A service optimization system based on big data

Abstract

The application discloses a service optimization system based on big data, which comprises a data acquisition module, a dining monitoring module and an output module, and is used for analyzing the dining situation of customers at a dining table; the dish taking data statistics submodule analyzes the dish taking situation of customers from seats, obtains the dish with the maximum dish taking target probability from the angle of dish taking of the customers, and records the dish eating time through a timing unit, so that the real-time consumption of the dish is accurately expressed; the dining consumption analysis submodule combines the different dining speeds and dish consumption amounts of the customers in different time periods, helps the waiter accurately obtain the dish serving time, controls the dish serving speed, prevents the dish pushing and stacking problem on the dining table, effectively matches the dining process, controls the dish serving speed, and maintains the table surface clean, and the application has the characteristics of high service monitoring precision and high human resource utilization rate.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of catering management, in particular to a service optimization system based on big data. BACKGROUND

[0002] As a necessary way for people to have a meal, the standard for evaluating the quality of a restaurant is mainly determined by the quality of the dishes, but the importance of the service level of the hotel cannot be ignored.

[0003] In the prior art, after the next dish is ready to be taken to the waiting area, the waiter regularly observes the eating situation of the dishes on the table, and when it is found that a dish is almost finished, the next dish is placed on the table from the waiting area. On the one hand, the waiter's judgment of whether the dish is finished by visual observation has a certain subjectivity and inaccuracy, and the waiter's frequent observation of the table situation can easily cause dissatisfaction of the guests; on the other hand, the waiter needs to take into account the dining situation in each compartment, and the waiter's service pressure is too large due to the frequent running between the compartments, and the service efficiency is low due to the different dining speeds of the guests in different time periods during the meal. Therefore, it is necessary to design a service optimization system based on big data with high service monitoring accuracy and high utilization rate of human resources. SUMMARY

[0004] The present application aims to provide a service optimization system based on big data to solve the problems in the background art.

[0005] In order to solve the above technical problems, the present application provides the following technical solution: a service optimization system based on big data, comprising a data acquisition module, a dining monitoring module and an output module, the data acquisition module is used to acquire the relevant data of the restaurant compartment; the dining monitoring module is used to analyze the dining situation of the guests at the table; the output module is used to prompt the waiter to serve the meal in time.

[0006] According to the above technical solution, the data acquisition module comprises a dish plate information acquisition module and a seating information acquisition module, the dish plate information acquisition module is used to acquire the shape feature and area of the dish plate; the seating information acquisition module is used to acquire the seating situation of the guests.

[0007] According to the above technical solution, the dining monitoring module comprises a rotation analysis module, a dish taking monitoring module, a camera module and a timing unit, the rotation analysis module is used to analyze the situation when the dish plate rotates; the dish taking monitoring module is used to monitor the dining of the guests in real time; the camera module is used to shoot the picture of the guests dining at the table; the timing unit is used to time the process of the guests dining.

[0008] According to the technical scheme, the dish taking monitoring module further comprises a dish taking data counting sub-module and a meal consumption analyzing sub-module, the dish taking data counting sub-module is used for counting the time and frequency of dish taking of the guest, and the meal consumption analyzing sub-module is used for analyzing whether the meal consumption of the guest to the dishes on the table within the interval time reaches an expected value.

[0009] According to the technical scheme, the output module comprises a dish serving prompting module and a dish clearing prompting module, the dish serving prompting module is used for prompting the waiter to serve the dishes to the table, and the dish clearing prompting module is used for prompting the waiter to ask the guest whether to take away the dishes on the table that are not needed.

[0010] According to the technical scheme, the operation method of the service optimization system mainly comprises the following steps.

[0011] Step S1: After the guest is seated, the meal monitoring module collects the seating condition of the guests around the table through the seating information acquisition module, and modifies the overhead view taken by the camera module into a black-and-white analysis diagram.

[0012] Step S2: The waiter normally serves dishes, the dish taking monitoring module monitors the dish taking condition of the guest, and the dish taking data counting sub-module obtains the dish taking time and total dish taking frequency of the guest to each dish in the black-and-white analysis diagram.

[0013] Step S3: When the camera module monitors that the white part starts to move around the center of the table, the rotation analyzing module judges that the table is rotated by external force and continues to monitor the white part in the table, if the white part in the table disappears or a new white part is added after T seconds, the rotation analyzing module judges that the dishes on the table are added or reduced, and checks whether the dishes on the table are consistent with the adding or reducing information of the dishes in the output module through the output module, the timing unit starts timing the dishes corresponding to the new white part and stops timing the dishes corresponding to the reduced white part.

[0014] Step S4: When the amount of dishes on the table reaches or reaches the maximum number P1 of dish plates that can be loaded on the table, the meal consumption analyzing sub-module judges whether the meal consumption of the guest to the dishes on the table reaches a standard value every interval, and transmits the result to the output module, wherein P is the total number of dishes recorded in the menu of the guest.

[0015] Step S5: The temperature sensor obtains the temperatures of the H dishes in the dish serving area as C1, C2, …, C Hand real-time acquisition of the temperature change of the dishes, when the temperature change of the dishes on the table exceeds the edible temperature rated value F degrees Celsius, the dish serving prompting module marks it as "forced dish serving dishes", the camera module counts the number of dishes on the current table, if the number of dishes on the current table exceeds the maximum number of dishes, the meal consumption analysis submodule obtains Max{η1, η2, …, ηn} corresponding to the dishes, the dish clearing prompting module prompts the waiter to negotiate with the guest, adjusts the corresponding dishes, vacates the space and places the "forced dish serving dishes"; L} corresponding dishes, the dish clearing prompting module prompts the waiter to negotiate with the guest, adjusts the corresponding dishes, vacates the space and places the "forced dish serving dishes";

[0016] Step S6: When the output module receives the dish serving signal, the waiter is prompted to serve dishes through the prompter of the dish serving prompting module; when the output module receives the dish clearing signal, the waiter is prompted to ask the guest whether to take away the dish plate through the prompter of the dish clearing prompting module.

[0017] According to the above technical scheme, in step S1, the meal monitoring module shoots the meal situation of the guest through the camera arranged directly above the table, obtains the shot meal top view, takes the guest outside the table as an external monitoring target in the top view, obtains the top view shape feature of the guest through the database and sets the area occupied by the guest in the top view as black; the dish plate inside the table is taken as a monitoring internal target in the top view, the feature of the dish plate is obtained through the database and the dish plate in the top view is set as white, the area of each white part on the current table is obtained and each white part is marked through the different shape distribution of the white part.

[0018] According to the above technical scheme, in step S2, when the camera module monitors that the black part starts to move in the picture, the guest corresponding to the black part is focused, the number of overlaps between the black part and the white part is X, when X = 1, it is judged that the guest is grabbing the dish in front, the timing unit records the time of the guest eating the current white part corresponding dish, and the dish taking data statistics submodule adds 1 to the eating times of the dish; when X > 1, it is judged that the guest is grabbing other dishes by passing the dish in front, when the black part stops, the dish taking data statistics submodule obtains the maximum value point of the center offset distance of the black part inside the black part compared with the original position when the black part stops and obtains the maximum value M of the offset distance, selects the nearest two dishes at the maximum offset value point, obtains the dish serving time of the two dishes and selects the dish with the shortest dish serving time, the timing unit records the time of the guest eating the target dish, and the dish taking data statistics submodule adds 1 to the eating times of the selected target dish.

[0019] According to the above technical scheme, step S4 further comprises:

[0020] Step S41: When the target dish is served every five minutes, the dining consumption analysis submodule obtains the dining table food consumption interval S1, S2, …, S through the timing unit. L And through the formula The proportion of the food consumption of the guests is η1, η2, …, η L Wherein K is the number of times of food consumption of the target dish, K1 is the average value of the historical food consumption times of the dish obtained through big data, if Then it is judged that the current dining table can continue to serve dishes, and the newly served dish is set as the new target dish, wherein A is the standard value of the unused dining consumption of the guests on the dining table within the dining monitoring interval, L is the number of dishes on the current dining table, λ is a unit conversion parameter, and the unit of S is second.

[0021] Step S42: If The dining table is monitored for the next five minutes, and the food consumption interval S L+1 , S L+2 , …, S 2L is obtained. If It is judged that the current dining table can continue to serve dishes, and the newly served dish is set as the new target dish, and the step S1 is returned to detect the target dish.

[0022] Step S43: If The steps of the step S42 are repeated until it is judged that the current dining table can continue to serve dishes when the unused dining consumption exceeds the standard value within all the time after the target dish is served, and the newly served dish is set as the new target dish, and the step S1 is returned to detect the target dish.

[0023] Step S44: The serving staff is prompted by the serving prompt module to go to the target dining table position to prepare to serve dishes, the dining consumption analysis submodule screens the dishes whose food consumption proportion exceeds 90%, and marks these dishes, and the serving staff is prompted by the dish clearing prompt module to ask whether the marked dishes need to be cleared after serving.

[0024] Compared with the prior art, the beneficial effects achieved by the present application are: the present application obtains the dish with the maximum target probability of being taken by the guests by analyzing the taking of dishes by the guests from the seats through the dish taking data statistics submodule, records the food consumption time of the dish through the timing unit, and accurately expresses the real-time consumption of the dish; the dining consumption analysis submodule combines the different dining speeds and dish consumption amounts of the guests in different time periods to help the serving staff accurately obtain the serving time of the dish, control the serving speed, prevent the problem of pushing the dishes and stacking the plates on the dining table, effectively cooperate with the dining process, control the speed of serving dishes, and maintain the cleanliness of the table. BRIEF DESCRIPTION OF DRAWINGS

[0025] The accompanying drawings are provided to further illustrate the invention and form part of the specification. They are used in conjunction with embodiments of the invention to explain the invention and do not constitute a limitation thereof. In the drawings:

[0026] Figure 1 This is a schematic diagram of the system module composition of the present invention. Detailed Implementation

[0027] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0028] Please refer to Figure 1 The present invention provides a technical solution: a service optimization system based on big data, comprising:

[0029] The system consists of a data acquisition module, a dining monitoring module, and an output module. The data acquisition module is used to obtain relevant data from the restaurant's private rooms; the dining monitoring module is used to analyze the dining situation of guests at the tables; and the output module is used to remind waiters to serve food in a timely manner.

[0030] This invention utilizes a food-taking data statistics submodule to analyze how guests take food from their seats, identifying the dishes with the highest probability of being taken from the guest's perspective. A timing unit records the consumption time of these dishes, accurately reflecting their real-time consumption. A dining consumption analysis submodule combines the different eating speeds and food consumption amounts of guests at different times to help servers accurately determine the serving time and control the serving speed. This also prevents the stacking of plates on the table, effectively coordinating with the dining process, controlling the speed of food service, and maintaining a clean table.

[0031] The data acquisition module includes a dish plate information acquisition module and a seating information acquisition module. The dish plate information acquisition module is used to obtain the shape features and area of ​​the dish plates; the seating information acquisition module is used to obtain the seating information of the guests.

[0032] The dining monitoring module includes a rotation analysis module, a food-taking monitoring module, a camera module, and a timing unit. The rotation analysis module is used to analyze the situation when the rotating tray is spinning; the food-taking monitoring module is used to monitor the guests' dining in real time; the camera module is used to capture images of guests eating at the table; and the timing unit is used to time the guests' dining process.

[0033] The taking dish monitoring module further comprises a taking dish data counting submodule and a dining consumption analysis submodule, the taking dish data counting submodule is used for counting the time and frequency of taking dishes by the guest, and the dining consumption analysis submodule is used for analyzing whether the dining consumption of the dishes on the table by the guest reaches an expected value within an interval time.

[0034] The output module comprises a dish serving prompting module and a dish clearing prompting module, the dish serving prompting module is used for prompting the waiter to serve the prepared dishes to the table, and the dish clearing prompting module is used for prompting the waiter to ask the guest whether to take away and clean the dishes on the table that are not needed.

[0035] In the preferred embodiment, the operation method of the service optimization system mainly comprises the following steps:

[0036] Step S1: After the guest is seated, the dining monitoring module collects the seating condition of the guests around the table through the seating information acquisition module, and modifies the overhead view taken by the camera module into a black-and-white analysis diagram;

[0037] Step S2: The waiter normally serves dishes, the taking dish monitoring module monitors the taking dish condition of the guest, and the taking dish data counting submodule obtains the taking dish time and total taking dish frequency of each dish in the black-and-white analysis diagram by the guest;

[0038] Step S3: When the camera module monitors that the white part starts to move around the center of the table, the rotation analysis module judges that the table is rotated by external force and continues to monitor the white part in the table, if the white part in the table disappears or a new white part is added after T seconds, the rotation analysis module judges that the dishes on the table are added or reduced, and checks whether the dishes on the table are consistent with the adding or reducing information of the dishes in the output module through the output module, the timing unit starts timing for the dishes corresponding to the new white part and stops timing for the dishes corresponding to the reduced white part;

[0039] Step S4: When the dish quantity on the table reaches or reaches the maximum dish plate number P1 that can be loaded on the table, the dining consumption analysis submodule judges whether the dining consumption of the dishes on the table by the guest reaches a standard value every interval time, and transmits the result to the output module, wherein P is the total dish quantity recorded in the dish menu ordered by the guest.

[0040] When the dish plate quantity does not reach the rated value, since the table still has space to accommodate dishes, other factors do not need to be considered; but when the dish quantity reaches the rated value, it is necessary to start cleaning the table of the finished dishes, therefore, the increase or decrease of the dishes needs to be comprehensively evaluated according to the eating condition of the dishes by the guest.

[0041] Step S5: The temperature sensor obtains the temperatures of the H dishes in the dish serving area as C1, C2, …, C Hand real-time acquisition of the temperature change of the dishes, when the temperature change of the dishes on the table exceeds the edible temperature rated value F degrees Celsius, the dish serving prompt module marks it as a "forced dish serving dish", the camera module counts the number of dishes on the current table top, if the current table top dish quantity exceeds the maximum placing quantity, the meal consumption analysis submodule acquires Max{η1, η2,..., η L} corresponding dish, the dish clearing prompt module prompts the waiter to negotiate with the guest, adjusts the corresponding dish, vacates the space and places the "forced dish serving dish";

[0042] In order to ensure that the guest can eat the dish at the most suitable time, by monitoring the temperature change of the dish, the dish is served in time when the temperature reaches the rated value, the frequency of serving is consistent with the guest as much as possible, the degree of humanization and the reputation of the hotel are improved.

[0043] Step S6: When the output module receives the dish serving signal, the waiter is prompted to serve dishes through the prompter of the dish serving prompt module; when the output module receives the dish clearing signal, the waiter is prompted to ask the guest whether to take away the dish plate through the prompter of the dish clearing prompt module.

[0044] In step S1 of the embodiment, the meal monitoring module captures the meal situation of the guest through the camera arranged directly above the table, acquires the captured overhead view, takes the guest outside the table as an external monitoring target in the overhead view, acquires the overhead view shape feature of the guest through the database and sets the area occupied by the guest in the overhead view as black; takes the dish plate inside the table as a monitoring internal target in the overhead view, acquires the feature of the dish plate through the database and sets the dish plate in the overhead view as white, acquires the area of each white part on the current table top and marks each white part through the different shape distribution of the white part.

[0045] In step S2 of the embodiment, when the camera module monitors that the black part starts to move in the picture, the guest corresponding to the black part is focused, the number of overlaps between the black part and the white part is X, when X=1, it is judged that the guest is grabbing the dish in front, the timing unit records the time of the guest eating the current white part corresponding dish, the dish taking data statistics submodule adds 1 to the eating times of the dish; when X>1, it is judged that the guest is grabbing other dishes by passing the dish in front, when the black part stops, the dish taking data statistics submodule acquires the maximum value point of the center offset distance of the black part inside compared with the original position when the black part stops and acquires the maximum value M of the offset distance, selects the nearest two dishes at the maximum offset value point, acquires the dish serving time of the two dishes and selects the dish with the shortest dish serving time, the timing unit records the time of the guest eating the target dish, the dish taking data statistics submodule adds 1 to the eating times of the selected target dish.

[0046] The taking dish data statistics submodule analyzes the situation of the guest taking dishes from the seat. Since the taking dish situation is complex, directly obtaining the eating situation through dish analysis will be tedious and low in accuracy, but the taking dish target probability of the dish can be obtained through the angle of the guest taking dishes, and the eating time of the dish is recorded by the timing unit to accurately express the real-time consumption of the dish.

[0047] In the embodiment, step S4 further comprises:

[0048] Step S41: After the target dish is served, every five minutes, the dining consumption analysis submodule obtains the interval between the eating time of the dish on the table and the last eating time S1, S2,..., S L , through the timing unit. The proportion of the guest eating the dish is calculated as η1, η2,..., η L , through the formula , where K is the number of times the target dish has been eaten, K1 is the average historical number of times the dish has been eaten obtained through big data, and if then it is judged that the current table can continue to serve dishes, and a newly served dish is set as a new target dish, where A is a standard value of the unused dining consumption of all dishes on the table by the guest within the dining monitoring interval, L is the number of dishes on the current table, λ is a unit conversion parameter, and the unit of S is seconds.

[0049] Step S42: If the next five minutes continue to monitor the interval between the eating time of the dish on the table and the last eating time S L+1 , S L+2 ,..., S 2L within the previous ten minutes. If , it is judged that the current table can continue to serve dishes, and a newly served dish is set as a new target dish, and the process returns to step S1 for timing detection of the target dish.

[0050] Step S43: If , the steps of step S42 are repeated until it is judged that the current table can continue to serve dishes when the unused dining consumption of the target dish exceeds the standard value after all the time after the target dish is served, and a newly served dish is set as a new target dish, and the process returns to step S1 for timing detection of the target dish.

[0051] The result is calculated by (300-S1) + (300-S2) + … (300-S L ), where (300-S) represents the time of the guest not eating the target dish on the table within the interval time.

[0052] The dining consumption A of the dish on the table within the dining monitoring interval can quantify the eating situation of the guest to the dish on the table within five minutes, and if If the consumption of dishes on the table within five minutes is greater than the standard value, the waiter needs to increase dishes in time to meet the needs of the guests. If the consumption of dishes on the table within five minutes is less than the standard value due to the factors such as chatting and drinking of the guests, the waiter does not need to increase dishes temporarily.

[0053] Step S44: The serving prompt module prompts the waiter to the target table position to prepare for serving. The dining consumption analysis submodule screens out the dishes whose consumption proportion is more than 90% and marks these dishes. The waiter is prompted by the dish clearing prompt module to ask whether the marked dishes need to be cleared after serving.

[0054] The dining consumption analysis submodule combines the different dining speeds and dish consumption of the guests in different time periods to help the waiter accurately obtain the serving time of dishes and control the serving speed. If the guests eat fast, the dishes are served fast, which absolutely avoids the disconnection between serving and waiting, so that the guests do not need to wait. If the guests eat slowly, the dishes are served slowly, which prevents the serving speed from being too fast to cause the dishes to be pushed and stacked on the table, effectively coordinates the dining process, controls the serving speed, and maintains the table clean.

[0055] It should be noted that the relational terms such as first and second and the like are used merely to distinguish one entity or action from another entity or action, without necessarily requiring or implying that the entities or actions are in any way mutually exclusive or in any way directly related to each other. In addition, the terms "comprising", "including" or any other variant thereof are intended to cover non-exclusive inclusion, so that a process, method, article or apparatus including a series of elements includes not only those elements, but also other elements not explicitly listed or inherent to such a process, method, article or apparatus.

[0056] Finally, it should be noted that: the above only describes the preferred embodiments of the present application, and is not used to limit the present application, although the present application has been described in detail with reference to the foregoing embodiments, for those skilled in the art, the technical solutions recorded in the foregoing embodiments can be modified, or some technical features can be replaced. Any modification, equivalent replacement, improvement, etc. within the spirit and principles of the present application shall be included in the protection scope of the present application.

Claims

1. A big data based service optimization system, characterized in that: The system comprises a data acquisition module, a dining monitoring module and an output module, the data acquisition module is used to acquire relevant data of a restaurant box; the dining monitoring module is used to analyze the dining situation of customers at the dining table; the output module is used to prompt the waiter to serve the food in time; the dining monitoring module comprises a rotation analysis module, a dish taking monitoring module, a camera module and a timing unit; the dish taking monitoring module further comprises a dish taking data statistics submodule and a dining consumption analysis submodule; the output module comprises a dish serving prompt module and a dish clearing prompt module; The operation method of the service optimization system comprises the following steps: Step S1: when the customer is seated, the dining monitoring module collects the seating situation of the customers around the dining table through the seating information acquisition module, and modifies the overhead view taken by the camera module into a black and white analysis diagram; Step S2: the waiter normally serves the food, the dish taking monitoring module monitors the dish taking situation of the customers, and the dish taking data statistics submodule acquires the dish taking time and the total dish taking times of the customers for each dish in the black and white analysis diagram; Step S3: when the camera module monitors that the white part starts to move around the center of the dining table, the rotation analysis module judges that the dining table is rotated by external force and continues to monitor the white part in the dining table, if the white part disappears or a new white part is added in the dining table after T seconds, the rotation analysis module judges that the dishes on the dining table are added or reduced, and checks whether the dishes on the dining table are consistent with the adding or reducing information of the dishes in the rotation analysis module through the output module, and the timing unit starts timing the dish corresponding to the new white part and stops timing the dish corresponding to the reduced white part; Step S4: When the amount of dishes on the table reaches or reaches the maximum number of dishes P1 that can be loaded on the table, the dining consumption analysis submodule determines every certain period of time whether the dining consumption of the guests on the table reaches the standard value, and transmits the result to the output module, wherein P is the total number of dishes recorded in the menu order of the guests. The step S4 comprises: Step S41: When the target dish is served every five minutes, the meal consumption analysis submodule obtains the time interval between the consumption of the dish on the table and the previous consumption through the timing unit, respectively S1, S2, …, S i , …, S L , and calculates the proportion of the guest's consumption of the dish as η1, η2, …, η j , …, η j , j = 1, 2, 3, …, L by the formula η 1-j = K j / K L , where K j is the number of times the jth dish has been consumed, K 1-j is the average historical consumption number of the jth dish obtained through big data, and if , it is determined that the current table can continue to serve dishes, and the newly served dish is set as the new target dish, where A is the standard value of the unused meal consumption of the guest on the table within the meal monitoring interval, L is the number of dishes on the current table, and λ is a unit conversion parameter, and the unit of S is seconds. Step S5: the temperature sensor acquires H dish temperatures of the to-be-served area as C1, C2, …, C H and real-time acquisition of dish temperature changes, when the dish temperature of the to-be-served area changes by more than the edible temperature rated value F degrees Celsius, the serving prompt module marks it as a "forced serving dish", the camera module counts the number of dishes on the current table top, and if the number of dishes on the current table top exceeds the maximum number of dishes, the dining consumption analysis submodule acquires the corresponding dish, the clearing prompt module prompts the waiter to negotiate with the guest, adjusts the corresponding dish, vacates the space, and places the "forced serving dish". Step S6: when the output module receives the dish serving signal, the prompter of the dish serving prompt module prompts the waiter to serve the food; when the output module receives the dish clearing signal, the prompter of the dish clearing prompt module prompts the waiter to ask the customer whether to take away the dish plate.

2. The big data based service optimization system of claim 1, wherein: The data acquisition module comprises a dish plate information acquisition module and a seating information acquisition module, the dish plate information acquisition module is used to acquire the shape feature and area of the dish plate; The seating information acquisition module is used to acquire the seating situation of the customers.

3. The big data based service optimization system of claim 2, wherein: The rotation analysis module is used to analyze the situation when the dish plate rotates; the dish taking monitoring module is used to monitor the dining of the customers in real time; the camera module is used to take the picture of the customers dining at the dining table; the timing unit is used to time the process of the customers dining.

4. The big data based service optimization system of claim 3, wherein: The dish taking data statistics submodule is used to count the time and times of the customers taking dishes; the dining consumption analysis submodule is used to analyze whether the dining consumption of the customers for the dishes on the dining table in the interval time reaches the standard value.

5. The big data based service optimization system of claim 4, wherein: The dish serving prompt module is used to prompt the waiter to serve the prepared dishes to the dining table; the dish clearing prompt module is used to prompt the waiter to ask the customer whether to take away the unnecessary dishes on the dining table for cleaning.

6. The big data based service optimization system of claim 5, wherein: In the step S1, the dining monitoring module shoots the dining situation of the guest through the camera arranged right above the dining table, acquires the shot dining top view, takes the guest outside the dining table as the external monitoring target in the top view, acquires the top view shape feature of the guest through the database and sets the area occupied by the guest in the top view as black; takes the dish plate inside the dining table as the internal monitoring target in the top view, acquires the feature of the dish plate through the database and sets the dish plate in the top view as white, acquires the area of each white part on the current dining table and marks each white part through the different shape distribution of the white part.

7. The big data based service optimization system of claim 6, wherein: In the step S2, when the camera module monitors that the black part starts to move in the picture, the guest corresponding to the black part is focused, the number of the black part and the white part appearing in the picture is X, when X=1, it is judged that the guest is taking the dish in front, the timing unit records the time of the guest eating the dish corresponding to the current white part, the dish taking data statistics submodule adds 1 to the eating times of the dish; when X>1, it is judged that the guest takes other dishes by crossing the dish in front, when the black part stops, the dish taking data statistics submodule acquires the maximum point of the center offset distance of the black part inside the black part compared with the original position when the black part stops and acquires the maximum value M of the offset distance, selects the nearest two dishes at the maximum offset point, acquires the dish serving time of the two dishes and selects the dish with the shortest dish serving time, the timing unit records the time of the guest eating the target dish, the dish taking data statistics submodule adds 1 to the eating times of the selected target dish.

8. The big data based service optimization system of claim 7, wherein: The step S4 further comprises: Step S42: If Five minutes later, continue monitoring the time interval between the last consumption of each dish from the previous ten minutes, which is S. L+1 S L+2 ... S 2L ,like If the current table can continue serving dishes, the newly served dish is set as the new target dish, and the process returns to step S41 to monitor the target dish periodically. Step S43: If , repeat the step of step S42 until the current table can continue to serve after judging that the non-dining consumption does not exceed the standard value in all time after the target dish is served, and set the new served dish as the new target dish, return to step S41 to monitor the target dish in time; Step S44: the dish serving prompt module prompts the waiter to the target dining table position to prepare for dish serving, the dining consumption analysis submodule selects the dishes whose proportion of eating dishes exceeds 90% and marks these dishes, and the dish cleaning prompt module prompts the waiter to ask whether the marked dishes need to be cleaned after dish serving.

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