Dining skill training method based on RFID positioning and dining teaching aid

Abstract

This invention provides a method and teaching aid for catering skills training based on RFID positioning. The method is applied to catering teaching aids, which include a table model, an RFID reader array, and tableware models embedded with RFID tags. The method includes: responding to user commands to acquire corresponding table setting training scenarios and a table setting standard database; sequentially activating the training stages in a preset order and controlling the table model to play English scenario flow guidance corresponding to the training stages; collecting information from several tags read by each RFID reader in the RFID reader array, the coordinate information of each tag within a preset tableware placement area, and the tag sequence information corresponding to the training stages; comparing the read tag information, tag sequence information, and coordinate information corresponding to the tag information with standards in the table setting standard database to obtain the comparison result; and playing the corresponding English guidance. This invention achieves deep integration and synchronous reinforcement of table setting skills and catering English in teaching.

Description

Technical Field

[0001] This invention relates to teaching catering skills, specifically to a catering skills training method and teaching aids based on RFID positioning. Background Technology

[0002] In traditional catering service skills teaching, practical training in Chinese and Western table setting and catering English instruction have long been disconnected, with significant deficiencies in related teaching tools. Existing teaching aids include purely physical simulation aids or interactive devices with touchscreens. Purely physical aids only support manual placement, lacking real-time feedback and automatic evaluation functions. Furthermore, skills training and language learning are completely separated, relying on subjective teacher judgment, resulting in low efficiency. Training with interactive devices with touchscreens is limited to virtual Q&A sessions; students cannot perform actual tableware handling and spatial placement operations, nor can they perceive the actual position of the tableware. This fails to integrate practical training in Chinese and Western table setting with catering English instruction, resulting in a mismatch between theoretical knowledge and actual service scenarios. Consequently, student learning efficiency is low, school training efficiency is low, teachers' teaching workload is heavy, and the number of "skills + language" hybrid talents cultivated is small. Summary of the Invention

[0003] The purpose of this application is to solve the above problems and provide a catering skills training method and teaching aid based on RFID positioning that achieves deep integration and synchronous reinforcement of table setting skills and catering English in teaching.

[0004] To achieve the above objectives, the present invention provides a catering skills training method based on RFID positioning, which is applied to catering teaching aids. The catering teaching aids include a dining table model, an RFID reader array set in a preset tableware placement area of ​​the dining table model, and several tableware models. Each tableware model is embedded with an RFID tag, and the RFID tag records tag information corresponding to the tableware model.

[0005] The RFID-based catering skills training method includes the following steps: In response to user commands, the corresponding table setting training scenario and table setting standard database are obtained. The table setting training scenario includes several training steps preset according to the service scenario, as well as English scenario process guidance corresponding to each training step. The training sessions are initiated one by one in a preset order, and the dining table model is controlled to play the English scene flow instructions corresponding to the training sessions. Collect several tag information read by each RFID reader in the RFID reader array, determine the coordinate information of each RFID tag in the tableware placement area according to the position of the RFID reader corresponding to each tag information in the array, and record the tag order information corresponding to the training phase according to the order of the first reading of each tag information in the training phase. The read label information, label order information, and coordinate information are compared one by one with the standard label information, standard label order information, and standard coordinate range corresponding to the training stage in the table standard database to obtain the comparison results. If the comparison result is correct, control the dining table model to play English instructions indicating the correct operation; If the comparison result is incorrect, the dining table model is controlled to play an English instruction explaining the reason for the error.

[0006] Compared to existing technologies, the RFID-based catering skills training method of this invention integrates practical tableware model setting with catering English service into specific service scenarios. This synchronizes English learning content with hands-on tasks in time and links them in content, creating an immersive training environment where "doing is listening to English, and doing is understanding English." This achieves deep integration and synchronous reinforcement of skills and language within the same teaching process, solving the long-standing pain point of separating skills training from language teaching, improving student learning efficiency, enhancing training efficiency, and facilitating the cultivation of "skills + language" composite talents. This embodiment also automates, objectsifies, and standardizes teaching evaluation by comparing with a unified tableware setting standard database, ensuring consistent standards and results for each evaluation, significantly improving the fairness and credibility of the assessment. Furthermore, this embodiment provides immediate English error correction feedback, allowing students to correct errors immediately while they are still in short-term memory, accelerating the "operation-feedback-correction" learning cycle. Simultaneously, the feedback in English itself reinforces language input, making the correction process a language learning process, significantly improving training efficiency and effectiveness.

[0007] In one embodiment, the dining table model includes a voice acquisition unit; the table setting training scenario also includes English service scenario questions corresponding to each training stage; after selecting the corresponding table setting training scenario and table setting standard database, it further includes: selecting the corresponding English service scenario dialogue standard library; If the comparison result is correct, the following steps are further included: Control the dining table model to play the corresponding English service scenario questions; The voice acquisition unit acquires the user's English voice response to the question asked in the English service scenario; The English voice response is subjected to speech recognition, and the recognition result is semantically matched with a preset English service scenario dialogue standard library; If the semantic matching degree is determined to reach a preset threshold, the dining table model is controlled to play English guidance indicating the correct dialogue. If the semantic matching degree is determined to be less than the preset threshold, the dining table model is controlled to play English instructions indicating the dialogue error, and the dining table model is controlled to play the standard English service scenario answers corresponding to the English service scenario questions in the English service scenario dialogue standard library.

[0008] This embodiment upgrades English training from a one-way "instruction reception" to a two-way "situational dialogue," simulating the most realistic moments of international catering service. It enables trainees not only to understand English during operation but also to immediately communicate in English afterward, completely bridging the skill gap caused by traditional teaching methods—where trainees "can operate but cannot communicate"—and truly achieving the goal of cultivating well-rounded talents with both "skills" and "language" skills.

[0009] In one embodiment, each of the tableware models is embedded with a plurality of RFID tags, and after determining the coordinate information of each of the RFID tags within the tableware placement area, the method further includes: The label information and coordinate information are categorized according to the principle of corresponding to the same tableware model. At least two coordinate information belonging to the same tableware model are connected by a line, and the angle between the direction of the line connecting the coordinate information and the preset reference direction is calculated to obtain the placement angle of the tableware model. The placement angle is compared one by one with the preset angle tolerance and standard placement angle in the table setting standard database, and the placement angle of the tableware model is judged to be correct based on the comparison results.

[0010] This embodiment expands the assessment dimensions from "position" and "sequence" to more refined "angle" or "posture," making the training standards more rigorous and professional. For example, it ensures that the knife and fork must be parallel, and that the handles of wine glasses face the same direction. This is particularly important for standardized training in high-end catering services, improving the accuracy of automated assessment and significantly enriching the dimensions of skills assessment.

[0011] In one embodiment, if the comparison result is incorrect, the dining table model plays an English instruction explaining the reason for the error, including: If the comparison result is incorrect, the corresponding error type is determined, wherein the error type includes at least one of the following: the tableware model placement type is incorrect because the label information does not match the corresponding standard label information; the tableware model placement order is incorrect because the label order information does not conform to the standard label order information; the tableware model position is incorrect because the coordinate information exceeds the standard coordinate range; and the tableware model placement angle is incorrect because the placement angle exceeds the preset angle tolerance. If it is determined that there are at least two types of error, the dining table model is controlled to play the English instructions corresponding to each error type in a preset order, wherein different error types correspond to different English instructions.

[0012] This embodiment uses a timely, step-by-step, and orderly error correction method to make the feedback information more targeted, specific, and actionable, significantly improving the learner's efficiency in correcting complex errors and deepening their understanding, thus optimizing the learning experience.

[0013] In one embodiment, determining the coordinate information of each RFID tag within the tableware placement area based on the position of the RFID reader corresponding to each tag information read in the array includes: In each training phase, the same RFID tag is continuously sampled multiple times by the RFID reader array to obtain multiple process coordinate sampling values ​​of the RFID tag. Signal denoising processing is performed on multiple process coordinate sample values ​​to remove abnormal sample values ​​that deviate from a preset abnormal sampling threshold, thereby obtaining an effective process coordinate sequence; If the fluctuation range of the effective process coordinate sequence within a preset time period is less than a preset stability threshold, it is determined that the tableware model has reached the final placement state. The weighted average value of the effective process coordinate sequence within the preset time period is then taken, and the weighted average value is used as the coordinate information.

[0014] To ensure that the acquired coordinates accurately reflect the final placement of the tableware model, rather than transient or interfering values ​​during the process, this embodiment employs optimization measures. By using continuous multiple sampling, outlier removal, final placement judgment, and weighted averaging, interference caused by hand tremors or momentary signal reflections can be accurately eliminated, ensuring that the evaluation data truly reflects the trainee's operational intentions and providing a reliable guarantee for accurate comparison. This significantly improves the accuracy and anti-interference capability of RFID positioning, making coordinate judgment more reliable. It avoids misjudgments (false positives or incorrect reports) caused by single reading errors or the user's unstable placement of the tableware model, enhancing the accuracy and fairness of the entire training system's evaluation.

[0015] In one embodiment, continuously sampling the same RFID tag multiple times includes: Within the same training phase, the RFID reader array is divided into multiple identification areas, and a partitioned polling mechanism is adopted. In each polling cycle, the RFID tags in each identification area are read in a time-division manner. The RFID reader array adopts a high-frequency RFID system.

[0016] This embodiment reduces internal system interference through a partitioned polling mechanism, improving read reliability and signal-to-noise ratio. It significantly enhances tag read / write success rate and data refresh rate in dense, multi-tag environments, ensuring the integrity and real-time nature of positioning data. This is fundamental to achieving a smooth training experience and resolves signal collision issues in high-density, multi-tag scenarios. The use of high-frequency RFID further improves overall identification speed and capacity. The combination of these two features ensures that the system can stably and efficiently complete data acquisition tasks even in complex scenarios involving dozens of tableware models and readers.

[0017] In one embodiment, dividing the RFID reader array into multiple identification areas within the same training phase includes: Based on the tableware placement area involved in the current training phase, determine the active placement position that needs to be identified. Based on the distribution of the active placement locations, the boundaries and number of the identification areas are adjusted so that each identification area covers at least one of the active placement locations.

[0018] This embodiment concentrates identification capabilities on effective and active areas through dynamic partitioning, achieving adaptive optimization of RFID reading resources. This improves the scanning frequency and accuracy of target areas, reduces scanning of irrelevant areas, and lowers overall system power consumption and redundant data processing. This makes the system more intelligent and efficient when facing different training steps, improving efficiency and accuracy, and enabling dynamic resource allocation.

[0019] In one embodiment, the standard coordinate range includes standard placement coordinates and position tolerance values, wherein different placement training scenarios correspond to different position tolerance values.

[0020] This embodiment increases the flexibility and adaptability of the training system through a configurable, scenario-based evaluation tolerance mechanism. It allows teachers or curriculum designers to set different precision standards for training programs of varying difficulty levels and culinary cultures, enabling the system to be used for both high-standard skills assessments and relaxed practice for beginners. This broadens its applicability and meets the needs of step-by-step teaching from beginner to advanced levels.

[0021] In one embodiment, selecting the corresponding tabletop training scenario includes: Select the Chinese food setting training mode, select the corresponding setting training scenario, and load the corresponding Chinese food setting standard database and Chinese food English scenario process guide; Alternatively, you can select the Western-style table setting training mode, choose the corresponding table setting training scenario, and load the corresponding Western-style table setting standard database and Western-style English scenario process guide.

[0022] This embodiment supports switching between multiple training modes, realizing "one machine for multiple uses". The same teaching tool can be flexibly used for skills and language training in two different cultural systems, Chinese and Western cuisine, improving students' learning efficiency, expanding the scope of application, greatly improving the versatility of the equipment and the utilization rate of teaching resources, and reducing the school's hardware procurement and maintenance costs.

[0023] To achieve the above objectives, the present invention provides a catering teaching aid, comprising a dining table model, an RFID reader array disposed in a preset tableware placement area of ​​the dining table model, a plurality of tableware models, and a processor disposed inside the dining table model. Each tableware model is embedded with an RFID tag, the RFID tag recording tag information corresponding to the tableware model, and the processor executing the catering skills training method based on RFID positioning as described above.

[0024] To provide a clearer understanding of the present invention, the specific embodiments of the present invention will be described below in conjunction with the accompanying drawings. Attached Figure Description

[0025] The accompanying drawings, which are included to provide a further understanding of the invention and form part of this invention, illustrate exemplary embodiments of the invention and are used to explain the invention, but do not constitute an undue limitation of the invention. In the drawings: Figure 1 A flowchart illustrating a catering skills training method based on RFID positioning according to an embodiment of the present invention; Figure 2 This is a schematic diagram of a table setting for a catering teaching aid according to an embodiment of the present invention; Figure 3 This is a schematic diagram of a catering teaching aid according to an embodiment of the present invention. Detailed Implementation

[0026] To make the objectives, technical solutions, and advantages of this invention clearer, the present invention will be clearly and completely described below in conjunction with specific embodiments and corresponding drawings. Obviously, the described embodiments are only a part of the embodiments of this invention, and not all of them. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention. It is understood that the drawings are provided for reference and illustration only and are not intended to limit this application. The connection relationships shown in the drawings are only for clarity of description and do not limit the connection method.

[0027] In the description of this invention, unless otherwise stated, "a plurality of" means two or more, and "a number" means one or more. Furthermore, unless otherwise stated, the terms "first," "second," and "third" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of indicated technical features.

[0028] In the description of this invention, it should be understood that the terms "center", "longitudinal", "lateral", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this invention.

[0029] It should be noted that when a component is considered to "connect" or "install" another component, it can be a direct connection, installation to another component, or there may be an intervening component. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. In the description of this invention, unless otherwise expressly specified and limited, the terms "install," "connect," "link," and "fix" should be interpreted broadly, for example, as a fixed connection, a detachable connection, or an integral connection; as a mechanical connection or an electrical connection; or as a connection within two components. Those skilled in the art can understand the specific meaning of the above terms in this invention based on the specific circumstances. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the scope of this application.

[0030] In the description of this invention, references to terms such as "one embodiment," "some alternative implementations," or "some optional embodiments," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the invention. In this specification, illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0031] Example 1: like Figure 1 , 2 As shown in Figure 3, this embodiment provides a catering skills training method based on RFID positioning, which is applied to catering teaching aids. The catering teaching aids include a dining table model, an RFID reader array set in a preset tableware placement area of ​​the dining table model, and several tableware models. Each tableware model is embedded with an RFID tag, and the RFID tag records tag information corresponding to the tableware model. The RFID-based catering skills training method includes the following steps: S10: In response to the user's instruction, obtain the corresponding table setting training scenario and table setting standard database, wherein the table setting training scenario includes several training steps preset according to the service scenario, and English scenario process guidance corresponding to each training step. S20: The training sessions are started one by one in a preset order, and the dining table model is controlled to play the English scene process guide corresponding to the training session. S30: Collect several tag information read by each RFID reader in the RFID reader array; determine the coordinate information of each RFID tag in the tableware placement area according to the position of the RFID reader corresponding to each tag information in the array; and record the tag order information corresponding to the training phase according to the order of the first reading of each tag information in the training phase. S40: The read label information, label order information and coordinate information are compared one by one with the standard label information, standard label order information and standard coordinate range corresponding to the training link in the standard table database to obtain the comparison result; If the comparison result is correct, control the dining table model to play English instructions indicating the correct operation; If the comparison result is incorrect, the dining table model is controlled to play an English instruction explaining the reason for the error.

[0032] The user selects the desired training mode. The system responds to this command, retrieving and reading the corresponding table setting training scenario and standard database file from its internal library. The system begins training in the order of the training stages, starting with the first stage. The moment a stage is initiated, the processor plays the corresponding English scenario flow instructions. After playback, the system enters a data acquisition state, waiting to sense the user's physical actions. Once the user begins placing the tableware model, the RFID reader array embedded beneath the tabletop continues operating. Each reader reads RFID tags within its coverage area. When the user places a piece of tableware on the table, its RFID tag is sensed by the nearest readers in the array. Each reader reports its own identifier and the tag information it has read to the processor. Upon receiving the data, the processor calculates the tag's coordinates in the tabletop coordinate system based on the known reader identifier and its physical coordinates, as well as the signals reported by each reader. Simultaneously, the processor's timing module checks if this tag information is the first occurrence in the current training stage; if so, it records it using the current system time. The system obtains the operational data of the tableware model on the tray: what it is (label information), when it was placed (time-sequence related information), and where it was placed (coordinate information). This process is executed in real time for each tableware model continuously placed by the user, and all tableware models placed by the user in the current training stage can be identified and recorded. When the system detects that the user has finished setting the table, the comparison is initiated. The system queries the table setting standard database for the corresponding standard, including: standard label information, standard label order information, and standard coordinate range. The comparison module extracts the acquired real-time operational data and performs three comparison judgments in sequence: first, label information comparison; second, order information comparison; and third, coordinate range comparison. If the comparison result is "true," the overall comparison result is output as "correct," and the corresponding English instructions are output. If the comparison result is "false," the comparison result is output as "incorrect," and the corresponding English instructions are output.

[0033] This embodiment utilizes the principles of RFID radio frequency identification and the real-time spatial perception principle of RFID multi-antenna positioning for RFID tag sensing and identification. The system deploys an RFID reader array within a preset area of ​​the tableware model, with each tableware model embedded with several RFID tags recording independent tag information. When a trainee places a tableware model on the table, readers at different positions receive signals reflected from the tags and measure characteristic parameters such as signal strength (RSSI) or phase. Since the physical coordinates of each reader in the array are known, the system can use a multi-antenna positioning algorithm to calculate the precise coordinates of the tag in a two-dimensional plane based on the differences in characteristic values ​​of the same tag signals received by each reader. Simultaneously, the system records the timestamp of the first successful identification of each tag during this training phase, forming an operational sequence.

[0034] This embodiment integrates hands-on tableware model setting practice with English service in the catering industry into a specific service scenario, synchronizing English learning content with practical tasks in time and linking them in content. It constructs an immersive training environment where "doing is listening to English, and doing is understanding English," achieving deep integration and synchronous reinforcement of skills and language within the same teaching process. This solves the long-standing pain point of separating skills training from language teaching, improving student learning efficiency and training efficiency, and facilitating the cultivation of "skills + language" composite talents. This embodiment also automates, objectsifies, and standardizes teaching evaluation by comparing with a unified tableware setting standard database, ensuring consistent standards and results for each evaluation, significantly improving the fairness and credibility of the assessment. Furthermore, this embodiment provides immediate English error correction feedback, allowing students to correct errors immediately while they are still in short-term memory, accelerating the "operation-feedback-correction" learning cycle. Simultaneously, the English feedback itself reinforces language input, making the correction process a language learning process, significantly improving training efficiency and effectiveness.

[0035] The following provides a detailed explanation of the specific operations for each step in the RFID-based catering skills training method.

[0036] In this embodiment, the RFID-based catering skills training method is applied to catering teaching aids. The catering teaching aids include a dining table model, an RFID reader array set in a preset tableware placement area of ​​the dining table model, and several tableware models. Each tableware model is embedded with an RFID tag, and the RFID tag records tag information corresponding to the tableware model.

[0037] The dining table model simulates a real dining service environment; the RFID reader array can consist of multiple RFID readers arranged in a grid or other regular pattern, and the array's coverage area covers the tableware placement area; the tableware models are for students to operate and place, and each tableware model is embedded with at least one RFID tag, which records tag information corresponding to that tableware model. When an RFID tag is detected, it indicates which tableware model the tag is located on, thus indicating the corresponding tableware model.

[0038] S10: In response to the user's instruction, obtain the corresponding table setting training scenario and table setting standard database, wherein the table setting training scenario includes several training steps preset according to the service scenario, and English scenario process guidance corresponding to each training step.

[0039] This step utilizes the principle of pre-set scenario scripts to break down a complete table-setting training session into multiple orderly and independent training segments and units, and binds operational skill objectives with language learning objectives at the data level. User commands trigger the processor to read the corresponding configuration files and data tables, completing the initialization of the teaching task and laying the data foundation for subsequent automated guidance and assessment.

[0040] This embodiment breaks down table setting training into multiple orderly and independent training stages, making subsequent automatic guidance and intelligent assessment possible. In particular, by providing English scenario process guidance corresponding to each training stage, English teaching is seamlessly woven into every node of the operation process, fundamentally solving the problem of "skill practice and language learning being separated" in traditional teaching.

[0041] In one embodiment, selecting the corresponding tabletop training scenario includes: Select the Chinese food setting training mode, select the corresponding setting training scenario, and load the corresponding Chinese food setting standard database and Chinese food English scenario process guide; Alternatively, you can select the Western-style table setting training mode, choose the corresponding table setting training scenario, and load the corresponding Western-style table setting standard database and Western-style English scenario process guide.

[0042] This embodiment supports switching between multiple training modes, realizing "one machine for multiple uses". The same teaching tool can be flexibly used for skills and language training in two different cultural systems, Chinese and Western cuisine, improving students' learning efficiency, expanding the scope of application, greatly improving the versatility of the equipment and the utilization rate of teaching resources, and reducing the school's hardware procurement and maintenance costs.

[0043] S20: The training sessions are started one by one in a preset order, and the dining table model is controlled to play the English scene process guidance corresponding to the training session.

[0044] At the initial moment of starting a new segment, the system controls the playback of the corresponding English scene flow instructions as a sign that the "training segment has begun." This embodiment transforms passive and tedious physical imitation operations into active, language-guided cognitive actions. Users are required to receive and understand English instructions before setting up the table, thus initially realizing a closed loop of "learning language through hands-on activities." This significantly enhances the immersion and enjoyment of learning, representing a major improvement over existing purely physical teaching aids and single-screen interactive devices.

[0045] In other embodiments, the English scene flow guidance can be English speech from an audio playback device, English sentences on a display screen, or both. This embodiment, by invoking the English speech and sentences bound to the event, simultaneously stimulates the learner's auditory and visual senses through multiple interactive methods, creating an immersive, scenario-based learning environment.

[0046] S30: Collect several tag information read by each RFID reader in the RFID reader array; determine the coordinate information of each RFID tag in the tableware placement area according to the position of the RFID reader corresponding to each tag information in the array; and record the tag order information corresponding to the training phase according to the order in which each tag information is first read in the training phase.

[0047] A user places a tableware model on a dining table model, and its RFID tag is simultaneously detected by several nearby readers. Each reader reports its (ID, the tag information read, and the corresponding signal strength value) to the system. The system invokes a positioning algorithm to calculate the current coordinates of the tableware model's RFID tag (e.g., X=15.2, Y=10.1) based on the known positions (coordinates) of the readers in the array and the signal attenuation model. Simultaneously, the system checks if this RFID tag ID is appearing for the first time; if so, it adds it to a timestamped sequential list.

[0048] The positioning principle and algorithm in this embodiment are based on the spatial characteristics of multi-antenna received signals (such as RSSI value or phase difference) to inversely calculate the signal source location. Received Signal Strength Indication (RSSI) is a measure of wireless signal strength, often used in wireless positioning systems to estimate the approximate distance between the device and the signal source. RSSI values ​​are usually expressed as negative numbers; a higher absolute value indicates a stronger signal, and vice versa. Phase difference refers to the slight phase shift in the arrival time of a radio frequency signal wave emitted by the same RFID tag when it reaches two readers at different locations due to the different propagation path lengths. This phase difference is directly related to the difference in the lengths of the two paths.

[0049] This embodiment eliminates the subjectivity and lag of traditional teaching methods that rely on teachers' visual observation to assess position and order, and realizes objective, real-time, and accurate data perception, laying a solid data foundation for achieving standardized and efficient automated assessment.

[0050] In one embodiment, determining the coordinate information of each RFID tag within the tableware placement area based on the position of the RFID reader corresponding to each tag information read in the array includes: In each training phase, the same RFID tag is continuously sampled multiple times by the RFID reader array to obtain multiple process coordinate sampling values ​​of the RFID tag. Signal denoising processing is performed on multiple process coordinate sample values ​​to remove abnormal sample values ​​that deviate from a preset abnormal sampling threshold, thereby obtaining an effective process coordinate sequence; If the fluctuation range of the effective process coordinate sequence within a preset time period is less than a preset stability threshold, it is determined that the tableware model has reached the final placement state. The weighted average value of the effective process coordinate sequence within the preset time period is then taken, and the weighted average value is used as the coordinate information.

[0051] The working principle of this embodiment is to introduce the concepts of "time window" and "signal processing". Through continuous multiple measurements, statistical methods (denoising, mean filtering) are used to smooth out instantaneous errors. By judging the "fluctuation amplitude of the coordinate sequence within a preset time period", it is determined whether the tableware model has been "stabilized" by the user, thereby avoiding misjudgment during the user's movement of the tableware model and ensuring that the "stationary state coordinates" of the tableware model are used for comparison.

[0052] When the system detects a new RFID tag entering its reading range, it doesn't immediately use its coordinates as the final result. Instead, it initiates a sampling cycle (e.g., 5 times per second), continuously reading the RFID tag and recording the calculated "process coordinate sample value" each time, forming a coordinate sequence. The system then performs real-time filtering and noise reduction on this coordinate sequence. For example, a "preset sampling anomaly threshold" (e.g., deviation from the median exceeding 5 cm) is set to remove significantly outliers, resulting in a "valid process coordinate sequence." The system calculates the fluctuation range (e.g., coordinate standard deviation) of this valid coordinate sequence within the most recent "preset duration" (e.g., 2 seconds). If the fluctuation range is less than a "preset stability threshold" (e.g., 0.5 cm), it considers the user to have placed the tableware model in position, in its final placement state. At this point, the system calculates a weighted average of all valid coordinate sample values ​​from the previous "preset duration" according to a preset weighting rule. This weighted average is determined as the final "coordinate information" of the tableware model for comparison in this stage.

[0053] To ensure that the acquired coordinates accurately reflect the final placement of the tableware model, rather than transient or interfering values ​​during the process, this embodiment employs optimization measures. By using continuous multiple sampling, outlier removal, final placement judgment, and weighted averaging, interference caused by hand tremors or momentary signal reflections can be accurately eliminated, ensuring that the evaluation data truly reflects the user's operational intent and providing a reliable guarantee for accurate comparison. This significantly improves the accuracy and anti-interference capability of RFID positioning, making coordinate judgment more reliable. It avoids misjudgments (false positives or incorrect reports) caused by single reading errors or the user's unstable placement of the tableware model, enhancing the accuracy and fairness of the entire training system's evaluation.

[0054] In other embodiments, the weighting rule can be determined based on the time elapsed since the final placement state; a longer time elapsed since the final placement state results in a smaller weight, while a shorter time elapsed since the final placement state results in a larger weight.

[0055] In one embodiment, continuously sampling the same RFID tag multiple times includes: Within the same training phase, the RFID reader array is divided into multiple identification areas, and a partitioned polling mechanism is adopted. In each polling cycle, the RFID tags in each identification area are read in a time-division manner. The RFID reader array adopts a high-frequency RFID system.

[0056] This embodiment utilizes the Time Division Multiple Access (TDMA) concept in RFID spatial radio frequency identification. The working principle is "time-division multiplexing" and "spatial partitioning." The entire large reading area is divided into several logical sub-regions, and the controller "interviews" each sub-region in turn according to time slices. At any given time, only the readers in the polled sub-region are in a high-power operating state, while readers in other regions are in a sleep or low-power listening state. This significantly reduces radio frequency interference between readers. Using a high-frequency (HF, such as 13.56MHz) RFID system offers faster communication speeds and better multi-tag identification (anti-collision) capabilities compared to low-frequency systems, making it suitable for dense, high-speed tag reading scenarios.

[0057] The system divides the entire RFID reader array of the dining table model into areas, such as four "identification areas" (e.g., upper left, upper right, lower left, and lower right quadrants). The system controller operates in a fixed "polling cycle" (e.g., 50 milliseconds). Within each cycle: for the first N milliseconds, all RFID readers in "identification area 1" are activated, reading the tags above that area. For the next N milliseconds, the readers in area 1 are deactivated, and the readers in "identification area 2" are activated for reading. For the next N milliseconds, the readers in area 2 are deactivated, and the readers in "identification area 3" are activated for reading. For the last N milliseconds, the readers in area 3 are deactivated, and the readers in "identification area 4" are activated for reading. This cycle continues. Each area's tags are read once without interference within one polling cycle. Throughout the process, the system uses a high-frequency RFID (13.56MHz) to achieve fast and stable reading of tags from multiple densely arranged tableware models.

[0058] This embodiment reduces internal system interference through a partitioned polling mechanism, improving read reliability and signal-to-noise ratio. It significantly enhances tag read / write success rate and data refresh rate in dense, multi-tag environments, ensuring the integrity and real-time nature of positioning data. This is fundamental to achieving a smooth training experience and resolves signal collision issues in high-density, multi-tag scenarios. The use of high-frequency RFID further improves overall identification speed and capacity. The combination of these two features ensures that the system can stably and efficiently complete data acquisition tasks even in complex scenarios involving dozens of tableware models and readers.

[0059] In one embodiment, dividing the RFID reader array into multiple identification areas within the same training phase includes: Based on the tableware placement area involved in the current training phase, determine the active placement position that needs to be identified. Based on the distribution of the active placement locations, the boundaries and number of the identification areas are adjusted so that each identification area covers at least one of the active placement locations.

[0060] The principle behind this embodiment is its "scene awareness" capability. In different stages of table setting training, the placement of the tableware models requires different attention (for example, in the "bread plate placement" stage, only a specific area on the left side of the table model is considered). The system can predict which placement locations are "active" based on the standard data from the current training stage, thereby dynamically and specifically adjusting the RFID reader's scanning strategy to concentrate reading resources (power, time) on the target area.

[0061] When the system enters a new training phase (such as "placing water glasses"), it retrieves the "standard coordinate range" involved in that phase from the standard database. These locations are the "active placement positions" for the current phase. The system analyzes the spatial distribution of these "active placement positions" on the dining table model. If they are concentrated in the upper right area of ​​the dining table model, the system dynamically reorganizes the "identification area" of the RFID reader array. For example, the number of identification areas can be temporarily adjusted to two: one closely covering the active area in the upper right corner (high-density scanning), and the other covering most of the remaining inactive area (low-frequency scanning or only listening). Alternatively, the area boundaries can be adjusted so that the active positions are more concentrated in the center of a certain identification area. In subsequent partitioning polling, the system will operate according to this dynamically adjusted area division scheme until it enters the next training phase.

[0062] This embodiment concentrates identification capabilities on effective and active areas through dynamic partitioning, achieving adaptive optimization of RFID reading resources. This improves the scanning frequency and accuracy of target areas, reduces scanning of irrelevant areas, and lowers overall system power consumption and redundant data processing. This makes the system more intelligent and efficient when facing different training steps, improving efficiency and accuracy, and enabling dynamic resource allocation.

[0063] S40: The read label information, label order information and coordinate information are compared one by one with the standard label information, standard label order information and standard coordinate range corresponding to the training link in the standard table database to obtain the comparison result; If the comparison result is correct, the dining table model will play English instructions indicating the correct operation; if the comparison result is incorrect, the dining table model will play English instructions explaining the reason for the error.

[0064] The system compares the collected "label information," "coordinate information," and "label order information" with the preset "standard label information," "standard coordinate range," and "standard label order information" in the current stage's "table setting standard database." If the comparison result is correct, the system plays the corresponding English instructions. If the comparison result is incorrect, the system plays the corresponding English instructions and indicates the reason for the error.

[0065] This embodiment transforms the multi-dimensional subjective assessments conducted by teachers using their eyes and rulers in traditional teaching into precise and repeatable data quantification and comparison, completely eliminating human bias, solving the problems of subjectivity and inaccuracy in assessment, and ensuring the objectivity and fairness of teaching evaluation.

[0066] In one embodiment, the standard coordinate range includes standard placement coordinates and position tolerance values, wherein different placement training scenarios correspond to different position tolerance values.

[0067] This embodiment acknowledges that different catering service standards have different accuracy requirements. The standard coordinate range is no longer an absolute point, but a circular area (or other shaped area) with the standard coordinates as the center and the "position tolerance value" as the radius. This tolerance value can be flexibly adjusted according to the difficulty and standards of the training scenario. In the "Western Table Setting Standard Database," the placement requirements for the "main plate" may be very strict, with its "standard placement coordinates" at the exact center of the table model and a relatively small "position tolerance value" (e.g., ±1 cm). In the "Chinese Table Setting Standard Database," the placement requirements for the "bone plate" are relatively lenient, with its "standard placement coordinates" at a certain distance from the edge of the table, but the set "position tolerance value" can be larger (e.g., ±2 cm). When comparing the coordinate information of the user's operation, the system will calculate its distance from the "standard placement coordinates." As long as this distance is less than or equal to the "position tolerance value" of the tableware model in the current scenario, the position is determined to be correct.

[0068] This embodiment increases the flexibility and adaptability of the training system through a configurable, scenario-based evaluation tolerance mechanism. It allows teachers or curriculum designers to set different precision standards for training programs of varying difficulty levels and culinary cultures, enabling the system to be used for both high-standard skills assessments and relaxed practice for beginners. This broadens its applicability and meets the needs of step-by-step teaching from beginner to advanced levels.

[0069] In one embodiment, each of the tableware models is embedded with a plurality of RFID tags, and after determining the coordinate information of each of the RFID tags within the tableware placement area, the method further includes: The label information and coordinate information are categorized according to the principle of corresponding to the same tableware model. At least two coordinate information belonging to the same tableware model are connected by a line, and the angle between the direction of the line connecting the coordinate information and the preset reference direction is calculated to obtain the placement angle of the tableware model. The placement angle is compared one by one with the preset angle tolerance and standard placement angle in the table setting standard database, and the placement angle of the tableware model is judged to be correct based on the comparison results.

[0070] This embodiment utilizes the principle of "two points determine a straight line" in spatial geometry to convert discrete positioning points (RFID tags) on the same object into spatial attitude vectors, thereby extending the positioning capability from "points" to "vectors" with direction, and realizing accurate perception of the orientation of the tableware model.

[0071] After calculating the coordinates of all RFID tags, the system categorizes multiple tag coordinates belonging to the same tableware model (e.g., a knife) based on tag information (e.g., tags belonging to the same ID group). It then connects the categorized coordinate points (at least two) on a two-dimensional plane. For example, for a long, narrow knife model, there is a tag on both the handle and the tip; the direction of the line connecting these two points represents the knife's orientation. The system calculates the angle between this connecting line and a preset reference direction (e.g., parallel to the long side of the tableware model). This angle is the "placement angle." The system compares this calculated "placement angle" with the "standard placement angle" and "preset angle tolerance" (e.g., ±5 degrees) specified for the tableware model in the table setting standard database to determine if the tableware model's orientation is correct.

[0072] This embodiment expands the assessment dimensions from "position" and "sequence" to more refined "angle" or "posture," making the training standards more rigorous and professional. For example, it ensures that the knife and fork must be parallel, and that the handles of wine glasses face the same direction. This is particularly important for standardized training in high-end catering services, improving the accuracy of automated assessment and significantly enriching the dimensions of skills assessment.

[0073] In other embodiments, different training scenarios on the table correspond to different preset angle tolerances, increasing the flexibility and adaptability of the training system.

[0074] In one embodiment, if the comparison result is incorrect, the dining table model plays an English instruction explaining the reason for the error, including: If the comparison result is incorrect, the corresponding error type is determined, wherein the error type includes at least one of the following: the tableware model placement type is incorrect because the label information does not match the corresponding standard label information; the tableware model placement order is incorrect because the label order information does not conform to the standard label order information; the tableware model position is incorrect because the coordinate information exceeds the standard coordinate range; and the tableware model placement angle is incorrect because the placement angle exceeds the preset angle tolerance. If it is determined that there are at least two types of error, the dining table model is controlled to play the English instructions corresponding to each error type in a preset order, wherein different error types correspond to different English instructions.

[0075] Error Judgment: During the comparison phase, the system performs a series of checks: It checks if the type of tableware model is correct (label information comparison); it checks if the placement order of the tableware models is correct (label order information comparison); it checks if the coordinates of the tableware models are within the allowable range (coordinate information comparison); and it checks if the orientation angle of the tableware models is within the tolerance (placement angle comparison). Error Classification: The system determines the error type based on which check fails. For example, placing a fork where a knife should be is an "incorrect type" error; placing a wine glass before a knife violates the standard order and is an "incorrect order" error; a plate deviating more than 2 cm from the center point is an "incorrect position" error; and a knife pointing at an angle more than 5 degrees is an "incorrect angle" error. Sequential Feedback: If multiple errors occur simultaneously (e.g., both the incorrect tableware model type and incorrect position), the system will not report them together. Instead, it will report them in a preset order, for example: first reporting "incorrect type," and then reporting "incorrect position" after the user corrects the error or after a certain interval.

[0076] This embodiment uses a timely, step-by-step, and orderly error correction method to make the feedback information more targeted, specific, and actionable, significantly improving the learner's efficiency in correcting complex errors and deepening their understanding, thus optimizing the learning experience.

[0077] In one embodiment, the dining table model includes a voice acquisition unit; the table setting training scenario also includes English service scenario questions corresponding to each training stage; after selecting the corresponding table setting training scenario and table setting standard database, it further includes: selecting the corresponding English service scenario dialogue standard library; If the comparison result is correct, the following steps are further included: Control the dining table model to play the corresponding English service scenario questions; The voice acquisition unit acquires the user's English voice response to the question asked in the English service scenario; The English voice response is subjected to speech recognition, and the recognition result is semantically matched with a preset English service scenario dialogue standard library; If the semantic matching degree is determined to reach a preset threshold, the dining table model is controlled to play English guidance indicating the correct dialogue. If the semantic matching degree is determined to be less than the preset threshold, the dining table model is controlled to play English instructions indicating the dialogue error, and the dining table model is controlled to play the standard English service scenario answers corresponding to the English service scenario questions in the English service scenario dialogue standard library.

[0078] When a user's tableware placement operation in a training session is deemed "correct" by the system, the system not only plays an English instruction indicating the correct operation but also immediately plays a pre-set English service scenario question, such as: "The guests say 'This wine tastes unusual.' What would you respond?" The user must verbally answer this question in English. The table model's voice acquisition unit records the user's voice response. The system's speech recognition module recognizes the recording and converts it into text. The system performs semantic matching analysis on this response text against a pre-set "English service scenario dialogue standard library" for the current question, calculating its semantic similarity to the standard answer or acceptable answer set. If the semantic matching degree reaches a preset threshold (e.g., 90%), the dialogue is considered correct, and an instruction such as "Good response." is played. If the threshold is not reached, the dialogue is considered incorrect, and an instruction such as "Your response could be improved. A suggested response is: 'I apologize for the inconvenience. Let me replace it for you immediately.'" is played, along with a standard answer example for the user to learn from.

[0079] This embodiment upgrades English training from a one-way "instruction reception" to a two-way "situational dialogue," simulating the most realistic moments of international catering service. It enables trainees not only to understand English during operation but also to immediately communicate in English afterward, completely bridging the skill gap caused by traditional teaching methods—where trainees "can operate but cannot communicate"—and truly achieving the goal of cultivating well-rounded talents with both "skills" and "language" skills.

[0080] Example 2: This embodiment provides a catering teaching aid, including a dining table model, an RFID reader array set in a preset tableware placement area of ​​the dining table model, several tableware models, and a processor set inside the dining table model. Each tableware model is embedded with an RFID tag, and the RFID tag records tag information corresponding to the tableware model. The processor executes the catering skills training method based on RFID positioning as described in Embodiment 1.

[0081] This embodiment utilizes the RFID-based catering skills training method from Embodiment 1, providing a physical, integrated catering teaching tool. It embeds innovative training methods into a specific hardware product, achieving deep integration and simultaneous reinforcement of table setting skills and catering English in teaching. This allows the training system to be easily deployed in hotel management colleges, training institutions, or restaurants, providing users with a highly realistic, real-time feedback, and standardized practical training environment, demonstrating promising prospects for industrialization and market application.

[0082] In summary, the RFID-based catering skills training method provided by this invention integrates practical tableware model setting with catering English service into specific service scenarios. This synchronizes English learning content with hands-on tasks in time and links them in content, creating an immersive training environment where "doing is listening to English, and operating is understanding English." This achieves deep integration and synchronous reinforcement of skills and language within the same teaching process, solving the long-standing pain point of separating skills training from language teaching, improving student learning efficiency, enhancing training efficiency, and facilitating the cultivation of "skills + language" composite talents. This embodiment also automates, objectsifies, and standardizes teaching evaluation by comparing with a unified tableware setting standard database, ensuring consistent standards and results for each evaluation, significantly improving the fairness and credibility of the assessment. Furthermore, this embodiment provides immediate English error correction feedback, allowing students to correct errors immediately while they are still in short-term memory, accelerating the "operation-feedback-correction" learning cycle. Simultaneously, the English feedback itself reinforces language input, making the correction process a language learning process, significantly improving training efficiency and effectiveness. The catering teaching aid provided by this invention offers a physical, integrated approach. It embeds innovative training methods into a specific hardware product, achieving deep integration and simultaneous reinforcement of table setting skills and catering English in teaching. This allows the training system to be easily deployed in hotel management colleges, training institutions, or restaurants, providing users with a highly realistic, real-time feedback, and standardized practical training environment, demonstrating promising prospects for industrialization and market application.

[0083] The specific examples described above further illustrate the purpose, technical solution, and beneficial effects of this application. It should be understood that the above descriptions are merely specific embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for training catering skills based on RFID positioning, characterized in that, The teaching aid is applied to dining instruction. The dining instruction includes a dining table model, an RFID reader array set in a preset tableware placement area of ​​the dining table model, and several tableware models. Each tableware model is embedded with an RFID tag, and the RFID tag records tag information corresponding to the tableware model. The RFID-based catering skills training method includes the following steps: In response to user commands, the corresponding table setting training scenario and table setting standard database are obtained. The table setting training scenario includes several training steps preset according to the service scenario, as well as English scenario process guidance corresponding to each training step. The training sessions are initiated one by one in a preset order, and the dining table model is controlled to play the English scene flow instructions corresponding to the training sessions. Collect several tag information read by each RFID reader in the RFID reader array, determine the coordinate information of each RFID tag in the tableware placement area according to the position of the RFID reader corresponding to each tag information in the array, and record the tag order information corresponding to the training phase according to the order of the first reading of each tag information in the training phase. The read label information, label order information, and coordinate information are compared one by one with the standard label information, standard label order information, and standard coordinate range corresponding to the training stage in the table standard database to obtain the comparison results. If the comparison result is correct, control the dining table model to play English instructions indicating the correct operation; If the comparison result is incorrect, the dining table model is controlled to play an English instruction explaining the reason for the error.

2. The catering skills training method based on RFID positioning according to claim 1, characterized in that: The dining table model includes a voice acquisition unit; the table setting training scenario also includes English service scenario questions corresponding to each training stage; after selecting the corresponding table setting training scenario and table setting standard database, it also includes: selecting the corresponding English service scenario dialogue standard library; If the comparison result is correct, the following steps are further included: Control the dining table model to play the corresponding English service scenario questions; The voice acquisition unit acquires the user's English voice response to the question asked in the English service scenario; The English voice response is subjected to speech recognition, and the recognition result is semantically matched with a preset English service scenario dialogue standard library; If the semantic matching degree is determined to reach a preset threshold, the dining table model is controlled to play English guidance indicating the correct dialogue. If the semantic matching degree is determined to be less than the preset threshold, the dining table model is controlled to play English instructions indicating the dialogue error, and the dining table model is controlled to play the standard English service scenario answers corresponding to the English service scenario questions in the English service scenario dialogue standard library.

3. The catering skills training method based on RFID positioning according to claim 1, characterized in that: Each of the tableware models is embedded with several RFID tags. After determining the coordinate information of each RFID tag within the tableware placement area, the method further includes: The label information and coordinate information are categorized according to the principle of corresponding to the same tableware model. At least two coordinate information belonging to the same tableware model are connected by a line, and the angle between the direction of the line connecting the coordinate information and the preset reference direction is calculated to obtain the placement angle of the tableware model. The placement angle is compared one by one with the preset angle tolerance and standard placement angle in the table setting standard database, and the placement angle of the tableware model is judged to be correct based on the comparison results.

4. The catering skills training method based on RFID positioning according to claim 3, characterized in that: If the comparison result is incorrect, the dining table model will play an English explanation of the reason for the error, including: If the comparison result is incorrect, the corresponding error type is determined, wherein the error type includes at least one of the following: the tableware model placement type is incorrect because the label information does not match the corresponding standard label information; the tableware model placement order is incorrect because the label order information does not conform to the standard label order information; the tableware model position is incorrect because the coordinate information exceeds the standard coordinate range; and the tableware model placement angle is incorrect because the placement angle exceeds the preset angle tolerance. If it is determined that there are at least two types of error, the dining table model is controlled to play the English instructions corresponding to each error type in a preset order, wherein different error types correspond to different English instructions.

5. The catering skills training method based on RFID positioning according to claim 1, characterized in that: The step of determining the coordinate information of each RFID tag within the tableware placement area based on the position of the RFID reader corresponding to each tag information read in the array includes: In each training phase, the same RFID tag is continuously sampled multiple times by the RFID reader array to obtain multiple process coordinate sampling values ​​of the RFID tag. Signal denoising processing is performed on multiple process coordinate sample values ​​to remove abnormal sample values ​​that deviate from a preset abnormal sampling threshold, thereby obtaining an effective process coordinate sequence; If the fluctuation range of the effective process coordinate sequence within a preset time period is less than a preset stability threshold, it is determined that the tableware model has reached the final placement state. The weighted average value of the effective process coordinate sequence within the preset time period is then taken, and the weighted average value is used as the coordinate information.

6. The catering skills training method based on RFID positioning according to claim 5, characterized in that: The step of continuously sampling the same RFID tag multiple times includes: Within the same training phase, the RFID reader array is divided into multiple identification areas, and a partitioned polling mechanism is adopted. In each polling cycle, the RFID tags in each identification area are read in a time-division manner. The RFID reader array adopts a high-frequency RFID system.

7. The catering skills training method based on RFID positioning according to claim 6, characterized in that: Within the same training phase, the RFID reader array is divided into multiple identification areas, including: Based on the tableware placement area involved in the current training phase, determine the active placement position that needs to be identified. Based on the distribution of the active placement locations, the boundaries and number of the identification areas are adjusted so that each identification area covers at least one of the active placement locations.

8. The catering skills training method based on RFID positioning according to claim 1, characterized in that: The standard coordinate range includes standard placement coordinates and position tolerance values, wherein different placement training scenarios correspond to different position tolerance values.

9. The catering skills training method based on RFID positioning according to claim 1, characterized in that: The selection of the corresponding tabletop training scenario includes: Select the Chinese food setting training mode, select the corresponding setting training scenario, and load the corresponding Chinese food setting standard database and Chinese food English scenario process guide; Alternatively, you can select the Western-style table setting training mode, choose the corresponding table setting training scenario, and load the corresponding Western-style table setting standard database and Western-style English scenario process guide.

10. A teaching aid for dining, characterized in that: The device includes a dining table model, an RFID reader array set in a preset tableware placement area of ​​the dining table model, several tableware models, and a processor set inside the dining table model. Each tableware model is embedded with an RFID tag, and the RFID tag records tag information corresponding to the tableware model. The processor executes the RFID positioning-based catering skills training method as described in any one of claims 1 to 9.

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