Catering operation distribution management system based on big data

Abstract

The invention discloses a catering operation distribution management system based on big data. The system comprises a purchased food material statistics module, a control server, a purchaser classification module, a database, a background ordering statistics module, a side dish and cook classification matching module, a serving service module, and an intelligent allocation module. According to theinvention, each purchaser, each dish distributor, each cook and each waiter in a restaurant are numbered and wear corresponding receiving terminals; and meanwhile, the work of each link of purchasing, dish matching, dish making and serving of the restaurant is counted, is intelligently matched with the purchaser, the dish distributor, the cook and the waiter respectively and correspondingly, andwork information is sent to respective receiving terminals. A problem of management disorder caused by untimely and unreasonable personnel scheduling distribution in current restaurant manual operation management mentioned in the background technology is solved, the management efficiency is improved, the restaurant service quality is further increased, and catering service requirements of customers are greatly met.

Description

technical field [0001] The invention belongs to the technical field of catering operation management, and in particular relates to a big data-based catering operation distribution management system. Background technique [0002] With the rapid development of the catering service industry, a large number of restaurants have sprung up all over the country. As we all know, customers mainly pay attention to the hygiene, service quality, environment, and food taste of the restaurant when they eat in the restaurant. Among them, the service quality of the restaurant is the focus of customers. One of the aspects of concern is mainly reflected in the length of customer waiting time and the service attitude of the waiters, and the service quality of the restaurant is determined by the operation and management of the entire restaurant. Therefore, in order to provide customers with high-quality service quality, it is necessary to Strengthen the operation and management of the restaurant...

AI Technical Summary

Problems solved by technology

[0003] At present, the operation and management of restaurants is still manual management, with a low degree of intelligence. The series of processes from restaurant procurement, side dishes, dish production and serving are all manually controlled by relevant personnel. Due to the limitations of manual deployment, personnel scheduling is prone to occur. Management chaos caused by untimely and unreasonable distribution leads to the confusion of relevant service personnel, prolongs the waiting time of customers, reduces management efficiency, and affects service quality, making it difficult to meet customer service quality needs

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