WO2017120723A1 - Procédé et système destinés au passage de plats dans la restauration - Google Patents

Procédé et système destinés au passage de plats dans la restauration Download PDF

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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
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WO
WIPO (PCT)
Prior art keywords
dishes
dish
new
chef
temperature
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/CN2016/070559
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English (en)
Chinese (zh)
Inventor
程强
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to PCT/CN2016/070559 priority Critical patent/WO2017120723A1/fr
Priority to CN201680000133.6A priority patent/CN105684024A/zh
Publication of WO2017120723A1 publication Critical patent/WO2017120723A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • G—PHYSICS
    • G06—COMPUTING OR CALCULATING; 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 OR CALCULATING; 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.

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  • 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

L'invention concerne un procédé et un système destinés au passage de plats dans la restauration. Le procédé comprend les étapes consistant : à recevoir une température transmise par un capteur de température d'ustensiles de cuisson, et lorsque la température est inférieure à un seuil prédéfini, à réduire un compteur de plats restants par un (S101); à acquérir un nouveau plat commandé (S102); et à attribuer le nouveau plat commandé sur la base de la valeur du compteur (S103). L'avantage est la commodité.
PCT/CN2016/070559 2016-01-11 2016-01-11 Procédé et système destinés au passage de plats dans la restauration Ceased WO2017120723A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PCT/CN2016/070559 WO2017120723A1 (fr) 2016-01-11 2016-01-11 Procédé et système destinés au passage de plats dans la restauration
CN201680000133.6A CN105684024A (zh) 2016-01-11 2016-01-11 餐饮传菜方法及系统

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/CN2016/070559 WO2017120723A1 (fr) 2016-01-11 2016-01-11 Procédé et système destinés au passage de plats dans la restauration

Publications (1)

Publication Number Publication Date
WO2017120723A1 true WO2017120723A1 (fr) 2017-07-20

Family

ID=56216032

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2016/070559 Ceased WO2017120723A1 (fr) 2016-01-11 2016-01-11 Procédé et système destinés au passage de plats dans la restauration

Country Status (2)

Country Link
CN (1) CN105684024A (fr)
WO (1) WO2017120723A1 (fr)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20020029149A1 (en) * 2000-09-01 2002-03-07 Masao Nishina Food menu providing system
CN101097566A (zh) * 2006-06-28 2008-01-02 上海石川科技有限公司 一种用于餐厅厨房的菜品管理的计算机处理系统
CN104978697A (zh) * 2015-06-24 2015-10-14 西南石油大学 一种基于二维码的协同智能点餐方法与系统
CN105069713A (zh) * 2015-07-24 2015-11-18 程强 点餐系统的厨师排列方法及系统
CN105224990A (zh) * 2015-10-08 2016-01-06 张姬娟 订餐信息的处理方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20020029149A1 (en) * 2000-09-01 2002-03-07 Masao Nishina Food menu providing system
CN101097566A (zh) * 2006-06-28 2008-01-02 上海石川科技有限公司 一种用于餐厅厨房的菜品管理的计算机处理系统
CN104978697A (zh) * 2015-06-24 2015-10-14 西南石油大学 一种基于二维码的协同智能点餐方法与系统
CN105069713A (zh) * 2015-07-24 2015-11-18 程强 点餐系统的厨师排列方法及系统
CN105224990A (zh) * 2015-10-08 2016-01-06 张姬娟 订餐信息的处理方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
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 (zh) 2016-06-15

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