System for intelligently managing dietary menu by computer

Abstract

The invention discloses a system for intelligently managing a dietary menu by a computer, which is designed for the research and development of a menu management system satisfying customization needs. The system comprises a material setting unit, a data display unit and a menu establishment unit, wherein the material setting unit sets and constructs the related data of various dietary materials; the data display unit displays the constructed data; and the menu establishment unit sets an interface for arranging and constructing dishes of customer menus and time schedule details. The system is technically characterized by mainly comprising a harvesting-season setting unit, a dietary material attribute setting unit and a dietary restraint setting unit, wherein the harvesting-season setting unit sets and constructs harvesting seasons of each dietary material; the dietary material attribute setting unit sets and constructs the dietary attributes of each dietary material; and the dietary restraint setting unit sets and constructs the restraint data of each customer. Therefore, a catering manager can more accurately master control and management over the cost of menu establishment, better satisfy the needs of the customers, achieve easier control and management with higher efficiency and greatly improve the practicability and progressiveness of quality of customer service.

Description

technical field [0001] The invention relates to a management system, in particular to an innovative design of a menu management system meeting customization requirements. Background technique [0002] For the catering industry, how to do a good job of controlling the orders from different parties has always been a topic that the relevant industry has been thinking about and researching. [0003] Since each dish is usually composed of a variety of raw materials, ingredients and seasonings, this is true for foreign dishes, especially for Chinese dishes, and different customers may have different requirements for the composition of each dish (such as the increase in quantity) reduction, increase or decrease of taste, taboos of materials, etc.), and the cost difference caused by the production season of various vegetables is also a problem that must be carefully considered when opening a menu. , peaceful, warm, hot, cold, etc.) may also be a very important link for customers of...

AI Technical Summary

Problems solved by technology

[0003] Since each dish is usually composed of a variety of raw materials, ingredients and seasonings, this is true for foreign dishes, especially for Chinese dishes, and different customers may have different requirements for the composition of each dish (such as the increase in quantity) reduction, increase or decrease of taste, taboos of materials, etc.), and the cost difference caused by the production season of various vegetables is also a problem that must be carefully considered when opening a menu. , peaceful, warm, hot, cold, etc.) may also be a very important link for customers of certain ethnic groups. All of these will add to the complexity of menu management for catering companies; it is conceivable As we all know, the traditional management methods of hand-written records and paper-based book-making, in the face of such complex and changeable management and control needs of the aforementioned catering

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