WO2017120732A1 - Procédé et système de gestion de plats de service de traiteur - Google Patents

Procédé et système de gestion de plats de service de traiteur Download PDF

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Publication number
WO2017120732A1
WO2017120732A1 PCT/CN2016/070569 CN2016070569W WO2017120732A1 WO 2017120732 A1 WO2017120732 A1 WO 2017120732A1 CN 2016070569 W CN2016070569 W CN 2016070569W WO 2017120732 A1 WO2017120732 A1 WO 2017120732A1
Authority
WO
WIPO (PCT)
Prior art keywords
dish
withdrawals
present
background
catering
Prior art date
Application number
PCT/CN2016/070569
Other languages
English (en)
Chinese (zh)
Inventor
程强
Original Assignee
程强
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 程强 filed Critical 程强
Priority to PCT/CN2016/070569 priority Critical patent/WO2017120732A1/fr
Priority to CN201680000181.5A priority patent/CN105659282A/zh
Publication of WO2017120732A1 publication Critical patent/WO2017120732A1/fr

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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

Definitions

  • the invention relates to the field of communication and catering, in particular to a method and system for managing catering dishes.
  • 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 current food and beverage management is usually manual management, that is, it is determined by manual whether the food is present. This method greatly affects the customer's feelings. The customer only tells the order that the order is not available when the order is placed, which greatly affects the customer's feelings.
  • a method for managing a food and beverage is provided, which solves the disadvantages of poor management of the prior art dishes.
  • a method for managing a food item comprising the steps of:
  • the dish corresponding to the number of withdrawals is removed.
  • the method further includes:
  • the method further includes:
  • a food and beverage management system comprising:
  • the obtaining unit is configured to obtain a history information of the user
  • the acquisition unit is also used to obtain the number of withdrawal orders from the historical order information
  • the lower unit is configured to remove the dish corresponding to the number of withdrawals if the number of withdrawals exceeds a set threshold.
  • system further includes:
  • the confirmation unit is configured to send the dish under the shelf to the background confirmation, and if the background is negative, the dish is put back on the shelf.
  • system further includes:
  • the prompting unit is configured to send a prompt message to the customer who orders the order if the dish is re-stocked.
  • the technical solution provided by the specific embodiment of the present invention obtains the number of withdrawal orders in the historical order information. If the number of withdrawal orders exceeds the quantity threshold, the dish corresponding to the withdrawal order is removed, thereby realizing the advantages of the intelligent lower frame.
  • FIG. 1 is a flow chart of a method for managing a catering dish according to the present invention
  • FIG. 2 is a structural diagram of a food and beverage management system provided by the present invention.
  • FIG. 1 is a flowchart of a method for managing a catering dish 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 Obtain a history information of the user
  • Step S102 Obtain a quantity of the withdrawal order from the historical order information
  • Step S103 If the number of withdrawals exceeds the set threshold, the dish corresponding to the number of withdrawals is removed.
  • the technical solution provided by the specific embodiment of the present invention obtains the number of withdrawal orders in the historical order information. If the number of withdrawal orders exceeds the quantity threshold, the dish corresponding to the withdrawal order is removed, thereby realizing the advantages of the intelligent lower frame.
  • the foregoing method may further include:
  • the foregoing method may further include:
  • FIG. 2 is a catering dish management system according to a second preferred embodiment of the present invention.
  • the system includes:
  • the obtaining unit 201 is configured to acquire historical order information of the user.
  • the obtaining unit 201 is further configured to obtain the number of withdrawal orders from the historical order information
  • the lower unit 202 is configured to remove the dish corresponding to the number of withdrawals if the number of withdrawals exceeds a set threshold.
  • the technical solution provided by the specific embodiment of the present invention obtains the number of withdrawal orders in the historical order information. If the number of withdrawal orders exceeds the quantity threshold, the dish corresponding to the withdrawal order is removed, thereby realizing the advantages of the intelligent lower frame.
  • the above system may further include:
  • the confirmation unit 203 is configured to send the dish of the lower shelf to the background confirmation, and if the background is negative, the dish is re-stocked.
  • the above system may further include:
  • the prompting unit 204 is configured to send a prompt message to the customer who has placed the order if the dish is re-stocked.
  • 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.

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  • Business, Economics & Management (AREA)
  • Tourism & Hospitality (AREA)
  • Health & Medical Sciences (AREA)
  • Economics (AREA)
  • General Health & Medical Sciences (AREA)
  • Human Resources & Organizations (AREA)
  • Marketing (AREA)
  • Primary Health Care (AREA)
  • Strategic Management (AREA)
  • Physics & Mathematics (AREA)
  • General Business, Economics & Management (AREA)
  • General Physics & Mathematics (AREA)
  • Engineering & Computer Science (AREA)
  • Theoretical Computer Science (AREA)
  • Medical Treatment And Welfare Office Work (AREA)
  • Management, Administration, Business Operations System, And Electronic Commerce (AREA)

Abstract

L'invention concerne un procédé et un système de gestion de plats de service de traiteur, le procédé comprenant les étapes suivantes : obtention d'informations de commande historiques d'un utilisateur (101) ; obtention du nombre de prélèvements à partir des informations de commande historiques (102) ; et si le nombre de retraits dépasse un seuil défini, retrait des plats correspondant au nombre de prélèvements de l'étagère (103). Le procédé et le système selon l'invention présentant l'avantage d'une commande intelligente.
PCT/CN2016/070569 2016-01-11 2016-01-11 Procédé et système de gestion de plats de service de traiteur WO2017120732A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PCT/CN2016/070569 WO2017120732A1 (fr) 2016-01-11 2016-01-11 Procédé et système de gestion de plats de service de traiteur
CN201680000181.5A CN105659282A (zh) 2016-01-11 2016-01-11 餐饮菜品管理方法及系统

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/CN2016/070569 WO2017120732A1 (fr) 2016-01-11 2016-01-11 Procédé et système de gestion de plats de service de traiteur

Publications (1)

Publication Number Publication Date
WO2017120732A1 true WO2017120732A1 (fr) 2017-07-20

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2016/070569 WO2017120732A1 (fr) 2016-01-11 2016-01-11 Procédé et système de gestion de plats de service de traiteur

Country Status (2)

Country Link
CN (1) CN105659282A (fr)
WO (1) WO2017120732A1 (fr)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103236028A (zh) * 2013-04-07 2013-08-07 深圳市惠想科技有限责任公司 一种菜品信息的数据处理方法及系统
CN104281623A (zh) * 2013-07-12 2015-01-14 武汉好味道科技有限公司 在互联网上进行热门菜品预测与个性化菜品推荐的方法与系统
CN104753964A (zh) * 2013-12-25 2015-07-01 腾讯科技（北京）有限公司 网络产品展示方法、装置及系统
CN105046602A (zh) * 2015-08-31 2015-11-11 海南亚元防伪技术研究所 餐饮菜品点评监管方法及其系统和组件

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103632289A (zh) * 2013-10-17 2014-03-12 常熟市华安电子工程有限公司 一种商品自动上下架工具
CN103729816A (zh) * 2013-12-31 2014-04-16 宁波世游信息科技股份有限公司 一种基于wap的二维码扫描点餐系统及方法
CN104268692A (zh) * 2014-09-26 2015-01-07 牛占峰 基于网络的餐饮智能管理系统
CN105160409A (zh) * 2015-09-07 2015-12-16 河南智业科技发展有限公司 一种基于互联网的在线点餐、收银及管理系统

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103236028A (zh) * 2013-04-07 2013-08-07 深圳市惠想科技有限责任公司 一种菜品信息的数据处理方法及系统
CN104281623A (zh) * 2013-07-12 2015-01-14 武汉好味道科技有限公司 在互联网上进行热门菜品预测与个性化菜品推荐的方法与系统
CN104753964A (zh) * 2013-12-25 2015-07-01 腾讯科技（北京）有限公司 网络产品展示方法、装置及系统
CN105046602A (zh) * 2015-08-31 2015-11-11 海南亚元防伪技术研究所 餐饮菜品点评监管方法及其系统和组件

Also Published As

Publication number Publication date
CN105659282A (zh) 2016-06-08

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