CN112527902A - Catering personnel body data sharing system based on block chain - Google Patents
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Abstract
The invention discloses a catering personnel body data sharing system based on a block chain, which comprises a user personal module, a health data input module, a block chain module, a data request module, a catering merchant module, a data analysis module, a prompt module, a positioning module and a dispatching management module, and has the beneficial effects that: based on the storage characteristic of block chain storage data, a catering personnel body data sharing system is constructed, the catering personnel is guided or prompted to select corresponding food according to the body health data of the catering personnel, corresponding food collocation can be carried out according to the hobbies of the catering personnel, the collocation basis is the coherent principle between foods, the occurrence of the situation of food poisoning can be prevented while health management is provided for the catering personnel, further, corresponding service management can be carried out according to the body health data of the catering service personnel, and therefore the effects of reducing catering accidents and improving the catering service quality are achieved.
Description
Technical Field
The invention relates to the technical field of block chain data sharing, in particular to a catering personnel body data sharing system based on a block chain.
Background
The block chain belongs to the field of information technology, and is a shared database, the data or information stored in the shared database has many characteristics such as non-counterfeiting, trace remaining in the whole process, traceability, collective maintenance and the like, and based on the characteristics, the block chain technology establishes a solid trust foundation, creates a reliable cooperation mechanism, and has wide application prospect and development prospect.
The existing block chain-based sharing system for catering data mostly suggests the intake value of corresponding food of people in all ages based on a health aspect, or monitors the health data of diners and catering service personnel based on infectious disease prevention, but the system cannot suggest how to select food or avoid the condition that food poisoning is caused because people cannot be aware of the coherent attribute of food based on the current health condition or disease history of people, and cannot perform corresponding service management according to the health data of the catering service personnel in the aspect of the catering service personnel, so that a series of catering accidents can be caused.
Based on the above problems, it is urgent to provide a catering personnel body data sharing system based on block chain, storage characteristic based on block chain storage data, construct catering personnel body data sharing system, instruct or indicate that the personnel of having dinner carry out corresponding food selection according to personnel's health data, still can carry out corresponding food collocation according to personnel's hobby, the foundation of collocation is the principle of conflicting with each other between the food, still can prevent the emergence of the food poisoning condition when providing health management for the personnel of having dinner, further still can carry out corresponding service management according to catering service personnel's health data, in order to reach the effect that reduces the food and beverage accident, improve food and beverage service quality.
Disclosure of Invention
The invention aims to provide a catering personnel body data sharing system based on a block chain, so as to solve the problems in the background technology.
In order to solve the technical problems, the invention provides the following technical scheme:
a catering personnel body data sharing system based on a block chain comprises a user personal module, a health data input module, a block chain module, a data request module, a catering merchant module, a data analysis module, a prompt module, a positioning module and a dispatching management module, wherein the user personal module comprises a catering personnel module and a catering service personnel module, the health data input module is used for inputting user health data, the user health data comprises the health data of the catering personnel and the health data of the catering service personnel, the block chain module is used for storing the health data of the catering personnel, the health data of the catering service personnel and dish information data, the dish information data comprises dish data and corresponding disease information which needs to be avoided for corresponding dishes, the dish data comprises main food materials, side dishes and seasoning information, and the dish information data further comprises related generation or restriction information generated due to different attribute characteristics, the catering business module is used for order management and dish management of a user, the dish management comprises uploading of dish data, the data request module requests relevant data and dish information data of the user to the block chain module when the user orders a meal, the data analysis module is used for analyzing the dish ordered by the user and comparing and analyzing the dish information data requested by the data request module, the data analysis module is further used for data analysis when the catering business module dispatches a list, the prompt module carries out corresponding prompt to the user according to the analysis result of the data analysis module, the positioning module is used for acquiring current position information of the user and position information of the catering business, and the catering business management module is used for dispatching the list to catering service staff.
Furthermore, the user personal module is also used for managing health data of the user, when the health data of the user personal module is updated, the health data of the user stored by the corresponding block chain module can be updated at the same time, the block chain module can carry out data retention during updating, and based on the storage mode of the block chain, the whole-course trace retention can be realized in the storage process.
Furthermore, the data retention is to compare the user health data updated this time with the user health data before updating, the user health data updated this time is the second user health data, the health data before updating is the first user health data, and the data disappeared after updating this time in the first user health data is retained, so that the data retention is actually to obtain the disease history of the user, and the system can better manage the health of the user for the disease history of the user.
Furthermore, the meal personnel module is also used for managing meal receiving addresses, the meal receiving addresses comprise specific positions of addresses, floor information and current addresses without elevator information, when meal personnel select dishes and place orders at the meal merchant module, the data request module requests the health data of the meal personnel and the dish information data corresponding to the dishes ordered by the meal personnel at present from the block chain module, the data request module also requests the meal receiving address information of the meal personnel from the meal personnel module and outputs the requested data to the data analysis module, the meal ordering items can be screened and re-matched according to the current health condition of the meal personnel and past disease history and allergy history by acquiring the health data of the meal personnel and the dish information data of the dishes ordered at present, and the user is prevented from not following medical advice, neglect the dietetic problem.
Further, the data analysis module extracts dish information data corresponding to a current dish ordered by the user, acquires disease information which needs to be forbidden to the current dish ordered by the dinnerware in the dish information data, compares and analyzes the data with the health data of the dinnerware, outputs an analysis result to the prompt module, and prompts the user by the prompt module if the analysis result has a result which needs to correspondingly prompt the user.
Further, the prompt module receives the analysis result of the data analysis module, if the analysis result is that the current food ordered by the diner needs to be prohibited, the prompt module sends a corresponding food prohibition prompt to the current diner, the food prohibition prompt includes the reason of the current food prohibited, the reason is divided into main food prohibited, side dish prohibited or ingredient prohibited, if the analysis result is that the current food ordered by the diner does not need to be prohibited, the prompt module does not need to carry out related prompts, the food needing to be prohibited at this time and the corresponding food prohibited components are visually displayed to the user, if the user has related food allergy, the user allergen can be prompted, the user is enabled to avoid eating food which can cause allergy in the future food selection, the healthy driving protection of the user is achieved, and the food safety problem is considered by the user.
Furthermore, the data analysis module also acquires the information of the appearance or the restriction among the dishes caused by different attribute characteristics of the dishes, the data analysis module performs comparative analysis according to the dishes ordered by the diners at this time and the acquired information, if the dishes ordered by the current diners are restricted, the prompting module sends a relevant prompt to the user, and the data analysis module performs corresponding collocation according to the dishes ordered by the current diners under the condition that the dishes are restricted, the collocation principle is that the quantity and the price of the newly collocated dishes are within the quantity and the price overflow of the original dishes ordered by the diners, each food material has a specific efficacy, but the efficacy may become a possible etiology food restriction when the food materials are not properly collocated for eating, and the food restriction is eaten for a long time, some diseases may be caused, the system further analyzes dish selection of diners, a healthier recipe is selected for the diners according to the principle that the diners generate and meet each other, two or more sets of dish combinations are respectively prepared according to the current menu ordered by the diners and the dish combinations on the basis of the quantity and the price of the dishes, and not only can the taste of the users be met, but also the actual consumption capacity of the users can be referred.
Further, the data analysis module acquires meal receiving address information of the current diner and extracts floor keywords from the meal receiving address information, if the current floor number is larger than or equal to a floor number threshold value, elevator-free information is further acquired, the positioning module acquires the position information of the catering service staff without the menu service currently within a first range from the position of the catering merchant, the data request module requests the health data of the catering service staff within the first range from the block chain module, the data analysis module extracts the information in the health data of the catering service staff, acquires the disease history and the current health state of the catering service staff and outputs the acquired information to the menu management module, the menu management module performs menu dispatching on the catering service staff according to the received information and draws a menu dispatching principle for the health data of the catering service staff, the quality of the catering service and the dispatching efficiency are improved on the basis of paying attention to the physical health of catering service personnel.
Further, the order dispatching principle of the order dispatching management module is formulated according to health data of the catering service personnel in a first range and floor information in the food receiving address information, whether elevator information exists or not, if the disease history information and the current health state of the catering service personnel in the first range are not suitable for high-floor food dispatching without an elevator, waiting time is entered, if the waiting time exceeds a preset time threshold value and no catering service personnel suitable for the order service of the time appear in the first range, a prompt message is sent to the catering personnel by a prompt module, whether the order is cancelled or the order is regenerated is the prompt message, if the waiting time is within the preset time threshold value and the catering service personnel suitable for the order service of the time appear in the first range, the order dispatching management module dispatches the catering service personnel, and if a plurality of catering service personnel suitable for the order service of the time appear simultaneously, then according to the position information of the food and beverage service personnel, the food and beverage service personnel nearest to the position of the food and beverage trade company are dispatched, the physical health condition of the food and beverage service personnel is monitored in real time, the management of dispatching the order is carried out according to the physical health data of the food and beverage service personnel, the incidence rate of some food and beverage accidents is reduced, if a certain food and beverage service personnel suffers from a certain disease history, the corresponding disease is forbidden to move violently, therefore, orders without elevators and with high floors can be screened out, the order dispatching task corresponding to the food and beverage service personnel is eliminated from the orders, the order dispatching is selected within a limited range, and the meal delivery efficiency is increased.
Furthermore, the catering management module acquires the position information of catering service staff in a first range away from the position of a catering merchant through the positioning module, then acquires the catering service staff in the first range through the catering merchant module, acquires the route information of the catering service staff with the existing catering service, determines the food taking place and the food delivery place according to the route information, and then systematically allocates and replaces the food taking/food delivery task, so as to achieve the effects of improving the catering service quality and the food delivery efficiency, and the method for analyzing the route information comprises the following steps:
the food service staff position information within a first range from the position of a food service business is obtained by the food service business management module through the positioning module, the food service staff food service information within the first range is obtained through the food service business module, the food taking place or the food delivery place of the food service staff who has the food service business is obtained, the food taking place or the food delivery place is the destination of the food service staff, route information is determined according to the destination and the current position of the food service staff, and the route information analysis method comprises the following steps:
s1: selecting any two routes with junction points from the route information, and if the time interval between two catering service personnel corresponding to the routes and reaching the junction points does not exceed a threshold value, respectively connecting the destination A and the destination B of the two routes and the junction point C of the two routes;
s2: by a linear distance L between the destination A and the junction CACAnd the linear distance S between the destination B and the junction CBCCalculating a first linear distance (S) between destination A and destination BAB)2＝(SAC)2+(SBC)2-2(SAC)*(SBC) Cos θ, where θ is SACAnd SBCThe included angle between them;
s3: calculating a first straight-line distance between the destinations of all the two routes with the junction, and further calculating a distance deviation degree of the first straight-line distance, wherein the distance deviation degree is calculated by the following formula:
Q＝|S-S0|/S0
wherein S is the first linear distance between destinations, S0Is the reference straight-line distance between destinations, and Q is the distance deviation degree;
s4: selecting a route corresponding to a distance deviation degree threshold value, wherein the distance deviation degrees between the destinations of all two routes with the intersection points are smaller than the distance deviation degree threshold value, and acquiring the actual distance between the intersection points of the two routes and the two corresponding destinations;
s5: comparing actual distances from destinations of the two routes to an intersection, wherein each route corresponds to a meal taking/delivering route of a food service person A, if the actual distance of the meal taking/delivering route of the food service person A is smaller than the actual distance of the meal taking/delivering route of the food service person B, initiating a meal taking/delivering prompt to the food service person A by a meal delivery management module, and receiving the prompt by the food service person B;
s6: if the food and beverage service staff A and the food and beverage service staff B both receive the prompt, the food and beverage service staff A takes/delivers food for the food and beverage service staff B, if the food and beverage service staff B is delivering food at the moment, food and beverage service staff A is handed over at the junction position, a new order service within a certain range of the current junction position is distributed to the food and beverage service staff B by a dispatching management module, and if one person does not receive the food and beverage service staff A, the food and beverage service staff A and the food and beverage service staff B continue to take/deliver food according to the current travel route.
Determining routes of catering service personnel, selecting any two routes with an intersection point, determining destinations of the two routes, connecting the destinations of the two routes with the intersection point at three points, calculating a linear distance between the two destinations according to the linear distance between the intersection point and the destinations of the two routes and an included angle formed by the two connecting lines between the intersection point and the destinations of the two routes, calculating a distance deviation degree according to the calculated linear distance between the two destinations and a reference linear distance, wherein the value of the distance deviation degree can reflect the difference value between the first linear distance and the reference linear distance, comparing the calculated distance deviation degree with a preset distance deviation degree threshold value, selecting the two routes with the distance deviation degree smaller than the distance deviation degree threshold value, and allowing the catering service personnel to reach the intersection point positions of the two routes within a certain time interval, however, the corresponding actual distances from the intersection points to the respective destinations may be different, the actual distances are compared, if the actual distance of the food taking/delivering route of the food service worker A is smaller than the actual distance of the food taking/delivering route of the food service worker B, the length of the distance corresponds to the length of the delivering time, the food delivering management module initiates a food taking/delivering prompt to the food service worker A, the food service worker B receives the prompt, if the food service worker B receives the prompt, the food service worker A can help the food service worker B to take the food/deliver, and the food service worker B can receive other new order tasks, so that the delivering efficiency and the food service quality can be improved to the maximum extent.
Compared with the prior art, the invention has the following beneficial effects: according to the method, based on the storage characteristic of the block chain storage data, a catering personnel body data sharing system is constructed, the catering personnel is guided or prompted to select corresponding food according to the body health data of the catering personnel, the corresponding food matching can be carried out according to the preference of the catering personnel, the matching basis is the principle of mutual restriction among foods, the health management can be provided for the catering personnel, meanwhile, the occurrence of food poisoning can be prevented, further, the corresponding service management can be carried out according to the body health data of the catering service personnel, and the effects of reducing catering accidents and improving the catering service quality can be achieved.
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 block chain-based schematic block diagram of a catering personnel body data sharing system according to the invention;
FIG. 2 is a schematic diagram of a restaurant service staff route information analysis step of the restaurant service staff body data sharing system based on the block chain.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1-2, the present invention provides the following technical solutions:
a catering personnel body data sharing system based on a block chain comprises a user personal module, a health data input module, a block chain module, a data request module, a catering merchant module, a data analysis module, a prompt module, a positioning module and a dispatching management module, wherein the user personal module comprises a catering personnel module and a catering service personnel module, the health data input module is used for inputting user health data, the user health data comprises the health data of the catering personnel and the health data of the catering service personnel, the block chain module is used for storing the health data of the catering personnel, the health data of the catering service personnel and dish information data, the dish information data comprises dish data and corresponding disease information which needs to be avoided for corresponding dishes, the dish data comprises main food materials, side dishes and seasoning information, and the dish information data further comprises related or related information generated due to different attribute characteristics, the catering merchant module is used for order management and dish management of a user, the dish management comprises uploading dish data, the data request module requests relevant data and dish information data of the user to the block chain module when the user orders a meal, the data analysis module is used for analyzing the dish ordered by the user and the dish information data requested by the data request module in a contrastive analysis mode, the data analysis module is further used for data analysis when the catering merchant module dispatches a menu, the prompt module carries out corresponding prompt on the user according to the analysis result of the data analysis module, the positioning module is used for acquiring the current position information of the user and the position information of the catering merchant, and the catering management module is used for dispatching the menu to catering service staff.
The user personal module is also used for managing the health data of the user personal, when the health data of the user personal module is updated, the health data of the user stored by the corresponding block chain module is updated at the same time, the block chain module can retain the data when the health data is updated, the updated user health data is compared with the user health data before updating, the updated user health data is second user health data, the health data before updating is first user health data, and the data which disappears after the updating in the first user health data is retained.
The meal receiving personnel module is also used for managing meal receiving addresses, the meal receiving addresses comprise specific positions of addresses, floor information and current addresses without elevator information, when meal receiving personnel select dishes and place orders in the meal merchant module, the data request module requests the health data of the meal receiving personnel and the dish information data corresponding to the current dishes ordered by the meal receiving personnel from the block chain module, the data request module further requests the meal receiving address information of the meal receiving personnel from the meal receiving personnel module, and the requested data are output to the data analysis module.
The data analysis module extracts dish information data corresponding to a current dish ordered by a user, acquires disease information which needs to be prohibited for the current dish ordered by a diner in the dish information data, compares and analyzes the disease information with health data of the diner, and outputs an analysis result to the prompt module.
The prompt module receives the analysis result of the data analysis module, if the analysis result is that the current food ordered is needed to be prohibited by the diner, the prompt module sends a corresponding food prohibition prompt to the current food ordered, the food prohibition prompt includes the reason that the current food ordered, the reason is divided into main food prohibition, side dish prohibition or ingredient prohibition, and if the analysis result is that the current food ordered is not needed to be prohibited by the current food ordered, the prompt module does not need to carry out related prompt.
The data analysis module also acquires the information of the appearance or the identity of the dishes generated due to different attribute characteristics of the dishes, the data analysis module performs comparative analysis on the dishes ordered by the diners at this time and the acquired information, if the dishes ordered by the current diners are in the identity of the dishes, the prompting module sends a relevant prompt to the user, the data analysis module performs corresponding collocation according to the dishes ordered by the current diners and under the condition that the dishes are in the identity of the dishes ordered by the current diners, and the collocation principle is the quantity of the newly collocated dishes and the price within the overflow of the quantity of the dishes ordered by the original diners and the price.
The data analysis module obtains the food receiving address information of the current food service staff and extracts floor keywords from the food receiving address information, if the current floor number is larger than or equal to a floor number threshold value, elevator information is available at the current address, the positioning module obtains the position information of the current food service staff without food distribution service within a first range from the position of a food and beverage merchant, the data request module requests the health data of the food and beverage service staff within the first range from the block chain module, the data analysis module extracts the information in the health data of the food and beverage service staff, obtains the disease history and the current health state of the food and beverage service staff, outputs the obtained information to the food and beverage service staff, and the food and beverage service staff are subjected to food distribution according to the received information by the food and beverage service staff dispatching management module.
The order dispatching principle of the order dispatching management module is formulated according to health data of catering service personnel in a first range and floor information and elevator-free information in the food receiving address information, if the disease history information and the current health state of the catering service personnel in the first range are not suitable for high-floor meal dispatching without elevators, waiting time is entered, if the waiting time exceeds a preset time threshold and no catering service personnel suitable for the order service at this time appears in the first range, prompt information is sent to the diner by a prompt module, whether the order is cancelled or the order is regenerated is the prompt information, if the waiting time is within the preset time threshold and the catering service personnel suitable for the order service at this time appears in the first range, the order dispatching management module dispatches the catering service personnel, and if a plurality of catering service personnel suitable for the order service at this time appear simultaneously, and according to the position information of the catering service personnel, dispatching the order to the catering service personnel closest to the position of the catering merchant.
The food service staff position information within a first range from the position of a food and beverage merchant is acquired by the food and beverage management module through the positioning module, the food and beverage service staff dispatching service information within the first range is acquired by the food and beverage merchant module, the food and beverage service staff route information with the existing food and beverage service is acquired, the food taking place and the food delivery place are determined according to the route information, and the route information analysis method comprises the following steps:
the food service staff position information within a first range from the position of a food service business is obtained by the food service business management module through the positioning module, the food service staff food service information within the first range is obtained through the food service business module, the food taking place or the food delivery place of the food service staff who has the food service business is obtained, the food taking place or the food delivery place is the destination of the food service staff, route information is determined according to the destination and the current position of the food service staff, and the route information analysis method comprises the following steps:
s1: selecting any two routes with junction points from the route information, and if the time interval between two catering service personnel corresponding to the routes and reaching the junction points does not exceed a threshold value, respectively connecting the destination A and the destination B of the two routes and the junction point C of the two routes;
s2: by a linear distance L between the destination A and the junction CACAnd the linear distance S between the destination B and the junction CBCCalculating a first linear distance (S) between destination A and destination BAB)2＝(SAC)2+(SBC)2-2(SAC)*(SBC) Cos θ, where θ is SACAnd SBCThe included angle between them;
s3: calculating a first straight-line distance between the destinations of all the two routes with the junction, and further calculating a distance deviation degree of the first straight-line distance, wherein the distance deviation degree is calculated by the following formula:
Q＝|S-S0|/S0
wherein S is the first linear distance between destinations, S0Is the reference straight-line distance between destinations, and Q is the distance deviation degree;
s4: selecting a route corresponding to a distance deviation degree threshold value, wherein the distance deviation degrees between the destinations of all two routes with the intersection points are smaller than the distance deviation degree threshold value, and acquiring the actual distance between the intersection points of the two routes and the two corresponding destinations;
s5: comparing actual distances from destinations of the two routes to an intersection, wherein each route corresponds to a meal taking/delivering route of a food service person A, if the actual distance of the meal taking/delivering route of the food service person A is smaller than the actual distance of the meal taking/delivering route of the food service person B, initiating a meal taking/delivering prompt to the food service person A by a meal delivery management module, and receiving the prompt by the food service person B;
s6: if the food and beverage service staff A and the food and beverage service staff B both receive the prompt, the food and beverage service staff A takes/delivers food for the food and beverage service staff B, if the food and beverage service staff B is delivering food at the moment, food and beverage service staff A is handed over at the junction position, a new order service within a certain range of the current junction position is distributed to the food and beverage service staff B by a dispatching management module, and if one person does not receive the food and beverage service staff A, the food and beverage service staff A and the food and beverage service staff B continue to take/deliver food according to the current travel route.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A catering personnel body data sharing system based on a block chain is characterized in that: the intelligent food management system comprises a user personal module, a health data input module, a block chain module, a data request module, a catering merchant module, a data analysis module, a prompt module, a positioning module and a management module for dispatching, wherein the user personal module comprises a diner module and a catering service staff module, the health data input module is used for inputting user health data, the user health data comprises diner health data and catering service staff health data, the block chain module is used for storing the diner health data, the catering service staff health data and dish information data, the dish information data comprises dish data and corresponding disease information which needs to be forbidden to corresponding dishes, the dish data comprises main food materials, side dishes and seasoning information, and the dish information data further comprises related or related information generated due to different attribute characteristics, the catering business module is used for order management and dish management of a user, the dish management comprises uploading of dish data, the data request module requests relevant data and dish information data of the user to the block chain module when the user orders a meal, the data analysis module is used for analyzing the dish ordered by the user and comparing and analyzing the dish information data requested by the data request module, the data analysis module is further used for data analysis when the catering business module dispatches a list, the prompt module carries out corresponding prompt to the user according to the analysis result of the data analysis module, the positioning module is used for acquiring current position information of the user and position information of the catering business, and the catering business management module is used for dispatching the list to catering service staff.
2. The catering personnel body data sharing system based on block chain as claimed in claim 1, wherein: the user personal module is also used for managing the health data of the user, when the health data of the user personal module is updated, the health data of the user stored by the corresponding block chain module is also updated at the same time, and the block chain module can carry out data retention when the health data of the user personal module is updated.
3. The catering personnel body data sharing system based on block chain as claimed in claim 1, wherein: the data retention is to compare the user health data updated this time with the user health data before updating, the user health data updated this time is the second user health data, the health data before updating is the first user health data, and the data which disappears after the updating in the first user health data is retained.
4. The catering personnel body data sharing system based on block chain as claimed in claim 1, wherein: the meal receiving personnel module is also used for managing meal receiving addresses, the meal receiving addresses comprise specific positions of the addresses, floor information and current addresses without elevator information, when meal receiving personnel select dishes and place orders in the meal merchant module, the data request module requests the health data of the meal receiving personnel and the dish information data corresponding to the current dishes ordered by the meal receiving personnel from the block chain module, the data request module further requests the meal receiving address information of the meal receiving personnel from the meal receiving personnel module, and the requested data are output to the data analysis module.
5. The catering personnel body data sharing system based on block chain as claimed in claim 4, wherein: the data analysis module extracts dish information data corresponding to a current dish ordered by a user, acquires disease information which needs to be prohibited by a current dish ordered by a diner in the dish information data, compares and analyzes the disease information with health data of the diner, and outputs an analysis result to the prompt module.
6. The catering personnel body data sharing system based on block chain as claimed in claim 5, wherein: the prompting module receives the analysis result of the data analysis module, if the analysis result is that the current food ordered is needed to be prohibited by the diner, the prompting module sends a corresponding food prohibited prompt to the current diner, the food prohibited prompt comprises the reason of the current food prohibited, the reason is divided into the main food prohibited, the side dish prohibited or the ingredient prohibited, and if the analysis result is that the current food ordered is not needed to be prohibited by the current diner, the prompting module does not need to perform related prompting.
7. The catering personnel body data sharing system based on block chain as claimed in claim 5, wherein: the data analysis module also acquires the information of the mutual growth or the mutual restriction among the dishes caused by different attribute characteristics of the dishes, the data analysis module performs comparative analysis on the dishes ordered by the diners at this time and the acquired information, if the dishes ordered by the current diners are restricted, the prompting module sends a relevant prompt to the user, and the data analysis module performs corresponding collocation according to the dishes ordered by the current diners, wherein the dish quantity and the price of the collocation principle are within the overflow of the quantity and the price of the dishes ordered by the original diners.
8. The catering personnel body data sharing system based on block chain as claimed in claim 1 or 4, wherein: the data analysis module obtains the food receiving address information of the current food staff and extracts floor keywords from the food receiving address information, if the current floor number is larger than or equal to a floor number threshold value, elevator-free information is further obtained, the positioning module obtains the position information of the current food staff without food distribution service in a first range from the position of a food and beverage merchant, the data request module requests the health data of the food and beverage staff in the first range from the block chain module, the data analysis module extracts the information in the health data of the food and beverage staff, obtains the disease history and the current health state of the food and beverage staff, outputs the obtained information to the food and beverage management module, and the food and beverage staff are subjected to food distribution by the food and beverage management module according to the received information.
9. The catering personnel body data sharing system based on block chain as claimed in claim 8, wherein: the order dispatching principle of the order dispatching management module is formulated according to health data of catering service personnel in a first range, floor information in meal receiving address information and elevator-free information, if the disease history information and the current health state of the catering service personnel in the first range are not suitable for high-floor meal dispatching without elevators, waiting time is entered, if the waiting time exceeds a preset time threshold and no catering service personnel suitable for the order service of the time appear in the first range, prompt information is sent to the diner by a prompt module, whether the order is cancelled or the order is regenerated is the prompt information, if the waiting time is within the preset time threshold and the catering service personnel suitable for the order service of the time appear in the first range, the order is dispatched to the catering service personnel by the single management module, and if a plurality of catering service personnel suitable for the order service of the time appear simultaneously, and according to the position information of the catering service personnel, dispatching the order to the catering service personnel closest to the position of the catering merchant.
10. The catering personnel body data sharing system based on block chain as claimed in claim 9, wherein: the food service staff position information within a first range from the position of a food service business is obtained by the food service business management module through the positioning module, the food service staff food service information within the first range is obtained through the food service business module, the food taking place or the food delivery place of the food service staff who has the food service business is obtained, the food taking place or the food delivery place is the destination of the food service staff, route information is determined according to the destination and the current position of the food service staff, and the route information analysis method comprises the following steps:
s1: selecting any two routes with junction points from the route information, and if the time interval between two catering service personnel corresponding to the routes and reaching the junction points does not exceed a threshold value, respectively connecting the destination A and the destination B of the two routes and the junction point C of the two routes;
s2: by a linear distance L between the destination A and the junction CACAnd the linear distance S between the destination B and the junction CBCCalculating a first linear distance (S) between destination A and destination BAB)2＝(SAC)2+(SBC)2-2(SAC)*(SBC) Cos θ, where θ is SACAnd SBCThe included angle between them;
s3: calculating a first straight-line distance between the destinations of all the two routes with the junction, and further calculating a distance deviation degree of the first straight-line distance, wherein the distance deviation degree is calculated by the following formula:
Q＝|S-S0|/S0
wherein S is the first linear distance between destinations, S0Is the reference straight-line distance between destinations, and Q is the distance deviation degree;
s4: selecting a route corresponding to a distance deviation degree threshold value, wherein the distance deviation degrees between the destinations of all two routes with the intersection points are smaller than the distance deviation degree threshold value, and acquiring the actual distance between the intersection points of the two routes and the two corresponding destinations;
s5: comparing actual distances from destinations of the two routes to an intersection, wherein each route corresponds to a meal taking/delivering route of a food service person A, if the actual distance of the meal taking/delivering route of the food service person A is smaller than the actual distance of the meal taking/delivering route of the food service person B, initiating a meal taking/delivering prompt to the food service person A by a meal delivery management module, and receiving the prompt by the food service person B;
s6: if the food and beverage service staff A and the food and beverage service staff B both receive the prompt, the food and beverage service staff A takes/delivers food for the food and beverage service staff B, if the food and beverage service staff B is delivering food at the moment, food and beverage service staff A is handed over at the junction position, a new order service within a certain range of the current junction position is distributed to the food and beverage service staff B by a dispatching management module, and if one person does not receive the food and beverage service staff A, the food and beverage service staff A and the food and beverage service staff B continue to take/deliver food according to the current travel route.
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