KR200497967Y1 - A integrated feeding management system for monitoring amount of leftover foods - Google Patents

Abstract

This design acquires information on the amount of leftover food for each employee of employees who ate at the cafeteria, generates ranking information for leftover food and drinking water management information using the acquired information on remaining food for each employee, and reduces leftover food for employees through the ranking information for leftover food. It is designed to reduce the cost of food waste disposal due to leftover food by allowing people to participate in the campaign, and to reduce food waste by preparing an appropriate amount of food by allowing the cafeteria to use drinking water management information to calculate the amount of food provided. It is characterized by comprising a first RF reader 100, an electronic scale 200, a remaining quantity collection/display unit 300, a ranking information display unit 400, and a management server 500.

Description

{A integrated feeding management system for monitoring amount of leftover foods}

This design relates to an integrated drinking water management system through monitoring the remaining amount. Specifically, it obtains information on the remaining amount of food for each employee who ate at the company cafeteria, and uses the obtained information on the remaining amount for each employee to determine the remaining amount ranking information and drinking water. This is about an integrated drinking water management technology through monitoring the amount of leftover food that generates management information so that employees can participate in a campaign to reduce leftover food and at the same time, can be used by the cafeteria to calculate the amount of food provided.

In modern society, a large population is concentrated in cities due to urbanization, so living areas are formed not only in the metropolitan area but also in large cities, and many companies and factories are located in and around cities.

Companies and factories operate cafeterias for the convenience of employees, and large quantities of food are provided to employees through group meals through the cafeteria.

Due to the nature of group meals, a lot of leftover food is generated due to differences in employees' likes and dislikes regarding the diet, and the leftover food is disposed of as food waste, which causes a lot of processing costs and a waste of food ingredients.

In order to reduce the cost of handling leftover food, a campaign to reduce leftover food is necessary for employees, and to reduce food material waste, it is necessary to appropriately prepare the amount of food to be provided in the future by referring to the amount of leftover food and the number of employees using the meal.

Therefore, the present invention solves the conventional problem and is based on the above-mentioned necessity. It obtains information on the amount of leftover food for each employee who ate at the cafeteria, and uses the obtained information on the amount of leftover food for each employee to manage the remaining amount ranking information and drinking water. We would like to propose an integrated drinking water management technology through monitoring the amount of leftover food that generates information so that employees can participate in a campaign to reduce leftover food and at the same time can be used by the cafeteria to calculate the amount of food provided. The following are related prior arts.

1. Republic of Korea Patent Publication No. 10-2027275 Meal management system and method of operation thereof 2. Republic of Korea Patent Publication No. 10-2021-0109166 Food preference survey method and system of customers who visited and ordered a restaurant using AI and big data technology 3. Republic of Korea Patent Publication No. 10-2457237 Portable device for measuring calories, system and method for measuring calories

The purpose of this invention is to obtain information on the amount of leftover food for each employee who ate at the cafeteria, and to generate ranking information on the amount of leftover food and drinking water management information using the obtained information on the amount of leftover food for each employee.

In order to achieve the above purpose, the present invention, an integrated drinking water management system through monitoring of remaining water,

It is installed at the entrance of the restaurant so that employees entering the restaurant for a meal can read the employee RF ID card, and manages the employee information and restaurant entry time information of employees entering the restaurant obtained through reading the employee RF ID card. A first RF reader 100 provided to the server 500;

An electronic scale (200) installed around the dispensing port to measure the weight of the plate with leftover food left on it, and calculating the remaining amount information using the measured weight information of the plate with leftover food left on it and providing it to the remaining food amount collection/display unit 300; ;

Obtain employee information and retirement processing time information of the employee to be retired, match the employee information, retirement processing time information, and remaining balance information of the employee to be retired, provide the remaining balance information to the management server 500, and obtain the remaining balance information of the employee to be retired. A remaining amount collection/display unit 300 installed around the electronic scale 200 so that an employee who displays the amount and disposes of food can check the remaining amount of his or her current meal;

a ranking information display unit 400 installed on one side of the restaurant to display the current ranking information of the remaining portion of the current cycle provided by the drinking water management server 500;

The information provided by the first RF reader 100 and the remaining balance collection/display unit 300 is stored and managed, and the stored information is used to generate current ranking information on the remaining balance of the current cycle every day and provide it to the ranking information display unit 400. , It is characterized by including a management server 500 that generates, stores, and manages residual quantity ranking information for each cycle and drinking water management information for each cycle using the stored information.

This design acquires information on the amount of leftover food for each employee of employees who ate at the cafeteria, generates ranking information for leftover food and drinking water management information using the acquired information on remaining food for each employee, and reduces leftover food for employees through the ranking information for leftover food. By allowing people to participate in the campaign, it has the effect of reducing the cost of food waste disposal due to leftover food, and by allowing the cafeteria to use drinking water management information to calculate the amount of food provided, it has the effect of reducing food material waste by preparing an appropriate amount of food.

Figure 1 is an overall configuration diagram of the present invention
Figure 2 is an example of remaining quantity information display according to the present invention.
Figure 3 is an example of ranking information display according to the present invention.

Embodiments of the present invention will be described in detail with reference to the attached drawings.

The present invention, an integrated drinking water management system through monitoring of remaining portions (hereinafter referred to as the present design), obtains information on the remaining portions of each employee who ate at the cafeteria, and uses the obtained remaining portion information for each employee to provide remaining portion ranking information and drinking water management. By generating information and allowing employees to participate in a campaign to reduce leftover food through leftover quantity ranking information, the cost of food waste disposal due to leftover food is reduced, and drinking water management information can be used by the cafeteria to calculate the amount of food provided, making it appropriate. It is a design that provides the effect of reducing food material waste by preparing the amount of food, and as shown in FIG. 1, it includes a first RF reader 100, an electronic scale 200, a remaining quantity collection/display unit 300, and a ranking information display unit ( 400) and a management server 500.

Specifically, the integrated drinking water management system through residual quantity monitoring, which is the present invention, as shown in Figure 1,

It is installed at the entrance of the restaurant so that employees entering the restaurant for a meal can read the employee RF ID card, and manages the employee information and restaurant entry time information of employees entering the restaurant obtained through reading the employee RF ID card. A first RF reader 100 provided to the server 500;

An electronic scale (200) installed around the dispensing port to measure the weight of the plate with leftover food left on it, and calculating the remaining amount information using the measured weight information of the plate with leftover food left on it and providing it to the remaining food amount collection/display unit 300; ;

Obtain employee information and retirement processing time information of the employee to be retired, match the employee information, retirement processing time information, and remaining balance information of the employee to be retired, provide the remaining balance information to the management server 500, and obtain the remaining balance information of the employee to be retired. A remaining amount collection/display unit 300 installed around the electronic scale 200 so that an employee who displays the amount and disposes of food can check the remaining amount of his or her current meal;

a ranking information display unit 400 installed on one side of the restaurant to display the current ranking information of the remaining portion of the current cycle provided by the drinking water management server 500;

The information provided by the first RF reader 100 and the remaining balance collection/display unit 300 is stored and managed, and the stored information is used to generate current ranking information on the remaining balance of the current cycle every day and provide it to the ranking information display unit 400. , It is characterized by including a management server 500 that generates, stores, and manages residual quantity ranking information for each cycle and drinking water management information for each cycle using the stored information.

The first RF reader 100 is installed at the entrance of the restaurant so that employees entering the restaurant for a meal can read the employee RF ID card, and the first RF reader 100 is installed at the entrance of the restaurant to read the employee RF ID card. This configuration provides employee information and restaurant entry time information to the management server 500.

As shown in FIG. 1, the first RF reader 100 is installed at the entrance to the restaurant so that employees entering the restaurant can read their employee RF ID cards, and the employee RF ID card When is read, the employee information of the employee entering the restaurant and the restaurant entry time information are obtained and provided to the management server 500. The restaurant entry time information includes the year/month/day/hour.

For example, when employee Hong Gil-dong enters the ceremony hall for breakfast, the first RF reader 100 provides information (Hong Gil-dong, 2023/04/04/08:20) to the management server 500, When employee Seong Chun-hyang enters the ceremony hall for lunch, the first RF reader 100 provides information (Seong Chun-hyang, 2023/04/04/12:20) to the management server 500.

The electronic scale 200 is installed around the dispensing port to measure the weight of the plate with leftover food left on it, and calculates the remaining food amount information using the measured weight information of the plate with leftover food left on it and provides it to the remaining food amount collection/display unit 300. It is a composition that does.

That is, when employees who have finished their meal dispose of their food through the dispensing port, place the food tray with leftover food on the electronic scale 200 installed around the food discharge port, and the electronic scale 200 measures the total weight of the food tray with leftover food left on it. , the pure remaining amount information is calculated by subtracting the basic weight of the food plate (weight of the plate and bowl) pre-stored in the electronic scale 200 from the measured total weight of the food plate, and the calculated remaining amount information is provided to the collection/display unit 300. will be.

For example, if the measured total weight of the plate is 630g and the pre-stored basic weight of the plate (weight of the plate and bowl) is 500g, 130g is provided to the collection/display unit 300 as remaining amount information.

The remaining amount collection/display unit 300 obtains employee information and time information of the employee who is processing the card out, matches the employee information, time information, and remaining amount information of the employee who is processing the card out, and displays the information to the management server 500. It is a configuration installed around the electronic scale 200 to display the remaining amount of the employee's meal so that the employee who is disposing of the meal can check the remaining amount of his or her current meal.

Specifically, the remaining amount collection/display unit 300, as shown in FIG. 1,

It is installed around the electronic scale 200 so that the employees processing the employee can read the employee RF ID card, and the employee information and the time information of the employee who is processing the employee" obtained through reading the employee RF ID card are stored in the control unit ( A second RF reader 310 provided by 340),

A display 320 that displays information on the remaining portions of the meal so that the employee disposing of the meal can check the remaining portions of his or her current meal, and displays a message to guide the employee in reading the RF ID card;

A warning light 330 that turns on under the control of the control unit 340,

When the remaining balance information is provided from the electronic scale 200, the remaining balance information and a guidance message guiding the reading of the RF ID card for employees are displayed on the display 320, and after controlling the display of the remaining balance information and the guidance comment, the second RF The lighting of the warning light 330 is controlled depending on whether employee information and retirement processing time information are provided from the reader 310, and when employee information and retirement processing time information are provided from the second RF reader 310, the electronic scale 200 It is characterized by including a control unit 340 that matches the remaining amount information provided with the employee information provided by the second RF reader 310 and the withdrawal processing time information and provides the information to the management server 500.

The second RF reader 310 is installed around the electronic scale 200 so that employees performing the aging process can read the RF ID card for employees, and the employee's RF ID card obtained through reading the employee RF ID card is read. It is configured to provide information and decay processing time information to the control unit 340.

As shown in FIG. 1, the second RF reader 310 is installed around the electronic scale 200 so that employees who process the scale can read their own RF ID cards, and the second RF reader 310 is installed around the electronic scale 200. When the RF ID card is read, the employee information and time information of the employee performing the timeout process are acquired and provided to the control unit 340. The time information includes year/month/day/hour.

For example, if the employee who checks out after finishing breakfast is Hong Gil-dong, the second RF reader 310 provides the information (Hong Gil-dong, 2023/04/04/09:00) to the control unit 340, If the employee who checks out after lunch is Seong Chun-hyang, the second RF reader 310 provides the information (Seong Chun-hyang, 2023/04/04/13:10) to the control unit 340.

The display 320 is configured to display information on the remaining portions of the employee's current meal so that the employee can check the remaining portions of his or her current meal, and display a message to guide the employee in reading the RF ID card.

That is, when an employee who has finished a meal places the plate with leftovers on the electronic scale 200, information on the remaining amount of the current meal (information provided by the control unit 340) is displayed on the display 320, as shown in FIG. 2. It is displayed so that the employee who is disposing of the meal can check the remaining amount of his or her current meal.

In addition, the display 320 displays a guidance message guiding the reading of the RF ID card for employees, which means that after employees place a plate with leftover food on the electronic scale 200, the second RF This is to prevent forgetting to read the employee's RF ID card in the reader 310.

Employees are informed in advance to read the employee RF ID card in the second RF reader 310 when deleting the card, but sometimes they forget to read the employee RF ID card, which causes information to be omitted and requires management Since the server 500 acts as an impediment factor preventing the server 500 from generating accurate remaining quantity ranking information and drinking water management information, an employee RF ID card is read on the display 320 in order to generate accurate remaining quantity ranking information and drinking water management information. It displays a guidance message to guide you.

The warning light 330 is configured to turn on under the control of the control unit 340 and includes a first color lamp (eg, a red lamp) and a second color lamp (eg, a green lamp).

That is, the warning light 330 turns on a first color lamp (e.g., a red lamp) under the control of the control unit 340 (when an employee does not read his/her employee RF ID card to the second RF reader 310). (if not) the second color lamp (e.g. green lamp) turns on. (When an employee reads his/her employee RF ID card to the second RF reader 310)

When the remaining quantity information is provided from the electronic scale 200, the control unit 340 displays the remaining quantity information and a guidance message guiding the reading of the employee RF ID card on the display 320, and displays the remaining quantity information and the guidance message. After control, the lighting of the warning light 330 is controlled depending on whether employee information and retirement processing time information are provided from the second RF reader 310, and when employee information and retirement processing time information are provided from the second RF reader 310. It is configured to match the remaining balance information provided by the electronic scale 200 with the employee information provided by the second RF reader 310 and the withdrawal processing time information and provide the information to the management server 500.

First, when the remaining balance information is provided from the electronic scale 200, the control unit 340 controls the remaining balance information provided by the electronic scale 200 to be displayed on the display 320 so that the employee processing the balance can check his/her current balance. Allows you to check the remaining portion of your meal.

When controlling the display of remaining quantity information, a guidance message guiding the reading of the RF ID card for employees is controlled to be displayed on the display 320.

Employees are informed in advance to read the employee RF ID card in the second RF reader 310 when deleting the card, but sometimes they forget to read the employee RF ID card, which causes information to be omitted and requires management Since the server 500 acts as an impediment factor preventing the server 500 from generating accurate remaining quantity ranking information and drinking water management information, an employee RF ID card is read on the display 320 in order to generate accurate remaining quantity ranking information and drinking water management information. This is to display a message guiding you.

After controlling the display of remaining quantity information and guidance comments, if the second RF reader 310 does not provide employee information and retirement processing time information within a certain period of time (e.g., 5 or 10 seconds), the first lamp (e.g., : red lamp) turns on to warn that the employee is not reading the employee's RF ID card to the second RF reader 310.

After controlling the lighting of the first lamp (e.g., red lamp) of the warning light 330, when the second RF reader 310 provides employee information and retirement processing time information, the second lamp (e.g., green lamp) of the warning light 330 is turned on. lights up to visually confirm that the employee's RF ID card has been read.

Thereafter, when employee information and retirement processing time information are provided from the second RF reader 310, the control unit 340 receives the remaining balance information provided by the electronic scale 200 and the employee information provided by the second RF reader 310. and the decay processing time information are matched and provided to the management server 500.

For example, if the employee who disposes of food after lunch is Hong Gil-dong, and the remaining food is 130g, the information (130g, Hong Gil-dong, 2023/04/04/13:10) is provided to the management server 500, and the dinner If the employee who disposes of the meal after the meal is Seongchunhyang, and the amount of leftover food is 150g, the information (150g, Seongchunhyang, 2023/04/04/18:50) is provided to the management server 500.

Meanwhile, after providing the employee information and retirement processing time information of the employee to be retired to the management server 500, if the management server 500 provides the current average remaining amount information of the current cycle of the employee to be retired, the control unit ( 340) controls the display 320 to display the current average remaining balance information of the current cycle of the employee undergoing retirement processing.

In this case, as shown in FIG. 2, the display 320 includes information on the remaining amount of the employee's current meal (information provided by the electronic scale 200) and the current cycle of the employee (e.g., 3). All of the current average remaining amount information (information provided by the management server 500) of the month) is displayed, so the employee who is canceling the meal can check whether the current average remaining amount of the meal is more or less than the current average remaining amount of the current cycle. In order to be ranked in the leftover food reduction campaign, you will be aware of how much effort you need to make to reduce leftover food.

The ranking information display unit 400 is a type of large display installed on one side of the restaurant to display the current ranking information of the remaining portions of the current cycle provided by the management server 500.

The management server 500 generates the current ranking information of the remaining balance of the current cycle every day and provides it to the ranking information display unit 400 to be displayed. The current ranking information of the remaining balance of the current cycle displayed on the ranking information display unit 400 is: As shown in Figure 3, ranking information - information on the ranking employee - information on the current total remaining balance of the current cycle of the ranking employee - information on the current total number of meals in the current cycle of the ranking employee - current average of the current cycle of the ranking employee The remaining quantity information is displayed by ranking.

For example, employees eating at a restaurant on March 15th can check the current ranking information (ranking information as of March 14th) of the remaining portion of the current cycle displayed on the ranking information display unit 400, a large display installed on one side of the restaurant. You can check the current ranking (ranking until March 14th) of the remaining balance of the cycle (e.g. March) every day, and through this, you can encourage employee participation in the campaign to reduce leftover balance.

In addition, the ranking information display unit 400 may additionally display today's menu information in addition to the current ranking information of the remaining portions of the current cycle, through which employees can check the menu.

The management server 500 stores and manages the information provided by the first RF reader 100 and the remaining amount collection/display unit 300, and uses the stored information to generate the remaining amount current ranking information of the current cycle every day to provide ranking information. It is provided to the display unit 400 and uses the stored information to generate, store and manage remaining quantity ranking information for each cycle and drinking water management information for each cycle.

That is, the management server 500 stores and manages the information provided by the first RF reader 100 and the information provided by the remaining quantity collection/display unit 300 in a storage means, and the first RF reader 100 For this purpose, if the employee information and restaurant entry time information of the employee entering the restaurant are provided, they are matched in the form (employee information - restaurant entry time information) and stored and managed in a storage means, and the remaining quantity collection/display unit 300 processes the waste. If an employee's employee information, withdrawal processing time information, and remaining balance information are provided, they are matched in the form (employee information - retirement processing time information - remaining balance information) and stored and managed in a storage means, and the current cycle is stored using the information stored in the storage means. Generates current ranking information on remaining balance, ranking information on remaining balance by cycle, and drinking water management information by cycle.

Hereinafter, the management server 500's current ranking information on the remaining balance of the current cycle and the generation of remaining balance ranking information for each cycle will be described.

First, the management server 500 uses the stored information to determine information on the current total amount of leftover food for each employee and information on the current total number of meals for each employee in the current cycle.

For example, if the current cycle is March and the current ranking information for remaining balance is created on March 15th, using the saved information, information on the total remaining balance for each employee from March 1 to March 14 and the total balance for each employee are generated. Information on the number of meals is obtained, for example, (Temple Shin Saimdang: Total leftovers from March 1 to March 14, 2,660g, number of meals 24 times), (Temple Hong Gil-dong: March 1 to March 3 Information such as total leftovers (2,980g) by the 14th of the month, number of meals (25), etc. is obtained.

Thereafter, the management server 500 determines the average remaining amount information for each employee in the current cycle using the current total remaining amount information for each employee and the current total meal count information for each employee in the current cycle.

In the case of the above example, information such as (Temple Shin Saimdang: Average remaining portion from March 1 to March 14, 111g), (Temple Hong Gil-dong: Average remaining portion from March 1 to March 14, 119g), etc. I get it.

Afterwards, the management server 500 determines the ranking of each employee in the current cycle in order of the lowest average remaining balance using the information on the average remaining balance for each employee in the current cycle.

For example, based on the information on the average remaining balance for each employee in the current cycle, the people with the lowest average remaining balance (1st Shin Saimdang, 2nd Hong Gil-dong, 3rd Hwang Jini, 4th Dae Jang-geum, 5th Shin Sook-ju) are identified.

Thereafter, based on the identified information, the management server 500 provides ranking information - information on the ranking employee - information on the total remaining balance in the current cycle of the ranking employee - information on the total number of meals in the current cycle of the ranking employee - information on the current cycle of the ranking employee. The current ranking information of the remaining balance of the current cycle as shown in FIG. 3, in which the average remaining quantity information is displayed by ranking, is generated every day and provided to the ranking information display unit 400.

For example, the current ranking information of the remaining balance of the current cycle created as of midnight on March 14th is provided to the ranking information display unit 400 on March 15th, and the remaining balance of the current cycle created as of midnight on March 20th is provided to the ranking information display unit 400 on March 15th. The current ranking information is provided to the ranking information display unit 400 on March 21st.

In addition, when the end date of the current cycle comes, the current ranking information on the remaining amount of the current cycle generated as of midnight on the end date is stored and managed as the remaining amount ranking information of the cycle.

For example, if the current cycle is March, the current ranking information on the remaining balance of the current cycle created as of midnight on the 31st, the end date of March, is stored and managed as the remaining balance ranking information for March.

The information on the ranking of the remaining balance by cycle, which is generated every cycle, can be used to compensate employees who left less leftover food among employees who participated in the campaign to reduce the remaining balance.

Meanwhile, when the remaining balance collection/display unit 300 provides employee information and retirement processing time information of the employee to be retired, the management server 500 collects the current average remaining balance information of the current cycle of the employee to be retired. It is characterized by providing a quantity collection/display unit (300).

As described above, the remaining balance collection/display unit 300 provides employee information and retirement processing time information of the employee undergoing retirement processing, and the remaining balance collection/display unit 300 provides employee information and retirement processing time information of the employee undergoing retirement processing. When time information is provided, the management server 500 provides the current average remaining balance information of the current cycle of the employee to be retired to the balance collection/display unit 300, and displays the information of the employee to be retired on the display 320. Displays the current average remaining balance information for the current cycle.

For example, if the employee processing food withdrawal is employee Hong Gil-dong, and the food processing time information is 12:50 on March 15, 2023, collect information on the average remaining balance from March 1 to 14 of employee Hong Gil-dong. It is provided to the display unit 300 and displayed on the display 320.

At this time, as shown in FIG. 2, the display 320 displays information on the remaining portion of the employee's current meal (information provided by the electronic scale 200) and the current average remaining amount of the employee's current meal in the current cycle. Information (information provided by the management server 500) is displayed at the same time, so that the employee processing the meal is able to check whether the remaining amount of the current meal is more or less than the current average remaining amount of the current cycle, and the remaining amount of the leftover meal reduction campaign In order to get ranked, you will be aware of how much effort you need to make to reduce leftovers.

Below, the generation of drinking water management information for each cycle by the management server 500 will be described.

The drinking water management information generated by the management server 500 is used by restaurant staff to determine the appropriate amount of food to be provided to employees in the future and reduce food material waste.

The drinking water management information for each cycle generated periodically by the management server 500 includes statistical information on the remaining amount by day of the corresponding cycle, statistical information on the remaining amount by day of the week in the corresponding cycle, statistical information on the remaining amount by meal time in the corresponding cycle, and total amount of remaining food in the corresponding cycle. It is characterized by including information on the remaining quantity.

For example, if the cycle for generating drinking water management information is March, the daily remaining quantity statistical information in March includes remaining quantity information from March 1st to the remaining quantity information on the last day of March, and the remaining quantity information by day of the week in March Statistical information includes remaining balance information on Mondays in March, remaining quantity information on Tuesdays in March, remaining quantity information on Wednesdays in March, remaining quantity information on Thursdays in March, remaining quantity information on Fridays in March, and remaining quantity information on Saturdays in March. and information on remaining portions on Sundays in March, and statistical information on remaining portions by meal time in March includes information on remaining portions for breakfast in March, information on remaining portions for lunch in March, and information on portions remaining for dinner in March, The total remaining balance information in March refers to the total remaining balance that occurred in March and is the sum of the daily remaining balance in March.

Specifically, the management server 500 determines the total amount of remaining items per day using the disposal processing time information and information on the amount of remaining items among the stored information, and provides statistical information on the daily amount of items remaining for the cycle using the identified total daily quantity information. Create.

For example, if the cycle is in March, at midnight on March 31st, the end date of the cycle, the retirement processing date using the retirement processing time information and remaining quantity information among the information stored in the storage means is March 1. The remaining balance information is extracted and accumulated to determine the total remaining balance on March 1. Apply the same method from March 2nd to March 31st to determine the total amount of leftover food per day in March.

The identified daily total remaining portion information is used to generate daily remaining portion statistical information for the corresponding cycle. The daily remaining portion statistical information is information in the form of a graph or table, and restaurant personnel can use the daily remaining portion statistical information to determine the daily remaining portion amount of the corresponding cycle. It is possible to identify changes in the amount of remaining food.

In addition, the management server 500 determines the total amount of leftover food by day using the disposal processing time information and the remaining quantity information among the stored information, and generates statistical information on the remaining quantity by day of the week using the identified total remaining quantity information by day of the week. do.

For example, if the cycle is in April, at midnight on April 30th, which is the end date of the cycle, the day of the week that was processed using the retirement processing time information and the residual amount information among the information stored in the storage means is Monday. The information is extracted and accumulated to determine the total remaining balance on Mondays in April. The same method is applied to Tuesday, Wednesday, Thursday, Friday, Saturday, and Sunday in April to determine the total amount of leftover food for each day of the week in April.

Statistical information on the remaining portions for each day of the week is generated using the identified total remaining portions for each day of the week. The statistical information for each day of the week is information in the form of a graph or table, and restaurant personnel can use the remaining portions for each day of the week statistical information to determine the remaining portions for each day of the cycle. It is possible to identify changes in the amount of remaining food.

In addition, the management server 500 determines the total amount of leftover food for each meal time slot using the food processing time information and the remaining amount information among the stored information, and uses the identified total remaining amount information for each meal time slot to determine the total amount of leftover food for each meal time slot of the cycle. Generates remaining quantity statistical information.

For example, if the cycle is May, at midnight on May 31st, the end date of the cycle, among the information stored in the storage means, the meal time that is expelled using the meal processing time information and the remaining meal amount information is breakfast. Quantity information is extracted and accumulated to determine the total amount of leftover food in the morning of May. The same method is applied to lunch and dinner in May to determine the total amount of leftovers by meal time in May.

Using the information on the total amount of leftover food for each meal time identified, statistical information on the amount of leftover food for each meal time of the cycle is generated. The statistical information on the amount of leftover food for each meal time is in the form of a graph or table, and restaurant staff can determine the amount of leftover food for each meal time. Through statistical information, it is possible to identify changes in the amount of leftover food by meal time of the cycle.

Meanwhile, the statistical information generated by the management server 500 is information used by restaurant staff to determine the appropriate amount of food to be provided to employees in the future and reduce food material waste, so it must have statistical accuracy. If this falls, problems arise in calculating the appropriate amount of food to be provided to employees in the future.

For example, the more employees who do not place leftover food on the electronic scale 200 or do not read their employee RF ID cards on the second RF reader 310, the lower the statistical accuracy.

Therefore, it is necessary to allow restaurant personnel to know to what extent the statistical information generated by the management server 500 is accurate. To this end, the management server 500 uses the stored information to determine the daily remaining portion of the corresponding period. It is characterized by generating, storing, and managing accuracy information of statistical information, accuracy information of statistical information on the amount of leftover food by day of the week, and accuracy information on statistical information on the amount of leftover food by meal time of the corresponding cycle.

The accuracy of the daily remaining balance statistical information for the cycle is determined by using the employee information and retirement processing time information of the employee who retired and the employee information and restaurant entry time information of the employee who entered the restaurant among the stored information. After determining the total number of employees who checked out on a given day and the total number of employees who entered the restaurant on that day of the cycle, the total number of employees who checked out on that day of the cycle was divided by the total number of employees who entered the restaurant on that day of the cycle. It is characterized by a value.

For example, the management server 500 determines the total number of employees who retired on March 1st using the employee information and the retirement processing time information of the employees who were expelled from the stored information, and calculates the number of employees who entered the restaurant from the stored information. After identifying the total number of employees who entered the restaurant on March 1st using the employee information and restaurant entry time information, the total number of employees who checked out on March 1st was divided by the total number of employees who entered the restaurant on March 1st. Accuracy information of the remaining balance statistical information as of the 1st date is generated. If the total number of employees identified as having left the restaurant on March 1st is 600 and the total number of employees who entered the restaurant on March 1st is 700, then the number of employees as of March 1st is 700. The accuracy of the remaining quantity statistical information is 85.7%.

In addition, the accuracy of the statistical information on the amount of leftover food for each day of the week in the cycle is determined by using, among the stored information, the employee information and time information for employees who have checked out, and the employee information and restaurant entry time information for employees who have entered the restaurant. After determining the total number of employees who checked out on the relevant day of the week and the total number of employees who entered the restaurant on the relevant day of the week, the total number of employees who checked out on the relevant day of the relevant cycle is calculated as the total number of employees who entered the restaurant on the relevant day of the relevant cycle. It is characterized by being a value divided by .

For example, the management server 500 determines the total number of employees who retired on Monday in March using the employee information and time information of employees who were expelled from the stored information, and calculates the number of employees who entered the restaurant from the stored information. After identifying the total number of employees who entered the restaurant on Monday in March using the employee information and restaurant entry time information, the total number of employees who checked out on Monday in March was divided by the total number of employees who entered the restaurant on Monday in March. Accuracy information of Monday leftover quantity statistical information is generated. If the total number of employees who checked out on Mondays in March is 1,200 and the total number of employees who entered the restaurant on Mondays in March is 1,500, the remaining quantity statistical information on Mondays in March is generated. The accuracy is 80%.

In addition, the accuracy of the statistical information on the amount of leftover food by meal time in the relevant cycle is determined by using, among the stored information, the employee information and time information for employees who have checked out, and the employee information and restaurant entry time information for employees who have entered the restaurant. After determining the total number of employees who checked out during the meal time slot in the cycle and the total number of employees who entered the restaurant during the meal time slot in the cycle, the total number of employees who checked out during the meal time slot in the cycle is calculated as the total number of employees who checked out during the meal time slot in the cycle. It is characterized by being divided by the total number of employees entering the restaurant.

For example, the management server 500 determines the total number of employees who retired for lunch in March using the employee information and time information of employees who retired from the stored information, and calculates the number of employees who entered the restaurant from the stored information. After identifying the total number of employees who entered the restaurant during lunch in March using employee information and restaurant entry time information, the total number of employees identified for lunch in March was divided by the total number of employees who entered the restaurant during lunch in March. Accuracy information of lunch leftover statistical information is generated. If the total number of employees identified for lunch in March is 1,300 and the total number of employees who entered the restaurant for lunch in March is 1,500, then March lunch leftover statistical information is generated. The accuracy is 86.6%.

Meanwhile, the drinking water management information generated and stored and managed by the management server 500 may further include statistical information on the number of drinkers for each meal menu and statistical information on the amount of leftover food for each meal menu so that restaurant staff can refer to it when organizing menus.

The number of people eating and the amount of leftover food may vary depending on the menu. Restaurant staff can identify the menus that employees like and the menus with less leftovers through the statistical information on the number of people per meal menu and the statistical information on the amount of leftover food for each menu. This can be reflected in future diet plans.

Specifically, the management server 500 uses the employee information of employees who entered the restaurant and the restaurant entry time information among the stored information to identify the number of employees who entered the restaurant by date/meal time zone and the identified date/meal time zone. Statistical information on the number of people eating for each menu item is generated using information on the number of employees entering the restaurant and pre-stored menu information.

The pre-stored menu table information includes menu information by date/meal time. For example, breakfast menu on March 1st: Gomtang, lunch menu on March 1st: Jjajangmyeon, dinner menu on March 1st: kimchi. It may be fried rice, etc.

For example, among the stored information, the number of employees who entered the restaurant and the restaurant entry time information are used to identify the number of employees who entered the restaurant on the morning of March 1st, and the number of identified employees is used to determine the number of employees who entered the restaurant on the morning menu of March 1st. Determine the number of people eating gomtang, and use the stored information of employees who entered the restaurant and the restaurant entry time information to determine the number of employees who entered the restaurant for lunch on March 1, and determine the number of employees identified. Determine the number of people who ate Jjajangmyeon, a lunch menu item, on March 1st. Among the stored information, use the employee information of employees who entered the restaurant and the restaurant entry time information to determine the number of employees who entered the restaurant on the evening of March 1st. Then, the number of employees identified is calculated as the number of people eating kimchi fried rice, which was the dinner menu on March 1, and statistical information on the number of people eating gomtang, black bean noodles, and kimchi fried rice is generated.

Through the statistical information on the number of people per menu created in the above manner, restaurant staff can identify the menus that employees like and reflect this in future menu planning.

In addition, the management server 500 determines the amount of leftover food by day/meal time using the meal processing time information and remaining meal amount information among the stored information, and uses the identified remaining amount information by date/meal time and pre-stored menu table information. Generates statistical information on the amount of leftover food for each menu item.

The pre-stored menu table information includes menu information by date/meal time. For example, breakfast menu on April 1st: Seaweed Soup Baekban, lunch menu on March 1st: pork cutlet, dinner menu on March 1st: It may be omelet rice, etc.

For example, among the stored information, the food processing time information and the remaining meal amount information are used to determine the amount of leftover food that occurred on the morning of April 1st, and the identified remaining amount is used as the remaining amount for the seaweed soup white meal, which is the breakfast menu on April 1st. Among the stored information, the food processing time information and leftover amount information are used to determine the leftover amount generated for lunch on April 1st, and the identified leftover amount is identified as the leftover amount for pork cutlet, the lunch menu on April 1st. , Among the stored information, the food processing time information and the remaining portion information were used to determine the amount of leftover food that occurred on the evening of March 1st, and the identified remaining amount was identified as the amount of leftover food for the omelet rice, which was the dinner menu on April 1st, and a half dozen seaweed soup was made. , generates statistical information on remaining portions for pork cutlet and omelet rice.

Through the statistical information on the amount of leftover food for each menu item created in the same manner as above, restaurant staff can identify menus with less leftover food and reflect this in future menu planning.

Although the technical idea of the present invention has been described above with the accompanying drawings, this is an illustrative description of a preferred embodiment of the present invention and does not limit the present invention, and the scope of the present invention is not limited to the embodiments. It will be self-evident that those skilled in the art will include modifications within the scope of the technical idea of the present invention.

100: 1st RF reader
200: Electronic scale
300: Remaining quantity collection/display unit
400: Ranking information display unit
500: Management server

Claims (9)

In an integrated drinking water management system through monitoring of remaining water,
It is installed at the entrance of the restaurant so that employees entering the restaurant for a meal can read the employee RF ID card, and manages the employee information and restaurant entry time information of employees entering the restaurant obtained through reading the employee RF ID card. A first RF reader 100 provided to the server 500;
An electronic scale (200) installed around the dispensing port to measure the weight of the plate with leftover food left on it, and calculating the remaining amount information using the measured weight information of the plate with leftover food left on it and providing it to the remaining food amount collection/display unit 300; ;
Obtain employee information and retirement processing time information of the employee to be retired, match the employee information, retirement processing time information, and remaining balance information of the employee to be retired, provide the remaining balance information to the management server 500, and obtain the remaining balance information of the employee to be retired. A remaining amount collection/display unit 300 installed around the electronic scale 200 so that an employee who displays the amount and disposes of food can check the remaining amount of his or her current meal;
a ranking information display unit 400 installed on one side of the restaurant to display the current ranking information of the remaining portion of the current cycle provided by the drinking water management server 500;
The information provided by the first RF reader 100 and the remaining balance collection/display unit 300 is stored and managed, and the stored information is used to generate current ranking information on the remaining balance of the current cycle every day and provide it to the ranking information display unit 400. , including a management server 500 that generates, stores, and manages residual quantity ranking information by cycle and drinking water management information by cycle using the stored information,

The remaining quantity collection/display unit 300,
It is installed around the electronic scale 200 so that the employees processing the employee can read the employee RF ID card, and the employee information and the time information of the employee who is processing the employee" obtained through reading the employee RF ID card are stored in the control unit ( A second RF reader (310) provided by 340),
A display 320 that displays information on the remaining portions of the meal so that the employee processing the meal can check the remaining portions of his or her current meal, and displays a message to guide the employee in reading the RF ID card;
A warning light 330 that turns on under the control of the control unit 340,
When information on the remaining balance is provided from the electronic scale 200, a guidance message guiding the reading of the remaining balance information and the employee RF ID card is displayed on the display 320, and after providing the remaining balance information from the electronic scale 200, the first 2 The lighting of the warning light 330 is controlled depending on whether employee information and retirement processing time information are provided from the RF reader 310, and when employee information and retirement processing time information are provided from the second RF reader 310, the electronic scale 200 ) and a control unit 340 that matches the remaining amount information provided by the employee information provided by the second RF reader 310 and the withdrawal processing time information and provides the information to the management server 500,

The control unit 340,
After providing information on the remaining balance of the electronic scale 200, if the second RF reader 310 does not provide employee information and retirement processing time information for a certain period of time, the first lamp of the warning light 330 is turned on,
After turning on the first lamp, when the second RF reader (310) provides employee information and retirement processing time information, the second lamp of the warning light (330) is turned on. An integrated drinking water management system through monitoring of the remaining amount.
delete delete In claim 1,
The control unit 340,
After providing employee information and retirement processing time information to the management server 500, when the management server 500 provides information on the current average balance amount of the current cycle of the employee being terminated, the current average of the current cycle of the employee being terminated is provided. An integrated drinking water management system through monitoring of the remaining amount, characterized in that the remaining amount information is displayed on the display (320).
In claim 1,
The management server 500,
Using the saved information, information on the current total amount of leftover food for each employee in the current cycle and information on the current total number of meals for each employee are obtained.
Identify the current average remaining amount information for each employee in the current cycle using the information on the current total remaining amount for each employee in the current cycle and the information on the current total number of meals for each employee in the current cycle.
After identifying the current ranking information for each employee in the current cycle in order of lowest average balance using the current average balance amount information for each employee in the current cycle,
Ranking information - Information on the relevant ranking employee - Information on the current total remaining balance of the current cycle of the ranking employee - Information on the current total number of meals in the current cycle of the ranking employee - Current average remaining balance information of the current cycle of the ranking employee displayed by ranking The current ranking information on the remaining balance of the cycle is generated every day and provided to the ranking information display unit 400.
When the end date of the current cycle comes, an integrated drinking water management system through monitoring of the remaining amount, characterized in that the current ranking information of the remaining amount of the current cycle generated as of midnight on the end date is stored and managed as the remaining amount ranking information of the cycle.
In claim 5,
The management server 500,
When the remaining balance collection/display unit 300 provides employee information and retirement processing time information of the employee being retired, the current average remaining balance information of the current cycle of the employee being retired is provided to the remaining balance collection/display unit 300. An integrated drinking water management system through monitoring of remaining water.
In claim 1,
The drinking water management information for each cycle generated by the management server 500 is,
It includes statistical information on the remaining amount by day for the relevant cycle, statistical information on the remaining amount by day of the week in the relevant cycle, statistical information on the remaining amount by meal time in the relevant cycle, and information on the total remaining amount of the relevant cycle,
The management server 500,
Among the stored information, the daily total remaining quantity is identified using the disposal processing time information and the remaining quantity information, and the identified daily total remaining quantity information is used to generate daily remaining quantity statistical information for the corresponding cycle.
Among the stored information, the total remaining quantity by day is identified using the disposal processing time information and the remaining quantity information, and the identified total remaining quantity information by day is used to generate statistical information on the daily remaining quantity of the relevant cycle.
Among the stored information, the total amount of leftover food is identified by meal time using the food processing time information and the amount of remaining food, and the total amount of leftover food by meal time of the cycle is used to generate statistical information about the amount of leftover food by meal time of the cycle. An integrated drinking water management system through monitoring of remaining water volume.
In claim 7,
The management server 500,
Using the stored information, create, store and manage the accuracy information of the statistical information of the remaining portions by day of the cycle, the accuracy information of the statistical information of the remaining portions by day of the week, and the accuracy information of the statistical information of the remaining portions by meal time of the cycle,

The accuracy of the daily remaining quantity statistical information for the relevant cycle is,
Among the stored information, the total number of employees expelled on the relevant day of the cycle and the corresponding cycle are calculated using the employee information and expiration time information of employees who were expelled and the employee information and restaurant entry time information of employees who entered the restaurant. After determining the total number of employees who entered the restaurant on a given day, the total number of employees who were expelled on that day of the cycle is divided by the total number of employees who entered the restaurant on that day of the cycle,

The accuracy of the remaining quantity statistical information for each day of the week in the cycle is,
Among the stored information, the total number of employees who were expelled on the corresponding day of the cycle and the corresponding period of the cycle are calculated using the employee information and expiration processing time information of the employee who was expelled and the employee information and restaurant entry time information of the employee who entered the restaurant. After determining the total number of employees who entered the restaurant on that day of the week, the total number of employees who checked out on that day of the cycle is divided by the total number of employees that entered the restaurant on that day of the cycle,

The accuracy of the statistical information on the amount of leftover food by meal time of the cycle is,
Among the stored information, the total number of employees who were expelled during the relevant meal time of the cycle and the period of the corresponding cycle are calculated using the employee information and expiration processing time information of the employee who was expelled and the employee information and restaurant entry time information of the employee who entered the restaurant. After determining the total number of employees who entered the restaurant during the relevant meal time period, monitoring the amount of leftover food, which is the value obtained by dividing the total number of employees who checked out during the relevant meal time period in the relevant cycle by the total number of employees who entered the restaurant during the relevant meal time period in the relevant cycle. Integrated drinking water management system through.
In claim 7,
The drinking water management information further includes statistical information on the number of people drinking each meal menu and statistical information on the amount of food leftover for each meal menu.

The management server 500,
Among the stored information, the employee information of employees who entered the restaurant and the restaurant entry time information are used to identify the number of employees who entered the restaurant by date/meal time, and information on the number of employees who entered the restaurant by date/meal time. Generate statistical information on the number of people eating each meal menu using pre-stored meal table information,
Among the stored information, the leftover amount by day/meal time is identified using the meal processing time information and the remaining amount information, and the remaining amount information by identified date/meal time and the pre-stored menu table information are used to obtain statistical information on the remaining amount by meal menu. An integrated drinking water management system through monitoring of remaining water, which is characterized by generating.