Multi-process food material bidding purchasing method and system for campus food safety

Abstract

The invention relates to the technical field of internet transaction management, in particular to a multi-process food material bidding purchasing method and system for campus food safety. The comprehensive bidding method comprises the steps of selecting bidding commodities, performing weight assignment on the commodities, auditing supplier qualifications, formulating an inquiry sheet and issuing the inquiry sheet, counting supplier service scores, quoting the suppliers, calculating comprehensive scores by using a weighting method and an assignment method, and determining the suppliers with top rankings as enclosed suppliers; the purchasing method comprises the steps of adopting a three-level management mode of a port, a catering company and a school, and dividing the process into a central storehouse food material purchasing process, a zero inventory food material purchasing process and a central kitchen finished product purchasing process; the system comprises an order module, a bidding module, a commodity module, a user and role management module, a warehouse management module, a data processing and statistics module, a food safety management module and a display module. According to the invention, the food material cost and the labor cost are effectively reduced, the purchasing efficiency is improved, and the campus food safety is promoted.

Description

Technical Field

[0001] The present invention relates to the technical field of Internet transaction management, and in particular to a multi-process food material bidding procurement method and system for campus food safety. Background Art

[0002] In recent years, the supervision of food safety on campus has become increasingly strict, and the quality of food ingredients is an important part of ensuring food safety. Therefore, the education authorities have vigorously promoted the unified procurement model, and more and more district education departments or colleges and universities have publicly tendered for food suppliers, using the unified procurement method to ensure the quality of food ingredients. However, the unified procurement model has also brought considerable pressure to schools. On the one hand, the unified procurement model has high requirements for the manpower of the school management department. The food procurement needs of each stall, reporting the procurement plan to the supplier, the unified acceptance of food ingredients, the warehousing and outbound delivery, and the settlement of food payment all require a lot of manpower for statistics; on the other hand, the school can only purchase food ingredients from the unified procurement platform, isolating a large number of external food suppliers, and the quotations of suppliers entering the unified procurement platform are often higher than the market average price. How to reduce the labor cost and food price of the unified procurement platform is an urgent problem for district education departments or colleges and universities to solve. The best technical solution to the above problems is to use information technology, combined with scientific bidding methods, and use Internet technology to realize a multi-user, multi-level, and multi-process food procurement system.

[0003] With the continuous advancement of Internet software technology, the software used for procurement in the market has evolved from simple warehousing software to mall ERP systems. Mall ERP systems are mainly used in e-commerce platforms, and there are few procurement systems used in the campus catering industry.

[0004] The patent with publication number CN108681859A proposes a food bidding procurement method and system for school canteen management. After the school canteen forms and publishes an inquiry procurement plan, the supplier can display the relevant food information on the bidding platform; the school canteen and the supplier jointly confirm the formation of a transaction order; the subsequent delivery, acceptance into the warehouse, establishment of a warehouse ledger, payment of goods, service evaluation and other processes are completed; this invention can reduce procurement costs, ensure procurement quality and financial security, reduce circulation costs, and improve circulation efficiency.

[0005] In the patent with publication number CN115601108A, an Internet procurement and supply chain management platform is proposed, including a supplier system, an Internet mall transaction system, a procurement system and an integrated management system. The supplier system and the procurement system conduct product transactions through the Internet mall transaction system, and the integrated management system conducts back-end integrated management of the supplier system, the Internet mall transaction system and the procurement system. The supplier system enters commodity information into the Internet mall transaction system, and displays and pushes it through the Internet mall transaction system. Through the procurement system, products are purchased and orders are generated. When conducting transactions, the supplier system, the Internet mall transaction system and the procurement system are monitored through the integrated management system to improve the security during transactions and the orderliness during use, avoid management confusion and improve management efficiency.

[0006] In the patent with publication number CN116205702A, a procurement method using an online bidding procurement system is proposed, including formulating a procurement plan, issuing a notice in the bidding procurement system, each supplier can bid in the public bidding procurement system, information integration and intelligent analysis. Information integration includes the credit of each supplier, product quality evaluation report, bidding result information and comprehensive evaluation of industry personnel; the specific method of intelligent analysis is to formulate a scoring system based on the credit of each supplier, product quality evaluation report, bidding result information and comprehensive evaluation of industry personnel, and the scoring standard is statistically calculated according to the votes of professionals in the industry, and each piece of information is scored separately, and finally the information bar chart of each supplier is given, and then the supplier is selected in combination with the needs of the purchaser, and finally the supplier can be determined by manual determination. The invention can have different processing methods according to the needs of different companies, so that the final supplier can be determined more in line with the actual needs of the purchaser, while ensuring low prices and quality and quantity, providing a better procurement plan for the purchaser, and at the same time testing the quality and integrity of the goods, which can effectively ensure the quality of the purchased goods.

[0007] However, the above invention does not mention the specific method of bidding. The transaction is manually selected by the purchaser, which has a large human factor and is not conducive to the elimination of corruption risks. Moreover, the system does not fully consider the complexity of school canteen management. It only considers the school's unified procurement needs, and does not consider that the school's procurement needs are determined by the needs of several catering companies and several stalls. In addition, different types of ingredients also determine the differences in procurement processes. Therefore, it is necessary to adopt multi-level, multi-process procurement management, warehouse management and other technical solutions. Summary of the invention

[0008] The purpose of the present invention is to provide a multi-process food bidding procurement method and system for campus food safety. Through a scientific bidding calculation method, food suppliers are selected to reduce the impact of human factors and reduce food procurement costs. Adapting to the complex management of school canteens, a food procurement system specifically for schools is designed. The purchaser has three levels of management: stalls, catering companies, and schools. The procurement needs are proposed by the stalls. Different procurement processes are adopted according to different types of food, and multi-level and multi-process food procurement tasks are realized, which greatly reduces the labor cost in the procurement process. Combined with the food safety issues in the school food procurement process, functions such as requesting certificates and invoices, food acceptance, food proportion statistics, and complaint feedback are added to facilitate school food safety supervision and inspection.

[0009] The present invention achieves the above-mentioned purpose through the following technical solutions:

[0010] The present invention provides a method for bidding for food ingredients, and the process is that a school formulates bidding rules and inquiring commodities, forms and publishes an inquiry form, suppliers quote commodities on the inquiry form, and shortlisted suppliers are determined according to the bidding rules; wherein the bidding rules are divided into a supplier comprehensive evaluation mode and a commodity bidding mode, the supplier comprehensive evaluation mode calculates a weighted score according to the unit price of commodities reported by the supplier and a set weight, and calculates a comprehensive score in combination with a service score, and suppliers with a high comprehensive score are determined as shortlisted suppliers; in the commodity bidding mode, commodities with the lowest quotations are shortlisted, a commodity-supplier correspondence directory is formulated, and suppliers can only distribute their shortlisted commodities; the school selects one of the modes for bidding according to its own needs and actual conditions; the inquiring commodities are commodities with the top 50%-100% of the total purchase amount of the category within a set period.

[0011] Furthermore, the bidding process of the comprehensive evaluation model includes the following steps:

[0012] S1. Select the products that participate in the bidding in different categories. Sort the bidding products by the total purchase amount within the set period, and select the top 50%-100% of the products;

[0013] S2. Assign a weight to the selected product. The product weight is the total purchase amount within the set period, taking the integer value part. The larger the product weight, the more the purchase amount of the product;

[0014] S3. Review the qualifications of suppliers and prohibit suppliers who violate regulations from participating in bidding;

[0015] S4. Prepare a price inquiry form containing product weights and issue a notice to suppliers who are eligible to bid;

[0016] S5. Count the service scores of suppliers, with a full score of 100. The service score is the average score of the catering service enterprises on the suppliers within the set period, with the integer value part taken;

[0017] S6. Suppliers submit quotations within the specified time. The commodity quotations are tested and those within a reasonable range are considered valid. The uploaded quotation data is encrypted;

[0018] S7. Considering price factors, the weighted average of the bids is: ;

[0019] Considering price and service factors, the weighted average Q of suppliers' price bids is sorted. Supplier 1 with the lowest Q value is assigned a bid score P of 100. Supplier 2's bid score is: ; Calculate the bidding scores of all suppliers in turn;

[0020] The service score S is the average score in step S5, and the comprehensive score is: ; Where a and b are the coefficients of the bidding score P and service score S respectively, and the sum of the two is equal to 1;

[0021] S8. Suppliers with higher comprehensive scores will be selected as shortlisted suppliers.

[0022] Furthermore, commodity classification numbers are used to mark similar commodities with different brands and suppliers; the marking rules are as follows: the commodity numbers of the same category of commodities from different suppliers are different, and the commodity numbers of the same category of commodities with different brands and specifications are different. The commodity classification numbers are used to distinguish the commodities during bidding, and suppliers can choose commodities for bidding within the commodity classification numbers; due to different specifications, a unified unit price per kilogram is used for bidding.

[0023] Furthermore, the average price of the goods within the set period is calculated, with a fluctuation of 30% as the valid quotation range of the supplier; quotations that exceed the valid quotation range should be manually reviewed to determine whether the quotation is wrong or malicious competition. To ensure the fairness of the bidding, no one has the right to view all quotations before the end of the bidding, and they can only be viewed and reviewed after the end of the bidding.

[0024] The present invention also provides a multi-process procurement method for campus food safety. The procurement party has three levels of management: stalls, catering companies and schools. The procurement demand is proposed by the stalls. According to the different characteristics of the ingredients, the procurement is carried out by category and process; it is divided into the central warehouse ingredient procurement process, the zero inventory ingredient procurement process, and the central kitchen finished product procurement process;

[0025] Among them, the central warehouse food procurement process is that the stall places an order, the catering company reviews the order, the school reviews the order, and the stall delivers the food for inspection;

[0026] The zero-inventory food procurement process includes stalls placing orders, catering companies reviewing orders, schools reviewing orders, suppliers delivering, stalls accepting, and schools accepting;

[0027] The finished product purchasing process of the central kitchen is as follows: the stall places an order, the catering company reviews the order, the school reviews the order, the central kitchen delivers, and the stall accepts the order.

[0028] The present invention also provides a multi-process food material bidding purchasing system for campus food safety, comprising:

[0029] The order module is used for stalls to select goods and place orders, and for orders to be allocated. Suppliers deliver goods according to orders. It has a search function to facilitate finding goods. When the orders placed by the stalls include goods from multiple suppliers, the orders are automatically split. It has a copy order function to facilitate stalls to copy the previous order, modify the information and place another order. The stalls confirm or return the order status. Suppliers print delivery notes or return notes.

[0030] The bidding module is used for product bidding, and uses the above-mentioned ingredient bidding method to determine the shortlisted suppliers;

[0031] The commodity module is used to set commodity information, including commodity name, commodity number, commodity classification number, brand, specification, shelf life, supplier, price per item, and unit price per kilogram. The commodity module is maintained by the school.

[0032] User and role management module, used for account setting and role setting; roles are divided into system administrator, stall manager, catering company manager, school purchaser, school delivery clerk, school warehouse manager, school food safety officer, supplier manager, etc.; user accounts are set uniformly by the school, registration is not open, and only passwords can be modified; stall information includes stall POS machine number;

[0033] The warehouse management module is used for the management of goods entering and leaving the warehouse. It has the functions of setting up the first-level warehouse and the second-level warehouse, and has the functions of printing the entry and exit orders.

[0034] The data processing and statistics module is used to modify the commodity prices regularly after bidding, remove the commodities of the suppliers who are not shortlisted, and call the business data of the one-card system; the order data can automatically generate delivery notes, warehouse entry notes, warehouse outbound notes, etc. in the system; it is used to count the various data generated by the operation of the system, including supplier delivery data, catering company or stall purchase data, warehouse purchase and sales data, commodity price change data, etc.; it can also detect the validity period of ingredients and the validity period of supplier qualifications, etc.

[0035] The food safety management module is used for various management functions of food safety, including the supplier's request for certificate and invoice information in the order, the system intelligently recognizes uploaded pictures; user complaint feedback; supplier evaluation; statistics on the proportion of food ingredients to sales revenue, which can be used as a basis for whether it is purchased privately; food safety officers retrieve the stall purchase information for on-site inspection; daily food acceptance data statistics;

[0036] The display module displays the functions according to the roles. The stall only has a mobile terminal, which displays the order placement function and order statistics function, supplier evaluation function, and complaint feedback function; the school terminal and the catering company terminal display order information, warehouse information and various statistical functions, which are divided into mobile terminal and computer terminal; the supplier terminal displays order information and statistics, complaint feedback function, etc., which are divided into mobile terminal and computer terminal; it has WeChat notification reminder function.

[0037] The technical effects and advantages of the present invention are as follows: a bidding calculation method is adopted to calculate and rank the quotations of food suppliers, and suppliers with high quality and low price are screened to reduce the cost of food procurement. Experiments have shown that the bidding method can reduce the price of food to the market price, and the cost of food is reduced by about 20%. This process reduces the influence of human factors and reduces the risk of corruption. Multi-level and multi-process food procurement tasks are carried out, and data is automatically processed. There is no need to manually count procurement needs, manually print various bills, and manually reconcile accounts, etc., and it has a data statistical analysis function, which saves a lot of time for procurement personnel. The average daily working hours of school, catering company and supplier purchasers are reduced from 8 hours to 1 hour, which improves work efficiency and greatly reduces the labor cost in the procurement process.

[0038] The above description is only an overview of the technical solution of the present invention. In order to more clearly understand the technical means of the present invention, it can be implemented in accordance with the contents of the specification. In order to make the above-mentioned purposes, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are listed below. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Figure 1 A flowchart of a method for bidding on ingredients provided in an embodiment of the present application;

[0040] Figure 2 A flowchart of a multi-process food procurement method for campus food safety provided in an embodiment of the present application;

[0041] Figure 3 A structural diagram of a multi-process food bidding and purchasing system for campus food safety provided in an embodiment of the present application. DETAILED DESCRIPTION

[0042] The technical solutions in the embodiments of the present application will be described clearly and completely below in conjunction with the accompanying drawings.

[0043] like Figure 3 As shown, the present invention provides a multi-process food bidding and purchasing system for campus food safety. It is applicable to university canteens and district education bureaus and school canteens such as primary and secondary schools under their jurisdiction. The main purpose is to solve complex procurement processes and reduce food costs and labor costs. The system includes: an order module, a bidding module, a commodity module, a user and role management module, a warehouse management module, a data processing and statistics module, a food safety management module, and a display module. The following is a detailed description in a progressive manner according to the logical relationship before and after the use of the system.

[0044] The school's competent department needs to maintain the basic information of the commodity module, user and role management module, and warehouse management module. The commodity module is used to set commodity information. The commodity information includes commodity name, commodity number, commodity classification number, brand, specification, shelf life, supplier, price of each commodity, and unit price of each kilogram of commodity. The commodity module is maintained by the school; the user and role management module is used for account setting and role setting. The roles are divided into system administrator, stall manager, catering company manager, school purchaser, school warehouse clerk, school warehouse manager, school food safety officer, supplier manager, etc. The user account is set uniformly by the school, registration is not open, and only passwords can be modified. The stall information includes the stall POS machine number; the warehouse management module is used for commodity entry and exit management, and first-level warehouses and second-level warehouses are set.

[0045] like Figure 1As shown, the food bidding process is that the school formulates bidding rules and inquires about goods, forms an inquiry form and publishes it in the system display module, the supplier quotes the goods on the inquiry form, and the shortlisted suppliers are determined according to the bidding rules; among them, the bidding rules are divided into a supplier comprehensive evaluation mode and a product bidding mode. The supplier comprehensive evaluation mode calculates a weighted score based on the unit price of the goods reported by the supplier and the set weight, and calculates a comprehensive score based on the service score. The top 50% with the highest comprehensive score are determined as the shortlisted suppliers; the product bidding mode is that the goods with the lowest quotation are shortlisted, and the supplier can only deliver its shortlisted goods; the school can choose one of the modes to bid according to its own needs and actual situation; the inquiry goods are the top 50%-100% of the total purchase amount of this category within the set period. The commodity classification number is used to mark the same type of goods with different brands and suppliers. The marking rules are as follows: the commodity numbers of the same type of goods from different suppliers are different, and the commodity numbers of the same type of goods with different brands and specifications are different. The commodity classification number is used to distinguish the goods during bidding. Suppliers can choose goods within the commodity classification number for bidding. Due to different specifications, the unit price per kilogram is uniformly used for bidding. The average price of the goods within the set period is calculated, and the fluctuation range of 30% is used as the valid quotation range of the supplier. The quotations that exceed the valid quotation range should be manually reviewed to determine whether the quotations are incorrect or malicious competition. In order to ensure the fairness of the bidding, the bidding data uploaded by the supplier is encrypted. Before the end of the bidding, no one has the right to view all quotations. They can only be viewed and reviewed after the end of the bidding.

[0046] Preferably, the school management department adopts a comprehensive evaluation model, sets a bidding cycle of 2 weeks, and selects the best food supplier.

[0047] The bidding process of the comprehensive evaluation model includes the following steps:

[0048] S1. School administrators use the data processing and statistics module to select products from vegetables, frozen prepared foods, meat, soy products, poultry eggs, seasonings and other categories to participate in the bidding during the previous bidding cycle. The bidding products are sorted according to the total purchase amount during the set period, and the top 60% of the products are given priority;

[0049] S2. Assign a weight to the selected commodity, and count the total purchase amount of the queried commodity in the previous bidding cycle in the data processing and statistics module. The commodity weight is the total purchase amount of the commodity, taking the integer value part. The larger the commodity weight, the more the purchase amount of the commodity;

[0050] S3. Review the qualifications of suppliers and prohibit suppliers who violate regulations from participating in bidding;

[0051] S4. Formulate an inquiry form containing product weights, and issue a notice to suppliers who are eligible to bid in the display module; the supplier enters the price of each inquired product in the bidding module;

[0052] S5. Count the service scores of suppliers, with a full score of 100. The service score is the average score of the catering service enterprises on the suppliers within the set period, with the integer value part taken;

[0053] S6. Suppliers submit quotations within the specified time. The commodity quotations are tested and those within a reasonable range are considered valid. The uploaded quotation data is encrypted;

[0054] S7. Considering price factors, the weighted average of the bids is: ;

[0055] Considering price and service factors, the weighted average Q of suppliers' price bids is sorted. Supplier 1 with the lowest Q value is assigned a bid score P of 100. Supplier 2's bid score is: ; Calculate the bidding scores of all suppliers in turn;

[0056] The service score S is the average score in step S5, and the comprehensive score is: ; Where a and b are the coefficients of the bidding score P and service score S respectively, and the sum of the two is equal to 1; preferably, a=80%, b=20%;

[0057] S8. The top 50% of suppliers with the highest comprehensive scores will be selected as the shortlisted suppliers.

[0058] The data processing and statistics module will modify the product prices regularly after the bidding ends and remove the products of suppliers who are not shortlisted.

[0059] like Figure 2 As shown in the figure, in the purchase order link, the purchaser has three levels of management: stalls, catering companies, and schools. The purchase demand is initiated by the stall that knows the demand best, and the stall manager selects the required goods in the order module. According to the different characteristics of the ingredients, purchases are made by category and process; it is divided into the central warehouse ingredient purchase process, the zero inventory ingredient purchase process, and the central kitchen finished product purchase process; among them, the central warehouse ingredient purchase process is the stall placing an order, the catering company reviews the order, the school reviews the order, and the stall outbound acceptance; the zero inventory ingredient purchase process is the stall placing an order, the catering company reviews the order, the school reviews the order, the supplier delivers, the stall accepts, and the school accepts; the central kitchen finished product purchase process is the stall placing an order, the catering company reviews the order, the school reviews the order, the central kitchen delivers, and the stall accepts.

[0060] The order module has a search function, which makes it easy to find products. When the order placed by the stall includes products from multiple suppliers, the order is automatically split. It has a copy order function, which makes it convenient for the stall to copy the previous order, modify the information and then place another order. The stall confirms or returns the order status; the supplier prints a delivery note or return note.

[0061] Preferably, the stall selects the goods of the supplier that suits its needs in the order module one day in advance, and then submits the order to the catering company for review. The stall can modify the order at any time before the catering company reviews it. Set it to 18:00 every day. If the catering company has not reviewed it, the order will be automatically submitted to the school for review. After the school reviews it, the order module will automatically split the order according to the supplier to which the goods belong and send it to the corresponding supplier. The supplier receives an order reminder on the WeChat terminal. The supplier prints the delivery note and delivers it on the morning of the next day. The stall inspects the goods and returns them if they are unqualified. After the stall passes the inspection, the school inspects the goods.

[0062] Through the data processing and statistics module, various data can be counted, the real-time purchase volume of operations can be viewed, and the proportion of ingredients of each stall of each catering company can be analyzed. This module can call the business data of the one-card system; the order data can automatically generate delivery orders, warehouse entry orders, and warehouse outbound orders in the system; it is used to count various data generated by the operation of the system, including supplier delivery data, catering company or stall purchase data, warehouse purchase and sales data, commodity price change data, etc.; the supplier needs to fill in the production date of the ingredients when submitting the order. This module detects the validity period of the ingredients, and the production date that exceeds the shelf life is not allowed to be entered into the system.

[0063] School food safety managers can use the food safety management module to carry out various food safety management tasks. The food safety management module requires suppliers to upload certificate and ticket request information before submitting an order, and the system can intelligently identify uploaded images; it can handle complaints from stalls about food quality and service attitude; the school can regularly initiate supplier evaluations; statistics on the proportion of ingredients to sales revenue can be used as a basis for whether private purchases are made; food safety officers retrieve stall purchase information for on-site inspections; the school registers and leaves traces in the system after daily food acceptance.

[0064] The procurement system displays different interfaces according to the usage functions of the roles. The stall only has a mobile terminal, which displays the order placement function and order statistics function, supplier evaluation function, and complaint feedback function; the school terminal and the catering company terminal display order information, warehouse information and various statistical functions, and are divided into mobile terminal and computer terminal; the supplier terminal displays order information and statistics, complaint feedback function, etc., and is divided into mobile terminal and computer terminal; it has a WeChat notification reminder function.

[0065] The present invention adopts a bidding calculation method to calculate and rank the quotations of food suppliers, screen suppliers with high quality and low price, and reduce the cost of food procurement. Experiments have shown that the bidding method can reduce the price of food to the market price, and the cost of food is reduced by about 20%. This process reduces the influence of human factors and reduces the risk of corruption. Multi-level and multi-process food procurement tasks are carried out, and data is automatically processed. There is no need to manually count procurement needs, manually print various bills, and manually reconcile accounts, etc., and it has a data statistical analysis function, which saves a lot of time for procurement personnel. The average daily working hours of school, catering company and supplier purchasers are reduced from 8 hours to 1 hour, which improves work efficiency and greatly reduces the labor cost in the procurement process.

Claims

1. A method for bidding for ingredients, characterized in that: The school formulates bidding rules and inquiry products, forms and publishes an inquiry form, and suppliers quote the products on the inquiry form. The school determines the shortlisted suppliers based on the bidding rules; Among them, the bidding rules are divided into supplier comprehensive evaluation mode and commodity bidding mode. The supplier comprehensive evaluation mode calculates the weighted score based on the unit price of the commodity reported by the supplier and the set weight, and combines the service score to calculate the comprehensive score. The top 50% with the highest comprehensive score are determined as the shortlisted suppliers; the commodity bidding mode is the commodity with the lowest quotation, and a commodity-supplier correspondence directory is formulated. Suppliers can only distribute their own shortlisted commodities; schools can choose one of the modes to bid according to their own needs and actual conditions; The inquiry products are the top 50%-100% of the total purchase amount of the category within the set period.

2. A method for bidding for ingredients according to claim 1, characterized in that: The bidding process of the comprehensive evaluation model includes the following steps: S1. Select the products that participate in the bidding in different categories. Sort the bidding products by the total purchase amount within the set period, and select the top 50%-100% of the products; S2. Assign a weight to the selected product. The product weight is the total purchase amount within the set period, taking the integer value part. The larger the product weight, the more the purchase amount of the product; S3. Review the qualifications of suppliers and prohibit suppliers who violate regulations from participating in bidding; S4. Prepare a price inquiry form containing product weights and issue a notice to suppliers who are eligible to bid; S5. Count the service scores of suppliers. The service score is the average score of the catering service enterprises on the suppliers within the set period, and the integer value is taken; S6. Suppliers submit quotations within the specified time. The commodity quotations are tested and those within a reasonable range are considered valid. The uploaded quotation data is encrypted; S7. Calculation method: Considering price factors, the weighted average of the bids is: ; Considering price and service factors, the weighted average Q of suppliers' price bids is sorted. Supplier 1 with the lowest Q value is assigned a bid score P of 100. Supplier 2's bid score is: ; Calculate the bidding scores of all suppliers in turn; The service score S is the average score in step S5, and the comprehensive score is: ; a and b are the coefficients of the bidding score P and service score S respectively, and the sum of the two is equal to 1; S8. Suppliers with higher comprehensive scores will be selected as shortlisted suppliers.

3. The method for bidding for ingredients according to claim 1, characterized in that: The commodity classification number is used to mark the same type of goods with different brands and suppliers; the marking rules are as follows: the commodity numbers of the same type of goods from different suppliers are different, and the commodity numbers of the same type of goods with different brands and specifications are different. The commodity classification number is used to distinguish the goods during bidding, and suppliers can choose goods for bidding within the commodity classification number; due to different specifications, a unified unit price per kilogram is used for bidding.

4. The method for bidding for ingredients according to claim 1, characterized in that: The average price of the goods within the set period is calculated, with a fluctuation of 30% as the valid quotation range of the supplier; quotations that exceed the valid quotation range should be manually reviewed to determine whether the quotation is wrong or malicious competition. To ensure the fairness of the bidding, no one has the right to view all quotations before the end of the bidding, and they can only be viewed and reviewed after the end of the bidding.

5. A multi-process procurement method for campus food safety, characterized by: The purchaser has three levels of management: stalls, catering companies and schools. The purchasing needs are proposed by the stalls. According to the different characteristics of the ingredients, the purchase is carried out by category and process; it is divided into the central warehouse ingredient procurement process, the zero inventory ingredient procurement process, and the central kitchen finished product procurement process; Among them, the central warehouse food procurement process is that the stall places an order, the catering company reviews the order, the school reviews the order, and the stall delivers the food for inspection; The zero-inventory food procurement process includes stalls placing orders, catering companies reviewing orders, schools reviewing orders, suppliers delivering, stalls accepting, and schools accepting; The finished product purchasing process of the central kitchen is as follows: the stall places an order, the catering company reviews the order, the school reviews the order, the central kitchen delivers, and the stall accepts the order.

6. A multi-process food bidding purchasing system for campus food safety, characterized by: include: The order module is used for stalls to select goods and place orders, allocate orders, and suppliers deliver goods according to orders; Print delivery notes and return notes; The bidding module is used for product bidding to determine the shortlisted suppliers; The commodity module is used to set commodity information, including commodity name, commodity number, commodity classification number, brand, specification, shelf life, supplier, price per item, and unit price per kilogram. The commodity module is maintained by the school. User and role management module, used for account setting and role setting; roles are divided into system administrator, stall manager, catering company manager, school purchaser, school delivery clerk, school warehouse manager, school food safety officer, supplier manager, etc.; user accounts are set uniformly by the school, registration is not open, and only passwords can be modified; stall information includes stall POS machine number; The warehouse management module is used for the process of goods entering and leaving the warehouse, and printing the entry and exit orders; The data processing and statistics module is used to modify the commodity prices regularly after bidding, remove the commodities of the suppliers who are not shortlisted, and call the business data of the one-card system; the order data can automatically generate delivery notes, warehouse entry notes, warehouse outbound notes, etc. in the system; it is used to count the various data generated by the operation of the system, including supplier delivery data, catering company or stall purchase data, warehouse purchase and sales data, commodity price change data, etc.; it can also detect the validity period of ingredients and the validity period of supplier qualifications, etc. The food safety management module is used for various management functions of food safety, including the supplier's request for certificate and invoice information in the order, the system intelligently recognizes uploaded pictures; user complaint feedback; supplier evaluation; statistics on the proportion of food ingredients to sales revenue, which can be used as a basis for whether it is purchased privately; food safety officers retrieve the stall purchase information for on-site inspection; daily food acceptance data statistics; The display module displays the functions according to the roles. The stall only has a mobile terminal, which displays the order placement function and order statistics function, supplier evaluation function, and complaint feedback function; the school terminal and the catering company terminal display order information, warehouse information and various statistical functions, which are divided into mobile terminal and computer terminal; the supplier terminal displays order information and statistics, complaint feedback function, etc., which are divided into mobile terminal and computer terminal; it has WeChat notification reminder function.

7. A multi-process food material bidding purchasing system for campus food safety according to claim 6, characterized in that: The bidding module is used to complete the following tasks: The school formulates bidding rules and inquiry products, forms an inquiry form and publishes it in the system. Suppliers quote the products on the inquiry form and the shortlisted suppliers are determined according to the bidding rules; Among them, the bidding rules are divided into supplier comprehensive evaluation mode and commodity bidding mode. The supplier comprehensive evaluation mode calculates the weighted score based on the unit price of the commodity reported by the supplier and the set weight, and combines the service score to calculate the comprehensive score. The top 50% with the highest comprehensive score are determined as the shortlisted suppliers; the commodity bidding mode is the commodity with the lowest quotation, and a commodity-supplier correspondence directory is formulated. Suppliers can only distribute their own shortlisted commodities; schools can choose one of the modes to bid according to their own needs and actual conditions; The bidding process of the comprehensive evaluation model includes the following steps: S1. Select the products that participate in the bidding in different categories. The bidding products are sorted according to the total purchase amount within the system setting period, and the top 50%-100% of the products are selected; S2. Assign a weight to the selected product. The product weight is the total purchase amount within the set period, taking the integer value part. The larger the product weight, the more the purchase amount of the product; S3. Review the qualifications of suppliers and prohibit suppliers who violate regulations from participating in bidding; S4. Prepare a price inquiry form containing product weights and issue a notice in the system to suppliers who are eligible to bid; S5. Count the service scores of suppliers. The service score is the average score of the catering service enterprises on the suppliers within the set period, and the integer value is taken; S6. Suppliers make quotations within the specified time, and the system checks the quotations for goods. If they are within a reasonable range, they are valid quotations. The supplier's quotation data is encrypted, and no one has the authority to view or modify it before the end of the bidding. S7. Calculation method: Considering price factors, the weighted average of the bids is: ; Considering price and service factors, the weighted average Q of suppliers' price bids is sorted. Supplier 1 with the lowest Q value is assigned a bid score P of 100. Supplier 2's bid score is: ; Calculate the bidding scores of all suppliers in turn; The service score S is the average score in step S5, and the comprehensive score is: ; a and b are the coefficients of the bidding score P and service score S respectively, and the sum of the two is equal to 1; S8. Suppliers with the highest comprehensive scores will be selected as the shortlisted suppliers; The service score data comes from the food safety management module and the ratings given to suppliers by catering companies; The average price of the goods within the set period is calculated, with a fluctuation of 30% as the valid quotation range of the supplier; quotations that exceed the valid quotation range should be manually reviewed to determine whether the quotation is wrong or malicious competition; The school can designate or draw lots to decide the catering company to provide services from the shortlisted suppliers after bidding. In the order module, the catering company will only display the products corresponding to the designated suppliers.

8. A multi-process food material bidding purchasing system for campus food safety according to claim 6, characterized in that: The commodity module is used to complete the following tasks: Used to set product information settings, including product name, product number, product category number, brand, specification, shelf life, supplier, price per item, and unit price per kilogram. The product module is maintained by the school; The commodity classification number is used to mark the same type of goods with different brands and suppliers; the marking rules are as follows: the commodity numbers of the same type of goods from different suppliers are different, and the commodity numbers of the same type of goods with different brands and specifications are different. The commodity classification number is used to distinguish the goods during bidding, and suppliers can choose goods for bidding within the commodity classification number; due to different specifications, a unified unit price per kilogram is used for bidding.

9. A multi-process food material bidding purchasing system for campus food safety according to claim 6, characterized in that: The order module is used to complete the following tasks: The stalls place orders according to the different characteristics of the ingredients, by category and process; it is divided into the central warehouse ingredient procurement process, zero inventory ingredient procurement process, and central kitchen finished product procurement process; Among them, the procurement process of ingredients in the central warehouse is as follows: the stall places an order, the catering company reviews the order, the school reviews the order, and the stall accepts the delivery; the procurement process of ingredients in zero inventory is as follows: the stall places an order, the catering company reviews the order, the school reviews the order, the supplier delivers, and the stall accepts; the procurement process of finished products in the central kitchen is as follows: the stall places an order, the catering company reviews the order, the school reviews the order, the central kitchen delivers, and the stall accepts; The order module has a search function, which is convenient for finding goods; when the order placed by the stall includes goods from multiple suppliers, the order is automatically split; the order placed by the stall has a copy order function, which is convenient for copying the previous order and modifying the information before placing another order; the stall confirms or returns the order status; the supplier prints a delivery note or return note.

10. The multi-process food material bidding purchasing system for campus food safety according to claim 6, characterized in that: The warehouse management module completes the following tasks: According to different usage roles, the warehouse is divided into the central warehouse, i.e. the first-level warehouse, and the catering company warehouse, i.e. the second-level warehouse; according to the role, the school and the catering company respectively manage the corresponding warehouse's warehousing, outbound, inventory and other data, and print the warehousing receipt and outbound receipt; The warehouses are divided into grain and oil warehouses, vegetable warehouses, frozen food warehouses, meat warehouses, bean products and noodle warehouses, seasoning warehouses, franchise food warehouses, etc. according to the different food materials stored; "zero inventory" goods and central kitchen finished products are foods that are not easy to store, and the warehousing and outbound transportation are automatically completed in the first-level warehouse and the second-level warehouse.

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