CN111798184A - Food material utilization monitoring method, storage medium and computer equipment - Google Patents
Food material utilization monitoring method, storage medium and computer equipment Download PDFInfo
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Abstract
The invention discloses a food material utilization monitoring method, which comprises the following steps: carrying out fresh-keeping detection on food materials to be delivered out of the warehouse; obtaining the quantity of the food materials qualified in freshness detection in the food materials to be delivered, and sending first early warning information if the quantity of the food materials delivered is lower than a preset first threshold value; determining the using amount of the food materials according to the actual number of sold parts and the preset standard ratio of the food materials on the same day; and if the difference value between the food material warehouse-out quantity and the food material usage quantity exceeds a preset second threshold value, sending second early warning information.
Description
The application patent is application number 201710836101.6 filed on 09, month and 16 in 2017, and is named as divisional application of a food material utilization monitoring method, system, storage medium and computer equipment.
Technical Field
The invention relates to the technical field of computers, in particular to a food material utilization monitoring method, a storage medium and computer equipment.
Background
With the continuous development and scale expansion of the catering industry, the management difficulty of the catering industry is gradually improved, and the management mode is gradually changed from field supervision to behind-the-scenes supervision.
For satisfying consumers' demand, the food and beverage administrator needs to keep track of eating material, dishes, dish volume, owing to need provide manifold dishes, the sales volume of various dishes differs, and the administrator must spend a large amount of time and energy to the management and control of all kinds of edible materials, control the fresh degree of edible material and statistics all kinds of concrete in service behavior who eats material, even so, still inevitably have a large amount of extravagant problems of eating material.
Disclosure of Invention
Therefore, it is necessary to provide a method, a system, a storage medium and a computer device for monitoring and managing the utilization of food materials for solving the problem of food material waste.
A food material utilization monitoring method comprises the following steps:
carrying out fresh-keeping detection on food materials to be delivered out of the warehouse;
obtaining the quantity of food materials qualified in freshness detection in the food materials to be delivered, and sending first early warning information if the quantity of the food materials delivered is lower than a preset first threshold value;
determining the using amount of the food materials according to the actual number of sold parts and the preset standard ratio of the food materials on the same day;
and if the difference value between the food material warehouse-out quantity and the food material usage quantity exceeds a preset second threshold value, sending second early warning information.
A food material utilization supervision system comprising:
fresh-keeping detection module: the food fresh-keeping detection device is used for carrying out fresh-keeping detection on food materials to be delivered out of the warehouse;
the ex-warehouse quantity confirmation module: the food material warehouse-out quantity detection device is used for obtaining the food material warehouse-out quantity qualified in freshness preservation detection in the food materials to be warehouse-out;
the first early warning module: the food material warehouse-out quantity monitoring system is used for sending first early warning information when the food material warehouse-out quantity is lower than a preset first threshold value;
a usage amount confirmation module: determining the using amount of the food materials according to the actual sale number of the food materials and the preset food material standard ratio on the same day;
the second early warning module: and sending second early warning information when detecting that the difference value between the food material warehouse-out quantity and the food material usage quantity exceeds a preset second threshold value.
A computer device comprises a memory, a processor and a computer program which is stored on the memory and can run on the processor, wherein the processor realizes the steps of the food material utilization monitoring method when executing the program.
A computer-readable storage medium, having stored thereon a computer program which, when executed by a processor, carries out the steps of a method of supervising utilization of food material.
According to the food material utilization monitoring method and system, the food material to be delivered is subjected to freshness keeping detection to confirm the freshness keeping state of the food material to be delivered, the usability of the food material is ensured, the accuracy of data is improved, when the delivery quantity of the food material qualified in freshness detection in the obtained food material to be delivered is lower than a preset first threshold value, the fact that the food material is managed by a warehouse is indicated to cause problems, the food material is not fresh and waste is caused, a corresponding early warning message is sent to remind a manager, the management on the freshness degree of the food material is enhanced, and the waste of the food material in the stock storage link is reduced; the method comprises the steps of comparing the ex-warehouse quantity of food materials with the using quantity of the food materials, determining the difference value of the ex-warehouse quantity and the using quantity, knowing the utilization condition of the food materials, and sending out second early warning information when the difference value of the ex-warehouse quantity and the using quantity is too large, namely the food materials are insufficiently utilized, so that the waste of the food materials exceeds a limited range, and a user can adjust the storage and the use of the food materials in time through the early warning information, thereby effectively reducing or even avoiding the waste of the food materials.
In addition, the invention also provides a storage medium and computer equipment, which comprise a program capable of realizing the steps of the food material utilization monitoring method, so that the food material utilization monitoring is realized, and a user can adjust the storage and the use of the food material in time through the early warning information, thereby effectively reducing or even avoiding the waste of the food material.
Drawings
Fig. 1 is a schematic view illustrating a method for supervising utilization of food materials according to an embodiment;
fig. 2 is a schematic diagram illustrating a method for obtaining the amount of the food material to be delivered in one embodiment;
FIG. 3 is a diagram illustrating a method for determining the amount of food material used in one embodiment;
FIG. 4 is a diagram illustrating a method for determining a quantity of food material to be used in another embodiment;
FIG. 5 is a schematic diagram of a method for comparing the number of pre-estimated copies with the number of actual sales copies in one embodiment;
fig. 6 is a schematic view of an application scenario composition apparatus of a food material utilization monitoring method in one embodiment;
FIG. 7 is a block diagram of a food material utilization monitoring system according to an embodiment;
FIG. 8 is a block diagram illustrating the structure of the shipment confirmation module in one embodiment;
FIG. 9 is a block diagram illustrating an exemplary embodiment of a usage verification module;
fig. 10 is a schematic structural diagram of a usage amount confirmation module in another embodiment.
Detailed Description
The following preferred embodiments of the present invention are given to facilitate understanding of the present invention, however, the present invention may be embodied in many different forms and is not limited to the embodiments described herein, but rather, these embodiments are provided for the purpose of making the disclosure of the present invention more thorough and complete.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.
It is to be understood that the terms "first," "second," and the like, as used herein, are used herein to describe various numerical values or information, but these numerical values or information are not limited by these terms. These terms are only used to distinguish one value or information from another value or information. For example, the first warning information may be referred to as second warning information, and similarly, the second warning information may be referred to as first warning information, without departing from the scope of the present invention. Both the first warning information and the second warning information are warning information, but they are not the same warning information.
Fig. 1 is a flow chart of a food material utilization monitoring method, and it should be understood that, although the steps in the flow chart of fig. 1 are shown in sequence as indicated by arrows, the steps are not necessarily executed in sequence as indicated by the arrows. The steps are not performed in the exact order shown and described, and may be performed in other orders, unless explicitly stated otherwise. Moreover, at least a portion of the steps in fig. 1 may include multiple sub-steps or multiple stages that are not necessarily performed at the same time, but may be performed at different times, and the order of performance of the sub-steps or stages is not necessarily sequential, but may be performed in turn or alternately with other steps or at least a portion of the sub-steps or stages of other steps.
As shown in fig. 1, in one embodiment, a method for supervising food material utilization includes the following steps
And S100, performing fresh-keeping detection on food materials to be delivered out of the warehouse.
Specifically, the freshness test can detect whether the food material is damaged or not, and the hardness, brittleness, elasticity, adhesiveness, stickiness and the like of the food material according to the texture of the food material, and the detection method can be used for detecting the color and the smell of the food material by sensory measurement, and can also be used for analyzing the sugar and acid content, the vitamin content, the chlorophyll content and the like of the food material by an instrument.
Furthermore, food materials with unqualified detection results need to be processed in time and isolated from other food materials so as to avoid polluting qualified food materials and causing loss to a greater extent, and particularly, the food materials can be destroyed or crushed to be used as animal feed; the detection result is qualified food materials, and the food materials can be taken out of the warehouse for use as required; when the detection result is that expiration is near, or the freshness reaches a preset critical state, the food is processed according to a food safety management system, or according to the actual use of food materials, for example, food materials such as fruits and vegetables which have high requirements on freshness and the freshness of which only slightly affects the eating mouthfeel can be stored at a low temperature in time, and the food materials such as fresh milk which are easy to damage human bodies due to expiration deterioration can be taken out of the warehouse for use as soon as possible after the food is confirmed, and special detection treatment is needed to avoid harm to eaters.
Step S200, obtaining the quantity of the food materials qualified in freshness detection in the food materials to be delivered, and sending first early warning information if the quantity of the food materials delivered is lower than a preset first threshold value.
Specifically, the quantity of the food materials qualified in freshness detection in the food materials to be delivered from the warehouse can indicate the quantity of the available food materials, control on the freshness of the food materials in the inventory management process is known, if the quantity of the food materials delivered from the warehouse is lower than a preset first threshold value, the quantity of the available food materials is too small, a large quantity of food materials wasted due to inventory management exist, a first early warning signal is sent, and a manager is reminded of strengthening control of the inventory management link so as to avoid causing more loss.
Further, the threshold may be set manually or automatically, and the first threshold may be the amount of the food material scheduled to be used. The first early warning signal is specifically used for sending a first inventory early warning when the quantity of the food materials discharged from the warehouse is lower than 80% -98% of a preset first threshold value; when the food material delivery amount is lower than 40% -80% of a preset first threshold value, sending a second inventory early warning; and when the food material delivery amount is lower than 40% of a preset first threshold value, sending a third inventory early warning. It can be understood that, specifically, the difference early warning corresponding range can be set according to the actual situation, wherein the early warning from the first stock to the third stock is sequentially enhanced or adopts different early warning forms to inform the manager of the stock situation, and specifically, the early warning form can display specific warning information for the display device; the color of the warning lamp can be displayed as yellow, orange and red in sequence, the time of the buzzer alarm can be increased in sequence, and the time can be 2S, 5S and 10S correspondingly.
And step S300, determining the using amount of the food materials according to the actual number of sold copies and the preset standard ratio of the food materials.
Specifically, in one embodiment, the quantity of each food material required by each dish is determined according to a preset food material standard ratio, the total food material usage quantity is obtained by accumulating the total food material usage quantity of each dish according to the dish type through the number of actual sales of each dish in the same day, so that the food material consumed by each dish is obtained, and by comparing the result of the food material usage quantity with the ex-warehouse quantity, the waste in the food material usage process of which type of dish is specifically known, so that a manager can pertinently adjust the dishes of the menu, reduce the waste and improve the profit.
In another embodiment, the quantity of each food material required by each dish is determined according to a preset food material standard ratio, the total use quantity of each food material in each dish is obtained by accumulating the total use quantity of each food material in each dish according to the food material type according to the number of actually sold dishes of each dish, so that the consumption quantity of each food material is known, and by comparing the result of the use quantity of the food material with the ex-warehouse quantity, the specific use process of which type of food material is wasted can be known, so that a manager can pertinently adjust and use the food material with less waste, the waste is reduced, and the income is improved.
And S400, if the difference value between the food material warehouse-out quantity and the food material usage quantity exceeds a preset second threshold value, sending second early warning information.
Specifically, the waste condition of the food materials in the using process is obtained by comparing the food material delivery amount and the food material usage amount, and when the waste food material quantity, namely the difference value between the food material delivery amount and the food material usage amount exceeds a preset second threshold value, second early warning information is sent.
Further, the second threshold may be 2% to 5% of the amount of the planned food materials, and the second warning information specifically sends the first difference warning when the difference exceeds 10% or less of the preset second threshold; when the difference value exceeds 10% -40% of a preset second threshold value, sending a second difference value early warning; and when the difference value exceeds more than 40% of the preset second threshold value, sending a third difference value early warning. It can be understood that difference early warning specifically corresponds the scope of exceeding and can set for according to actual conditions, and wherein, first difference early warning to third difference early warning, can be for different early warning forms like show early warning information, bright warning light, buzzing warning etc. also can be that the early warning degree strengthens in proper order, for example warning light colour deepens, buzzing time lengthens etc..
According to the food material utilization monitoring method, the freshness keeping state of the food materials to be delivered is confirmed by performing freshness keeping detection on the food materials to be delivered, the usability of the food materials is ensured, the accuracy of data is improved, when the delivery quantity of the food materials qualified in freshness detection in the obtained food materials to be delivered is lower than a preset first threshold value, the fact that the food materials are managed by a warehouse is indicated, waste is caused due to the fact that the food materials are not fresh, a corresponding early warning message is sent to remind a manager, management on the freshness degree of the food materials is enhanced, and waste of the food materials in a warehousing link is reduced; the method comprises the steps of comparing the ex-warehouse quantity of food materials with the using quantity of the food materials, determining the difference value of the ex-warehouse quantity and the using quantity, knowing the utilization condition of the food materials, and sending out second early warning information when the difference value of the ex-warehouse quantity and the using quantity is too large, namely the food materials are insufficiently utilized, so that the waste of the food materials exceeds a limited range, and a user can adjust the storage and the use of the food materials in time through the early warning information, thereby effectively reducing or even avoiding the waste of the food materials.
It should be noted that the food material utilization monitoring method can be applied to food material utilization monitoring in industries needing to use food materials, such as dish making and selling, sweetmeats, beverages, snacks and the like. The invention is illustrated by taking the catering industry as an example.
As shown in fig. 2, in an embodiment, the step of obtaining the food material warehouse-out amount qualified by the freshness detection in the food materials to be warehouse-out may include:
step S220, obtaining information of the claimed food materials, recording the freshness keeping state of the claimed food materials and the number of the claimed food materials, and sending third early warning information if the number of the claimed food materials exceeds a preset third threshold value.
Specifically, the claiming food material information may be entered claimant, claiming time period, food material usage plan, number of claims and fresh-keeping state of food materials, the claiming food material information may be information recorded on a food material obtaining certificate, may also be recorded information stored on a system, and may also be history information provided by a server in communication connection with the system, the preset third threshold may be a planned usage amount, and when the number of claim food materials exceeds the preset third threshold, that is, there is a large error with the plan, third warning information is sent to remind a manager to perform verification, and occurrence of unnecessary waste caused by food material pollution due to multi-collar and multi-receding can be avoided.
Step S240, food material returning information is obtained, the freshness keeping state of returned food materials is determined to meet the preset detection standard, the returned food material quantity is recorded, and if the returned food material quantity exceeds a preset fourth threshold value, fourth early warning information is sent.
Specifically, the food material return information can be input goods returns, the return time period, the return reason, the quantity of returned goods and the fresh-keeping state of food materials, the fresh-keeping state of the returned food materials is detected, the qualified food materials are stored in a warehouse, the food materials can be ensured to be continuously used, the original food materials in the warehouse are prevented from being polluted due to deterioration, the processing method of unqualified food materials and the imminent food materials is the same as the processing method of the stock detection result, the food material return information can be information recorded on food material return certificates, can also be recorded information stored on the system, can also be historical record information provided by a server in communication connection with the system, and when the quantity of returned food materials exceeds a preset fourth threshold value, namely the return quantity is large, fourth early warning information is sent to remind a manager to verify, and the situation that a large quantity of returned goods can be avoided.
And step S260, determining the quantity of the food materials qualified in the freshness detection to be delivered from the warehouse according to the claimed quantity of the food materials and the returned quantity of the food materials.
Specifically, the returned food material quantity is subtracted from the claimed food material quantity to obtain the food material delivery quantity, and the food material delivery quantity is recorded.
As shown in fig. 3, in one embodiment, step S300 may include:
step S312, determining the use amount P1 of various food materials required by each dish according to a preset standard food material ratio;
step S314, determining the number of actually sold dishes Q1 on the same day;
step S316, determining and recording the total use amount of each food material of a dish through P1 and Q1S 1;
step S318, the total amount of the food materials in each dish is accumulated to obtain the total consumption amount S of the food materials.
Specifically, taking shredded green pepper meat and minced meat eggplant as examples, one part of shredded green pepper meat contains 50g of green pepper, 20g of meat and 20g of soup; the actual sales of the shredded green pepper meat is 20 parts on the same day, the usage amount of the green pepper in the vegetable of the shredded green pepper meat is 1000g, and the usage amount of the meat is 400 g; one part of minced eggplant contains 50g of eggplant, 20g of meat and 20g of soup, the actual sale amount of the minced eggplant on the day is 30 parts, the use amount of the eggplant in the minced eggplant is 1500g, the use amount of the meat is 600g, and the use conditions of the green pepper shredded meat and the minced eggplant meat are accumulated to obtain that the use amounts of the green pepper, the eggplant and the minced meat are 1000g, 1500g and 1000g respectively. The food material consumed by each dish is known from the result, and the use amount of the food material is compared with the delivery amount, so that the waste in the use process of the food material of which type of dish is specific can be known, a manager can adjust the dishes of the menu in a targeted manner, the waste is reduced, and the income is improved.
As shown in fig. 4, in another embodiment, step S300 may further include:
step S322, determining the usage amount P2 of the same food material in each dish according to a preset standard food material ratio;
step S324, determining the number of actually sold copies Q2 of each dish containing the food material on the same day;
step S326, determining and recording the total use amount S2 of the same food material through P2 and Q2;
step S328, determining the total amount of all food materials to obtain the total amount of food material S.
Specifically, as examples of vegetables using eggplants, namely eggplants and minced eggplant, wherein one part of eggplants and vigna unguiculata contains 40g of eggplants and the amount is 20 parts, and one part of minced eggplant contains 50g of eggplants and the amount is 30 parts, the amount of the eggplants used in each vegetable is 90g, and the total amount of the eggplants used is 2300 g. The total use amount of other food materials is counted by the same method, and is compared with the ex-warehouse amount, so that the waste of which food material is in the use process can be known, a manager can pertinently adjust and use the food material with smaller waste amount, the waste is reduced, the income is improved, and the food material can also be used as a reference basis for daily purchase of the food material, and the food material is scientifically purchased.
In another embodiment, step S300 may further include:
the method comprises the steps of determining the quantity of each food material required by each dish according to a preset food material standard ratio, accumulating the total quantity of the food materials used by each dish according to the dish type and the total quantity of the food materials used in each dish according to the food material type through the number of actual sales of each dish on the same day, obtaining the total food material usage quantity, accumulating the food material usage quantity according to the dish type and the food material type, knowing the utilization condition of the food materials more comprehensively, and adjusting the food materials in a targeted manner.
As shown in fig. 5, in an embodiment, before the step of determining the food material usage amount, the method may further include:
and step S340, recording the total weight of the prepared dishes and the weight of a single dish, and determining the estimated number of the dishes.
Specifically, the total weight of each dish is calculated by weighting uniformly after being made, the number of single portions contained in the dish is estimated according to the weight of each single portion of dish, for example, the weight of each single portion of dish after being made of the green pepper shredded meat is 1400g, and the weight of each single portion of dish is determined to be 70g according to the food material ratio of the green pepper shredded meat, so that 20 portions of green pepper shredded meat are estimated to be contained.
And step S360, determining the daily actual sale number of the dishes.
Specifically, in one embodiment, the actual number of sales on the day is counted according to the charging condition.
In another embodiment, the number of actual sales in the day is determined by a sensing and collecting device arranged in the selling window.
In another embodiment, the actual number of sales copies for the day is determined by the sales data of the ordering application.
It will be appreciated that in other embodiments, two or more of the above methods may be included to determine the actual number of copies sold on the day.
It will be appreciated that the above method may be used to determine the actual number of parts sold Q1 and Q2 for the current day in the above scheme.
And step S380, if the difference value between the estimated number of the dishes and the actual number of the sold dishes exceeds a preset fifth threshold value, sending fifth early warning information.
Specifically, the fifth threshold may be set to 2% -5% of the estimated number of servings, which is greater than the actual number of servings sold, and indicates that there is a problem in controlling the total amount of a single serving of servings during the sales process and that a better benefit cannot be obtained, and the manager is prompted to guide and supervise the work of the sales department by sending the fifth warning information.
As shown in fig. 6, in practical application, the apparatus applying the food material utilization monitoring method of the present invention may specifically include a server 110, a user terminal 120, a processor 130, a sensing device 140, and a detection apparatus 150. The user terminal 120, the sensing acquisition equipment 140 and the detection device 150 interact with the server 110 through the processor 130, the server 110 has functions of storing information, analyzing data and sending deviation warning information, the user terminal 120 has functions of inputting information and viewing information,
the user terminal 120 may be a desktop terminal or a mobile terminal, the mobile terminal may be at least one of a mobile phone, a tablet computer, a laptop, a personal digital assistant, and a wearable device such as a smart watch, the sensing and collecting device 140 may be configured to collect information of actual number of sales copies on the same day, and may be a camera collecting device, an infrared sensing and collecting device, and the detecting device 150 may detect a freshness status of food materials.
As shown in fig. 7, in one embodiment, a food material utilization monitoring system 100 includes:
the freshness detection module 220: the food fresh-keeping detection method is used for carrying out fresh-keeping detection on food materials to be delivered out of the warehouse and feeding back a detection result.
Specifically, the freshness detection module 220 can detect whether the food material is damaged or not, and detect the hardness, brittleness, elasticity, adhesiveness, stickiness and the like of the food material according to the texture of the food material, wherein the detection method can be sensory detection of the color and smell of the food material, or instrumental analysis of the sugar and acid content, the vitamin content, the chlorophyll content and the like of the food material. Furthermore, when the food material detection result of the preservation detection module 220 is unqualified, the food material detection result needs to be processed in time and isolated from other food materials so as to avoid polluting qualified food materials and causing greater loss, and specifically, the food material detection result can be destroyed or crushed to be used as animal feed; the detection result is qualified food materials, and the food materials can be taken out of the warehouse for use as required; when the detection result is that expiration is near, or the freshness reaches a preset critical state, the food is processed according to a food safety management system, or according to the actual use of food materials, for example, food materials such as fruits and vegetables with high preservation degree requirements and with the freshness slightly influencing the eating mouthfeel can be stored at a low temperature, and the food materials such as fresh milk which are easy to damage human bodies due to expiration deterioration can be taken out of the warehouse for use as soon as possible after the food is confirmed, and special detection treatment is needed to avoid harm to eaters.
The shipment amount confirmation module 240: the food material warehouse-out quantity detection device is used for obtaining the food material warehouse-out quantity qualified in freshness preservation detection in the food materials to be warehouse-out;
the first warning module 260: and the method is used for sending first early warning information when the quantity of the food materials discharged from the warehouse is lower than a preset first threshold value.
Specifically, the first threshold may be the amount of food materials scheduled to be used, the threshold may be set manually or automatically, and if the amount of the food materials discharged from the warehouse is lower than the preset first threshold, it indicates that the amount of the usable food materials is too small, that is, a large amount of food materials wasted due to inventory management exist, the first warning signal is sent to remind a manager of strengthening control over the inventory management link, so as to avoid causing more loss.
The usage confirmation module 280: the method is used for determining the using amount of the food materials according to the actual sale number of the food materials and the preset food material standard ratio on the same day.
Specifically, the usage amount confirmation module 280 determines the amount of each food material required by each dish according to a preset food material standard ratio, accumulates the total usage amount of each food material in each dish according to the dish type and the total usage amount of each food material in each dish according to the food material type according to the number of actually sold copies of each dish on the same day to obtain the total usage amount of the food material, and accumulates the usage amount of the food material according to the dish type and the food material type to more comprehensively know the utilization condition of the food material and adjust the usage amount in a targeted manner.
The second early warning module 290: and sending second early warning information when detecting that the difference value between the food material warehouse-out quantity and the food material usage quantity exceeds a preset second threshold value.
Specifically, the second warning module 290 obtains the waste condition of the food materials in the using process by comparing the food material warehouse-out amount and the food material usage amount, and sends the second warning information when the difference between the waste food material amount, i.e., the food material warehouse-out amount, and the food material usage amount exceeds a preset second threshold.
The food material utilization monitoring system 100 confirms the freshness keeping state of the food materials to be delivered through freshness keeping detection performed by the freshness keeping detection module 220, so that the usability of the food materials is ensured, the accuracy of data is improved, when the delivery quantity of the food materials qualified in freshness detection in the food materials to be delivered, which is obtained by the delivery quantity confirmation module 240, is lower than a preset first threshold value, it is indicated that the management of the warehouse on the food materials is in a problem, the food materials are not fresh and waste is caused, the first early warning module 260 sends out a corresponding early warning message to remind a manager, the management on the freshness degree of the food materials is enhanced, and the waste of the food materials in the warehousing link is reduced; the warehouse-out quantity of the food materials is compared with the use quantity of the food materials confirmed by the use quantity confirmation module 280, the difference value between the warehouse-out quantity and the use quantity is determined, the utilization condition of the food materials is known, when the difference value between the warehouse-out quantity and the use quantity is too large, namely the food materials are not sufficiently utilized, and the waste of the food materials exceeds a limited range, the second early warning module 290 sends out second early warning information, a user can timely adjust the storage and the use of the food materials through the early warning information, and the waste of the food materials is effectively reduced or even avoided.
As shown in fig. 8, in one embodiment, the warehouse-out amount confirmation module 240 may include:
the applying module 242: the method is used for acquiring information of the claiming food materials and recording the fresh-keeping state of the claiming food materials and the number of the claiming food materials.
Specifically, the claiming food material information acquired by the claiming module 242 may be the entered claimant, the claiming time period, the food material usage plan, the number of claiming and the fresh-keeping state of the food material, and the claiming food material information may be information recorded on the food material obtaining certificate, may also be recorded information stored on the system, and may also be history information provided by the server 110 in communication connection with the system.
The third pre-warning module 244: and the early warning device is used for sending third early warning information when detecting that the claimed food material quantity exceeds a preset third threshold value.
Specifically, the preset third threshold may be a planned usage amount, and when the claimed number of food materials exceeds the preset third threshold, that is, a large error exists with the plan, third warning information is sent to remind a manager to check, and the occurrence of unnecessary waste caused by food material pollution due to multiple leads and multiple returns can be avoided.
The return module 246: the food material returning information acquisition module is used for acquiring food material returning information, determining that the freshness keeping state of returned food materials meets a preset detection standard and recording the number of returned food materials.
Specifically, the food material return information may be entered returns, return time periods, return reasons, the number of returns and the freshness status of food materials, the freshness status of the returned food materials is detected, the qualified food materials are stored in a warehouse, it is ensured that the food materials can be continuously used, the original food materials in the warehouse are prevented from being polluted due to deterioration, the processing method of unqualified food materials and the imminent food materials is the same as the processing method of the stock detection results, the food material return information may be information recorded on the food material return voucher, may also be recorded information stored on the system, or may also be historical recorded information provided by the server 110 in communication connection with the system.
The fourth early warning module 248: and sending fourth early warning information when detecting that the quantity of returned food materials exceeds a preset fourth threshold value. The manager is reminded to check and the condition of mass return can be avoided.
The calculation module 249: the method is used for determining the quantity of the food materials which are qualified in the preservation detection through the claimed quantity of the food materials and the returned quantity of the food materials.
As shown in fig. 9, in one embodiment, the usage confirmation module 280 may be:
food material proportioning module 282: the method is used for presetting a food material standard proportion and determining the portion of each food material required by each dish.
Sales confirmation module 284: for determining the actual number of sales of all dishes on the day.
The accumulation module 286: and the method is used for accumulating the total use amount of each food material in each dish according to the variety of the dishes and/or accumulating the total use amount of each food material in each dish according to the variety of the food materials to obtain the total use amount of the food materials.
Specifically, in one embodiment, the food material proportioning module 282 presets a standard food material proportioning, and determines the usage amount P1 of each food material required by each dish;
the sales confirmation module 284 determines the number of actually sold copies Q1 of a dish on the day;
the accumulation module 286 determines and records the total amount of use of each food material of a dish through P1 and Q1, S1, and accumulates the total amount of use of each food material of each dish to obtain the total amount of use of the food material S.
In another embodiment, the food material proportioning module 282 presets a standard food material proportioning to determine the usage amount P2 of the same food material in each dish;
the sales amount confirmation module 284 determines the number of actually sold copies Q2 of each dish including the food material on the current day;
the totalizing module 286 determines and records the total usage amount S2 of the same food material through P2 and Q2, and totalizes and determines the total usage amount of all food materials to obtain the total usage amount S of the food materials.
It is understood that in other embodiments, the usage confirmation module 280 may have both of the above two accumulation methods.
As shown in fig. 10, in an embodiment, the usage confirmation module 280 may further include:
copy number estimation module 288: the method is used for recording the total weight of each prepared dish and the weight of a single dish and determining the estimated number of the dishes.
Specifically, after each dish is prepared, the total weight is calculated uniformly, and the single serving contained in the dish is estimated according to the weight of the single serving.
Sales confirmation module 284: for determining the actual number of servings sold on the day for each dish.
Specifically, in one embodiment, the sales confirmation module 284 may count the number of actual sales units for the current day based on the charging condition.
In another embodiment, the sales confirmation module 284 may determine the actual number of sales in the current day by the sensing device 140 disposed in the sales window. The sensing acquisition device 140 may be a camera or an infrared sensing sensor.
In another embodiment, the sales confirmation module 284 may determine the number of actual sales for the current day from the sales data of the ordering application.
It is understood that the sales confirmation module 284 may be configured to determine the actual number of sales copies Q1 and Q2 of the current day in the above scenario.
It can be understood that in other embodiments, the two or more methods may be included at the same time to determine the number of actually sold copies on the day, and the number of actually sold single copies is determined and counted in multiple ways, so as to improve user experience.
The fifth warning module 289: and the early warning device is used for sending fifth early warning information when the difference value between the estimated number of the dishes and the current-day actual number of the sold dishes exceeds a preset fifth threshold value.
The food material utilization monitoring method and the food material utilization monitoring system can be applied to places related to food material use, such as dining halls, large restaurants, chain hotels and the like.
The following description will be given taking an application scenario of the food material utilization monitoring method in a canteen as an example.
The equipment that application scene involved can include PC terminal, server, intelligent router, camera and detection device, and to use the ex-warehouse edible material to be the eggplant as an example, the quantity of planning to use the eggplant is 2500g, and detection device carries out fresh-keeping detection to the colour, smell and the hardness of eggplant, and the quantity of asking for through the edible material that obtains the eggplant of logging into and storing on the system is 2700g and the quantity of returning goods of the eggplant that passes through the fresh-keeping qualification detection is 300 g. The method comprises the steps of obtaining 2400g of eggplant ex-warehouse quantity through the difference value of claimed food material quantity and returned food material quantity, transmitting warehouse quantity information of 2400g of eggplant qualified in freshness detection in food materials to be ex-warehouse to a server through a router, enabling the error between 2700g of claimed eggplant and 2500g of planned eggplant to exceed 12% of the planned amount, enabling 300g of returned eggplant to exceed 12.5% of the planned amount of returned eggplant to exceed a preset range, sending corresponding information to a PC terminal, enabling a buzzer to send out an alarm 2S at the same time, avoiding the multi-collar multi-pass situation as much as possible, enabling the server to detect that the eggplant ex-warehouse quantity 2400g is 96% of 2500g of the planned food material usage amount, and is lower than 98% of the preset amount, enabling a warning lamp to be bright yellow, sending information to the PC terminal, and reminding a manager of strengthening inventory management.
The total weight of each dish is calculated by weighing uniformly after being made, the number of single parts contained in the dish is estimated according to the weight of each single part of dish, for example, the weight of each single part of dish after being made is 2000g, the actual weight of each single part of dish is determined to be 80g according to the food material proportion and the proportion of the green pepper shredded meat, and 25 parts of green pepper shredded meat are estimated to be contained. The camera collects the actual sales quantity and the number of the dishes, the data are transmitted to the server and the PC terminal through the router, 23 sales parts of the green pepper shredded meat are collected, the estimated sales difference between the green pepper shredded meat and the actual sales difference is obtained by comparison and is 2 parts, when the difference exceeds 1 part, the difference information is sent to the PC terminal, and meanwhile, the buzzer sends out an alarm for 3S to remind a manager to guide and supervise the work of a sales department.
The processor comprises food material standard proportioning information of all vegetables in a canteen on the same day, and the application of the method is simply explained by taking the vegetables as shredded green pepper meat, eggplant kidney beans and minced eggplant as examples because of numerous vegetables in actual conditions, according to the food material standard proportioning, one part of the shredded green pepper meat comprises 50g of green pepper, 20g of meat and 20g of soup, a camera detects that the actual sales volume of the shredded green pepper meat on the same day is 20 parts, one part of the eggplant kidney beans comprises 40g of eggplant and 40g of kidney beans, the actual sales volume of the eggplant kidney beans on the same day is 20 parts, one part of the minced eggplant meat comprises 50g of eggplant, 20g of meat and 20g of soup, and the actual sales volume of the minced eggplant on the same day is 30 parts, the server processes the shredded green pepper meat to obtain the vegetable with 1000g of the usage volume of green pepper, the usage volume of meat is 400g, the usage volume of the eggplant kidney beans in the vegetable is 800g, the using amount of the eggplants with minced meat in the dish is 1500g, the using amount of the meat is 600g, the food material consumed by each dish is obtained from the result, the using amount of the food material is compared with the ex-warehouse amount, the waste in the using process of the food material of which kind of dish is specific can be known, a manager can adjust the dish of the menu in a targeted manner, the waste is reduced, the income is improved, the using amounts of the green peppers, the eggplants, the beans and the minced meat in the dish are respectively 1000g, 2300g, 800g and 1000g, compared with the ex-warehouse amount, the ex-warehouse amount of the eggplants is 2400g and 2300g, the error between the ex-warehouse amount and the using amount of the eggplants is 100g after the comparison processing by the processor, and the waste of 100g of the eggplants in the using process is indicated. The food material utilization monitoring method can know which type of food material is managed and used in stock and which type of dish is wasted in the sale process, so that a manager can purposefully strengthen management, adjust the dish and use the food material with less waste, waste is reduced, income is improved, and the food material utilization monitoring method can also be used as a quantity reference basis for daily purchase of the food material and can be used for scientific purchase.
A computer apparatus includes a processor, a memory, a network interface, an input device, and a display screen connected by a system bus. Wherein the memory includes a non-volatile storage medium and an internal memory. The non-volatile storage medium of the computer device stores an operating system and may also store a computer program that, when executed by the processor, causes the processor to implement a food material utilization monitoring method. The internal memory may also store a computer program, and when the computer program is executed by the processor, the processor may execute the food material utilization monitoring method. The display screen of the computer equipment can be a liquid crystal display screen or an electronic ink display screen, and the input device of the computer equipment can be a touch layer covered on the display screen, a key, a track ball or a touch pad arranged on the shell of the computer equipment, an external keyboard, a touch pad or a mouse and the like.
A computer-readable storage medium, having stored thereon a computer program which, when executed by a processor, carries out the steps of a method of supervising utilization of food material. Any reference to memory, storage, database, or other medium used in the embodiments provided herein may include non-volatile and/or volatile memory, among others. Non-volatile memory can include read-only memory (ROM), Programmable ROM (PROM), Electrically Programmable ROM (EPROM), Electrically Erasable Programmable ROM (EEPROM), or flash memory. Volatile memory can include Random Access Memory (RAM) or external cache memory. By way of illustration and not limitation, RAM is available in many forms, such as static RAM (sram), dynamic RAM (dram), synchronous dram (sdram), double data rate sdram (ddr sdram), enhanced sdram (esdram), synchronous link (Synchlink) dram (sldram), Rambus (Rambus) direct RAM (rdram), direct memory bus dynamic RAM (drdram), and memory bus dynamic RAM (rdram), and the various features of the above embodiments may be combined in any combination, and for simplicity of description, all possible combinations of the various features in the above embodiments are not described, but should be considered as within the scope of the present disclosure as long as there is no conflict between the combinations of these features.
The above examples only show some embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (4)
1. A method for supervising food material utilization is characterized by comprising the following steps:
carrying out fresh-keeping detection on food materials to be delivered out of the warehouse;
obtaining the quantity of the food materials qualified in freshness detection in the food materials to be delivered, and sending first early warning information if the quantity of the food materials delivered is lower than a preset first threshold value;
determining the using amount of the food materials according to the actual number of sold parts and the preset standard ratio of the food materials on the same day;
if the difference value between the food material delivery quantity and the food material usage quantity exceeds a preset second threshold value, sending second early warning information,
the step of obtaining the food material delivery quantity qualified in freshness detection in the food materials to be delivered from the warehouse comprises the following steps:
acquiring information of the claimed food materials, recording the freshness keeping state of the claimed food materials and the number of the claimed food materials, and sending third early warning information if the number of the claimed food materials exceeds a preset third threshold value;
the food material return information is acquired, the freshness keeping state of returned food materials is determined to meet a preset detection standard, the returned food material quantity is recorded, and if the returned food material quantity exceeds a preset fourth threshold value, fourth early warning information is sent;
determining the quantity of the food materials qualified in the preservation detection to be delivered from the warehouse according to the claimed quantity of the food materials and the returned quantity of the food materials,
the step of determining the using amount of the food materials according to the actual number of sold copies and the preset food material standard ratio in the same day comprises the following steps:
determining the quantity of each food material required by each dish according to a preset food material standard ratio, accumulating the total quantity of each food material used by each dish according to the dish type and/or accumulating the total quantity of each food material used in each dish according to the food material type according to the actual number of sold dishes of each dish on the same day to obtain the total food material usage quantity,
the step of determining the usage amount of the food material further comprises the following steps:
recording the total weight of each prepared dish and the weight of a single dish, and determining the estimated number of the dishes;
determining the actual sale number of each dish on the day;
and if the difference value between the estimated number of the dishes and the actual number of the sold dishes exceeds a preset fifth threshold value, sending fifth early warning information.
2. The food material utilization monitoring method according to claim 1, wherein the step of determining the number of actual sales copies on the current day comprises:
counting the actual number of sales according to the charging condition;
or, determining the actual number of sales copies through a sensing acquisition device arranged in the sales window;
alternatively, the actual number of sales is determined from the sales data of the ordering application.
3. A computer device comprising a memory, a processor and a computer program stored on the memory and executable on the processor, characterized in that the steps of the method of any of claims 1-2 are implemented when the program is executed by the processor.
4. A computer-readable storage medium, on which a computer program is stored which, when being executed by a processor, carries out the steps of the method of any one of claims 1-2.
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| CN112396381A (en) * | 2020-12-01 | 2021-02-23 | 珠海优特智厨科技有限公司 | Ex-warehouse data processing method, storage medium and computer equipment |
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| CN107784468A (en) | 2018-03-09 |
| CN111798184B (en) | 2023-10-17 |
| CN107784468B (en) | 2020-08-21 |
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