[0066] Contraction below Figure 1-6 Further detailed description of the present application.
[0067] This application example discloses a method of ingredient procurement management. Refer figure 1 This method is applied to the ingredient procurement management system, which is the specific execution body is the PC side or the mobile phone moving end. The method is the main application scenario is a restaurant. Differences in the variety of dishes and cooking methods for each restaurant, the restaurant is in progress The demand in ingredients is also different, and the effect of facilitating the management of ingredient procurement can be achieved by the ingredient procurement management method in this application.
[0068] Hereinafter, specific embodiments will be combined. figure 1 , Detailed description of the processing flow, the content can be as follows:
[0069] Step 101, obtain the total amount of foods in the preset cycle.
[0070] Step 102, according to the preset cycle and the total amount of ingredients, the amount of daily ingredients are produced.
[0071] In an embodiment, the restaurant is weighed and summarized in the total amount of ingredients in the budget cycle for the first time, and the calculation cycle can be three days and more than three days, and the receiver is Upload preset cycle and total amount of ingredients use the total amount of ingredients to be used in the preset cycle, which can be used in the daily product, which is the average daily product.
[0072] Step 103: Receive the customer requirements time period, the customer requirements time period includes the date and termination date of the demand.
[0073] Step 104, generate the number of customer needs days based on the start date and the dates of the demand.
[0074] In an embodiment, the restaurant owner is procured with the ingredients, and the customer demand time period includes the date and the dates of demand, depending on the date and the date of return date and the start date of the demand. The number of days generates customer needs days, and the boss requires the specific number of specific days of purchasing ingredients.
[0075] Step 105, generate first-level estimated procurement and display according to the number of days and the average daily product.
[0076] In an embodiment, the number of days of customer needs is multiplied by the daily food product, and the first-level estimated purchase quantity of ingredients is drawn. The restaurant owner will be done by the displayed first-level estimated purchase, and the first-level estimate is close. In the customer's demand time, the amount of food is maintained while maintaining freshness of food, it reduces the waste of ingredients to facilitate the management of ingredients.
[0077] Optional, the customer's demand period may contain a special time period such as holidays or weekends, in which the food demand in the restaurant is large, in order to reduce the lack of ingredients, the preset calendar is included in the system. The database, including a special demand time period in the preset calendar database. Therefore, referring to figure 2 After the number of days and the average daily product, it can exist as follows:
[0078] Step 201, compare the customer demand time period with the preset calendar database.
[0079] Step 202, when the customer requirements time period is a coincidence in the special demand time period, the coincidence date period is transferred.
[0080] Step 203, the coincidence date time period includes the latter start date and the retardation dates, and generates the number of days based on the start date and the over-the date of the coincidence.
[0081] Step 204, according to the amount of the number of days and the average daily ingredients, generate special time period ingredients, based on the level of estimated procurement and special time period ingredients, the amount of secondary estimated prince is generated.
[0082] In an embodiment, when receiving the customer requirements time period, the customer demand time period is compared to the preset calendar database. If the customer demand time period is coincident with the special demand time period, the coincidence date period is adjusted. And generate the number of days, the number of days of the special date, the number of days, the retardation date, the retardation date, the retardation date of the coincidence date period, and the number of days. Then multiply the number of daily foods in the day, and the demand for special time periods is obtained, and the demand for holidays or weekends is twice as usual by default. In the end, the first-level estimated purchase amount is added to the special time period's food demand, and the second-level estimated purchase volume is obtained, and the second-level estimated purchase can make the purchase volume to meet the needs of holidays or weekends, and reduce the lack of ingredients. Condition.
[0083] Optional, the restaurant will encounter customers in the event of a banquet, and the banquet is a customer who will determine the quantity of the table in advance and the dishes on the table. The restaurant boss can ensure that the food can meet the banquet demand, refer to image 3 The method also includes:
[0084] Step 301, obtain the quantity data of dishes, food product, and vegetable ingredients for dishes, food product, including the product, require the amount of ingredients, and the need for ingredients.
[0085] Step 302, based on the quantity of dishes and vegetables, food demand data, generated vegetables, food demand, food demand databases, including the name of the dishes, and the name of dishes, the name of dishes, the name of dishes.
[0086] In an embodiment, the restaurant measures the amount of ingredients that the dishes need to be used in the restaurant, and the system receives the name of the dishes uploaded by the user and the amount of food for food product and generates the food product. Database The user can understand the amount of ingredients that require the use of different dishes and the corresponding amount of ingredients.
[0087] Step 303: Receive the actual vegetable name and dining table data, find the name of the dishes corresponding to the food demand database in the dish food product, and the dishes corresponding to the name of the dish, based on dining table Data And the amount of food for food, generate a single project ingredients.
[0088] In an embodiment, when the restaurant customer needs a banquet, receive the actual dish name and dining table data, find the same preset dishes with the same name as the actual dish, when the actual food name is the same as the name of the actual dish. To adjust the amount of food for dishes corresponding to the name of the dish, the dining table data is multiplied by the amount of food in the amount of food in the amount of food. Meet the restaurant customer's banquet demand.
[0089] Optionally, in the use of ingredients, the daily ingredients will change, and the ingredients may have insufficient supply, so reference Figure 4 The method also includes:
[0090] Step 401, obtain the actual ingredient usage.
[0091]Step 402, generate actual food inventory based on secondary estimated procurement and actual ingredient usage.
[0092] Step 403, comparison the actual food inventory with preset food stocks, if the actual food stock is below the preset food inventory, the inventory tension warning information is displayed.
[0093] In an embodiment, the restaurant owner is purchased according to the second-level estimated purchase, when the ingredients are used, measure the actual ingredient usage, the system can obtain the actual ingredient usage, minus the second-level estimated purchase volume minus the actual ingredients It can be found in the actual food inventory. The actual food stock is the actual inventory of the kitchen ingredients. When the actual food stock is below the preset food inventory, the inventory tension warning information is displayed, reminding the restaurant owner to make a dining room in time Purchase supplements, reduce the inventory tension.
[0094] Optional, each ingredient has a quality time, and ingredients must be used in the safety time, otherwise it will cause waste of ingredients. Therefore, in the system contains the food shelf life database, the preset ingredients shelf life, including preset ingredient procurement Name and preset effective quality and time data corresponding to the preset ingredient procurement name, reference Figure 5 The method also includes:
[0095] Step 501, obtain the actual food purchase name, start the timing to generate food retained time data.
[0096] Step 502: Periodic will compare the procurement food name with the preset ingredient shelf life.
[0097] Step 503, if the actual ingredients procurement name corresponds to the preset ingredient procurement name, the preset effectiveness and safety time data corresponding to the preset ingredient procurement name is adjusted.
[0098] Step 504, based on the preset effective quality time data and the food retained time data, generate remaining effective quality time data, when the remaining effective quality time data is less than the set value, then the food expired warning information is displayed.
[0099] In an embodiment, when purchasing the ingredients, the actual ingredient procurement name entered by the user is received, and the food storage time data is generated at the same time, and the food storage time data refers to the time stored in the restaurant. Periodic will compare the purchase of ingredients with preset ingredients, this cycle can be preset to 24 hours, search for the same preset ingredients as the actual ingredient procurement name, and to Preset of the preset effective quality warranty time data corresponding to the ingredient procurement name. At this time, the effective quality time data is subtracted to obtain the remaining effective safety time data. When the remaining effective safety time data is less than the set value, this set value can be set to 72 hours, then the restaurant is displayed to the food expiration. Warning information, reminding the restaurant owner ingredients will expire, after using the ingredients within the shelf life, can reduce unnecessary waste.
[0100] Optionally, when the remaining effective quality time data is less than or equal to zero, it is a waste of ingredients that has been wasted, and it is not possible to use the ingredients. In order to facilitate the restaurant owner to understand the waste of ingredients, refer to Figure 5 Based on the preset effective quality time data and the food retained time data, the remaining effective quality time data is generated. When the remaining effective quality time data is less than the set value, the food expired warning information is displayed::
[0101] Step 505, when the remaining effective safety time data is less than or equal to zero, obtain the actual food purchasing name and the actual food inventory corresponding to the actual ingredient procurement name.
[0102] Step 506, based on the actual food purchase name and actual food inventory, generate the waste information form and output display, the ingredient waste information is used to record the changes in the actual ingredients' procurement name and the actual food stock.
[0103] Optional, obtain the actual ingredient procurement name, start the timing to generate food for time data, including:
[0104] Receive food safety reports corresponding to the actual ingredient procurement name.
[0105] Turn the actual food safety data in the food safety report.
[0106] Comparing the actual food safety data with the preset food safety range, when the actual food safety data exceeds the preset food safety range, the food safety warning information is displayed.
[0107] In an embodiment, before procurement of ingredients, receive the food safety report uploaded by the user, adjust the actual food safety data in the food safety report, and compare the actual food safety data with the preset food safety, in food safety When the data exceeds the preset food safety range, the food safety warning information is displayed to remind the restaurant owner to screen the boss to screen for unqualified foods and improve the safety of food.
[0108] Based on the same conception, embodiments of the present invention also provide a ingredient procurement management system, reference Image 6 The ingredient procurement management system includes:
[0109] The amount of ingredients acquires the module for obtaining the total amount of ingredients in the preset cycle.
[0110] The average daily food generation module is used to generate a daily ingredients for a day according to the preset cycle and the total amount of ingredients.
[0111] The demand time acquisition module is also used to receive the customer requirements time period, which includes the date and termination date of the demand start date.
[0112] Demand days generate modules for generating customer needs days based on the date and termination date of the demand.
[0113] The ingredient estimate is also used to generate first-level estimated procurements based on the number of days and the average daily product of the customer.
[0114] Optional, demand time acquisition module, is also used to compare the customer requirements time period with the preset calendar database, and adjust the coincidence date when the customer requirements time period is combined with the special demand time period The time period is generated based on the coincidence date time period, generates the number of days.
[0115] The ingredient estimate generates module, according to the number of daily numbers and the amount of ingredients of the day, generate special time period ingredients, based on the level of predictive purchase and the special time period ingredients, generation of secondary pre- Estimate the purchase quantity.
[0116] Optionally, the ingredient procurement management system also includes:
[0117] The dishes are acquisition modules to obtain the name of the dishes, the name of the dish, and the quantity of food, the name of the dish.
[0118] The food production module is generated, based on the predetermined dish name and the food delivery data of the dish, the demand for food, the food demand database includes the name of the dishes, the name of the dish, and the name of the dish. Number of ingredients.
[0119] Single item ingredients generate modules, receive actual dishes and dining table data, find the name of the dishes corresponding to the name of the dishes in the demand database of the dish, and the name of the dish. Compared with the amount of food for food product, based on the dining table data and vegetable ingredients, the amount of food purchase volume is generated.
[0120] This embodiment also discloses a food procurement management device, and the ingredient procurement management equipment includes a processor and a memory stored in the memory, at least one instruction, at least one program, code set, or instruction set, at least one instruction, TECHNOLOGY, the code set or instruction set is loaded and executed by the processor to implement the processing of ingredients in the ingredient procurement management equipment in any of the above.
[0121] The present application example also discloses a computer readable storage medium that stores a computer program that can be loaded and executed by the processor, the computer readable storage medium, for example, including: U disk, mobile hard disk , Read-only memory, Random AccessMemory, RAM, or disc, or optical discs, various media that can store program code.
[0122] The above is the preferred embodiment of the present application, and it is not limited to the scope of the application, so it should be included in the scope of the present application. Inside.
