Smart catering implementation method based on UWB

Abstract

The invention discloses a UWB-based smart catering implementation method, and the method is characterized in that the method comprises the following steps: 1, designing the arrangement number and positions of UWB base stations 3 according to a canteen building structure, so that signals of the UWB base stations 3 can effectively cover a whole meal taking area and a meal taking area; 2, enabling an edge calculation terminal 6 to perform modeling according to a canteen meal taking moving line diagram and UWB positioning information of the accurate measurement meal preparation terminal 5 to determine an effective meal taking area range; 3, enabling the edge computing terminal 6 to preset an effective dining range in advance according to the actual size of the dining area; 4, enabling the face recognition equipment of the UWB card issuing device 1 to communicate with the edge computing terminal 6 through a network. The invention relates to the field of smart catering, in particular to a smart catering implementation method based on UWB. The method facilitates the realization of smart catering.

Description

technical field [0001] The present invention relates to the field of smart catering, in particular, to a UWB-based smart catering implementation method. Background technique [0002] Traditional canteens have the following problems: (1) Meals are measured by portion and cannot vary from person to person, resulting in serious waste; (2) Manual settlement is inefficient and has a high error rate; (3) Labor costs are high. The existing smart canteen solutions based on RFID identification of associated accounts have the following problems: (1) In the implementation of smart catering based on RFID technology, RFID tags are built into the bottom of the tableware to record the name and price of the dishes. High; (2) It is impossible to accurately count the location distribution of the dining area and the dining area of ​​the dining personnel; (3) There is still a problem of serious waste due to portion-based measurement. This is, the weak point of prior art. Contents of the in...

AI Technical Summary

Problems solved by technology

[0002] Traditional canteens have the following problems: (1) Meals are measured by portion, which cannot vary from person to person, and the waste is serious; (2) Manual settlement is inefficient and has a high error rate ; (3) High labor costs

The existing smart canteen solutions based on RFID identification of associated accounts have the following problems: (1) In the implementation of smart catering based on RFID technology, RFID tags are built into the bottom of the tableware to record the name and price of the dishes. High; (2) It is impossible to accurately count the location distribution of the dining area and the dining area of ​​the dining staff; (3) There is still a problem of serious waste due to portion-based measurement

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