Centralized serving menu management system and method

Abstract

The invention relates to a centralized meal supply menu management system and method, the management system comprises a dish selection module, a menu generation module and a raw material purchasing module, the dish selection module is used for obtaining a meal supply object, meal supply basic information and dish selection information set by a user, and the raw material purchasing module is used for purchasing raw materials. The basic meal supply information comprises a target meal date and a meal number, and the dish selection information comprises food category information; the menu generation module is used for generating a menu corresponding to each meal in a target meal date according to the meal supply object, the meal supply basic information and the dish selection information; and the raw material purchasing module is used for generating a raw material purchasing list according to the generated menu and the maximum diner number information, and generating a side dish list for each dish in the generated menu. Therefore, the menu is compiled based on data such as the raw material cost, the nutritional ingredients and the meal serving objects, user requirements are met, the menu and the food list of the menu are effectively managed, and fine management is achieved.

Description

Technical Field

[0001] This application mainly relates to the field of information processing technology, and in particular to a management system and method for centralized meal service menus. Background Technology

[0002] In the current era of "Big Health," centralized catering units must also aim for scientific, refined, and standardized catering services to provide diners with reasonable and nutritious meals. Taking schools as an example, school food safety is related to students' physical health and safety, family happiness, and social stability. To ensure food safety and nutritional health in schools and kindergartens at all levels, relevant authorities have required schools to provide menus with portion sizes. Some schools with meal plans have implemented A and B meal options for students and parents to choose from, and some kindergartens are even required to conduct monthly nutritional analyses of children's diets. Therefore, the scientific and reasonable compilation and management of menus have become essential requirements.

[0003] Currently, the management of centralized catering units is relatively extensive. Generally, a menu is prepared weekly, and the quantity of raw materials to be purchased is estimated based on the menu, forming a purchase list. The menu preparation is usually the responsibility of the head chef, reviewed by canteen management personnel, and finally confirmed by the dining unit. The menu preparation in centralized catering units relies heavily on the head chef's experience, which presents the following problems:

[0004] First, catering suppliers often prioritize cost when purchasing ingredients, neglecting the importance of nutritional balance; they tend to choose cheaper ingredients, which can lead to an imbalance in nutrient intake and negatively impact the normal growth and development of students and the health of the elderly.

[0005] Secondly, the head chef develops the menu, and in order to simplify the chef's processing procedures or reduce labor costs, he will choose dishes that are easy to cook. In order to reduce the amount of preliminary processing, some canteens tend to use frozen meat products to make fried foods, such as fried sausages with pickled vegetables and tofu. Healthy and nutritious stir-fried dishes are rarely seen because of the complexity of the ingredients and cooking methods.

[0006] Third, menu compilation relies solely on the chef's personal experience, often resulting in a limited variety and unchanging menu. The same few dishes, familiar to the cooks, appear repeatedly, lacking innovation and variation; for example, one organization might only offer 30 dishes per year, rotating them repeatedly.

[0007] Fourth, there are relatively few chefs who can compile recipes and create menus. This is because calculating the quantity of raw materials requires experience and ability. Therefore, it is relatively easy for employers to find chefs, but it is more difficult to hire chefs who can create menus, and the salary requirements are high.

[0008] Fifth, catering providers lack data support for menu review, such as the cost of ingredients, nutritional components, and preparation time for each meal, which affects managers' decision-making. In general, the review of menus is merely a cursory glance to see if there are duplicate dishes or if dishes are added or removed based on personal preferences, without conducting a scientific assessment of the quality of the menus. Summary of the Invention

[0009] One objective of this application is to provide a management system and method for centralized meal service menus, which solves the problems in the prior art where it is impossible to consider nutritional components and raw material statistics while creating menus, resulting in unscientific menu management, unreasonable nutritional combinations, and the inability to achieve refined management in centralized meal service units.

[0010] According to one aspect of this application, a centralized meal service menu management system is provided, the management system comprising:

[0011] The module includes a menu selection module, a recipe generation module, and a raw material procurement module.

[0012] The dish selection module is used to obtain the user-set catering recipients, basic catering information, and dish selection information. The basic catering information includes the target dining date and the number of meals, and the dish selection information includes food category information.

[0013] The recipe generation module is used to generate a recipe for each meal on the target dining date based on the dining recipient, basic dining information, and dish selection information.

[0014] The raw material procurement module is used to generate a raw material procurement list based on the generated recipes and the maximum number of diners, and to generate a side dish list for each dish in the generated recipes.

[0015] Optionally, the dish selection information also includes selection method information, which includes any one or a combination of combination query method information, dish name query method information, recipe copying, dish ranking information, and automatic selection information. The combination query method information includes requirements for meat and vegetables, main ingredient category, and dish preparation difficulty coefficient, while the dish name query method information includes dish name keyword information.

[0016] Optionally, the dish selection module includes a dish selection page for adding or deleting dishes, wherein the dish selection page is triggered by the user's query operation for dish selection information.

[0017] Optionally, the recipe generation module includes a recipe verification page, which includes a list of recipes and search information;

[0018] The dish verification page is used to remove dishes from the dish list individually or in batches based on the search information selected by the user. The search information includes the date of the meal, the difficulty level of the dish, the cost of raw materials, and the content of the target nutritional components.

[0019] Optionally, the management system includes a menu adjustment module, which is used to generate target menu preview information based on the number of dishes for each meal, the target dining date, and the meal information, and to adjust the menu based on the selection operation of the menu preview information, wherein the adjustment operation includes removal operation, addition operation, and search operation.

[0020] Optionally, the recipe generation module includes a recipe copy page, used to display the copied recipe according to the user's copy operation, wherein the user's copy operation includes any one of the following:

[0021] The recipe is copied based on the user's selected sample recipe category, target audience, target dining date, and meal session.

[0022] The editing area is displayed according to the week selected by the user for compiling the recipe. The recipe results are displayed according to the selected dishes and search conditions. The recipe results are then copied to the editing area.

[0023] Optionally, the recipe generation module includes a nutrient intake analysis page, used to analyze nutrient intake based on recipes within the period selected by the user, and output the results in the selected output format. The nutrient intake analysis page includes a target date selection button and a display area for the daily nutrient intake results corresponding to the target date.

[0024] Optionally, the nutrient intake analysis page includes an output format selection button, which is used to output the recipe list information, the information of each dish in the recipe, and the nutrient intake analysis results of each dish according to the selected output format based on the user's button selection operation.

[0025] Optionally, the nutrient intake analysis page includes the content of target nutrients and nutrient supply deviation information, and marks the nutrient supply deviation information with different colors according to a threshold. The nutrient supply deviation information is determined by the basic information of the meal recipient and the recipe.

[0026] Optionally, the management system includes a maintenance module, which includes a master recipe maintenance unit, a dish ingredient update unit, and an ingredient information database maintenance unit. The master recipe maintenance unit is used to update the dishes, the cost of the dish ingredients, and the nutritional components of the dishes. The dish ingredient update unit is used to update the ingredients used in the dishes. The ingredient information database maintenance unit is used to maintain the basic information and modification information of the ingredients.

[0027] Optionally, the maintenance module further includes an information detection unit for detecting any one or any combination of the following:

[0028] Does the menu include information on the ingredients used?

[0029] Are the ingredients needed for the dish already in the ingredient warehouse?

[0030] Does a nutrient database exist?

[0031] Optionally, the maintenance module further includes a food nutrient component maintenance unit for maintaining and managing the types and parameters of food ingredients in the nutrient component database.

[0032] Optionally, the management system includes a navigation panel for displaying the various modules of the management system and allowing users to access the corresponding module pages based on their selections.

[0033] According to another aspect of this application, a method for managing centralized meal menus is also provided, the method comprising:

[0034] The system obtains the user-defined meal recipients, basic meal information, and dish selection information. The basic meal information includes the target meal date and meal number, and the dish selection information includes food category information.

[0035] Based on the meal recipients, basic meal information, and dish selection information, generate a menu for each meal on the target dining date;

[0036] Generate an ingredient procurement list based on the generated recipes and the maximum number of diners, and generate a side dish list for each dish in the generated recipes.

[0037] According to another aspect of this application, a computer-readable medium is also provided, on which computer instructions are stored, which can be executed by a processor to implement the method as described above.

[0038] Compared with existing technologies, the centralized meal menu management system of this application includes: a dish selection module, a menu generation module, and a raw material procurement module. The dish selection module is used to acquire user-set meal recipients, basic meal information, and dish selection information. The basic meal information includes the target dining date and meal number, and the dish selection information includes food category information. The menu generation module is used to generate a menu corresponding to each meal number on the target dining date based on the meal recipients, basic meal information, and dish selection information. The raw material procurement module is used to generate a raw material procurement list based on the generated menus and maximum number of diners, and to generate a side dish list for each dish in the generated menus. This allows for the creation of rich menus based on data such as raw material costs, nutritional components, and meal recipients, meeting user needs, and effectively managing the menus and their ingredient lists, achieving refined management. Attached Figure Description

[0039] To make the above-mentioned objectives, features and advantages of this application more apparent and understandable, the specific embodiments of this application will be described in detail below with reference to the accompanying drawings, wherein:

[0040] Figure 1 A schematic diagram of a management system structure for a centralized meal menu provided according to one aspect of this application is shown;

[0041] Figure 2 This is a schematic diagram of a menu selection interface in one embodiment of this application;

[0042] Figure 3 This illustration shows a schematic diagram of the dish selection query results in one embodiment of this application;

[0043] Figure 4 This is a schematic diagram of the menu selection page interface in one embodiment of this application;

[0044] Figure 5 This illustration shows a schematic diagram of a dish verification page in one embodiment of this application;

[0045] Figure 6 This illustration shows a schematic diagram of the weekly menu fine-tuning page in one embodiment of this application;

[0046] Figure 7 This illustration shows a schematic diagram of a recipe copying interface in one embodiment of this application;

[0047] Figure 8 This illustration shows a schematic diagram of the interface for filling in a weekly menu using a blank weekly menu template in one embodiment of this application;

[0048] Figure 9 This is a schematic diagram of a nutrient intake analysis page in one embodiment of this application;

[0049] Figure 10This is a schematic diagram of an interface showing a nutrient supply deviation in one embodiment of this application;

[0050] Figure 11 This is a schematic diagram of the interface for adding, deleting, and modifying dishes in the master menu according to an embodiment of this application;

[0051] Figure 12 This document shows an interface for modifying, adding, and deleting the types of ingredients in a dish, as shown in one embodiment of this application.

[0052] Figure 13 This diagram illustrates a process flow chart for managing a centralized meal menu according to another aspect of this application.

[0053] The same or similar reference numerals in the accompanying drawings represent the same or similar parts. Detailed Implementation

[0054] To make the above-mentioned objectives, features and advantages of this application more apparent and understandable, the specific embodiments of this application will be described in detail below with reference to the accompanying drawings.

[0055] Many specific details are set forth in the following description in order to provide a full understanding of this application. However, this application may also be implemented in other ways different from those described herein, and therefore this application is not limited to the specific embodiments disclosed below.

[0056] As indicated in this application and claims, unless the context clearly indicates otherwise, the words "a," "an," "an," and / or "the" are not specifically singular and may include plural forms. Generally speaking, the terms "comprising" and "including" only indicate the inclusion of explicitly identified steps and elements, which do not constitute an exclusive list, and the method or apparatus may also include other steps or elements.

[0057] Figure 1 The diagram illustrates a management system structure for a centralized meal menu according to one aspect of this application. The management system includes: a dish selection module 100, a menu generation module 200, and a raw material procurement module 300. The dish selection module 100 is used to acquire user-set meal recipients, basic meal information, and dish selection information. The basic meal information includes the target dining date and the number of meals, and the dish selection information includes food category information. The menu generation module 200 is used to generate a menu corresponding to each meal on the target dining date based on the meal recipients, basic meal information, and dish selection information. The raw material procurement module 300 is used to generate a raw material procurement list based on the generated menus and maximum number of diners, and to generate a side dish list for each dish in the generated menus.

[0058] like Figure 2As shown, the user-defined meal recipients include the recipient type and their real-name information. For example, the recipient type is category A, and the recipient's real name is "student." The system sets different categories of meal recipients for different organizations. For schools, category A recipients can be set to students, and category B recipients to teachers. For nursing homes, category A recipients can be set to elderly people, and category B recipients can be set to staff. Basic meal information includes the meal date and the number of meals served. The meal date can be a specific day or a period of time (from Monday to Friday). The number of meals served includes all day, breakfast, lunch, and dinner. The food selection information includes the food category, such as main dish, soup, staple food, fruit, and beverage. Based on the user's selection of dishes, the system generates corresponding menus for the selected date and meal, such as generating lunch for a specific day or three meals a day for a week. When purchasing raw materials, the system generates a raw material purchase list based on the menus for the selected meal dates and the maximum number of diners, and exports it to an Excel spreadsheet. The meal date can be any day of the target week, generating a purchase list for one day or a purchase list for the entire week. The maximum number of diners can be divided into the maximum number of diners for breakfast, lunch, and dinner, for example, 100 people for breakfast, 100 people for lunch, and 90 people for dinner. The number of diners corresponding to each dish can also be entered. For example, the number of diners corresponding to each dish in the breakfast menu is 100, and the number of diners corresponding to a certain dish in the lunch menu is 90. On the interface corresponding to the raw material procurement module, buttons can be set, such as the "Confirm Number of Diners" button, "Daily - Procurement List" and "Daily - Side Dish List" buttons, for users to select and operate, thereby generating the raw material procurement list for the specified day based on the selection and confirmation.

[0059] In one embodiment of this application, the dish selection information further includes selection method information, which includes any one or a combination of several of the following: combined query method information, dish name query method information, recipe copying, dish ranking information, and automatic selection information. The combined query method information includes requirements for meat and vegetables, main ingredient category, and the difficulty coefficient of dish preparation. The dish name query method information includes dish name keyword information. It should be noted that the preparation difficulty coefficient refers to the time required for one worker to process a dish from raw material cleaning to finished product. Introducing preparation difficulty helps to comprehensively consider the workload of the dishes provided in this meal, which is based on the characteristics of centralized catering units serving a large number of people and relatively fixed meal times. If each dish is very difficult to prepare, it may affect the timely delivery of meals; conversely, if each dish is very simple, the richness and taste of the dishes cannot be guaranteed.

[0060] When selecting dishes, you can choose one by one, searching for suitable dishes based on factors such as dish category, preparation difficulty, and main ingredient type. This is mainly done on the dish selection page. This method displays more comprehensive information about the dishes, including not only the usual information on meat / vegetable options, price, and nutritional components, but also the preparation method, finished product image, and precautions. You can also set selection criteria using a form on the page to simplify the process and improve efficiency.

[0061] Continue to refer to Figure 2 The dish selection module includes information on selection methods, such as combined search, dish name search, recipe copying, top N (e.g., top 100) ranking, and automatic selection. Combined search includes options for meat / vegetarian requirements, main cooking method, main ingredient category, season, difficulty level, and can also include main flavor and cuisine. When using combined search, first select the desired dish category in "Food Category," then select combined search in "Selection Method," and finally select "Meat / Vegetarian Requirements," "Main Cooking Method," etc. Single or multiple selections are possible. If no information is selected in the combined search, the system defaults to no meat / vegetarian requirements and displays all dishes. When searching for dishes, a search box is provided on the interface. Users can perform a fuzzy search by entering keywords of the dish name or a precise search by its full name. Clicking the search request will find the desired dishes based on the user's selections and display them in a list format. Figure 3 As shown, users can click "Confirm Selection" to select the desired dishes from the list, and the selected dishes will be saved to the corresponding meal in the recipe.

[0062] In one embodiment of this application, the dish selection module 100 includes a dish selection page for adding or deleting dishes. The dish selection page is triggered by a user's query operation on dish selection information. Here, the recipe can be modified, one way being by adding or removing dishes through the dish selection page. The dish selection page is triggered by a user's query operation on dish selection. When the user selects the aforementioned combined query, dish name query, or other query methods, they can select dishes from the query results and enter the dish selection page. Figure 4 As shown, the menu selection page includes options to add or remove menu items, a "Confirm Selection" button, and a "Selected Dishes" section. Clicking the "Confirm Selection" button adds a dish, and removing dishes from the "Selected Dishes" section removes those that need to be removed. The menu selection page also includes information on the total number of dishes selected for the current meal, the difficulty level of each dish, the cost of ingredients, and nutritional information.

[0063] In one embodiment of this application, the recipe generation module 200 includes a recipe verification page, which includes a list of recipes and search information. The recipe verification page is used to perform single or batch removal operations on the recipes in the list based on the search information selected by the user. The search information includes the dining date, the difficulty level of the dish's preparation, raw material cost information, and the content of target nutritional components. Here, as... Figure 5 As shown, recipe modifications can also be made by removing selected dishes through the dish verification page. When removing dishes on this page, you can clearly see the "cost," "difficulty of preparation," and macronutrient information such as "energy" and "protein" of the dish to be removed. Simultaneously, you can remove one or multiple dishes at once. The dish verification page displays search information and presents the search information for each found dish in a table list. The search information for each dish includes the dish number, dish name, meat / vegetarian composition, target audience, date of consumption, meal time, raw material cost, preparation difficulty, main processing techniques, and information on each major nutrient component. Clicking on any cell of a dish in the table and selecting "Remove Single" will remove that dish from the recipe. In the deletion window for multiple dishes to be removed, you can select the "Remove Multiple" button to remove multiple dishes from the recipe at once.

[0064] In one embodiment of this application, reference is made to Figure 1 The management system includes a menu adjustment module 400, used to generate target menu preview information based on the number of dishes per meal, the target dining date, and meal information. The module then adjusts the menu based on selections made on the menu preview information, including removal, addition, and search operations. The menu adjustment module 400 can also be used to add or remove dishes for each meal. This module includes a menu adjustment page, such as a "Weekly Menu Fine-tuning" page. Figure 6 As shown, users can select the number of dishes per meal, then choose the recipient and date for which the recipe needs modification. The date can be any day corresponding to the day the recipe needs to be modified. The "Target Recipe Preview" option can be selected to display a preview of the generated target recipe. This preview can be displayed in a form, including list boxes. Each list box shows the dishes for a single day, such as a seven-day list box from Monday to Sunday, with each day further divided into breakfast, lunch, and dinner. Each meal also has a corresponding list box displaying the specific dishes for each meal. Users can select each meal or a specific dish within a meal to add or remove dishes from that meal or meal. Users can also perform search operations as needed, such as searching by dish name or by dish category. Figure 6The page also includes a price control, which allows users to search for dishes in a specific area at a specified price. For example, the price can be adjusted up or down by 5% to display the corresponding dishes. This allows for better comparison of different set menus with the same price.

[0065] In one embodiment of this application, the recipe generation module 200 includes a recipe copy page, used to display copied recipes according to user copy operations, wherein the user copy operation includes any one of the following: copying the recipe according to the sample recipe category, target audience, target dining date, and meal number selected by the user; displaying an editing area according to the week of recipe compilation selected by the user; displaying recipe results according to the selection operation of dishes and query conditions; and copying the recipe results to the editing area.

[0066] The system described in this application can also implement a recipe copying function. A recipe copying page is set up in the recipe generation module, which can be accessed from the dish selection page. There are three ways to copy recipes: first, copying using a sample recipe provided by the system; second, copying a recipe that the user has already used as a sample; and third, copying a recipe from another account as a sample. The recipe copying page includes selection buttons for "Sample Recipe Category," "Recipes from Other Accounts," and "Custom Sample Recipe," as well as a selection box for the dining date of the target recipe.

[0067] The system uses existing weekly menus as templates to generate target weekly menus or menus for a specific day with a single click. Template menus are divided into two categories: one is various built-in weekly menu samples (such as 3 dishes and 1 soup per meal, 4 dishes and 1 soup per meal, weight loss A, weight loss B, special case menus, etc.); the other is relatively mature weekly menus that the user has already used. Users can copy the menus used in the previous week (or, if they have multiple accounts, they can use the weekly menus of other accounts as a template, thus enabling copying between different accounts) to the target week, either by all or part of the meals. This can be done by copying the entire week, a single day, or multiple consecutive days.

[0068] like Figure 7 As shown, when using a system-customized recipe as a template for copying, select "System Customized" in the template recipe category column, and then select the template recipe in the combo box. Based on the user's confirmation of the template, a week's worth of template recipes will be displayed.

[0069] Continue to refer to Figure 7The system uses previously used recipes as templates for copying. Users can select "Custom" in the template recipe category field and choose any date for the desired recipe in the "Custom Template Recipe Date" field. Based on the user's selection and confirmation, a template recipe for the target date is generated and displayed in the corresponding date list box. If recipes from other accounts within the same organization are used as template recipes, users can select "Other Account Recipes" and modify the account and the recipient of the template recipe. When confirming the recipient of the target recipe, the meal date 1 and meal date 2 of the target recipe must be within the same week, and meal date 1 must be less than or equal to meal date 2. Single or multiple meal selections are allowed. The recipe copying process is completed based on the user's confirmation.

[0070] Users can also fill in weekly menus using blank weekly menu templates. On the "Weekly Menu Fine-tuning" page, users can select the week for which they want to create the menu, such as any day of the target week. After receiving the user's selection, the system generates and displays a blank weekly menu template. Users can then use the search, add, and remove functions on this page to select dishes for each meal and complete the weekly menu. Figure 8 As shown, this page also displays a list of finished dishes, showing information such as the specific dish, category, cost, and nutritional components. This helps users select dishes from the list. Based on the user's chosen meal plan, the selected dishes will be displayed in the corresponding list boxes for the target date. For example, if the user selects wontons, the meal date is Monday, and the meal is breakfast, then wontons will be displayed in the list box corresponding to Monday's breakfast. It should be noted that in each dish selection interface, all dishes matching the search criteria can be sorted in descending order of their energy value to facilitate quick selection of dishes with the desired nutritional value.

[0071] It's important to note that recipe modifications can be made in both the dish selection and recipe fine-tuning interfaces, allowing for the addition and removal of dishes. Similarly, dish removal can be performed in the recipe verification interface. Unlike the previous two interfaces, which only allowed removing dishes one by one, the verification interface allows the removal of multiple dishes at once, making dish deletion more efficient. Specifically, in the dish selection interface, the "Search Results" and "Selected Dishes" pages with their "Search," "OK," and "Remove" buttons allow for the removal of selected dishes and the addition of desired dishes. In the recipe fine-tuning interface, recipes created through selection or copying can be modified using the "Search," "Add," and "Remove" buttons to add, remove, or rearrange specific dishes, thus completing the weekly menu.

[0072] In the menu selection and recipe fine-tuning interfaces, when each meal has no more than 8 dishes, the nutritional components and ingredient costs are displayed for reference. This means that nutritional analysis is integrated into every major stage of recipe preparation. The recipe verification interface displays the ingredient costs, preparation difficulty, nutritional components, and total cost per meal for each selected dish. Similarly, the menu selection and recipe fine-tuning interfaces display the ingredient costs, preparation difficulty, nutritional components, and total cost per meal for any dishes to be selected.

[0073] In one embodiment of this application, the recipe generation module 200 includes a nutrient intake analysis page, which is used to analyze nutrient intake based on recipes within a selected period and output the results in the selected output format. The nutrient intake analysis page includes a target date selection button and a display area for the daily nutrient intake results corresponding to the target date.

[0074] The recipe generation module 200 can analyze nutrient intake, including macronutrient intake analysis for meals, days, weeks, and months. This nutrient intake analysis page can be accessed through selection options on the recipe generation page. Figure 9 As shown, for example, clicking the "Nutrient Intake Review" button on the recipe generation page will take you to the nutrient intake analysis page. You can then select the "Weekly Information Confirmation" or "Monthly Review" button to analyze and statistically analyze the nutritional components of each meal and display them in a list box. For example, the difficulty level of Monday's breakfast is 4.5, and there are corresponding analysis values ​​for energy, protein, fat, and carbohydrates. Similarly, lunch and dinner are also displayed, showing the overall difficulty level and the values ​​of each nutrient component for the whole day.

[0075] Following the above embodiment, the nutrient intake analysis page includes an output format selection button, used to output the recipe list information, information on each dish in the recipe, and the nutrient intake analysis results of each dish according to the user's button selection operation, in the selected output format. Here, the data in the list boxes can be output in tabular format. For example, if the list boxes for breakfast, lunch, and dinner from Monday to Sunday contain difficulty coefficients, nutrient values, etc., these list boxes can be output as a table to obtain an Excel spreadsheet, with the format consistent with the display on the page. Users can confirm weekly reports (including meal and daily information), output weekly reports (including meal, daily, and weekly information), or confirm monthly reports (displaying information such as nutrient intake for the entire month) and output monthly reports (information such as macronutrient intake for one or more months). Both weekly and monthly reports are output in tabular format. The output recipes can be either simplified recipes or recipes with quantities. Simplified recipes show only the dish names for each meal in the weekly menu. Recipes with quantities show not only the dish names but also the ingredients used in each dish and the quantity of each ingredient (per serving). Each type of recipe offers multiple formats depending on the number of dishes per meal, the number of dishes per day, and the number of days served per week, allowing users to choose the appropriate format.

[0076] Following the above embodiment, the nutrient intake analysis page includes the content of target nutrients and nutrient supply deviation information, and marks the nutrient supply deviation information with different colors according to a threshold. The nutrient supply deviation information is determined by the basic information of the meal recipient and the recipe. Here, each dish selection and modification page displays the real-time values ​​of macronutrients such as "energy" and "protein" provided by each meal. The system also automatically compares these values ​​with the meal recipient's macronutrient "Reference Intake" (RNI), such as... Figure 10 As shown, the comparison results are represented by "+", "-", "↑", "↓" and numerical values. "+" indicates that the dish provides a nutrient value higher than the median RNI, while "-" indicates it is lower than the median RNI. A high degree of agreement and a small difference between the two values ​​are displayed in green, indicating that the nutrient provided by the dish is suitable for the individual. A larger difference, but not lower than the "Early Average Requirement" (EAR) or not higher than the "Reference Intake" at "High Intensity" physical activity, is displayed in yellow, indicating that the corresponding nutrient supply is too high or too low, distinguished by "+" for too high and "-" for too low. A difference below the EAR or above the "Reference Intake" at "High Intensity" physical activity is displayed in red, indicating an excessively large difference, and is highlighted with "↑" or "↓". The dishes displayed in the search are arranged in order of the energy they provide.

[0077] The system described in this application integrates the raw material costs, preparation difficulty, and provided energy, protein, fat, and carbohydrate values ​​for meals, days, and weeks into a single spreadsheet. For macronutrients, it also labels the supply value, deviation value (difference from the optimal amount), deviation rate, and warning arrows for reference. The monthly macronutrient analysis table presents this information as a monthly total, allowing users to view nutrient supply for each month or for several months. The information can be viewed on a computer or exported as a spreadsheet.

[0078] In the system described in this application, the amount of ingredients used in dishes is fixed, but the actual amount of ingredients used for each dish varies for different diners. For example, in the dish "Celery and Shredded Pork," the amount of celery used is 140 grams. For a 14-year-old, the intake parameter is 0.91. Therefore, when serving this dish to a 14-year-old, the net amount of celery required per serving is 127.4 grams (with a comprehensive correction factor of 1). If 100 people eat this dish, the net amount of celery needed is 12740 grams, or 25.48 jin (approximately 17.99 catties). This example illustrates that although the amount of ingredients used in a dish is fixed, the actual amount per serving will vary depending on the intake parameter and the comprehensive correction factor (set to 1 here). Another situation is where the amount of ingredients used for a particular dish remains constant for different diners. For example, in a staple food dish, boiled egg, the amount used is 55 grams (one egg). Generally, whether it's an 8-year-old or a 14-year-old, they eat only one boiled egg per meal. Therefore, regardless of the age group, the net weight of the boiled eggs needed is 55 * 100 = 5500 (grams) = 11 (jin). In this case, the intake parameter and comprehensive correction coefficient are not applicable. The system sets the yield rate of celery to 0.68 and the yield rate of eggs to 0.92. Thus, to provide celery and shredded pork to 100 14-year-olds, the actual amount of raw celery (raw material) needed is 25.48 / 0.68 = 37.5 jin; and 12 jin of eggs need to be purchased (each egg weighs approximately 60 grams with shell, so 100 eggs need to be purchased). The system-generated purchase list automatically lists the purchase quantities of celery and eggs as 37.5 jin and 12 jin, respectively.

[0079] The method used in this application to determine whether the quantity of each serving of a dish changes with the age of the diner is as follows: Both the "Ingredient Content" and "General Recipe" tables contain a field for "Quantity Change." This field's value is consistent in both tables. That is, if the value of this field for all ingredients in the "Ingredient Content" table is "Changed," then the value of this field for the dish itself is also "Changed." If, however, one ingredient in the dish has a value of "Fixed" for this field, then the value of this field for the entire dish is "Fixed." When calculating the quantity of ingredients purchased, the system automatically identifies this field value. Once this field value is found to be "Fixed," the intake parameter and comprehensive correction factor are no longer considered when measuring the purchase quantity.

[0080] The raw material procurement list is divided into two types: a daily procurement list, which is based on the day and specifies the raw material category (vegetables, lean meat, seafood, bean products, etc.), raw material name, quantity, and specifications. Raw materials of the same category are grouped together for easy procurement. The other type is a weekly procurement list, which lists the names and quantities of raw materials to be procured each day of the week and sorts them by raw material category. To facilitate internal canteen management, the system also provides a daily meal plan list. The daily meal plan list mainly shows the date, meal time, all dishes provided for each meal, the amount of each raw material (raw material) required for each dish, and the total amount of all raw materials required for the same meal.

[0081] In one embodiment of this application, reference is made to Figure 1 The management system includes a maintenance module 500, which includes a master recipe maintenance unit 501, a dish ingredient update unit 502, and an ingredient information database maintenance unit 503. The master recipe maintenance unit 501 is used to update dishes, ingredient costs, and nutritional components. The ingredient update unit 502 is used to update the ingredients used in the dishes. The ingredient information database maintenance unit 503 is used to maintain basic and modified information of the ingredients.

[0082] The maintenance module includes several sub-modules: master recipe maintenance, ingredient update, and ingredient database maintenance. The master recipe maintenance primarily involves adding and updating recipes, updating ingredient costs, and updating nutritional information. Ingredient update primarily involves updating, adding, and deleting ingredients used in recipes. Ingredient database maintenance primarily involves adding, removing, and updating information such as ingredient prices, specifications, and yield rates, allowing for the addition, subtraction, and improvement of information. Yield rate refers to the ratio of the weight of the net produce to the weight of the raw materials purchased from the market.

[0083] Following the above embodiments, refer to Figure 1The maintenance module 500 further includes an information detection unit 504, used to detect any one or any combination of the following: whether the dish has already carried ingredient information; whether the ingredients required for the dish are already in the ingredient library; and whether the nutritional component library exists. Here, the maintenance module also includes an information integrity detection submodule, whose main function is to check whether the dish has imported ingredient information, and whether the ingredients required for the dish exist in the ingredient library and nutritional component library, etc.

[0084] Continue to refer to Figure 1 The maintenance module 500 also includes a food nutrient component maintenance unit 505, used for maintaining and managing the types and parameters of food ingredients in the nutrient component database. Here, the maintenance module also includes food nutrient component maintenance, adding or removing food ingredients and parameters from the nutrient component database. The maintenance module also includes a master recipe maintenance interface and a master recipe dish addition, removal, and modification interface. The master recipe maintenance interface provides user-selectable maintenance items, including batch dish updates, individual dish updates, dish cost updates, and nutrient component updates; for example... Figure 11 As shown, the interface for adding, deleting, and modifying dishes in the master menu includes options for modifying dishes, adding dish types, and deleting dish types. It also includes dish numbers, dish names, and corresponding attribute information, such as food category, meat / vegetable status, main ingredient list, cuisine, main cooking method, and raw material cost; and displays energy value, protein content, fat content, and carbohydrate content. Specific preparation methods are displayed in a list box. Figure 12 As shown, the interface for modifying, adding, and deleting ingredient types will display a list of ingredients to be used, including ingredient names, specifications, and other information.

[0085] In one embodiment of this application, the management system includes a navigation panel 600, used to display the various modules of the management system and to navigate to the corresponding module page based on the user's selection. Here, after logging into the system with an account and password, the user first enters the navigation panel, which includes options such as a dish selection module, a recipe generation module, a raw material procurement module, a recipe adjustment module, and a maintenance module. Users can navigate to the corresponding module page from the navigation panel to access the functions of each module. For example, by entering the dish selection section from the navigation panel, users can set relevant information about the recipients of the meal. This information can be saved once and automatically displayed the next time the system is accessed. Users can then set "basic information" such as "recipient," "recipient's real name," "meal date," and "meal used." After setting the "basic information," users can confirm by clicking the "basic information confirmation" button to proceed to the dish selection stage. If the above information has already been set, or if the information does not need to be changed, users can directly click "basic information confirmation" to enter the dish selection stage. In this case, the button displays "reset basic information." While in the "reset basic information" state, clicking this button allows users to continue modifying the basic information of the recipients of the meal.

[0086] When catering providers conduct audits through the system described in this application, they can make more reasonable decisions and conduct scientific evaluations of the quality of the menus based on data such as the cost of the dishes, nutritional components, and preparation time per meal.

[0087] Figure 13 The diagram illustrates a management method for a centralized meal menu according to another aspect of this application. The method includes steps S11 to S13, wherein: step S11 involves obtaining user-set meal recipients, basic meal information, and dish selection information, wherein the basic meal information includes the target dining date and the number of meals, and the dish selection information includes food category information; step S12 involves generating a menu corresponding to each meal on the target dining date based on the meal recipients, basic meal information, and dish selection information; and step S13 involves generating a raw material purchase list based on the generated menu and the maximum number of diners, and generating a side dish list for each dish in the generated menu.

[0088] The user-defined meal recipients include the recipient type and their real-name information, such as recipient type A and recipient real-name student. Basic meal information includes meal date and meal frequency. The meal date can be a specific day or a period of time (from Monday to Friday), and meal frequency includes all day, breakfast, lunch, and dinner. Menu selection information includes food category information, such as main dish, soup, staple food, fruit, and beverage. Based on the user's menu selections, corresponding menus are generated for the selected date and meal frequency, such as generating lunch for a specific day or three meals a day for a week. When purchasing ingredients, a purchase list is generated based on the selected meal dates, the maximum number of diners, and exported to an Excel spreadsheet. The meal date can be any day of the target week, generating a single-day purchase list or a weekly purchase list. The maximum number of diners can be divided into the maximum number of diners for breakfast, lunch, and dinner, for example, 100 people for breakfast, 100 people for lunch, and 90 people for dinner. The number of diners corresponding to each dish can also be entered. For example, the number of diners corresponding to each dish in the breakfast menu is 100, and the number of diners corresponding to a certain dish in the lunch menu is 90. On the interface corresponding to the raw material procurement module, buttons can be set, such as the "Confirm Number of Diners" button, "Daily - Procurement List" and "Daily - Side Dish List" buttons, for users to select and operate, thereby generating the raw material procurement list for the specified day based on the selection and confirmation.

[0089] According to another aspect of this application, a computer-readable medium is also provided, on which computer instructions are stored, which can be executed by a processor to implement a centralized meal menu management method as described above.

[0090] When the management method for centralized meal service menus is implemented as a computer program, it can also be stored as an article of manufacture in a computer-readable storage medium. For example, computer-readable storage media can include, but are not limited to, magnetic storage devices (e.g., hard disks, floppy disks, magnetic stripes), optical discs (e.g., compact discs (CDs), digital multifunction discs (DVDs)), smart cards, and flash memory devices (e.g., electrically erasable programmable read-only memory (EPROM), cards, sticks, key drives). Furthermore, the various storage media described herein can represent one or more devices and / or other machine-readable media used for storing information. The term "machine-readable medium" can include, but is not limited to, wireless channels and various other media (and / or storage media) capable of storing, containing, and / or carrying code and / or instructions and / or data.

[0091] It should be understood that the embodiments described above are merely illustrative. The embodiments described herein may be implemented in hardware, software, firmware, middleware, microcode, or any combination thereof. For hardware implementation, the processor may be implemented within one or more application-specific integrated circuits (ASICs), digital signal processors (DSPs), digital signal processing devices (DSPDs), programmable logic devices (PLDs), field-programmable gate arrays (FPGAs), processors, controllers, microcontrollers, microprocessors, and / or other electronic units designed to perform the functions described herein, or combinations thereof.

[0092] Some aspects of this application can be executed entirely by hardware, entirely by software (including firmware, resident software, microcode, etc.), or by a combination of hardware and software. The aforementioned hardware or software may be referred to as a "data block," "module," "engine," "unit," "component," or "system." The processor may be one or more application-specific integrated circuits (ASICs), digital signal processors (DSPs), digital signal processing devices (DAPDs), programmable logic devices (PLDs), field-programmable gate arrays (FPGAs), processors, controllers, microcontrollers, microprocessors, or combinations thereof. Furthermore, aspects of this application may manifest as computer products residing in one or more computer-readable media, including computer-readable program code. For example, computer-readable media may include, but are not limited to, magnetic storage devices (e.g., hard disks, floppy disks, magnetic tapes, etc.), optical discs (e.g., compressed CDs, digital multifunction DVDs, etc.), smart cards, and flash memory devices (e.g., cards, sticks, key drives, etc.).

[0093] A computer-readable medium may contain a propagated data signal containing computer program code, for example, on baseband or as part of a carrier wave. This propagated signal may take various forms, including electromagnetic, optical, and so on, or suitable combinations thereof. A computer-readable medium can be any computer-readable medium other than a computer-readable storage medium, which can be connected to an instruction execution system, apparatus, or device to enable communication, propagation, or transmission of a program for use. The program code located on the computer-readable medium can be propagated through any suitable medium, including radio, cable, fiber optic cable, radio frequency signals, or similar media, or any combination of the above media.

[0094] The basic concepts have been described above. Obviously, for those skilled in the art, the above disclosure is merely illustrative and does not constitute a limitation of this application. Although not explicitly stated herein, those skilled in the art may make various modifications, improvements, and corrections to this application. Such modifications, improvements, and corrections are suggested in this application, and therefore remain within the spirit and scope of the exemplary embodiments of this application.

[0095] Furthermore, this application uses specific terms to describe embodiments of the application. For example, "an embodiment," "one embodiment," and / or "some embodiments" refer to a particular feature, structure, or characteristic related to at least one embodiment of the application. Therefore, it should be emphasized and noted that "an embodiment," "one embodiment," or "an alternative embodiment" mentioned twice or more in different locations in this specification do not necessarily refer to the same embodiment. In addition, certain features, structures, or characteristics in one or more embodiments of the application can be appropriately combined.

[0096] In some embodiments, numbers describing the quantity of components and attributes are used. It should be understood that such numbers used in the description of embodiments are modified in some examples with the terms "approximately," "approximately," or "generally." Unless otherwise stated, "approximately," "approximately," or "generally" indicates that the numbers are allowed to vary by ±20%. Accordingly, in some embodiments, the numerical parameters used in the specification and claims are approximate values, which may be changed depending on the characteristics required by individual embodiments. In some embodiments, numerical parameters should take into account specified significant digits and employ a general method of digit reservation. Although the numerical ranges and parameters used to confirm their breadth of scope in some embodiments of this application are approximate values, in specific embodiments, such values ​​are set as precisely as feasible.

Claims

1. A management system for centralized meal menus, characterized in that, The management system includes: The module includes a menu selection module, a recipe generation module, and a raw material procurement module. The dish selection module is used to obtain the user-set catering recipients, basic catering information, and dish selection information. The basic catering information includes the target dining date and the number of meals, and the dish selection information includes food category information. The recipe generation module is used to generate a recipe for each meal on the target dining date based on the dining recipient, basic dining information, and dish selection information. The raw material procurement module is used to generate a raw material procurement list based on the generated recipes and the maximum number of diners, and to generate a side dish list for each dish in the generated recipes.

2. The management system according to claim 1, characterized in that, The dish selection information also includes selection method information, which includes any one or a combination of combination query method information, dish name query method information, recipe copying, dish ranking information, and automatic selection information. The combination query method information includes requirements for meat and vegetables, main ingredient category, and dish preparation difficulty coefficient. The dish name query method information includes dish name keyword information.

3. The management system according to claim 1 or 2, characterized in that, The dish selection module includes a dish selection page for adding or deleting dishes. The dish selection page is accessed by the user's query operation for dish selection information.

4. The management system according to claim 1, characterized in that, The recipe generation module includes a recipe verification page, which includes a list of recipes and search information. The dish verification page is used to remove dishes from the dish list individually or in batches based on the search information selected by the user. The search information includes the date of the meal, the difficulty level of the dish, the cost of raw materials, and the content of the target nutritional components.

5. The management system according to claim 1, characterized in that, The management system includes a menu adjustment module, which is used to generate target menu preview information based on the number of dishes for each meal, the target dining date, and the meal information, and to adjust the menu based on the selection operation of the menu preview information. The adjustment operation includes removal, addition, and search operations.

6. The management system according to claim 1, characterized in that, The recipe generation module includes a recipe copy page, used to display the copied recipe based on the user's copy operation, wherein the user's copy operation includes any one of the following: The recipe is copied based on the user's selected sample recipe category, target audience, target dining date, and meal session. The editing area is displayed according to the week selected by the user for compiling the recipe. The recipe results are displayed according to the selected dishes and search conditions. The recipe results are then copied to the editing area.

7. The management system according to claim 1, characterized in that, The recipe generation module includes a nutrient intake analysis page, which is used to analyze nutrient intake based on recipes within the period selected by the user and output the results in the selected output format. The nutrient intake analysis page includes a target date selection button and a display area for the daily nutrient intake results corresponding to the target date.

8. The management system according to claim 7, characterized in that, The nutrient intake analysis page includes an output format selection button, which is used to output the recipe list information, the information of each dish in the recipe, and the nutrient intake analysis results of each dish according to the selected output format based on the user's button selection operation.

9. The management system according to claim 7, characterized in that, The nutrient intake analysis page includes the content of target nutrients and nutrient supply deviation information, and marks the nutrient supply deviation information with different colors according to the threshold. The nutrient supply deviation information is determined by the basic information of the meal recipient and the recipe.

10. The management system according to claim 1, characterized in that, The management system includes a maintenance module, which comprises a master recipe maintenance unit, a dish ingredient update unit, and an ingredient information database maintenance unit. The master recipe maintenance unit is used to update the dishes, the cost of the ingredients, and the nutritional components of the dishes. The dish ingredient update unit is used to update the ingredients used in the dishes. The ingredient information database maintenance unit is used to maintain the basic information and modification information of the ingredients.

11. The management system according to claim 10, characterized in that, The maintenance module further includes an information detection unit for detecting any one or any combination of the following: Does the menu include information on the ingredients used? Are the ingredients needed for the dish already in the ingredient warehouse? Does a nutrient database exist? 12. The management system according to claim 10, characterized in that, The maintenance module also includes a food nutrient component maintenance unit, which is used to maintain and manage the types and parameters of food ingredients in the nutrient component database.

13. The management system according to claim 1, characterized in that, The management system includes a navigation panel for displaying the various modules of the management system and allowing users to navigate to the corresponding module page based on their selections.

14. A method for managing centralized meal menus, characterized in that, The method includes: The system obtains the user-defined meal recipients, basic meal information, and dish selection information. The basic meal information includes the target meal date and meal number, and the dish selection information includes food category information. Based on the meal recipients, basic meal information, and dish selection information, generate a menu for each meal on the target dining date; Generate an ingredient procurement list based on the generated recipes and the maximum number of diners, and generate a side dish list for each dish in the generated recipes.

15. A computer-readable medium having stored thereon computer instructions that can be executed by a processor to implement the method of claim 14.

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