JPS6237773A - Serice control system - Google Patents

Abstract

PURPOSE:To prevent effectively error of the service request information and the waiting service by providing a device to each table for transmission of the service request information given from the customers to the restaurant side and confirming the end of the service request information at the table side. CONSTITUTION:When a customer operates an order key 4a, this operating time point is counted. Then the order of the customer is urged in an interactive style via a display part 5. The customer operates desired menu keys 5 for selection of dishes and these selecting time points are counted. Then the customer operates a confirmation key 4b after confirming the menus displayed on a display part 6. Thus a key operation enable state is set again. While a waitress gives the waiting service to a requested table and at the same time puts a magnetic card into a magnetic card reader 3. Thus the names of the served dishes disappear among the menus displayed on the part 6. Thus the end of the waiting service is confirmed at the side of a cooking center after the end of the waiting service is confirmed at the table side.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a service management system used in the service field of restaurants and the like.

(Prior Art) Conventionally, in a restaurant, a customer would orally place an order with a waitress, and the waitress would write the details of the order on a separate order form for each table, and then send the order form to the kitchen. The normal system is to take the food to a restaurant and have it cooked for you.

(Problem to be solved by the invention) However, in this type of system, the order form is discarded as soon as the cook completes cooking, so there is no confirmation that the food has actually been served to the table where the order was placed. Problems may occur due to incorrect serving.

In view of this, it is an object of the present invention to prevent the above-mentioned troubles by confirming the completion of serving at the table of the customer who ordered, without completing the serving in the kitchen.

(Means for Solving the Problems) The present invention provides a means for solving problems in the service field such as restaurants, where a transmission device for transmitting service request information issued by a service recipient to a service provider side is provided on a table, and the service request information is provided on a table. The present invention relates to a service management system in which completion of information is confirmed using the table.

The service request information includes, for example, the type and number of dishes, whether or not to speed up the preparation, and the transmission device is, for example, a device that transmits this service request information to the cook.

(Function) In a restaurant, a customer who is a service recipient can place an order while seated at the table using, for example, a communication device installed at the table.

Furthermore, confirmation information for completion of serving is issued from the table.

(Example) Two examples of the present invention will be described below with reference to the drawings.

This example is a service management system applied to a restaurant.

Figure 1 shows a table 1 arranged in a restaurant,
An order information input device 2 for ordering food items is provided in the center of the table 1, and a magnetic card reader 3 is provided on the back side of the table 1 on the first aisle side. This magnetic card reading device 3 may be configured integrally with the order information input device 2.

The order information input device 2 is a transmission device that transmits order information requested by the customer to the service provider by operating a plurality of menu keys 5 in addition to various control keys 4, and the menu name selected by the key operation is displayed on the display. 6 is displayed and held.

The control keys 4 include an order key 4a and a confirmation key 4b.
is provided. Furthermore, although a flat display is used as the display unit 6 in the drawings, it may also be a liquid crystal display or a CRT display.

The magnetic card reader 3 transmits the contents of this magnetic card to a host computer (not shown) when a waitress inserts a magnetic card that distinguishes the waitresses from each other each time they serve the table l. The name of the dish to be served can be recorded on the card.

The order information input device 2 is supported by a rotatable base 2a, and all customers seated at the table 1
It is designed so that you can freely operate the keys while looking at the screen.

Figure 2 shows the normal behavior pattern of a customer visiting a restaurant, where 7 is the arrival, 8 is seated, 9 is the order, 10 is the request for food/service, and 11 is the end of the meal.

12 is payment, and from the meal/service request in 10 to the order in 9, new services such as additions and cancellations are requested.

The service management system in this example collects order information generated by customers after order 9, and labor information generated in response to the labor situation of the waitress. Specifically, this system is configured by a collection of five management systems shown in FIG. 3, and these management systems can be operated in parallel by, for example, a real-time operating system.

The first management system is an order management system 13 that collects order information placed by a customer together with the time at which this order information was generated.

The second management system is a cooking management system 14 that instructs a cook about the customer's order details collected by the order management system 13.

The third management system is the catering service management system 15
The cooking management system 14 manages the cooking management system so that the food prepared by the cook is delivered to the customer who placed the order based on the instructions from the cooking management system 14.

The fourth management system is a cash register management system 16, which transfers the customer's payment amount to a register (not shown) when it is confirmed that the customer has finished the meal.

FIG. 4 shows the procedure by which the customer operates the order information input device 2.

In step ■, it is determined whether the customer has operated the order key 4a,
Repeat this step ■ until the operation is completed.

On the other hand, if it is determined that the order key 4a has been operated, the time at which the order key 4a was operated is timed in step (2). Next, in step (2), the customer is prompted to place an order in an interactive manner on the display section 5. When the customer selects dishes by operating the desired menu keys 5 in step (2), the times at which those dishes are selected are counted in step (2). Then, when the customer confirms that the menu displayed on the display section 6 is correct and operates the confirmation key 4b (step 2), the process returns to step 2. On the other hand, until confirmation key 4b is operated,
The keys can be operated again.

On the other hand, when the waitress serves the table for which the order has been placed, 2 the waitress inserts a magnetic card into the magnetic card reader 3 and selects one of the menu names displayed on the display section 6. The name of the dish you added will be deleted.

That is, in step (2) it is determined whether or not a magnetic card has been inserted, and this step (2) is repeated until the magnetic card is inserted. Once the magnetic card is inserted, the contents of the magnetic card in step ■.

That is, the code identifying the waitress and the name of the dish served are read, and then time is counted in step (2). Then, the display of the name of the corresponding dish served in step [phase] is erased. In this way, the completion of serving is reported to the kitchen side only after the completion of serving is confirmed on the table.

(Effects of the Invention) As described above, according to the present invention, even if the waitress makes a mistake in serving food, the completion of serving the food is not confirmed on the kitchen side, making it extremely easy to discover the mistake in serving food.

[Brief explanation of drawings]

The drawings show a service management system according to the present invention, in which FIG. 1 is a perspective view showing an order information input device installed on a table in a restaurant, and FIG. 2 is a diagram showing the behavior pattern of customers who enter the restaurant. Figure 3 is a diagram showing the specific configuration of the service management system.
FIG. 4 is a flowchart showing the procedure of the order information input device by the customer, and FIG. 5 is a flowchart showing the processing of the contents read by the magnetic card reader. 2... Order information input device 3... Magnetic card reader 13... Order management system 14... Cooking management system 15... Catering service management system 16... Cash register management system Fig. 2

Claims (1)

[Scope of Claims] 1) In a service field such as a restaurant, a transmission device for transmitting service request information issued by a service recipient to a service provider side is provided on a table, and completion confirmation of the service request information is performed on the table. A service management system characterized by being made with.