KR20030086865A - Method for servicing off-line cooking by using on-line virtual cooking system - Google Patents

Abstract

PURPOSE: A dish serving method is provided to offer an online virtual online cooking service to clients over a wireless or a wired network, and to deliver customized dish or cooking materials to the clients via an offline channel. CONSTITUTION: The method comprises several steps. A client accesses and logs in a cooking service server over a network(302). The cooking service server offers various types of service items to the client(304). If the client selects an offline dish request item(306), the server checks whether the requested dish data is registered(308). The server offers a service type selection window to the client(312) or a virtual cooking service guide window to the client(314). If the client selects an item that the client visits a desired affiliated store(316), the server offers a list of the affiliated stores(318). If the client selects one among the list of the affiliated stores(320), the server transmits data on the completed dish or cooking materials to the selected affiliated store(322). If the client selects an item that the dish is delivered to a designated address in the step 312, the server offers an address input window(324), the client inputs an address for receiving the selected dish or cooking materials(326) and the server transmits the address data to an affiliated store located near the client(328). Finally the server transmits a service confirmation message to the client(330).

Description

Offline cooking service using online virtual cooking system {METHOD FOR SERVICING OFF-LINE COOKING BY USING ON-LINE VIRTUAL COOKING SYSTEM}

The present invention relates to a technique for providing a cooking service offline using an online virtual cooking system, and more particularly, an online virtual providing various types of virtual cooking services to a plurality of wired clients or mobile clients using a network. The present invention relates to an offline cooking service method using an on-line virtual cooking system that provides a completed cooking or cooking ingredient selected by a user offline using a cooking system.

In general, people who want to learn cooking learn to cook using cookbooks or courses established in cooking schools.

In the case of using the cookbook, among the conventional methods, cooking is generally performed as described in the cookbook (material type / quantity, seasoning type / quantity, etc.), in which case the cooking is not suitable for taste. Trial and error such as occasions often occur, and there is a problem that such trial and error cause waste of cooking costs, etc., as well as a problem of causing environmental problems by discarding a large amount of dishes that are not suitable for taste. have.

In addition, in the case of using a cooking class established at a cooking school, there is a problem that excessive tuition costs are required from an economic point of view, and because cooking has to go directly to a cooking school at a given class time and take a lecture. The problem is that a lot of time is spent learning.

In recent years, in order to solve the above-mentioned conventional problems, an online virtual cooking system using a network capable of virtually cooking a desired dish online using a network has been proposed.

Such an online virtual cooking system may be exemplified in Patent Application No. 2000-0004048, "Virtual Cooking Method and Recording Medium Recording It."

The internet system for implementing the virtual cooking method disclosed in this application is composed of a virtual cooking site provided in an administrator server, an internet network, and a visitor computer connected to an operator site through an internet network.

The virtual cooking method may further include a first step of selecting a desired dish among various dishes displayed on the cooking site, and a second step of selecting a bowl suitable for the dish selected in the first step among various dishes displayed on the cooking site. A third step of selecting a material suitable for the dish selected in the first step among the various ingredients displayed on the cooking site, selecting a required number, and a dish selected in the first step among the various seasonings displayed on the cooking site A fourth step of selecting seasonings suitable for the food, a number required, and a fifth step of selecting an intensity according to the cooking selected in the first step among the intensities displayed on the cooking site, and the first to fifth steps. When the cooking is completed through the process of the step comprises a sixth step of evaluating the dish.

However, the virtual cooking service system and method according to the related art can be seen that the service provided to the user is provided only online. Therefore, users who are not good at cooking can have fun and easy cooking, but they cannot satisfy the expectations of users who are diversifying from day to day, especially cooking or tasting their own virtually cooked dishes in a real space. There was a problem that could not satisfy the desire to do.

Accordingly, the present invention has been proposed to solve the user's dissatisfaction with the cooking service using a network, and to a plurality of wired clients (wired terminal users such as computers) or mobile clients (wireless mobile terminal users) using a network. By using the online virtual cooking system that provides various types of virtual cooking services, the finished cooking or cooking ingredients selected by the user can be provided offline so that the user can cook or sample the virtually cooked food in a real space. The purpose is to provide an offline cooking service method using an online virtual cooking system.

In order to achieve the above object, the present invention provides a cooking service to a plurality of clients off-line using a system for providing an online virtual cooking service using a network including a mobile communication network and / or wired communication network, A first step in which any client accesses a cooking service server through the network and selects a specific menu of a dish to be made from a plurality of preset cooking types and menu types for each cooking; A second process of cooking a dish of the selection menu by selecting desired ingredients, seasonings and amounts thereof from a plurality of preset ingredients and seasonings; In response to a request from the arbitrary client, storing the relevant information of the completed dish in a storage space allocated to the arbitrary client; A fourth step of providing a selection window through which the arbitrary client accesses a cooking service server through the network to apply for an offline cooking service and select a service type; In response to a service request from the client through the selection window, service-related information including cooking related information stored in the storage space is transmitted to a service client arranged at a member store capable of performing offline cooking service, thereby transmitting the service. And a fifth process of enabling the provision of an offline cooking service based on the service information.

1 is a block diagram of a virtual cooking system suitable for providing an offline cooking service to a wired or mobile client through a service client according to the present invention;

2 is a flowchart illustrating a process of providing an online virtual cooking service to a plurality of wired or mobile clients according to a preferred embodiment of the present invention;

3 is a flowchart illustrating a process of providing an offline cooking service to a plurality of wired or mobile clients according to a preferred embodiment of the present invention.

<Description of the code | symbol about the principal part of drawing>

102: wired client group 102/1-102 / n: wired client

104: mobile client group 104/1-104 / n: mobile client

105: service client group 105/1-105 / n: service client

106: mobile communication network 108: network

110: cooking service server 112: member information DB

114: service information DB

The above and other objects and various advantages of the present invention will become more apparent from the preferred embodiments of the present invention described below with reference to the accompanying drawings by those skilled in the art.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

The core technical gist of the present invention is to build a database of cooking type information, menu information for each dish, cooking ingredient information, seasoning information, and the like on a cyber space, and the user accesses a site and builds up information stored in the database. After making a virtual dish (or a virtual food) desired by the user and requesting an offline service, the completed dish or cooking material selected by the user according to the service type selected by the user, that is, the dish cooked by the user or the corresponding It is possible to deliver necessary ingredients for cooking and its contents information (i.e., cooking quantity information, ingredients and seasoning information, etc.) through a membership store provided offline or to a desired shipping destination. It is easy to achieve the purpose in.

1 is a block diagram of a virtual cooking system suitable for providing an offline cooking service to a wired or mobile client through a service client according to the present invention, wherein the wired client group includes a plurality of wired clients 102/1-102 / n. 102, mobile client group 104 of multiple mobile clients 104/1-104 / n, service client group 105 of multiple service clients 105/1-105 / n, mobile communication network 106, network 108, cooking service server 110, member information DB 112, and service information DB 114.

Referring to FIG. 1, each wired client 102/1-102 / n in the wired client group 102 uses a wired communication network (not shown) using a wired communication terminal (terminal, computer, etc., equipped with Internet access equipment). It is a cooking service user who can access the cooking service server 110 through the network 108 and receive the online virtual cooking service and offline cooking service provided according to the present invention. / n) provide membership information to the cooking service server 110 via the network 108 to register as a service member, and through the online virtual cooking service and offline cooking service, i. You can be provided with services such as delivery or delivery from your preferred shipping destination.

At this time, the member information provided to the cooking service server 110 from any wired client who wants to register through the network 108, for example, name, age, gender, address, email address, telephone of the mobile communication terminal Number, food taste preference information (ie, fresh taste, spicy taste, light taste, salty taste, etc.), and the like, and each member information provided in this way is stored in the member information DB 112.

In addition, the present invention allocates a storage space in the member information DB 112 to each registered member, the storage space of each member, the cooking (or food) information cooked by the member, that is, cooking image data, cooking The amount, the type of ingredients used for cooking and the amount information, the type of seasonings and the amount information entered into the cooking are stored.

On the other hand, each mobile client 104/1-104 / n in the mobile client group 104 includes a mobile communication network 106 and a network 108 including a plurality of base stations and base station controllers, mobile communication exchanges, Internet access equipment, and the like. A wireless mobile terminal (for example, a PCS, a cellular phone, a PDA, an IMT-2000 terminal, etc.) that can be connected to the cooking service server 110 through the above, and each mobile client 104/1-104 / n is described above. Like each wired client 102/1-102 / n, it connects to the cooking service server 110 to provide services according to the invention, namely online virtual cooking service and offline cooking service (complete cooking or cooking ingredients). Received through a member store or delivered to a desired shipping destination).

That is, in the present invention, not only the wired communication terminal but also the wireless mobile terminal may be provided with various types of online virtual cooking and offline cooking service.

Each service client 105/1-105 / n in the service client group 105 is a component for providing an offline service to a user, and is disposed in a service place provided in an offline service area. Preferably, a catering company such as a restaurant is registered as a member store in the cooking service server 110, and the member store information input from each service client 105/1-105 / n is obtained from the network 108 and the cooking service server ( 110 is stored in the member information DB (112).

Next, the cooking service server 110 performs an online virtual cooking service to each wired client and mobile client registered as a member or performs various flow control for providing an offline cooking service through the service client group 105. When any wired client or mobile client requests a virtual cooking service, it provides various information (ie, various material information, various seasoning information, etc.) necessary for the cooking of the virtual dish, and when the cooking is finished, The evaluation is performed and the result is provided to the corresponding client. When the user requests the offline service, the service-related information including cooking information is transmitted to the corresponding service client of the service client group 105 according to the service type selected by the user. Control over various services like Perform

To this end, the service information DB 114 includes a variety of cooking types (ie, Korean, Japanese, Western, Chinese, French, etc.) information, menus for each dish (ie, bibimbap, yukgaejang, miscellaneous vegetables, agutang, sweet and sour pork, pork cutlet, thickening) Information such as cutlet), various material information necessary for various dishes, and various seasoning information.

In addition, the member information DB 112 includes member point information registered through the service client group 105 together with member information registered through the wired client group 102 and the mobile client group 104 (that is, member point position, Service time, service menu, etc.) are stored together.

That is, when any client (that is, a wired client or a mobile client) requests a virtual cooking service, the cooking service server 110 retrieves the cooking type information from the service information DB 114 and then network 108 or network 108. To provide the corresponding client through the mobile communication network 106 to induce selection of the desired cooking type, and when selecting any cooking type to be cooked by the client, material information required for the selected cooking from the service information DB 114. And the seasoning information is retrieved and provided to the corresponding client through the network 108 or the network 108 and the mobile communication network 106 so that the selected dish can be cooked.

In addition, when any client (that is, a wired client or a mobile client) requests an offline cooking service, the cooking service server 110 retrieves member store information from the service information DB 114 according to the service type selected by the user. Providing the client through the network 108 or the network 108 and the mobile communication network 106 to induce selection of the desired desired member point or to enter an address of the desired shipping destination, and selected from the service information DB 114. Material information and seasoning information required for cooking are drawn out to be adjacent to the service client, that is, the member store selected by the user or the delivery address input by the user through the network 108 or the network 108 and the mobile communication network 106. Provides information on services including cooking information to member stores do.

Next, a process of providing an offline cooking service to each client according to the present invention using the virtual cooking service system having the above-described configuration will be described.

2 is a flowchart illustrating a process of providing an online virtual cooking service to a plurality of wired or mobile clients according to a preferred embodiment of the present invention, and FIG. 3 is a plurality of wired or mobile clients according to a preferred embodiment of the present invention. This is a flowchart illustrating a process of providing an offline cooking service to a person.

First, for convenience of explanation and enhancement of understanding, a plurality of wired clients 102/1-102 / n or mobile clients 104/1-104 / n have their respective member information (eg, name, age, etc.). , Gender, address, e-mail address, phone number of mobile communication terminal, food taste preference information, etc.) is registered as a member by providing to the cooking service server 110 through the network 108, and the service client 105/1- 105 / n) provides each member store information (for example, trade name, member store location, service time, service menu, etc.) to the cooking service server 110 through the network 108 and registers as a member store. Assume

Accordingly, the member information DB 112 stores basic information of registered members and member stores, and the cooked cooking information (that is, cooking image data, amount of cooking, used for cooking, is registered for each registered member). The storage space for storing the material type and the amount information, the type of the seasoned food and the amount information) is allocated.

Referring to FIG. 2, if any client (wired client or mobile client) accesses and logs in to the cooking service server 110 via the network 108 or the mobile communication network 106 and the network 108 (step 202), The cooking service server 110 provides the client with a basic screen including various types of service items (for example, a virtual cooking service request item, a cooking information item, a restaurant item, an event item, etc.), and then assigns a basic screen to an arbitrary item. Wait for a choice.

Subsequently, when the client selects the virtual cooking service request item (i.e., selects the cooking service of the virtual cooking) to receive the online virtual cooking service (step 204), the corresponding virtual cooking service request message is transmitted to the network 108. Or to the cooking service server 110 via the mobile communication network 106 and the network 108.

In response, the cooking service server 110 retrieves the cooking type (for example, Korean, Japanese, Western, Chinese, French, etc.) information from the service information DB 114, processes the menu screen data into menu screen data, and then executes the network ( 108) or provided to the client through the network 108 and the mobile communication network 106, and wait for the client to select a type of dish to be cooked among a plurality of dishes.

Then, when the client selects the desired type of dish (step 206), a corresponding menu type message is sent to the cooking service server 110 via the network 108 or the mobile communication network 106 and the network 108. In response thereto, the cooking service server 110 extracts the menu type information of the selected dish from the service information DB 114 and processes the menu type information into menu screen data, and then the network 108 or the network 108 and the mobile communication network ( 106) to the client, and waits for the client to select a menu type to be cooked from among a plurality of menus.

Next, when the client selects one of a plurality of menus (step 208), the cooking service server 110 retrieves material information and seasoning information necessary for the selected cooking menu from the service information DB 114, and then menus. It is processed into screen data and provided to the client through the network 108 or the network 108 and the mobile communication network 106, and the client waits for the selection of the cooking ingredients and the amount and various seasonings and the amount. .

At this time, the menu screen displayed on the monitor of the client includes a cooking item that can be selected to cook to suit my taste, and the client selects the cooking item and its amount (for example, two servings). , 3 servings, 4 servings, etc. (step 210), the culinary service server 110 selects the food taste preference information of the client stored in the member information DB 112 (that is, a fresh taste, a spicy taste, Cooking is performed for the selected cooking menu with reference to light taste, salty taste, etc., and processing proceeds to step 218 described later, and the process after step 218 will be described in detail later. That is, in the present invention, after selecting only the type of cooking and the menu and the amount thereof, the virtual dish may be cooked to suit the taste of the user.

Unlike the above, when the client selects the cooking quantity, ingredients, and various seasonings for the cooking of the cooking menu selected by the client, the cooking service server 110 requests the cooking of the selected menu. The selected ingredients and spices are used to create the selected virtual dish (step 212).

Subsequently, when the cooking cooked using the ingredients and seasonings selected by the client is completed (step 214), the cooking service server 110 searches for the service information DB 114 to correspond to the selected ingredients, seasonings and amounts thereof. The evaluation data of the completed dish is drawn out (or generated) (step 216), and the extracted cooking evaluation data obtained as described above is displayed on the network 108 together with the cooking image (i.e., the image containing the dish in an arbitrary shape or the like). It communicates to the client via the network 108 and the mobile communication network 106. Here, as the finished cooking evaluation data, for example, "The current food is a fresh taste, add XX seasoning by X, XX ingredients by X, XX seasoning by X, XX seasoning by X So you can add spicy flavors, add XX seasonings by X, subtract XX ingredients by X, and add XX seasonings by X to make it taste lighter. ”

To this end, the service information DB 114 has various types of evaluation data corresponding to the type and amount of ingredients and seasonings for each cooking menu, that is, "when a certain amount of ingredients are put into each menu of each dish, the finished dish is prepared. What tastes and what ingredients and / or seasonings are added and how much the finished food tastes when it is added or subtracted, ”and so on. admit.

As a result, the image information and the evaluation data of the completed dish are displayed on the monitor of the client side (step 218), through which the client can know the shape and taste of the dish he has cooked.

On the other hand, the screen that provides the complete cooking image and the evaluation data includes a recooking item for recooking the dish, and if a recooking item is selected to recook the dish based on the result of the cooking evaluation (step) 220, the process returns to step 212 described above and re-cooks the desired dish by repeating subsequent steps (steps 214 to 218).

Of course, as in step 210 described above, when the client selects his own cooking items that can be cooked to suit his or her taste, only the image of the completed dish without cooking evaluation data on the monitor of the client side Will be displayed.

On the other hand, if the client does not select a recooking item in step 220, the completed cooking information (that is, the finished cooking image information, the amount of cooking, the type and amount of ingredients used in the cooking, the type of spices in the cooking and the Amount information, etc.) is stored in the allocated storage area of the member information DB 112 (step 222).

When the complete cooking information of the user is stored in the member information DB 112 as described above, the user can be provided with the offline cooking service, and the offline cooking service process provided afterwards will be described with reference to FIG. 3.

Referring to FIG. 3, when any client (a wired client or a mobile client) connects to and logs in to the cooking service server 110 via the network 108 or the mobile communication network 106 and the network 108 (step 302), The cooking service server 110 provides a basic screen including various types of service items to a corresponding client and waits for selection of an arbitrary item. At this time, a selection window for selecting an offline cooking service is provided (step 304).

Then, when the client selects the offline cooking service request item (step 306), the corresponding offline cooking service request message is transmitted through the network 108 or the mobile communication network 106 and the network 108 through the cooking service server ( 110).

In response, the cooking service server 110 searches the user allocation area of the member information DB 112 and searches whether there is virtual cooking information registered (stored) by the user (step 308).

Here, if the virtual cooking information of the user is present in the member information DB 112, the cooking service server 110 provides a selection window for inputting or selecting a service type to receive offline cooking service, and then the information by the client. Is inputted (step 312), and if the user's virtual cooking information does not exist in the member information DB 112, a guide indicating that the offline cooking service is available after performing the online virtual cooking service process first. The included virtual cooking service guide window is provided (step 314).

In addition, the cooking service server 110 searches the service information DB 114 to search for service information that can be provided to the client, and then provides a service type selection window according to the search result. It may be provided in the form of receiving a desired member store visit or receiving a desired delivery address, and then, in the form of a finished cooking service or a cooking material service.

When the client selects the desired member point visit receipt item through the service type selection window (step 316), the cooking service server 110 searches for the member information DB 112 and extracts the registered member point information, and extracts it. Processed data and provide the desired member point selection window to select a desired member point in consideration of the member point information (for example, trade name, member point location, service time, service menu, etc.) Waits for any one member point to be selected (step 318).

In this case, when the client selects a desired member point that the client wants to receive the service (step 320), the cooking service server 110 sends the virtual cooking information to the service client disposed at the member point of the service client group 105. Transmit all information including services. The overall service information includes the completed cooking information stored in the member information DB 112, that is, the completed cooking image information, the amount of cooking, the type and amount of ingredients used in the cooking, the type of seasoning and the amount of the cooking information, and the like. Service information selected by the user among the completed cooking service and the cooking ingredient service is included (step 322).

On the other hand, when the client selects the desired delivery destination delivery item through the service type selection window provided in step 312 (step 316), an address input window for inputting location information (for example, address, etc.) of the desired delivery destination is opened. After providing, wait for the delivery address to be entered by the client (step 324).

When the client inputs the desired shipping destination location information (step 326), the cooking service server 110 searches the member information DB 112 to extract previously registered member store information, and extracts the extracted member store information (for example, , Location, service point, service menu, etc.) to find the nearest member point in position or to select a member point that can provide quality service, and then to the member point of the service client group 105. The service-related information including the virtual cooking information is transmitted to the service client (step 328).

Of course, as mentioned above, the overall service information includes the completed cooking information stored in the member information DB 112, that is, the completed cooking video information, the amount of cooking, the type of ingredients used in the cooking, the amount of the ingredients, and the seasonings in the cooking. The type and amount information thereof are included, and service information selected by the user among the completed cooking service and the cooking ingredient service is included.

On the other hand, after performing step 322 or step 328, the cooking service server 110 collects the service general information selected by the corresponding client to provide the cooking service offline, and then sends the service general information confirmation message to the network 108 or It is provided to the client (a wired client or a mobile client) through the mobile communication network 106 and the network 108 (step 330).

Thereafter, in the member store where each service client 105/1-105 / n is arranged, the offline cooking service is provided to the client based on the service information transmitted in step 322 or step 328. Although it can be sufficiently inferred from the description of, it will be briefly described below.

The client, who has selected to receive the desired member store visit, visits the desired member store selected by the user according to the service information confirmation message provided in step 330, where the member store prepares the finished dish or the ingredients according to the service type selected by the client. Will be provided. In the case of the completed dish, the virtual cooking process stored in the member information DB 112 is reflected by the client, and is actually cooked by the member store, but the taste and the like are consistent with the dish cooked online by the client. In the case of materials, other supplementary facilities of the member shops are provided to provide a complete cooking environment. Of course, it may be received by an agent (for example, a husband, wife, lover, friend, family, etc.) and not the client through a normal authentication process.

In the case of selecting to receive the desired delivery destination, the completed dish or the cooking ingredients are delivered to the desired delivery destination according to the type of service by the member store which has received the service information. Of course, even in this case, the completed dish reflects the virtual cooking process stored in the member information DB 112 by the client, and is actually cooked by the member store, but the taste and the like are consistent with the dish cooked online by the client. do.

In the above description, but limited to one embodiment of the present invention, it is obvious that the technology of the present invention can be easily modified by those skilled in the art.

For example, an online virtual cooking system can be used as a promotional tool for a particular product. In other words, when a virtual cooking service is requested by a client, text or image information of various products is provided, and when a specific product is selected by the client, a menu screen is provided after providing the types of dishes that can be cooked using the product as a material. Can provide services. This is a way to maximize the promotional effect for a particular product.

In addition, a cooking material selling service may be provided through an online virtual cooking system. In other words, it is necessary to extract the ingredients information and seasoning information necessary for the cooking menu selected by the client to provide a menu screen, and to purchase a fee, and when the purchase information is input and traded by the client, the offline cooking service routine of the present invention is performed. Through the real cooking ingredients can be provided.

Such modified embodiments should be included in the technical spirit described in the claims of the present invention.

As described above, according to the present invention, a virtually cooked dish is cooked in a real space by providing a finished dish or cooking ingredient selected by a user offline using an online virtual cooking system that provides a virtual cooking service. Or by allowing the tasting, there is an effect that can satisfy the user's service needs as much as possible.

Claims (7)

A method of providing a cooking service offline to a plurality of clients using a system for providing an online virtual cooking service using a network including a mobile communication network and / or a wired communication network, A first step in which any client accesses a cooking service server through the network and selects a specific menu of a dish to be made from a plurality of preset cooking types and menu types for each cooking; A second process of cooking a dish of the selection menu by selecting desired ingredients, seasonings and amounts thereof from a plurality of preset ingredients and seasonings; In response to a request from the arbitrary client, storing the relevant information of the completed dish in a storage space allocated to the arbitrary client; A fourth step of providing a selection window through which the arbitrary client accesses a cooking service server through the network to apply for an offline cooking service and select a service type; And In response to a service request from the client through the selection window, service-related information including cooking related information stored in the storage space is transmitted to a service client arranged at a member store capable of performing offline cooking service, thereby transmitting the service. The offline cooking service method using an on-line virtual cooking system comprising a fifth process to enable the provision of the offline cooking service based on the service information by the point. The method of claim 1, A service type selectable in the fourth process includes a desired member point visit reception type; The fifth process provides a desired member point selection window for selecting a desired member point in consideration of the member point information by extracting previously registered member point information and processing the extracted data. And in response to the selection of a member point, transmitting the overall service information to the service client arranged at the member point. The method of claim 1, A service form selectable in the fourth process includes a desired delivery destination delivery form; The fifth process provides an input window for inputting location information of a desired delivery destination, and extracts member point information and pre-registered member point information in response to the desired delivery destination input through the input window. And comparing the delivery destination information, and if any one particular member point is selected, transmitting the overall service information to the service client arranged at the member point. The method of claim 3, wherein The fifth process is the offline cooking service method using the on-line virtual cooking system, characterized in that by comparing the member point information and the desired destination information to select the nearest member point positionally close to the specific member point. The method of claim 3, wherein The fifth process is a method for offline cooking service using the online virtual cooking system, characterized in that by comparing the member point information and the desired destination information to select a member point that can be a quality service as the specific member point. The method according to claim 1 or 2, A service type selectable in the fourth process includes a completed cooking service type; The service-related information transmitted to the service client in the fifth process includes the completed cooking service selection information, so that the completed cooking providing service based on the cooking related information stored in the storage space is available through the member store. Offline cooking service using one online virtual cooking system. The method according to claim 1 or 3, A service form selectable in the fourth process includes a cooking ingredient service form; The service general information transmitted to the service client in the fifth process includes the cooking material service selection information, so that the cooking material providing service based on the cooking related information stored in the storage space is available through the member store. Offline cooking service using one online virtual cooking system.