WO2017161548A1 - Method and system for kitchenware data management in catering - Google Patents

Method and system for kitchenware data management in catering Download PDF

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Publication number
WO2017161548A1
WO2017161548A1 PCT/CN2016/077307 CN2016077307W WO2017161548A1 WO 2017161548 A1 WO2017161548 A1 WO 2017161548A1 CN 2016077307 W CN2016077307 W CN 2016077307W WO 2017161548 A1 WO2017161548 A1 WO 2017161548A1
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Prior art keywords
chef
time
kitchen
stove
catering
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PCT/CN2016/077307
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French (fr)
Chinese (zh)
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程强
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程强
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Priority to CN201680000325.7A priority Critical patent/CN105849753A/en
Priority to PCT/CN2016/077307 priority patent/WO2017161548A1/en
Publication of WO2017161548A1 publication Critical patent/WO2017161548A1/en

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    • 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
    • G06Q10/00—Administration; Management
    • G06Q10/06—Resources, workflows, human or project management; Enterprise or organisation planning; Enterprise or organisation modelling
    • G06Q10/063—Operations research, analysis or management
    • G06Q10/0639—Performance analysis of employees; Performance analysis of enterprise or organisation operations
    • G06Q10/06393—Score-carding, benchmarking or key performance indicator [KPI] analysis
    • 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 present invention relates to the field of communications, and in particular, to a method and system for managing food and beverage kitchen data.
  • the main content is that organizations engaged in the industry (such as restaurants, hotels, food processing plants) or individuals, through the processing of food to meet the dietary needs of diners, 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 application provides a method for managing food and beverage kitchen data. It solves the shortcomings of the prior art technical solutions that cannot count the workload of the chef.
  • a method of managing food and beverage data comprising the steps of:
  • the firing time of all the cooking stoves under the same chef is counted as the chef's working time.
  • the method further includes:
  • the method further includes:
  • a food and beverage kitchen data management system comprising:
  • the collecting unit is configured to collect the firing time of the catering kitchen stove and the identification of the cooking stove;
  • An obtaining unit configured to obtain a chef corresponding to the identification of the kitchen stove
  • the statistical unit is used to count the firing time of all the cooking stoves under the same chef as the chef's working time.
  • system further includes:
  • a display unit for displaying the time of the statistics and the corresponding chef.
  • system further includes:
  • the technical solution provided by the invention collects the firing time of the catering kitchen stove and the logo of the kitchen stove, obtains the chef corresponding to the logo of the kitchen stove, and counts the firing time of all the cooking stoves under the same chef as the working time of the chef. So it has the advantage of counting the workload of the chef.
  • FIG. 1 is a flow chart of a method for managing food and beverage kitchen data according to a first preferred embodiment of the present invention
  • FIG. 2 is a structural diagram of a food and beverage kitchen data management system according to a second preferred embodiment of the present invention.
  • FIG. 1 is a data processing method for a catering kitchenware according to a first preferred embodiment of the present invention. As shown, the following steps are included:
  • Step S101 collecting the fire time of the kitchen cooking stove and the identification of the kitchen stove;
  • Step S102 Obtain a chef corresponding to the identifier of the kitchen stove
  • Step S103 Counting the firing time of all the cooking stoves under the same chef as the working hours of the chef.
  • the technical solution provided by the invention collects the firing time of the catering kitchen stove and the logo of the kitchen stove, obtains the chef corresponding to the logo of the kitchen stove, and counts the firing time of all the cooking stoves under the same chef as the working time of the chef. So it has the advantage of counting the workload of the chef.
  • the foregoing method may further include:
  • the foregoing method may further include:
  • FIG. 2 is a data management of a catering kitchen according to a second preferred embodiment of the present invention.
  • the system includes:
  • the collecting unit 201 is configured to collect the firing time of the catering kitchen stove and the identification of the cooking stove;
  • the obtaining unit 202 is configured to obtain a chef corresponding to the identifier of the kitchen stove
  • the statistical unit 203 is used to count the firing time of all the cooking stoves under the same chef as the working hours of the chef.
  • the technical solution provided by the invention collects the firing time of the catering kitchen stove and the logo of the kitchen stove, obtains the chef corresponding to the logo of the kitchen stove, and counts the firing time of all the cooking stoves under the same chef as the working time of the chef. So it has the advantage of counting the workload of the chef.
  • the above system may further include:
  • the display unit 204 is configured to display the time of the statistics and the corresponding chef.
  • the above system may further include:
  • the calculating unit 205 is configured to obtain a chef's dish, and calculate a time of the single dish according to the dish.
  • the program may be stored in a computer readable storage medium, and the storage medium may include: Flash disk, read-only memory (English: Read-Only Memory, referred to as: ROM), random accessor (English: Random Access Memory, referred to as: RAM ), disk or CD, etc.

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Abstract

A method and system for kitchenware management in catering. The method comprises the following steps: collecting the time during which fire is lit on a catering kitchen stove and an identifier of the kitchen stove (101); acquiring a chef corresponding to the identifier of the kitchen stove (102); and counting all of the times during which fire is lit on the kitchen stove for same chef as work time of the chef (103). The technical solution has the advantage of counting the workload of the chef.

Description

餐饮厨具数据管理方 法及系统  Catering kitchen data management method and system 技术领域Technical field
本发明涉及通信领域，尤其涉及 一种餐饮厨具数据管理方 法及系统 。 The present invention relates to the field of communications, and in particular, to a method and system for managing food and beverage kitchen data.
背景技术Background technique
餐饮行业，其主要内容是，从事该行业的组织（如餐厅、酒店、食品加工厂）或个人，通过对食品进行加工处理，满足食客的饮食需要，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。 In the catering industry, the main content is that organizations engaged in the industry (such as restaurants, hotels, food processing plants) or individuals, through the processing of food to meet the dietary needs of diners, 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.
现有的技术方案无法对餐饮厨具的数据进行智能的管理，这样不好统计厨师的工作量。 The existing technical solutions cannot intelligently manage the data of the catering utensils, which is not good for counting the workload of the chef.
技术问题technical problem
本申请提供一种 餐饮厨具数据管理方 法。其解决现有技术的技术方案无法统计厨师的工作量的缺点。  The application provides a method for managing food and beverage kitchen data. It solves the shortcomings of the prior art technical solutions that cannot count the workload of the chef.
技术解决方案Technical solution
一方面，提供 一种餐饮厨具数据管理 方法，所述方法包括如下步骤： In one aspect, a method of managing food and beverage data is provided, the method comprising the steps of:
采集餐饮厨灶的开火时间和厨灶的标识； Collecting the firing time of the kitchen cooking stove and the identification of the kitchen stove;
获取该厨灶的标识对应的厨师； Obtaining the chef corresponding to the identification of the kitchen stove;
将同个厨师下的所有的厨灶的开火时间统计在一起作为厨师的工作时间。 The firing time of all the cooking stoves under the same chef is counted as the chef's working time.
可选的，所述方法还包括： Optionally, the method further includes:
将统计的时间以及对应的厨师显示。 The time of the statistics and the corresponding chef will be displayed.
可选的，所述方法还包括： Optionally, the method further includes:
获取厨师的菜品，依据该菜品计算单个菜品的时间。 Get the chef's menu and calculate the time of the individual dishes based on the dish.
第二方面，提供 一种 餐饮厨具数据管理 系统，所述系统包括： In a second aspect, a food and beverage kitchen data management system is provided, the system comprising:
采集单元，用于采集餐饮厨灶的开火时间和厨灶的标识； The collecting unit is configured to collect the firing time of the catering kitchen stove and the identification of the cooking stove;
获取单元，用于获取该厨灶的标识对应的厨师； An obtaining unit, configured to obtain a chef corresponding to the identification of the kitchen stove;
统计单元，用于将同个厨师下的所有的厨灶的开火时间统计在一起作为厨师的工作时间。 The statistical unit is used to count the firing time of all the cooking stoves under the same chef as the chef's working time.
可选的，所述系统还包括： Optionally, the system further includes:
显示单元，用于将统计的时间以及对应的厨师显示。 A display unit for displaying the time of the statistics and the corresponding chef.
可选的，所述系统还包括： Optionally, the system further includes:
计算单元，用于获取厨师的菜品，依据该菜品计算单个菜品的时间。 A calculation unit for obtaining a chef's dish, and calculating the time of the individual dishes according to the dish.
有益效果Beneficial effect
本发明提供的技术方案采集餐饮厨灶的开火时间和厨灶的标识，获取该厨灶的标识对应的厨师，将同个厨师下的所有的厨灶的开火时间统计在一起作为厨师的工作时间，所以其具有统计厨师的工作量的优点。 The technical solution provided by the invention collects the firing time of the catering kitchen stove and the logo of the kitchen stove, obtains the chef corresponding to the logo of the kitchen stove, and counts the firing time of all the cooking stoves under the same chef as the working time of the chef. So it has the advantage of counting the workload of the chef.
附图说明DRAWINGS
为了更清楚地说明本发明实施例的技术方案，下面将对实施例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 technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly described below. It is obvious that the drawings in the following description are some embodiments of the present invention. Those skilled in the art can also obtain other drawings based on these drawings without paying any creative work.
图 1 为本发明第一较佳实施方式提供的一种 餐饮厨具数据管理 方法的流程图； 1 is a flow chart of a method for managing food and beverage kitchen data according to a first preferred embodiment of the present invention;
图 2 为本发明第二较佳实施方式提供的一种 餐饮厨具数据管理 系统的结构图。 2 is a structural diagram of a food and beverage kitchen data management system according to a second preferred embodiment of the present invention.
本发明的实施方式Embodiments of the 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作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 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.
请参考图 1 ， 图 1 是本发明第一较佳实施方式提出的一种 餐饮厨具数据管理 方法，该方法如图 1 所示，包括如下步骤： Please refer to FIG. 1. FIG. 1 is a data processing method for a catering kitchenware according to a first preferred embodiment of the present invention. As shown, the following steps are included:
步骤 S101 、采集餐饮厨灶的开火时间和厨灶的标识； Step S101, collecting the fire time of the kitchen cooking stove and the identification of the kitchen stove;
步骤 S102 、获取该厨灶的标识对应的厨师； Step S102: Obtain a chef corresponding to the identifier of the kitchen stove;
步骤 S103 、将同个厨师下的所有的厨灶的开火时间统计在一起作为厨师的工作时间。 Step S103: Counting the firing time of all the cooking stoves under the same chef as the working hours of the chef.
本发明提供的技术方案采集餐饮厨灶的开火时间和厨灶的标识，获取该厨灶的标识对应的厨师，将同个厨师下的所有的厨灶的开火时间统计在一起作为厨师的工作时间，所以其具有统计厨师的工作量的优点。 The technical solution provided by the invention collects the firing time of the catering kitchen stove and the logo of the kitchen stove, obtains the chef corresponding to the logo of the kitchen stove, and counts the firing time of all the cooking stoves under the same chef as the working time of the chef. So it has the advantage of counting the workload of the chef.
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:
将统计的时间以及对应的厨师显示。 The time of the statistics and the corresponding chef will be displayed.
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:
获取厨师的菜品，依据该菜品计算单个菜品的时间。 Get the chef's menu and calculate the time of the individual dishes based on the dish.
请参考图 2 ， 图 2 是本发明第二较佳实施方式提出的一种 餐饮厨具数据管理 系统，该系统包括： Please refer to FIG. 2 , which is a data management of a catering kitchen according to a second preferred embodiment of the present invention. System, the system includes:
采集单元 201 ，用于采集餐饮厨灶的开火时间和厨灶的标识； The collecting unit 201 is configured to collect the firing time of the catering kitchen stove and the identification of the cooking stove;
获取单元 202 ，用于获取该厨灶的标识对应的厨师； The obtaining unit 202 is configured to obtain a chef corresponding to the identifier of the kitchen stove;
统计单元 203 ，用于将同个厨师下的所有的厨灶的开火时间统计在一起作为厨师的工作时间。 The statistical unit 203 is used to count the firing time of all the cooking stoves under the same chef as the working hours of the chef.
本发明提供的技术方案采集餐饮厨灶的开火时间和厨灶的标识，获取该厨灶的标识对应的厨师，将同个厨师下的所有的厨灶的开火时间统计在一起作为厨师的工作时间，所以其具有统计厨师的工作量的优点。 The technical solution provided by the invention collects the firing time of the catering kitchen stove and the logo of the kitchen stove, obtains the chef corresponding to the logo of the kitchen stove, and counts the firing time of all the cooking stoves under the same chef as the working time of the chef. So it has the advantage of counting the workload of the chef.
可选的，上述系统还可以包括： Optionally, the above system may further include:
显示单元 204 ，用于将统计的时间以及对应的厨师显示。 The display unit 204 is configured to display the time of the statistics and the corresponding chef.
可选的，上述系统还可以包括： Optionally, the above system may further include:
计算单元 205 ，用于获取厨师的菜品，依据该菜品计算单个菜品的时间。 The calculating unit 205 is configured to obtain a chef's dish, and calculate a time of the single dish according to the dish.
需要说明的是，对于前述的各个方法实施例，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，因为依据本发明，某一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，说明书中所描述的实施例均属于优选实施例，所涉及的动作和模块并不一定是本发明所必须的。 It should be noted that, for the foregoing various method embodiments, for the sake of simple description, they are all expressed as a series of action combinations, but those skilled in the art should understand that the present invention is not limited by the described action sequence. Because certain steps may be performed in other sequences or concurrently in accordance with the present invention. In addition, those skilled in the art should also understand that the embodiments described in the specification are all preferred embodiments, and the actions and modules 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细描述的部分，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 parts that are not described in detail in a certain embodiment can be referred to the related descriptions of other embodiments.
本领域普通技术人员可以理解上述实施例的各种方法中的全部或部分步骤是可以通过程序来指令相关的硬件来完成，该程序可以存储于一计算机可读存储介质中，存储介质可以包括：闪存盘、只读存储器（英文： Read-Only Memory ，简称： ROM ）、随机存取器（英文： Random Access Memory ，简称： RAM ）、磁盘或光盘等。 A person skilled in the art may understand that all or part of the various steps of the foregoing embodiments may be performed by a program to instruct related hardware. The program may be stored in a computer readable storage medium, and the storage medium may include: Flash disk, read-only memory (English: Read-Only Memory, referred to as: ROM), random accessor (English: Random Access Memory, referred to as: RAM ), disk or CD, etc.
以上对本发明实施例所提供的内容下载方法及相关设备、系统进行了详细介绍，本文中应用了具体个例对本发明的原理及实施方式进行了阐述，以上实施例的说明只是用于帮助理解本发明的方法及其核心思想；同时，对于本领域的一般技术人员，依据本发明的思想，在具体实施方式及应用范围上均会有改变之处，综上所述，本说明书内容不应理解为对本发明的限制。 The content downloading method and the related device and system provided by the embodiments of the present invention are described in detail above. The principles and implementation manners of the present invention are described in the specific examples. The description of the above embodiments is only used to help understand the present invention. The method of the invention and its core idea; at the same time, for the person of ordinary skill in the art, according to the idea of the present invention, there are some changes in the specific embodiment and the scope of application. In summary, the content of the specification should not be understood. To limit the invention.

Claims (6)

  1. 一种餐饮厨具数据管理 方法，其特征在于，所述方法包括如下步骤： A food and beverage kitchenware data management method, characterized in that the method comprises the following steps:
    采集餐饮厨灶的开火时间和厨灶的标识；Collecting the firing time of the kitchen cooking stove and the identification of the kitchen stove;
    获取该厨灶的标识对应的厨师；Obtaining the chef corresponding to the identification of the kitchen stove;
    将同个厨师下的所有的厨灶的开火时间统计在一起作为厨师的工作时间。The firing time of all the cooking stoves under the same chef is counted as the chef's working time.
  2. 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:
    将统计的时间以及对应的厨师显示。The time of the statistics and the corresponding chef will be displayed.
  3. 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:
    获取厨师的菜品，依据该菜品计算单个菜品的时间。Get the chef's menu and calculate the time of the individual dishes based on the dish.
  4. 一种 餐饮厨具数据管理 系统，其特征在于，所述系统包括： A food and beverage kitchenware data management system, characterized in that the system comprises:
    采集单元，用于采集餐饮厨灶的开火时间和厨灶的标识；The collecting unit is configured to collect the firing time of the catering kitchen stove and the identification of the cooking stove;
    获取单元，用于获取该厨灶的标识对应的厨师；An obtaining unit, configured to obtain a chef corresponding to the identification of the kitchen stove;
    统计单元，用于将同个厨师下的所有的厨灶的开火时间统计在一起作为厨师的工作时间。The statistical unit is used to count the firing time of all the cooking stoves under the same chef as the chef's working time.
  5. 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:
    显示单元，用于将统计的时间以及对应的厨师显示。A display unit for displaying the time of the statistics and the corresponding chef.
  6. 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:
    计算单元，用于获取厨师的菜品，依据该菜品计算单个菜品的时间。A calculation unit for obtaining a chef's dish, and calculating the time of the individual dishes according to the dish.
PCT/CN2016/077307 2016-03-25 2016-03-25 Method and system for kitchenware data management in catering WO2017161548A1 (en)

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