WO2017120723A1 - Method and system for dish passing in food service - Google Patents
Method and system for dish passing in food service Download PDFInfo
- Publication number
- WO2017120723A1 WO2017120723A1 PCT/CN2016/070559 CN2016070559W WO2017120723A1 WO 2017120723 A1 WO2017120723 A1 WO 2017120723A1 CN 2016070559 W CN2016070559 W CN 2016070559W WO 2017120723 A1 WO2017120723 A1 WO 2017120723A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- dishes
- dish
- new
- chef
- temperature
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 20
- 235000013361 beverage Nutrition 0.000 claims description 5
- 230000003247 decreasing effect Effects 0.000 claims description 4
- 238000002716 delivery method Methods 0.000 claims 1
- 230000008901 benefit Effects 0.000 abstract description 4
- 230000009471 action Effects 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 238000004891 communication Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 238000004590 computer program Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Classifications
-
- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
- G06Q50/00—Information and communication technology [ICT] specially adapted for implementation of business processes of specific business sectors, e.g. utilities or tourism
- G06Q50/10—Services
- G06Q50/12—Hotels or restaurants
-
- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
- G06Q50/00—Information and communication technology [ICT] specially adapted for implementation of business processes of specific business sectors, e.g. utilities or tourism
Definitions
- the invention relates to the field of communication and catering, in particular to a method and a system for catering and food delivery.
- catering there are two main concepts of catering: one is diet, such as operating catering, providing catering.
- the second refers to the industry or institution that provides catering, to meet the dietary needs of diners, and thus to obtain the corresponding service income. Due to the different eating habits and tastes of different people in different regions and different cultures, the catering in the world shows a variety of characteristics. The catering market will enter the era of brand consumption, and the Chinese catering industry will continue to play a positive role in expanding consumption and promoting employment at a growth rate of 16%.
- the food of the existing catering is generally completed by hand, and it cannot be intelligently distributed, so the efficiency of the dish is low.
- a method for catering and food delivery is provided, which solves the disadvantages of low efficiency of the prior art.
- a method for food and beverage delivery comprising the steps of:
- the assigning according to the value of the calculator is a specific point, including:
- the method further includes:
- Each chef is graded and the dishes for the new dishes are assigned to different grades.
- a food and beverage delivery system comprising:
- a receiving unit configured to receive a temperature sent by the pan temperature sensor, and when the temperature is lower than a set threshold, the counter of the remaining dish is decreased once;
- a receiving unit which is also used to obtain a dish of a new point
- An allocation unit for assigning dishes according to the value of the calculator as a new point is an allocation unit for assigning dishes according to the value of the calculator as a new point.
- the allocating unit is specifically configured to allocate a new dish to a chef with the least number of remaining dishes.
- system further includes:
- a rating unit that assigns a grade to each chef and assigns a menu of new dishes to different grades.
- the technical solution provided by the specific embodiment of the present invention records the number of cooking of the chef by the temperature sensor on the pan, by which the number of the remaining dishes is known, and the quantity of the new dish dispensed is determined according to the quantity of the remaining dishes. Therefore, it has the advantage of high efficiency of food delivery.
- FIG. 1 is a flow chart of a method for food and beverage delivery provided by the present invention
- FIG. 2 is a structural diagram of a food and beverage delivery system provided by the present invention.
- FIG. 1 is a flowchart of a method for catering and food delivery according to a first preferred embodiment of the present invention.
- the method is implemented by a server.
- the method is as shown in FIG. 1 and includes the following steps:
- Step S101 receiving a temperature sent by the pot temperature sensor, when the temperature is lower than the set threshold, the counter of the remaining dishes is decreased once;
- Step S102 Obtain a dish of a new point
- step S103 the food is distributed according to the value of the calculator.
- the technical solution provided by the specific embodiment of the present invention records the number of cooking of the chef by the temperature sensor on the pan, by which the number of the remaining dishes is known, and the quantity of the new dish dispensed is determined according to the quantity of the remaining dishes. Therefore, it has the advantage of high efficiency of food delivery.
- step S103 may be:
- the foregoing method may further include:
- Each chef is graded and the dishes for the new dishes are assigned to different grades.
- FIG. 2 is a catering and food delivery system according to a second preferred embodiment of the present invention.
- the system includes:
- the receiving unit 201 is configured to receive a temperature sent by the pan temperature sensor, and when the temperature is lower than the set threshold, the counter of the remaining dish is decreased once;
- the receiving unit 201 is further configured to acquire a dish of a new point
- the allocating unit 202 is configured to allocate according to the value of the calculator as a new point.
- the technical solution provided by the specific embodiment of the present invention records the number of cooking of the chef by the temperature sensor on the pan, by which the number of the remaining dishes is known, and the quantity of the new dish dispensed is determined according to the quantity of the remaining dishes. Therefore, it has the advantage of high efficiency of food delivery.
- the foregoing allocating unit 202 is specifically configured to allocate a new dish to a chef with the least number of remaining dishes.
- the above system may further include:
- the ranking unit 203 is configured to assign a grade to each chef and assign dishes of the new dish according to different grades.
- Computer readable media includes both computer storage media and communication media including any medium that facilitates transfer of a computer program from one location to another.
- a storage medium may be any available media that can be accessed by a computer.
- the computer readable medium may include random access memory (Random) Access Memory, RAM), Read-Only Memory (ROM), Electrically Erasable Programmable Read Only Memory (Electrically Erasable Programmable Read-Only Memory, EEPROM), Compact Disc Read-Only Memory, CD-ROM, or other optical disc storage, magnetic storage medium or other magnetic storage device, or any other medium that can be used to carry or store desired program code in the form of instructions or data structures and that can be accessed by a computer. Also. Any connection may suitably be a computer readable medium.
- a disk and a disc include a compact disc (CD), a laser disc, a compact disc, a digital versatile disc (DVD), a floppy disk, and a Blu-ray disc, wherein the disc is usually magnetically copied, and the disc is The laser is used to optically replicate the data. Combinations of the above should also be included within the scope of the computer readable media.
Landscapes
- Business, Economics & Management (AREA)
- Tourism & Hospitality (AREA)
- Human Resources & Organizations (AREA)
- Physics & Mathematics (AREA)
- Economics (AREA)
- Marketing (AREA)
- Primary Health Care (AREA)
- Strategic Management (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- General Business, Economics & Management (AREA)
- General Physics & Mathematics (AREA)
- Engineering & Computer Science (AREA)
- Theoretical Computer Science (AREA)
- Management, Administration, Business Operations System, And Electronic Commerce (AREA)
- Medical Treatment And Welfare Office Work (AREA)
Abstract
A method and system for dish passing in food service. The method comprises the following steps: receiving a temperature transmitted by a cookware temperature sensor, when the temperature is less than a set threshold, reducing a counter of remaining dishes by one (S101); acquiring a newly ordered dish (S102); and allocating for the newly ordered dish on the basis of the value of the counter (S103). The advantage is convenience.
Description
本发明涉及通信及餐饮领域,尤其涉及一种餐饮传菜方法及系统。The invention relates to the field of communication and catering, in particular to a method and a system for catering and food delivery.
餐饮的概念主要有两种:一是饮食,比如经营餐饮,提供餐饮。二是指提供餐饮的行业或者机构,满足食客的饮食需求,从而获取相应的服务收入。由于在不同的地区、不同的文化下,不同的人群饮食习惯、口味的不同,因此,世界各地的餐饮表现出多样化的特点。餐饮市场将进入品牌消费时代,中国餐饮业将以百分之十六的增速继续对扩大消费、促进就业发挥积极作用。
There are two main concepts of catering: one is diet, such as operating catering, providing catering. The second refers to the industry or institution that provides catering, to meet the dietary needs of diners, and thus to obtain the corresponding service income. Due to the different eating habits and tastes of different people in different regions and different cultures, the catering in the world shows a variety of characteristics. The catering market will enter the era of brand consumption, and the Chinese catering industry will continue to play a positive role in expanding consumption and promoting employment at a growth rate of 16%.
现有餐饮的传菜一般通过人工完成,其无法进行智能的分配,所以其传菜的效率低。The food of the existing catering is generally completed by hand, and it cannot be intelligently distributed, so the efficiency of the dish is low.
提供一种餐饮传菜方法,其解决了现有技术的传菜的效率低的缺点。A method for catering and food delivery is provided, which solves the disadvantages of low efficiency of the prior art.
一方面,提供一种餐饮传菜方法,所述方法包括如下步骤:In one aspect, a method for food and beverage delivery is provided, the method comprising the steps of:
接收锅具温度传感器发送的温度,当温度低于设定阈值时,剩余菜品的计数器减少一次;Receiving the temperature sent by the pot temperature sensor, when the temperature is lower than the set threshold, the counter of the remaining dishes is reduced once;
获取新点的菜品;Get the dishes of the new point;
依据该计算器的值为新点的菜品进行分配。Assign the food according to the value of the calculator.
可选的,所述依据该计算器的值为新点的菜品进行分配具体,包括:Optionally, the assigning according to the value of the calculator is a specific point, including:
将新菜品分配给剩余菜品数量最少的厨师。Assign the new dish to the chef with the fewest remaining dishes.
可选的,所述方法还包括:Optionally, the method further includes:
为每个厨师标识等级,按不同的等级分配新菜的菜品。Each chef is graded and the dishes for the new dishes are assigned to different grades.
第二方面,提供一种餐饮传菜系统,所述系统包括:In a second aspect, a food and beverage delivery system is provided, the system comprising:
接收单元,用于接收锅具温度传感器发送的温度,当温度低于设定阈值时,剩余菜品的计数器减少一次;a receiving unit, configured to receive a temperature sent by the pan temperature sensor, and when the temperature is lower than a set threshold, the counter of the remaining dish is decreased once;
接收单元,还用于获取新点的菜品;a receiving unit, which is also used to obtain a dish of a new point;
分配单元,用于依据该计算器的值为新点的菜品进行分配。An allocation unit for assigning dishes according to the value of the calculator as a new point.
可选的,所述分配单元,具体用于将新菜品分配给剩余菜品数量最少的厨师。Optionally, the allocating unit is specifically configured to allocate a new dish to a chef with the least number of remaining dishes.
可选的,所述系统还包括:Optionally, the system further includes:
等级单元,用于为每个厨师标识等级,按不同的等级分配新菜的菜品。A rating unit that assigns a grade to each chef and assigns a menu of new dishes to different grades.
本发明具体实施方式提供的技术方案通过锅具上的温度传感器来记录厨师炒菜的次数,通过该次数来获知其还剩的菜品的数量,依据该剩余菜品的数量确定分配的新菜品的数量,所以其具有传菜效率高的优点。The technical solution provided by the specific embodiment of the present invention records the number of cooking of the chef by the temperature sensor on the pan, by which the number of the remaining dishes is known, and the quantity of the new dish dispensed is determined according to the quantity of the remaining dishes. Therefore, it has the advantage of high efficiency of food delivery.
为了更清楚地说明本发明实施例或现有技术中的技术方案,下面将对实施例或现有技术描述中所需要使用的附图作简单地介绍,显而易见地,下面描述中的附图仅仅是本发明的一些实施例,对于本领域普通技术人员来讲,在不付出创造性劳动的前提下,还可以根据这些附图获得其他的附图。In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the embodiments or the description of the prior art will be briefly described below. Obviously, the drawings in the following description are only It is a certain embodiment of the present invention, and other drawings can be obtained from those skilled in the art without any creative work.
图1为本发明提供的一种餐饮传菜方法的流程图;1 is a flow chart of a method for food and beverage delivery provided by the present invention;
图2为本发明提供的一种餐饮传菜系统的结构图。2 is a structural diagram of a food and beverage delivery system provided by the present invention.
下面将结合本发明实施例中的附图,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。The technical solutions in the embodiments of the present invention are clearly and completely described in the following with reference to the accompanying drawings in the embodiments of the present invention. It is obvious that the described embodiments are only a part of the embodiments of the present invention, but not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative efforts are within the scope of the present invention.
参阅图1,图1为本发明第一较佳实施方式提供的一种餐饮传菜方法的流程图,该方法由服务器来完成,该方法如图1所示,包括如下步骤:Referring to FIG. 1 , FIG. 1 is a flowchart of a method for catering and food delivery according to a first preferred embodiment of the present invention. The method is implemented by a server. The method is as shown in FIG. 1 and includes the following steps:
步骤S101、接收锅具温度传感器发送的温度,当温度低于设定阈值时,剩余菜品的计数器减少一次;Step S101, receiving a temperature sent by the pot temperature sensor, when the temperature is lower than the set threshold, the counter of the remaining dishes is decreased once;
步骤S102、获取新点的菜品;Step S102: Obtain a dish of a new point;
步骤S103、依据该计算器的值为新点的菜品进行分配。In step S103, the food is distributed according to the value of the calculator.
本发明具体实施方式提供的技术方案通过锅具上的温度传感器来记录厨师炒菜的次数,通过该次数来获知其还剩的菜品的数量,依据该剩余菜品的数量确定分配的新菜品的数量,所以其具有传菜效率高的优点。The technical solution provided by the specific embodiment of the present invention records the number of cooking of the chef by the temperature sensor on the pan, by which the number of the remaining dishes is known, and the quantity of the new dish dispensed is determined according to the quantity of the remaining dishes. Therefore, it has the advantage of high efficiency of food delivery.
可选的,上述步骤S103的具体实现方法可以为:Optionally, the specific implementation method of the foregoing step S103 may be:
将新菜品分配给剩余菜品数量最少的厨师。Assign the new dish to the chef with the fewest remaining dishes.
可选的,上述方法在步骤S103之后还可以包括:Optionally, after the step S103, the foregoing method may further include:
为每个厨师标识等级,按不同的等级分配新菜的菜品。Each chef is graded and the dishes for the new dishes are assigned to different grades.
参阅图2,图2为本发明第二较佳实施方式提供的一种餐饮传菜系统,该系统包括:Referring to FIG. 2, FIG. 2 is a catering and food delivery system according to a second preferred embodiment of the present invention. The system includes:
接收单元201,用于接收锅具温度传感器发送的温度,当温度低于设定阈值时,剩余菜品的计数器减少一次;The receiving unit 201 is configured to receive a temperature sent by the pan temperature sensor, and when the temperature is lower than the set threshold, the counter of the remaining dish is decreased once;
接收单元201,还用于获取新点的菜品;The receiving unit 201 is further configured to acquire a dish of a new point;
分配单元202,用于依据该计算器的值为新点的菜品进行分配。The allocating unit 202 is configured to allocate according to the value of the calculator as a new point.
本发明具体实施方式提供的技术方案通过锅具上的温度传感器来记录厨师炒菜的次数,通过该次数来获知其还剩的菜品的数量,依据该剩余菜品的数量确定分配的新菜品的数量,所以其具有传菜效率高的优点。The technical solution provided by the specific embodiment of the present invention records the number of cooking of the chef by the temperature sensor on the pan, by which the number of the remaining dishes is known, and the quantity of the new dish dispensed is determined according to the quantity of the remaining dishes. Therefore, it has the advantage of high efficiency of food delivery.
可选的,上述分配单元202,具体用于将新菜品分配给剩余菜品数量最少的厨师。Optionally, the foregoing allocating unit 202 is specifically configured to allocate a new dish to a chef with the least number of remaining dishes.
可选的,上述系统还可以包括:Optionally, the above system may further include:
等级单元203,用于为每个厨师标识等级,按不同的等级分配新菜的菜品。The ranking unit 203 is configured to assign a grade to each chef and assign dishes of the new dish according to different grades.
需要说明的是,对于前述的各方法实施方式或实施例,为了简单描述,故将其都表述为一系列的动作组合,但是本领域技术人员应该知悉,本发明并不受所描述的动作顺序的限制,因为根据本发明,某些步骤可以采用其他顺序或者同时进行。其次,本领域技术人员也应该知悉,说明书中所描述实施方式或实施例均属于优选实施例,所涉及的动作和单元并不一定是本发明所必须的。It should be noted that, for the foregoing method embodiments or embodiments, for the sake of simple description, they are all expressed as a series of action combinations, but those skilled in the art should know that the present invention is not subject to the described action sequence. Limitations, as certain steps may be performed in other sequences or concurrently in accordance with the present invention. In the following, those skilled in the art should also understand that the embodiments or examples described in the specification are preferred embodiments, and the actions and units involved are not necessarily required by the present invention.
在上述实施例中,对各个实施例的描述都各有侧重,某个实施例中没有详述的部分,可以参见其他实施例的相关描述。In the above embodiments, the descriptions of the various embodiments are different, and the details that are not detailed in a certain embodiment can be referred to the related descriptions of other embodiments.
本发明实施例方法中的步骤可以根据实际需要进行顺序调整、合并和删减。The steps in the method of the embodiment of the present invention may be sequentially adjusted, merged, and deleted according to actual needs.
本发明实施例装置中的单元可以根据实际需要进行合并、划分和删减。本领域的技术人员可以将本说明书中描述的不同实施例以及不同实施例的特征进行结合或组合。The units in the apparatus of the embodiment of the present invention may be combined, divided, and deleted according to actual needs. Those skilled in the art can combine or combine the different embodiments described in the specification and the features of the different embodiments.
通过以上的实施方式的描述,所属领域的技术人员可以清楚地了解到本发明可以用硬件实现,或固件实现,或它们的组合方式来实现。当使用软件实现时,可以将上述功能存储在计算机可读介质中或作为计算机可读介质上的一个或多个指令或代码进行传输。计算机可读介质包括计算机存储介质和通信介质,其中通信介质包括便于从一个地方向另一个地方传送计算机程序的任何介质。存储介质可以是计算机能够存取的任何可用介质。以此为例但不限于:计算机可读介质可以包括随机存取存储器(Random
Access Memory,RAM)、只读存储器(Read-Only Memory,ROM)、电可擦可编程只读存储器(Electrically
Erasable Programmable Read-Only Memory,EEPROM)、只读光盘(Compact Disc Read-Only
Memory,CD-ROM)或其他光盘存储、磁盘存储介质或者其他磁存储设备、或者能够用于携带或存储具有指令或数据结构形式的期望的程序代码并能够由计算机存取的任何其他介质。此外。任何连接可以适当的成为计算机可读介质。例如,如果软件是使用同轴电缆、光纤光缆、双绞线、数字用户线(Digital
Subscriber
Line,DSL)或者诸如红外线、无线电和微波之类的无线技术从网站、服务器或者其他远程源传输的,那么同轴电缆、光纤光缆、双绞线、DSL或者诸如红外线、无线和微波之类的无线技术包括在所属介质的定影中。如本发明所使用的,盘(Disk)和碟(disc)包括压缩光碟(CD)、激光碟、光碟、数字通用光碟(DVD)、软盘和蓝光光碟,其中盘通常磁性的复制数据,而碟则用激光来光学的复制数据。上面的组合也应当包括在计算机可读介质的保护范围之内。Through the description of the above embodiments, those skilled in the art can clearly understand that the present invention can be implemented in hardware, firmware implementation, or a combination thereof. When implemented in software, the functions described above may be stored in or transmitted as one or more instructions or code on a computer readable medium. Computer readable media includes both computer storage media and communication media including any medium that facilitates transfer of a computer program from one location to another. A storage medium may be any available media that can be accessed by a computer. Taking this as an example, but not limited to: the computer readable medium may include random access memory (Random)
Access Memory, RAM), Read-Only Memory (ROM), Electrically Erasable Programmable Read Only Memory (Electrically
Erasable Programmable Read-Only Memory, EEPROM), Compact Disc Read-Only
Memory, CD-ROM, or other optical disc storage, magnetic storage medium or other magnetic storage device, or any other medium that can be used to carry or store desired program code in the form of instructions or data structures and that can be accessed by a computer. Also. Any connection may suitably be a computer readable medium. For example, if the software is using coaxial cable, fiber optic cable, twisted pair, digital subscriber line (Digital
Subscriber
Line, DSL) or wireless technology such as infrared, radio and microwave transmission from a website, server or other remote source, then coaxial cable, fiber optic cable, twisted pair, DSL or such as infrared, wireless and microwave Wireless technology is included in the fixing of the associated medium. As used in the present invention, a disk and a disc include a compact disc (CD), a laser disc, a compact disc, a digital versatile disc (DVD), a floppy disk, and a Blu-ray disc, wherein the disc is usually magnetically copied, and the disc is The laser is used to optically replicate the data. Combinations of the above should also be included within the scope of the computer readable media.
总之,以上所述仅为本发明技术方案的较佳实施例而已,并非用于限定本发明的保护范围。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
In summary, the above description is only a preferred embodiment of the technical solution of the present invention, and is not intended to limit the scope of the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and scope of the present invention are intended to be included within the scope of the present invention.
Claims (6)
- 一种餐饮传菜方法,其特征在于,所述方法包括如下步骤: A food delivery method, characterized in that the method comprises the following steps:接收锅具温度传感器发送的温度,当温度低于设定阈值时,剩余菜品的计数器减少一次;Receiving the temperature sent by the pot temperature sensor, when the temperature is lower than the set threshold, the counter of the remaining dishes is reduced once;获取新点的菜品;Get the dishes of the new point;依据该计算器的值为新点的菜品进行分配。Assign the food according to the value of the calculator.
- 根据权利要求1所述的方法,其特征在于,所述依据该计算器的值为新点的菜品进行分配具体,包括:The method according to claim 1, wherein the assigning the food according to the value of the calculator as a new point comprises:将新菜品分配给剩余菜品数量最少的厨师。Assign the new dish to the chef with the fewest remaining dishes.
- 根据权利要求1所述的方法,其特征在于,所述方法还包括:The method of claim 1 further comprising:为每个厨师标识等级,按不同的等级分配新菜的菜品。Each chef is graded and the dishes for the new dishes are assigned to different grades.
- 一种餐饮传菜系统,其特征在于,所述系统包括:A food and beverage delivery system, characterized in that the system comprises:接收单元,用于接收锅具温度传感器发送的温度,当温度低于设定阈值时,剩余菜品的计数器减少一次;a receiving unit, configured to receive a temperature sent by the pan temperature sensor, and when the temperature is lower than a set threshold, the counter of the remaining dish is decreased once;接收单元,还用于获取新点的菜品;a receiving unit, which is also used to obtain a dish of a new point;分配单元,用于依据该计算器的值为新点的菜品进行分配。An allocation unit for assigning dishes according to the value of the calculator as a new point.
- 根据权利要求4所述的系统,其特征在于,The system of claim 4 wherein:所述分配单元,具体用于将新菜品分配给剩余菜品数量最少的厨师。The dispensing unit is specifically configured to allocate a new dish to a chef with the least number of remaining dishes.
- 根据权利要求4所述的系统,其特征在于,所述系统还包括:The system of claim 4, wherein the system further comprises:等级单元,用于为每个厨师标识等级,按不同的等级分配新菜的菜品。A rating unit that assigns a grade to each chef and assigns a menu of new dishes to different grades.
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201680000133.6A CN105684024A (en) | 2016-01-11 | 2016-01-11 | Catering pass-through method and system |
PCT/CN2016/070559 WO2017120723A1 (en) | 2016-01-11 | 2016-01-11 | Method and system for dish passing in food service |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/CN2016/070559 WO2017120723A1 (en) | 2016-01-11 | 2016-01-11 | Method and system for dish passing in food service |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2017120723A1 true WO2017120723A1 (en) | 2017-07-20 |
Family
ID=56216032
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/CN2016/070559 WO2017120723A1 (en) | 2016-01-11 | 2016-01-11 | Method and system for dish passing in food service |
Country Status (2)
Country | Link |
---|---|
CN (1) | CN105684024A (en) |
WO (1) | WO2017120723A1 (en) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20020029149A1 (en) * | 2000-09-01 | 2002-03-07 | Masao Nishina | Food menu providing system |
CN101097566A (en) * | 2006-06-28 | 2008-01-02 | 上海石川科技有限公司 | Computer processing system used for managing food of dining hall kitchen |
CN104978697A (en) * | 2015-06-24 | 2015-10-14 | 西南石油大学 | Two-dimensional code-based cooperative intelligent ordering method and system |
CN105069713A (en) * | 2015-07-24 | 2015-11-18 | 程强 | Cook arranging method and system of ordering system |
CN105224990A (en) * | 2015-10-08 | 2016-01-06 | 张姬娟 | The disposal route of information of making a reservation |
-
2016
- 2016-01-11 CN CN201680000133.6A patent/CN105684024A/en active Pending
- 2016-01-11 WO PCT/CN2016/070559 patent/WO2017120723A1/en active Application Filing
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20020029149A1 (en) * | 2000-09-01 | 2002-03-07 | Masao Nishina | Food menu providing system |
CN101097566A (en) * | 2006-06-28 | 2008-01-02 | 上海石川科技有限公司 | Computer processing system used for managing food of dining hall kitchen |
CN104978697A (en) * | 2015-06-24 | 2015-10-14 | 西南石油大学 | Two-dimensional code-based cooperative intelligent ordering method and system |
CN105069713A (en) * | 2015-07-24 | 2015-11-18 | 程强 | Cook arranging method and system of ordering system |
CN105224990A (en) * | 2015-10-08 | 2016-01-06 | 张姬娟 | The disposal route of information of making a reservation |
Non-Patent Citations (1)
Title |
---|
HUIZI: "How does a kitchen of a restaurant arrange orders?", 19 August 2015 (2015-08-19), Retrieved from the Internet <URL:http://www.zhihu.com/question/26991274> [retrieved on 20160918] * |
Also Published As
Publication number | Publication date |
---|---|
CN105684024A (en) | 2016-06-15 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
WO2017128359A1 (en) | E-commerce platform analysis method and system based on big data | |
WO2017120726A1 (en) | Method and system for food service delivery management | |
WO2017120733A1 (en) | Smart queue number calling method and system for food service | |
WO2017120723A1 (en) | Method and system for dish passing in food service | |
WO2017120724A1 (en) | Method and system for dish delivery in food service | |
WO2017127971A1 (en) | Method and system for dining app coupon information management | |
WO2017120722A1 (en) | Method and system for smart dish serving in food service | |
WO2017120721A1 (en) | Method and system for smart food ordering in catering | |
WO2017120732A1 (en) | Method and system for managing catering dishes | |
WO2017120735A1 (en) | Method and system for promoting dining location advertisements | |
CN107408280A (en) | Catering information acquisition method and system | |
WO2017120737A1 (en) | Method and system for article trading at dining place | |
WO2017161548A1 (en) | Method and system for kitchenware data management in catering | |
WO2018018424A1 (en) | Temperature control method and system based on chip | |
WO2017120727A1 (en) | Method and system for managing kitchen utensils in catering | |
WO2017127969A1 (en) | Catering app dispatch method and system | |
WO2017128437A1 (en) | Reminding method and system based on mobile internet big data | |
WO2017120738A1 (en) | Method and system for acquiring dining reviews | |
WO2018018387A1 (en) | Icon highlighting method and system based on television broadcasting | |
WO2018023704A1 (en) | Quick payment method and system in form of membership | |
WO2018209511A1 (en) | Method and system for updating app in terminal | |
WO2018027714A1 (en) | Online music course class booking method and system | |
WO2018209688A1 (en) | In-restaurant positioning application method and system | |
WO2018032330A1 (en) | Mobile phone screen display control method and system | |
WO2018032333A1 (en) | Power-based screen display allocation method and system |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 16884286 Country of ref document: EP Kind code of ref document: A1 |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
122 | Ep: pct application non-entry in european phase |
Ref document number: 16884286 Country of ref document: EP Kind code of ref document: A1 |