Ship kitchen worker intelligent scheduling system integrated with multi-rule engine

Abstract

The invention, which relates to the technical field of ship kitchen worker management, discloses a ship kitchen worker intelligent scheduling system integrated with a multi-rule engine, comprising the following modules: a kitchen worker preparation module for obtaining the number of kitchen workers required through ticket data information and obtaining the proportion of Chinese and western kitchen workers through ticket data information; according to the scheme, all kitchen workers are divided into the attendance group, the rest group and the maneuvering preparation group in the kitchen worker grouping module, the attendance group is responsible for food cooking work on the same day, the rest group does not work on the same day, so that the kitchen workers can work in turns conveniently, and the maneuvering preparation group is prepared according to the actual working condition of the attendance group. Therefore, the sightseeing ship kitchen service personnel can meet the diet requirements of tourists, and the attendance group personnel are allocated according to the required Chinese and western food kitchen service personnel proportion, so that the Chinese and western food quantity of the attendance group can meet the requirements of the tourists.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of ship kitchen staff management, in particular to a ship kitchen staff intelligent scheduling system integrating a multi-rule engine. BACKGROUND

[0002] Ship kitchen staff is a professional team responsible for catering services on board, mainly including chefs, kitchen assistants, pastry chefs, dishwashers, etc. They need to adapt to the special marine environment and work efficiently in limited space and shaking conditions. Kitchen staff need to have multi-skilled collaboration ability, be proficient in Chinese and Western cuisine, food safety management, and be familiar with ship equipment operation and emergency procedures. Their work characteristics are high intensity and high flexibility, and they need to dynamically adjust the scheduling according to the route, passenger quantity, and catering demand changes, while strictly complying with maritime labor regulations. An excellent ship kitchen team can significantly improve passenger satisfaction and is a key guarantee for the quality of marine services.

[0003] Ship kitchen staff teams are divided into two categories. One is the ship kitchen staff performing long-distance tasks, and the other is the sightseeing ship kitchen staff. Since tourists on sightseeing ships mainly dine and play, the quality of the meal and the flexibility of the scheduling are highly required. Since tourists have different nationalities, different preferences for Chinese and Western food, and different dining times, and they also adjust their eating habits due to freshness during the service period on sightseeing ships, the kitchen staff need to adjust the proportion of Chinese and Western food shifts according to actual changes, while also considering reasonable rest time for kitchen staff. This brings great difficulty to the scheduling of ship kitchen staff. Therefore, we propose a ship kitchen staff intelligent scheduling system integrating a multi-rule engine. SUMMARY

[0004] (I) Technical problems solved In view of the deficiencies in the prior art, the present application provides a ship kitchen staff intelligent scheduling system integrating a multi-rule engine to solve the above problems in the prior art.

[0005] (II) Technical solutions To achieve the above purpose, the present application is implemented by the following technical solutions: a ship kitchen staff intelligent scheduling system integrating a multi-rule engine, comprising the following modules: A kitchen staff preparation module obtains ticket data information, obtains the required number of kitchen staff through the ticket data information, and obtains the proportion of Chinese and Western kitchen staff through the ticket data information; A kitchen staff grouping module divides all kitchen staff into an attendance group, a rest group, and a mobile reserve group, allocates the number of Chinese and Western kitchen staff in the attendance group according to the proportion of Chinese and Western kitchen staff, and changes the personnel configuration of the mobile reserve group and the attendance group according to personnel demand. The dining guarantee time period distribution module determines the main meal type according to the Chinese and western meal kitchen staff ratio, and selects the kitchen staff working time period according to the determination result; The Chinese and western meal ratio prediction module obtains historical Chinese and western meal dining ratio, obtains a predicted ratio according to the historical Chinese and western meal dining ratio and the ticket data information, adjusts the Chinese and western meal staff ratio in the attendance group according to the predicted ratio, and adjusts the kitchen staff working time period according to the predicted ratio; The labor calculation module calculates the kitchen staff labor coefficient according to the main meal type of the kitchen staff, and adjusts the kitchen staff in the rest group according to the calculation result.

[0006] Preferably, in the kitchen staff preparation module, the ticket data information includes: the number of ticket buyers, the nationality of ticket buyers, the age of ticket buyers, and the total number of play days.

[0007] Preferably, in the kitchen staff preparation module, the required number of kitchen staff is obtained through the ticket data information, specifically: the number of ticket buyers is obtained, a kitchen staff tourist ratio coefficient preset threshold is set, and the required number of kitchen staff is obtained by multiplying the number of ticket buyers and the kitchen staff tourist ratio coefficient preset threshold.

[0008] Preferably, in the kitchen staff preparation module, the Chinese and western meal kitchen staff ratio is obtained through the ticket data information, specifically: Step one: obtain the number of ticket buyers, obtain the age of ticket buyers, obtain the total number of ages by summing up the ages of all ticket buyers, obtain the average age by quotienting the total number of ages by the number of ticket buyers, determine whether the average age is greater than 45 years old, if the average age is less than or equal to 45 years old, the Chinese and western meal kitchen staff ratio is set to 1:1, if the average age is greater than 45 years old, step two is executed; Step two: obtain the nationality of ticket buyers and the number of ticket buyers, count the number of Chinese in the nationality of ticket buyers to obtain the number of Chinese meal, obtain the number of western meal by difference between the number of ticket buyers and the number of Chinese meal, obtain the Chinese meal kitchen staff ratio by quotienting the number of Chinese meal by the number of ticket buyers, and obtain the western meal kitchen staff ratio by quotienting the number of western meal by the number of ticket buyers.

[0009] Preferably, in the kitchen staff grouping module, all kitchen staff are divided into an attendance group, a rest group and a mobile reserve group, the number of Chinese and western meal kitchen staff in the attendance group is distributed according to the Chinese and western meal kitchen staff ratio, specifically: Step one: obtain the required number of kitchen staff, divide the required number of kitchen staff into 5 parts, the attendance group accounts for 2 parts, the rest group accounts for 2 parts, and the mobile reserve group accounts for 1 part; Step two: get the number of the attendance group by the product of the required number of kitchen staff and 0.4, get the ratio of Chinese and western cuisine kitchen staff, get the number of Chinese cuisine kitchen staff by the product of the ratio of Chinese cuisine kitchen staff and the number of the attendance group, and get the number of western cuisine kitchen staff by the difference between the number of the attendance group and the number of Chinese cuisine kitchen staff.

[0010] Preferably, in the kitchen staff grouping module, the personnel configuration of the mobile reserve group and the attendance group is changed according to the personnel demand, specifically: Step one: set the working state to include busy, normal and idle, and set the working state monitoring period to 30 minutes; Step two: get the working state of the attendance group according to the working state monitoring period, if the working state of the attendance group is busy, then one fifth of the kitchen staff is transferred from the mobile reserve group to support the attendance group according to the ratio of Chinese and western cuisine kitchen staff, if the working state of the attendance group is normal, then the personnel of the attendance group and the mobile reserve group remain unchanged, and if the working state of the attendance group is idle, then one fifth of the kitchen staff is transferred from the attendance group to the mobile reserve group according to the ratio of Chinese and western cuisine kitchen staff.

[0011] Preferably, the dining guarantee time period distribution module is specifically: get the number of Chinese diners, get the number of western diners, compare the size relationship between the number of Chinese diners and the number of western diners, if the number of Chinese diners is greater than the number of western diners, then mark it as Chinese cuisine dominant, and set the kitchen staff working time period to 10:00-13:00 and 16:00-19:00, if the number of western diners is greater than the number of Chinese diners, then mark it as western cuisine dominant, and set the kitchen staff working time period to 11:00-14:00 and 20:00-23:00, if the number of western diners is equal to the number of Chinese diners, then mark it as Chinese and western cuisine dominant, and set the kitchen staff working time period to 10:00-14:00 and 17:30-21:30.

[0012] Preferably, in the Chinese and western cuisine ratio prediction module, get the historical Chinese and western cuisine dining ratio, get the predicted ratio according to the historical Chinese and western cuisine dining ratio and the ticket data information, and adjust the Chinese and western cuisine personnel ratio of the attendance group according to the predicted ratio, specifically: Step one: get the Chinese and western cuisine dining ratio of the previous day, get the total number of play days, get the number of play days of the current day, and determine whether the number of play days of the current day exceeds 50% of the total number of play days, if the number of play days of the current day exceeds 50% of the total number of play days, then define the Chinese and western cuisine dining ratio of the previous day as the predicted ratio, if the number of play days of the current day does not exceed 50% of the total number of play days or is equal to 50% of the total number of play days, then execute step two: Step two: obtain yesterday's Chinese and Western meal ratio, obtain the number of ticket buyers, obtain the number of Chinese diners by multiplying the number of ticket buyers and yesterday's Chinese meal ratio, obtain the ratio of Chinese and Western meals the day before, obtain the number of Chinese diners the day before by multiplying the number of ticket buyers and the Chinese meal ratio the day before, obtain the number of changes by subtracting the number of Chinese diners the day before from the number of Chinese diners yesterday, obtain the number of Chinese diners today by summing the number of changes and the number of Chinese diners yesterday, obtain the number of Western diners today by subtracting the number of Chinese diners today from the number of ticket buyers, and obtain the predicted ratio by dividing the number of Chinese diners today by the number of Western diners today. Step three: obtain the ratio of Chinese and Western meal personnel in the attendance group yesterday, determine whether the ratio of Chinese and Western meal personnel in the attendance group yesterday is the same as the predicted ratio, if the ratio of Chinese and Western meal personnel in the attendance group yesterday is the same as the predicted ratio, the ratio of Chinese and Western meal personnel in the attendance group is unchanged, if the ratio of Chinese and Western meal personnel in the attendance group yesterday is different from the predicted ratio, the ratio of Chinese and Western meal personnel in the attendance group today is allocated according to the predicted ratio.

[0013] Preferably, in the Chinese and Western meal ratio prediction module, the working time period of the kitchen staff is adjusted according to the predicted ratio, specifically: obtaining the predicted ratio, obtaining the number of ticket buyers, obtaining the predicted number of Chinese diners and the predicted number of Western diners according to the predicted ratio and the number of ticket buyers, determining the size relationship between the predicted number of Chinese diners and the predicted number of Western diners, if the predicted number of Chinese diners is greater than the predicted number of Western diners, marking Chinese as the main meal, and setting the kitchen staff working time period at 10:00 to 13:00 and 16:00 to 19:00, if the predicted number of Western diners is greater than the predicted number of Chinese diners, marking Western as the main meal, and setting the kitchen staff working time period at 11:00 to 14:00 and 20:00 to 23:00, if the predicted number of Western diners is equal to the predicted number of Chinese diners, marking Chinese and Western as the main meal, and setting the kitchen staff working time period at 10:00 to 14:00 and 17:30 to 21:30.

[0014] Preferably, the labor calculation module, specifically: Step one: obtain the information of kitchen staff in the attendance group and the mobile reserve group yesterday, capture the information of personnel participating in work in the attendance group and the mobile reserve group yesterday and mark it as working personnel; Step two: set the main meal type Chinese as the main meal marked as 2, set the main meal type Western as the main meal marked as 1, set the main meal type Chinese and Western as the main meal marked as 1.5, respectively obtain the working time of each working personnel in each main meal type, respectively marked as Chinese as the main meal time, Western as the main meal time and Chinese and Western as the main meal time, obtain the labor coefficient of each working personnel by the main meal type and the working time; Step three: set the labor coefficient range preset threshold, judge whether the labor coefficient of the worker is within the labor coefficient range preset threshold, if the labor coefficient of the worker is within the labor coefficient range preset threshold, the worker is adjusted to the mobile standby group the next day, if the labor coefficient of the worker is not within the labor coefficient range preset threshold, and the labor coefficient of the worker is less than the minimum value of the labor coefficient range preset threshold, the worker is adjusted to the attendance group the next day, if the labor coefficient of the worker is not within the labor coefficient range preset threshold, and the labor coefficient of the worker is greater than the maximum value of the labor coefficient range preset threshold, the worker is adjusted to the rest group the next day; The calculation method of the labor coefficient is as follows:

[0015] Wherein Ls represents the labor coefficient, Zs represents the main lunch time of the worker, Xs represents the main western meal time of the worker, and Zx represents the main Chinese and western meal time of the worker, , , .

[0016] (Three) beneficial effects The present application provides a kind of ship kitchen staff intelligent scheduling system of fusion multi-rule engine, with following beneficial effects: The present application provides a kind of ship kitchen staff intelligent scheduling system of fusion multi-rule engine, with following beneficial effects:

[0017] The present application provides a kind of ship kitchen staff intelligent scheduling system of fusion multi-rule engine, with following beneficial effects: BRIEF DESCRIPTION OF DRAWINGS

[0018] Fig. 1A module structure schematic diagram of a ship kitchen staff intelligent scheduling system fusing a multi-rule engine according to the present application; Fig. 2 A flow chart of a ship kitchen staff intelligent scheduling system fusing a multi-rule engine according to the present application. DETAILED DESCRIPTION

[0019] The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments of the present application. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative efforts belong to the scope of protection of the present application.

[0020] Please refer to Figs. 1-2 The present application provides a ship kitchen staff intelligent scheduling system fusing a multi-rule engine, comprising the following modules: A kitchen staff preparation module acquires ticket data information, the ticket data information comprising: the number of ticket buyers, the nationality of ticket buyers, the age of ticket buyers and the total number of play days, the number of kitchen staff required is obtained through the ticket data information, and the proportion of Chinese and western food kitchen staff is obtained through the ticket data information; A kitchen staff grouping module divides all kitchen staff into an attendance group, a rest group and a mobile reserve group, the number of Chinese and western food kitchen staff in the attendance group is allocated according to the proportion of Chinese and western food kitchen staff, and the personnel configuration of the mobile reserve group and the attendance group is changed according to personnel requirements; A dining guarantee time period allocation module judges the main meal variety according to the proportion of Chinese and western food kitchen staff, and selects the kitchen staff working time period according to the judgment result; A Chinese and western food proportion prediction module acquires historical Chinese and western food dining proportion, obtains a predicted proportion according to the historical Chinese and western food dining proportion and the ticket data information, adjusts the proportion of Chinese and western food personnel in the attendance group according to the predicted proportion, and adjusts the kitchen staff working time period according to the predicted proportion; A labor calculation module calculates the labor coefficient of kitchen staff according to the main meal variety of kitchen staff, and adjusts the kitchen staff in the rest group according to the calculation result.

[0021] In the present embodiment, the number of tourists and the nationality information of the sightseeing ship are judged through the ticket data sold by the sightseeing ship in the kitchen staff preparation module, so that the corresponding number and proportion of kitchen staff are arranged according to the tourist information, thereby avoiding the phenomenon of too many or too few kitchen staff, and facilitating that the kitchen staff can fully serve the tourists; The scheme divides all kitchen staff into an attendance group, a rest group and a mobile reserve group in the kitchen staff grouping module. The attendance group is responsible for food cooking on the day, and the rest group is on rest on the day. Therefore, the kitchen staff can work on shift. The mobile reserve group is prepared according to the actual working condition of the attendance group. If the number of the attendance group is enough, the mobile reserve group is normally on rest. If the attendance group is short of manpower in actual work, the mobile reserve group provides help. Therefore, the kitchen staff of the sightseeing ship can be ensured to be enough to cope with the food and drink demand of tourists. The number of the attendance group is allocated according to the required proportion of Chinese and western food kitchen staff. Therefore, the number of Chinese and western food served by the attendance group can meet the demand of tourists. In the dining guarantee time period distribution module, the main meal variety guarantee time period of the day is determined according to the required number proportion of Chinese and western food of tourists. Because the time of Chinese food eating habit is different from that of western food eating habit, the main meal supply time is determined according to the eating of most tourists. Therefore, the main working time period of kitchen staff is determined. In the Chinese and western food proportion prediction module, the required proportion of Chinese and western food of the day is predicted according to the historical Chinese and western food dining proportion and ticket data information. Therefore, the proportion of Chinese and western food standby personnel of the attendance group is arranged. According to the predicted proportion, the main dining guarantee time of the day can be adjusted. In the labor calculation module, the labor coefficient of kitchen staff is calculated according to the working time of kitchen staff and the main meal variety. Because the steps of Chinese food are more complicated than those of western food, and the frying and cooking working environment temperature of Chinese food is higher than that of western food, the work of Chinese food is more difficult than that of western food, and the working environment of Chinese food is more harsh than that of western food. Therefore, the labor coefficient of kitchen staff is more reasonable and more humanized by calculating the main meal variety and the working time. According to the calculation result, the grouping of kitchen staff is adjusted. Therefore, the kitchen staff with high labor coefficient can have sufficient rest the next day.

[0022] In the kitchen staff preparation module, the required number of kitchen staff is obtained according to ticket data information. Specifically, the number of ticket buyers is obtained. A kitchen staff tourist proportion coefficient preset threshold is set. The required number of kitchen staff is obtained by multiplying the number of ticket buyers and the kitchen staff tourist proportion coefficient preset threshold.

[0023] In this embodiment, the number of tourists can be obtained according to the number of ticket buyers. The required number of kitchen staff can be determined according to the number of tourists. Therefore, the kitchen staff can better serve the tourists, and the situation of too many or too few kitchen staff can be avoided. It is worth mentioning that the value of the preset threshold in the scheme can be obtained by weight analysis method, which will not be described in detail here.

[0024] In the kitchen staff preparation module, the proportion of Chinese and western food kitchen staff is obtained according to ticket data information. Specifically, Step 1: Obtain the number of ticket purchasers and their ages. Sum the ages of all ticket purchasers to get the total age. Divide the total age by the number of ticket purchasers to get the average age. Determine if the average age is greater than 45 years old. If the average age is less than or equal to 45 years old, the ratio of Chinese and Western kitchen staff is set to 1:1. If the average age is greater than 45 years old, proceed to Step 2. Step 2: Obtain the nationality and number of ticket purchasers. Count the number of Asians among the ticket purchasers to get the number of Chinese diners. Subtract the number of ticket purchasers from the number of Chinese diners to get the number of Western diners. Divide the number of Chinese diners from the number of ticket purchasers to get the proportion of Chinese kitchen staff. Divide the number of Western diners from the number of ticket purchasers to get the proportion of Western kitchen staff.

[0025] In this embodiment, the ratio of Chinese and Western catering staff is determined by judging the average age of tourists. Those with an average age of over 45 are middle-aged and elderly tourists. Their dietary habits are relatively stable. Therefore, the ratio of Chinese and Western catering staff is selected based on nationality and regional proportion. Younger tourists under 45 are more willing to try new things. Therefore, setting the ratio of Chinese and Western catering staff to 1:1 is more conducive to meeting the diverse and novel dietary needs of younger tourists.

[0026] In the kitchen staff grouping module, all kitchen staff are divided into an attendance group, a rest group, and a reserve group. The number of Chinese and Western kitchen staff in the attendance group is allocated according to the ratio of Chinese to Western kitchen staff, specifically as follows: Step 1: Obtain the required number of kitchen staff and divide the required number of kitchen staff into 5 equal parts, with 2 parts for the attendance group, 2 parts for the rest group, and 1 part for the reserve group; Step 2: Multiply the required number of kitchen staff by 0.4 to obtain the number of staff in the attendance group, then obtain the ratio of Chinese to Western kitchen staff. Multiply the ratio of Chinese kitchen staff by the number of staff in the attendance group to obtain the number of Chinese kitchen staff, and finally subtract the number of Chinese kitchen staff from the number of staff in the attendance group to obtain the number of Western kitchen staff.

[0027] In this embodiment, the kitchen staff are divided into an attendance group, a rest group, and a reserve group in the kitchen staff grouping module. The attendance group is responsible for cooking food for the day, the rest group is not working on the day, which facilitates the rotation of kitchen staff. The reserve group is prepared based on the actual working situation of the attendance group. If the attendance group has enough people, the reserve group will rest normally. If the attendance group is short-staffed, the reserve group will provide assistance to the attendance group. This ensures that the kitchen staff on the sightseeing ship can meet the dietary needs of tourists. The allocation of the attendance group staff according to the required ratio of Chinese and Western kitchen staff ensures that the number of Chinese and Western meals prepared by the attendance group meets the needs of tourists.

[0028] In the kitchen staff grouping module, the staff configuration of the reserve and on-duty groups can be changed according to personnel needs, specifically as follows: Step 1: Set the work status to include busy, normal, and idle, and set the work status monitoring cycle to 30 minutes; Step 2: Obtain the work status of the attendance group according to the work status monitoring cycle. If the work status of the attendance group is busy, one-fifth of the kitchen staff from the reserve team will be transferred to support the attendance group according to the ratio of Chinese and Western kitchen staff. If the work status of the attendance group is normal, the personnel of the attendance group and the reserve team will remain unchanged. If the work status of the attendance group is idle, one-fifth of the kitchen staff from the attendance group will be transferred to the reserve team according to the ratio of Chinese and Western kitchen staff.

[0029] In this embodiment, by periodically monitoring the working status of the attendance group, it is convenient to provide personnel support to the attendance group in a timely manner when the attendance group is busy. It is also convenient to arrange excess personnel from the attendance group to rest in the mobile reserve group. This allows the attendance group to prepare meals more flexibly according to the actual situation, avoiding insufficient food for tourists and preventing the attendance group from wasting too much manpower and causing insufficient personnel for the next day's attendance group.

[0030] The meal service time allocation module works as follows: It retrieves the number of people dining Chinese food and the number of people dining Western food, compares the number of people dining Chinese food with the number of people dining Western food. If the number of people dining Chinese food is greater than the number of people dining Western food, it is marked as Chinese food being the primary mode, and the kitchen staff's working hours are set to 10:00-13:00 and 16:00-19:00. If the number of people dining Western food is greater than the number of people dining Chinese food, it is marked as Western food being the primary mode, and the kitchen staff's working hours are set to 11:00-14:00 and 20:00-23:00. If the number of people dining Western food is equal to the number of people dining Chinese food, it is marked as both Chinese and Western food being the primary modes, and the kitchen staff's working hours are set to 10:00-14:00 and 17:30-21:30.

[0031] In this embodiment, the main types of meals needed by tourists are determined by the ratio of Chinese to Western meals, and the main meal supply time period is determined by the proportion of Chinese and Western meals needed by tourists. Since the time of Chinese and Western meals are different, the main meal supply time is determined by the meals of most tourists, which makes it easier to determine the main working time of kitchen staff.

[0032] In the Chinese-Western dining ratio prediction module, the historical Chinese-Western dining ratio is obtained. Based on the historical ratio and ticketing data, a predicted ratio is derived. The ratio of Chinese-Western dining personnel in the attendance group is then adjusted according to the predicted ratio. Specifically: Step 1: Obtain yesterday's ratio of Chinese to Western meals, the total number of days of the trip, and the number of days of the trip today. Determine if the number of days of the trip today exceeds 50% of the total number of days. If the number of days of the trip today exceeds 50% of the total number of days, define the previous day's ratio of Chinese to Western meals as the predicted ratio. If the number of days of the trip today does not exceed 50% of the total number of days or is equal to 50% of the total number of days, proceed to Step 2: Step 2: Obtain yesterday's ratio of Chinese to Western dining, obtain the number of ticket purchasers, and multiply the number of ticket purchasers by yesterday's ratio of Chinese dining to obtain yesterday's number of Chinese diners. Obtain the ratio of Chinese to Western dining the day before yesterday, and multiply the number of ticket purchasers by the ratio of the day before yesterday's ratio to obtain the number of Chinese diners the day before yesterday. Subtract yesterday's number of Chinese diners from the number of Chinese diners the day before yesterday to obtain the change in the number of diners. Sum the change in the number of diners from yesterday's number of Chinese diners to obtain today's number of Chinese diners. Subtract today's number of ticket purchasers from today's number of Chinese diners to obtain today's number of Western diners. Quotient today's number of Chinese diners from today's number of Western diners to obtain the predicted ratio. Step 3: Obtain the proportion of Western food service personnel in yesterday's attendance group, and determine whether the proportion of Western food service personnel in yesterday's attendance group is the same as the predicted proportion. If the proportion of Western food service personnel in yesterday's attendance group is the same as the predicted proportion, then the proportion of Western food service personnel in the attendance group remains unchanged. If the proportion of Western food service personnel in yesterday's attendance group is different from the predicted proportion, then the proportion of Western food service personnel in the attendance group on today will be allocated according to the predicted proportion.

[0033] In this embodiment, since tourists' novelty towards the food gradually disappears after more than half of the tour days have passed, and their eating habits gradually become fixed, the current number of tour days can be used to predict the ratio of Chinese and Western meals. When the number of tour days has not exceeded half, most tourists still have a sense of novelty in their experience. Therefore, the historical trend of the ratio of Chinese and Western meals can be used to predict the ratio of Chinese and Western meals on the current day, which makes it easier to organize a reasonable ratio of Chinese and Western kitchen staff to prepare meals.

[0034] In the Chinese vs. Western food ratio prediction module, the working hours of kitchen staff are adjusted based on the predicted ratio. Specifically: obtain the predicted ratio and the number of ticket purchasers. Based on the predicted ratio and the number of ticket purchasers, obtain the predicted number of Chinese food diners and the predicted number of Western food diners. Determine the relationship between the predicted number of Chinese food diners and the predicted number of Western food diners. If the predicted number of Chinese food diners is greater than the predicted number of Western food diners, it is marked as Chinese food-dominated, and the working hours of kitchen staff are set to 10:00-13:00 and 16:00-19:00. If the predicted number of Western food diners is greater than the predicted number of Chinese food diners, it is marked as Western food-dominated, and the working hours of kitchen staff are set to 11:00-14:00 and 20:00-23:00. If the predicted number of Western food diners is equal to the predicted number of Chinese food diners, it is marked as Chinese vs. Western food-dominated, and the working hours of kitchen staff are set to 10:00-14:00 and 17:30-21:30.

[0035] In this embodiment, the working hours of kitchen staff are adjusted according to the prediction results, so as to make full use of the prediction ratio and use historical data to estimate the main dining time, so that the main dining time can meet the needs of most tourists, and thus facilitate the provision of more satisfactory services to tourists.

[0036] The labor calculation module is as follows: Step 1: Obtain information on kitchen staff from yesterday's on-duty team and mobile reserve team, capture information on personnel who participated in the work among yesterday's on-duty team and mobile reserve team kitchen staff, and mark them as staff members; Step 2: Set the main meal type as Chinese food as 2, set the main meal type as Western food as 1, set the main meal type as Chinese and Western food as 1.5, obtain the working time of each staff member in each main meal type, and mark them as Chinese food as main meal time, Western food as main meal time, and Chinese and Western food as main meal time respectively. Obtain the labor coefficient of each staff member by the main meal type and working time. Step 3: Set a preset threshold for the labor coefficient range. Determine whether the employee's labor coefficient is within the preset threshold. If the employee's labor coefficient is within the preset threshold, the employee will be transferred to the reserve group the next day. If the employee's labor coefficient is not within the preset threshold and is less than the minimum value of the preset threshold, the employee will be transferred to the attendance group the next day. If the employee's labor coefficient is not within the preset threshold and is greater than the maximum value of the preset threshold, the employee will be transferred to the rest group the next day. The calculation method for the labor coefficient is as follows:

[0037] Where Ls represents the labor factor, Zs represents the time spent by staff primarily eating Chinese food, Xs represents the time spent by staff primarily eating Western food, and Zx represents the time spent by staff primarily eating both Chinese and Western food. , , .

[0038] In this embodiment, the labor coefficient of kitchen staff is calculated based on their working hours and the main types of dishes. Since Chinese cuisine involves more complicated steps and higher working temperatures than Western cuisine, it is more arduous and the working environment is more challenging. Therefore, calculating the labor coefficient of kitchen staff based on the main types of dishes and working hours is more reasonable and humane. The grouping of kitchen staff is then adjusted according to the calculation results, so that kitchen staff with high labor coefficients can get sufficient rest the next day.

[0039] The above embodiments can be implemented, in whole or in part, by software, hardware, firmware, or any other combination thereof. When implemented in software, the above embodiments can be implemented, in whole or in part, as a computer program product. Those skilled in the art will recognize that the units and algorithm steps of the various examples described in conjunction with the embodiments disclosed herein can be implemented in electronic hardware, or a combination of computer software and electronic hardware. Whether these functions are implemented in hardware or software depends on the specific application and design constraints of the technical solution.

[0040] The units described as separate components may or may not be physically separate. The components shown as units may or may not be physical units; that is, they may be located in one place or distributed across multiple network units. Some or all of the units can be selected to achieve the purpose of this embodiment according to actual needs.

[0041] The above description is merely a specific embodiment of this application, but the scope of protection of this application is not limited thereto. Any changes or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in this application should be included within the scope of protection of this application.

Claims

1. A smart scheduling system for shipboard kitchen staff integrating multiple rule engines, characterized in that, Includes the following modules: The kitchen staff preparation module retrieves ticketing data, determines the required number of kitchen staff, and calculates the ratio of Chinese to Western kitchen staff based on the ticketing data. The kitchen staff grouping module divides all kitchen staff into an attendance group, a rest group, and a reserve group. The number of Chinese and Western kitchen staff in the attendance group is allocated according to the ratio of Chinese and Western kitchen staff, and the staffing of the reserve group and the attendance group can be changed according to staffing needs. The meal service time allocation module determines the main types of meals based on the ratio of Chinese and Western kitchen staff, and selects the working hours of kitchen staff based on the determination results; The Chinese and Western food ratio prediction module obtains the historical ratio of Chinese and Western food consumption, and obtains the predicted ratio based on the historical ratio and ticketing data. Based on the predicted ratio, the ratio of Chinese and Western food staff in the attendance group is adjusted, and the working hours of kitchen staff are adjusted. The labor calculation module calculates the labor coefficient of kitchen staff based on the main types of meals they prepare, and adjusts the number of kitchen staff in the rest group based on the calculation results.

2. The intelligent scheduling system for ship kitchen staff integrating a multi-rule engine as described in claim 1, characterized in that: The ticketing data in the kitchen staff preparation module includes: the number of ticket purchasers, the nationality of the ticket purchasers, the age of the ticket purchasers, and the total number of days of the trip.

3. The intelligent scheduling system for ship kitchen staff integrating a multi-rule engine as described in claim 2, characterized in that: In the kitchen staff preparation module, the required number of kitchen staff is obtained through ticketing data. Specifically, the number of ticket purchasers is obtained, a preset threshold for the ratio of kitchen staff to tourists is set, and the required number of kitchen staff is obtained by multiplying the number of ticket purchasers by the preset threshold for the ratio of kitchen staff to tourists.

4. The intelligent scheduling system for ship kitchen staff integrating a multi-rule engine as described in claim 2, characterized in that: In the kitchen staff preparation module, the ratio of Chinese to Western kitchen staff is obtained through ticketing data, specifically: Step 1: Obtain the number of ticket purchasers and their ages. Sum the ages of all ticket purchasers to get the total age. Divide the total age by the number of ticket purchasers to get the average age. Determine if the average age is greater than 45 years old. If the average age is less than or equal to 45 years old, the ratio of Chinese and Western kitchen staff is set to 1:

1. If the average age is greater than 45 years old, proceed to Step 2. Step 2: Obtain the nationality and number of ticket purchasers. Count the number of Asians among the ticket purchasers to get the number of Chinese diners. Subtract the number of ticket purchasers from the number of Chinese diners to get the number of Western diners. Divide the number of Chinese diners from the number of ticket purchasers to get the proportion of Chinese kitchen staff. Divide the number of Western diners from the number of ticket purchasers to get the proportion of Western kitchen staff.

5. The intelligent scheduling system for ship kitchen staff integrating a multi-rule engine as described in claim 1, characterized in that: In the kitchen staff grouping module, all kitchen staff are divided into an attendance group, a rest group, and a reserve group. The number of Chinese and Western kitchen staff in the attendance group is allocated according to the ratio of Chinese to Western kitchen staff, specifically as follows: Step 1: Obtain the required number of kitchen staff and divide the required number of kitchen staff into 5 equal parts, with 2 parts for the attendance group, 2 parts for the rest group, and 1 part for the reserve group; Step 2: Multiply the required number of kitchen staff by 0.4 to obtain the number of staff in the attendance group, then obtain the ratio of Chinese to Western kitchen staff. Multiply the ratio of Chinese kitchen staff by the number of staff in the attendance group to obtain the number of Chinese kitchen staff, and finally subtract the number of Chinese kitchen staff from the number of staff in the attendance group to obtain the number of Western kitchen staff.

6. The intelligent scheduling system for ship kitchen staff integrating a multi-rule engine as described in claim 1, characterized in that: In the kitchen staff grouping module, the staff configuration of the reserve and on-duty groups can be changed according to personnel needs, specifically as follows: Step 1: Set the work status to include busy, normal, and idle, and set the work status monitoring cycle to 30 minutes; Step 2: Obtain the work status of the attendance group according to the work status monitoring cycle. If the work status of the attendance group is busy, one-fifth of the kitchen staff from the reserve team will be transferred to support the attendance group according to the ratio of Chinese and Western kitchen staff. If the work status of the attendance group is normal, the personnel of the attendance group and the reserve team will remain unchanged. If the work status of the attendance group is idle, one-fifth of the kitchen staff from the attendance group will be transferred to the reserve team according to the ratio of Chinese and Western kitchen staff.

7. The intelligent scheduling system for ship kitchen staff integrating a multi-rule engine as described in claim 4, characterized in that: The meal service time allocation module works as follows: It retrieves the number of people dining Chinese food and the number of people dining Western food, compares the number of people dining Chinese food with the number of people dining Western food. If the number of people dining Chinese food is greater than the number of people dining Western food, it is marked as Chinese food being the primary mode, and the kitchen staff's working hours are set to 10:00-13:00 and 16:00-19:

00. If the number of people dining Western food is greater than the number of people dining Chinese food, it is marked as Western food being the primary mode, and the kitchen staff's working hours are set to 11:00-14:00 and 20:00-23:

00. If the number of people dining Western food is equal to the number of people dining Chinese food, it is marked as both Chinese and Western food being the primary modes, and the kitchen staff's working hours are set to 10:00-14:00 and 17:30-21:

30.

8. The intelligent scheduling system for ship kitchen staff integrating a multi-rule engine as described in claim 2, characterized in that: In the Chinese-Western dining ratio prediction module, the historical Chinese-Western dining ratio is obtained. Based on the historical ratio and ticketing data, a predicted ratio is derived. The ratio of Chinese-Western dining personnel in the attendance group is then adjusted according to the predicted ratio. Specifically: Step 1: Obtain yesterday's ratio of Chinese to Western meals, the total number of days of the trip, and the number of days of the trip today. Determine if the number of days of the trip today exceeds 50% of the total number of days. If the number of days of the trip today exceeds 50% of the total number of days, define the previous day's ratio of Chinese to Western meals as the predicted ratio. If the number of days of the trip today does not exceed 50% of the total number of days or is equal to 50% of the total number of days, proceed to Step 2: Step 2: Obtain yesterday's ratio of Chinese to Western dining, obtain the number of ticket purchasers, and multiply the number of ticket purchasers by yesterday's ratio of Chinese dining to obtain yesterday's number of Chinese diners. Obtain the ratio of Chinese to Western dining the day before yesterday, and multiply the number of ticket purchasers by the ratio of the day before yesterday's ratio to obtain the number of Chinese diners the day before yesterday. Subtract yesterday's number of Chinese diners from the number of Chinese diners the day before yesterday to obtain the change in the number of diners. Sum the change in the number of diners from yesterday's number of Chinese diners to obtain today's number of Chinese diners. Subtract today's number of ticket purchasers from today's number of Chinese diners to obtain today's number of Western diners. Quotient today's number of Chinese diners from today's number of Western diners to obtain the predicted ratio. Step 3: Obtain the proportion of Western food service personnel in yesterday's attendance group, and determine whether the proportion of Western food service personnel in yesterday's attendance group is the same as the predicted proportion. If the proportion of Western food service personnel in yesterday's attendance group is the same as the predicted proportion, then the proportion of Western food service personnel in the attendance group remains unchanged. If the proportion of Western food service personnel in yesterday's attendance group is different from the predicted proportion, then the proportion of Western food service personnel in the attendance group on today is allocated according to the predicted proportion.

9. The intelligent scheduling system for ship kitchen staff integrating a multi-rule engine as described in claim 1, characterized in that: In the Chinese vs. Western food ratio prediction module, the working hours of kitchen staff are adjusted based on the predicted ratio. Specifically: obtain the predicted ratio and the number of ticket purchasers. Based on the predicted ratio and the number of ticket purchasers, obtain the predicted number of Chinese food diners and the predicted number of Western food diners. Determine the relationship between the predicted number of Chinese food diners and the predicted number of Western food diners. If the predicted number of Chinese food diners is greater than the predicted number of Western food diners, it is marked as Chinese food-dominated, and the working hours of kitchen staff are set to 10:00-13:00 and 16:00-19:

00. If the predicted number of Western food diners is greater than the predicted number of Chinese food diners, it is marked as Western food-dominated, and the working hours of kitchen staff are set to 11:00-14:00 and 20:00-23:

00. If the predicted number of Western food diners is equal to the predicted number of Chinese food diners, it is marked as Chinese vs. Western food-dominated, and the working hours of kitchen staff are set to 10:00-14:00 and 17:30-21:

30.

10. The intelligent scheduling system for ship kitchen staff integrating a multi-rule engine as described in claim 1, characterized in that: The labor calculation module is as follows: Step 1: Obtain information on kitchen staff from yesterday's on-duty team and mobile reserve team, capture information on personnel who participated in the work among yesterday's on-duty team and mobile reserve team kitchen staff, and mark them as staff members; Step 2: Set the main meal type as Chinese food as 2, set the main meal type as Western food as 1, set the main meal type as Chinese and Western food as 1.5, obtain the working time of each staff member in each main meal type, and mark them as Chinese food as main meal time, Western food as main meal time, and Chinese and Western food as main meal time respectively. Obtain the labor coefficient of each staff member by the main meal type and working time. Step 3: Set a preset threshold for the labor coefficient range. Determine whether the employee's labor coefficient is within the preset threshold. If the employee's labor coefficient is within the preset threshold, the employee will be transferred to the reserve group the next day. If the employee's labor coefficient is not within the preset threshold and is less than the minimum value of the preset threshold, the employee will be transferred to the attendance group the next day. If the employee's labor coefficient is not within the preset threshold and is greater than the maximum value of the preset threshold, the employee will be transferred to the rest group the next day. The calculation method for the labor coefficient is as follows: ； Where Ls represents the labor factor, Zs represents the time spent by staff primarily eating Chinese food, Xs represents the time spent by staff primarily eating Western food, and Zx represents the time spent by staff primarily eating both Chinese and Western food. , , .

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