help them in achieving personalized health goals | |
| AU2010101531A4 (en) | Systems for evaluating dietary intake and methods of using same | |
| European Food Safety Authority | Guidance on the EU Menu methodology | |
| US20070038933A1 (en) | Remote coaching service and server | |
| US20120088212A1 (en) | Computerized system for addiction control especially calorie, diet and weight control | |
| Matthiessen | The Nordic Monitoring System 2011-2014: status and development of diet, physical activity, smoking, alcohol and overweight | |
| Longo-Silva et al. | Factors associated with regular consumption of obesogenic foods: National School-Based Student Health Hurvey, 2012 | |
| Onyango et al. | Healthy eating products and customer outcomes in restaurants | |
| KR20220051860A (en) | Apparatus and method for recommending personalized food linked to order | |
| CN111311441A (en) | Refined management system for three-system dining room | |
| Morrison | Researching food consumers in school. Recipes for concern | |
| Gallo | Understanding children's food-related emotions using words and emojis in the United States and Ghana | |
| CN108717864A (en) | A kind of food nutrient composition monitoring and managing method, equipment and system | |
| KR102420642B1 (en) | Habit score based healthcare system and on-offline mixed healthcare method | |
| Meephak et al. | Elder Eat: A smartphone application for recording and monitoring food consumption for Thai elderly | |
| Malova et al. | Food, our common ground: a photovoice study | |
| Yusof et al. | Buffet diners dining behavior: A proposed preliminary conceptual model | |
| Wiriyaphanich | Investigating Contextual and Personal Drivers of Food Waste Behavior at University Dining Commons | |
| US20210257079A1 (en) | Recommendation devices and methods for nutrition-related commodity | |
| Ryan | Nutrition knowledge and education in Secondary schools | |
| Moore | Improving the eating behaviours of primary schoolchildren | |
| Valaitis | A process evaluation of the Breakfast for Kids (BFK) student nutrition programs: Perspectives of program coordinators | |
| Issa et al. | Food trends and consumer behaviours in the United Kingdom | |
| Lister | Exploring the Self-Perceived Influence of Nutrition Content Viewed on Instagram Among Millennial Black Women | |
| McCafferty | A qualitative exploration of parent perceptions and experiences of food provision to their children in the current food environment: A behavioural perspective |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |