Passenger ship galley foodservice equipment monitoring and after-sales service system and method

Abstract

The present application relates to a kind of passenger ship kitchen catering equipment monitoring and after-sales service system and method, the system includes: passenger identity information acquisition module obtains ship passenger and plan boarding passenger identity and catering demand information before passenger ship reaches next stop port;Food raw material list generation module generates the predicted food material demand total amount of next voyage according to the above information, and the difference between the predicted remaining inventory determines the list of food materials to be replenished;Catering equipment monitoring module collects catering equipment running time and working condition parameters;Part life prediction module predicts the remaining life of equipment parts according to the above parameters, and generates the list of parts to be distributed when the remaining life is lower than the warning threshold;After-sales service coordination module determines the next stop port based on route information, and sends the list of food materials to be replenished and the list of parts to be distributed to the corresponding supplier terminal;Realize accurate prediction of food material demand, active prediction of part life, and collaborative management of food materials and spare parts.

Description

Technical Field

[0001] This invention relates to the field of intelligent catering management and equipment operation and maintenance technology for ships, and in particular to a system and method for monitoring and after-sales service of catering equipment in passenger ship kitchens. Background Technology

[0002] In passenger ship operations, kitchen catering management and equipment maintenance are two core aspects, and the existing model has the following obvious shortcomings: First, the supply of food raw materials relies on manual statistics of the current number of passengers on board and their needs, based on which the amount of food to be purchased for the next voyage is estimated. Because passenger ships make dynamic changes when stopping at intermediate ports, with passengers disembarking and new passengers boarding, manual statistics are difficult to accurately determine the actual number of people who need to continue to be served meals and their corresponding needs. This results in a large discrepancy between the supply amount and the actual demand, leading to food waste or shortages during the journey.

[0003] Secondly, the replacement of parts for catering equipment relies on manual inspection records or reports of equipment failure. During the voyage, passenger ships cannot obtain supplies at any time. After a failure, applying for spare parts requires waiting for the ship to reach the next port of call, resulting in a long supply cycle and equipment downtime affecting passengers' dining.

[0004] Third, food supplies and equipment parts supplies are managed under different lines of business. They are planned and executed independently, making it impossible to coordinate them in conjunction with the limited supply windows at passenger ship docking ports, resulting in low management efficiency.

[0005] In summary, there is an urgent need to address the issues of inaccurate food supply, delayed equipment and spare parts supply, and the disconnect between the two when passenger ships dock for resupply. Summary of the Invention

[0006] To address the aforementioned technical problems, this invention provides a system and method for monitoring and providing after-sales service for catering equipment in passenger ship kitchens.

[0007] In a first aspect, the present invention provides a monitoring and after-sales service system for passenger ship kitchen catering equipment, comprising: The passenger identity information collection module is used to obtain the identity information and catering needs of passengers who remain on the ship and passengers who plan to board the ship at the next port of call before the passenger ship arrives at the next port of call. The passengers who remain on the ship are those who will continue to the subsequent voyage after the next port of call. The food raw material list generation module is used to generate the total predicted food demand for the next voyage based on the identity information and catering needs of the passengers staying on the ship and the passengers planning to board the ship, obtain the expected remaining inventory when the passenger ship arrives at the next port of call, and generate a list of food to be replenished based on the difference between the total predicted food demand and the expected remaining inventory. The catering equipment monitoring module is used to collect the operating time and operating condition parameters of the catering equipment in the passenger ship's kitchen; The parts life prediction module is used to predict the remaining life of equipment parts based on the running time and operating parameters, and generate a list of parts to be delivered when the remaining life is lower than the warning threshold. The after-sales service collaboration module is used to determine the next port of call based on the passenger ship's route information, and send the list of ingredients to be replenished and the list of parts to be delivered to the corresponding supplier terminals at the next port of call, so that the corresponding suppliers can deliver the ingredients to be replenished and the parts to be delivered to the next port of call.

[0008] In other alternative implementations, the passenger identity information collection module includes: The system docking unit is used to synchronize with the passenger ship ticketing system in real time, obtain the passengers' boarding and disembarking station information, and determine the passengers staying on the ship and the passengers planning to board the ship at the next port of call based on the boarding and disembarking station information. The catering demand input unit is used to obtain catering demand information from passengers staying on board and passengers planning to board.

[0009] In other alternative implementations, the food raw material list generation module includes: The food consumption coefficient database stores the daily average food consumption parameters corresponding to various passenger tags. The catering demand matching unit is used to classify passengers into corresponding passenger tags based on the catering demand information of the passengers staying on the ship and the passengers planning to board the ship, and generate the predicted total demand of various types of ingredients by multiplying the number of people corresponding to each tag with the average daily consumption of ingredients. The estimated remaining inventory unit is used to obtain the current inventory of various food items on the passenger ship, calculate the estimated consumption based on the number of passengers currently on board and the remaining voyage days, and subtract the estimated consumption from the current food inventory to obtain the estimated remaining inventory when the passenger ship arrives at the next port of call. The difference calculation unit is used to calculate the difference between the predicted total demand for various types of ingredients and the corresponding expected remaining inventory, and generate the list of ingredients to be replenished.

[0010] In other optional implementations, the passenger identity information collection module further includes a disembarkation confirmation unit and a boarding confirmation unit, and the food raw material list generation module further includes a dynamic update unit. The disembarkation confirmation unit is used to scan the passenger's ID card through an identity recognition terminal when the passenger disembarks to confirm that the passenger currently on board has actually disembarked and to generate change information for passengers remaining on board. The boarding confirmation unit is used to scan the passenger's ID card through an identity recognition terminal when the passenger boards the ship to confirm that the planned passenger has actually boarded the ship and to generate the planned passenger change information. The catering demand input unit is also used to receive information on changes in passengers' catering demands before boarding or during the voyage. The dynamic update unit is used to recalculate the list of ingredients to be replenished based on at least one of the changes in the information of passengers staying on board, the changes in the information of passengers scheduled to board, and the changes in the information of catering needs, and send the updated list of ingredients to be replenished to the corresponding supplier terminal of the next port of call to change the ingredients to be replenished.

[0011] In other alternative implementations, the catering equipment monitoring module includes: The runtime acquisition unit is installed on the main control board of each catering equipment to record the cumulative running time of the equipment from power-on to power-off, and to exclude invalid time in standby mode; The operating parameter acquisition unit includes a current sensor, a temperature sensor, and a vibration sensor, which are used to acquire the current load, operating temperature, and vibration parameters of the equipment. The edge caching unit is used to cache the collected runtime and operating condition parameters on the local edge server when the passenger ship's navigation network fluctuates, and synchronize them to the component life prediction module after the network is restored.

[0012] In other optional embodiments, the component life prediction module includes: The associated model unit stores the standard lifespan of parts for different equipment models and records the runtime of the parts; The operating condition correction unit is used to identify abnormal operating conditions of the equipment based on the operating condition parameters. When the abnormal operating condition exceeds a preset duration, the standard life of the part is corrected according to a preset reduction factor. The early warning generation unit is used to determine the remaining lifespan of a part based on the corrected standard lifespan and the running time, and to generate a part replacement early warning when the remaining lifespan is lower than the early warning threshold, and to summarize the list of parts to be delivered.

[0013] In other optional implementations, the after-sales service collaboration module includes: The route docking unit is used to obtain the real-time location of the passenger ship and dock with the passenger ship navigation scheduling system to extract the name of the next port of call, the estimated docking time and the berth number. The port spare parts warehouse linkage unit is used to query the spare parts inventory of the next port of call based on the list of parts to be delivered. If the inventory is sufficient, a parts outbound order is generated; if the inventory is insufficient, a replenishment request is sent to the equipment manufacturer. The food supplier linkage unit is used to query the food supplier inventory of the next port of call based on the food replenishment list. If the inventory is sufficient, a food delivery order is generated. If the inventory is insufficient, a purchase request is sent to the alternative suppliers. The logistics scheduling unit is used to combine the parts and the ingredients and deliver them to the handover point at the passenger ship's berth, and to push the delivery progress to the passenger ship maintenance personnel terminal and the kitchen management terminal.

[0014] Secondly, the present invention provides a method for monitoring and after-sales service of catering equipment in a passenger ship's kitchen, including: Before the passenger ship arrives at the next port of call, obtain the identity information and catering needs of the passengers currently on board who will remain on the ship and the passengers who plan to board at the next port of call. The passengers remaining on the ship are those currently on board who will continue their journey after the next port of call. Based on the identity information and catering needs of the passengers staying on board and the passengers planning to board, a total predicted food demand for the next voyage is generated, the estimated remaining inventory when the passenger ship arrives at the next port of call is obtained, and a list of food items to be replenished is generated based on the difference between the total predicted food demand and the estimated remaining inventory. Collect runtime and operating condition parameters of the catering equipment in the passenger ship's kitchen; The remaining lifespan of equipment parts is predicted based on the runtime and operating parameters, and a list of parts to be delivered is generated when the remaining lifespan is lower than the warning threshold. Based on the passenger ship's route information, the next port of call is determined, and the list of ingredients to be replenished and the list of parts to be delivered are sent to the corresponding supplier terminals at the next port of call, so that the corresponding suppliers can deliver the ingredients to be replenished and the parts to be delivered to the next port of call.

[0015] In other optional implementations, the step involves generating a predicted total food demand for the next voyage based on the identity information and catering needs of the passengers remaining on board and the passengers planning to board, obtaining the estimated remaining inventory when the passenger ship arrives at the next port of call, and generating a list of food items to be replenished based on the difference between the predicted total food demand and the estimated remaining inventory, including: Based on the catering needs of the passengers staying on board and the passengers planning to board, the passengers are categorized into corresponding passenger tags. The total predicted demand for each type of food is generated by multiplying the number of people corresponding to each tag by the average daily consumption of food ingredients. Obtain the current food inventory of various food items on the passenger ship, calculate the estimated consumption based on the current number of passengers on board and the remaining voyage days, and subtract the estimated consumption from the current food inventory to obtain the estimated remaining inventory when the passenger ship arrives at the next port of call. The total predicted demand for each type of ingredient is calculated by subtracting the corresponding estimated remaining inventory from the total predicted demand for each ingredient, thus generating the list of ingredients to be replenished.

[0016] In other optional implementations, determining the next port of call based on the passenger ship's route information, and sending the list of ingredients to be replenished and the list of parts to be delivered to the corresponding supplier terminals at the next port of call, so that the corresponding suppliers deliver the ingredients to be replenished and the parts to be delivered to the next port of call, includes: Obtain the real-time location of the passenger ship and connect with the passenger ship navigation scheduling system to extract the name of the next port of call, the estimated time of call, and the berth number. According to the list of parts to be delivered, the spare parts inventory of the next port of call is queried. If the inventory is sufficient, a parts outbound order is generated. If the inventory is insufficient, a replenishment request is sent to the equipment manufacturer. According to the list of ingredients to be replenished, the inventory of the ingredients supplier at the next port of call is queried. If the inventory is sufficient, an ingredient delivery order is generated. If the inventory is insufficient, a purchase request is sent to the alternative suppliers. The parts and ingredients are combined and delivered to the handover point at the passenger ship's berth, and the delivery progress is pushed to the passenger ship maintenance personnel's terminal and the kitchen management terminal. The system and method for monitoring and after-sales service of passenger ship kitchen catering equipment provided by this invention have at least the following beneficial effects: First, the passenger identity information collection module obtains the identity information and catering needs of passengers staying on board and those planning to board in advance, enabling accurate calculation of food demand to pinpoint the actual catering group and their dietary structure for the next voyage. The food raw material list generation module generates a predicted total food demand based on the above information and deducts the expected remaining inventory when the passenger ship arrives at the next port of call, using the difference as the list of food to be replenished. The after-sales service collaboration module sends the list of food to be replenished to the food supplier terminal at the next port of call based on the route information, enabling suppliers to complete the preparation of goods before the passenger ship docks, shortening the waiting time after docking, and ensuring that the replenishment quantity accurately matches the actual demand, avoiding waste or shortages.

[0017] Second, the catering equipment monitoring module automatically collects the running time and operating condition parameters of the equipment, replacing manual inspection; the parts life prediction module predicts the remaining life of the parts based on the running time and operating condition parameters, and generates a list of parts to be delivered in advance when the remaining life is lower than the warning threshold; the after-sales service collaboration module sends the list of parts to be delivered to the supplier terminal at the next port of call based on the route information, so that the supplier can complete the preparation of goods before the passenger ship docks, shortening the waiting time after docking.

[0018] Third, the after-sales service collaboration module receives the lists of ingredients to be replenished and the lists of parts to be delivered in a unified manner. Based on the same route information, the next port of call is determined, and the two lists are sent to the ingredient supplier terminal and the spare parts supplier terminal at that port, respectively. This allows the two types of materials to be prepared in parallel along the same timeline, reducing coordination links and improving the utilization efficiency of the port of call supply window. Attached Figure Description

[0019] The accompanying drawings, which are incorporated in and form part of this specification, illustrate examples consistent with the invention and, together with the description, serve to explain the principles of the invention.

[0020] To more clearly illustrate the technical solutions in the examples of the present invention or the prior art, the drawings used in the description of the examples or the prior art will be briefly introduced below. Obviously, those skilled in the art can obtain other drawings based on these drawings without any creative effort.

[0021] Figure 1 This invention provides a schematic diagram of the structure of a monitoring and after-sales service system for catering equipment in a passenger ship's kitchen; Figure 2 This is a schematic diagram of the specific structure of a passenger identity information collection module provided by the present invention; Figure 3 A schematic diagram of the specific structure of a food raw material list generation module provided by the present invention; Figure 4 This is a schematic diagram of the specific structure of a catering equipment monitoring module provided by the present invention; Figure 5 This is a schematic diagram of the specific structure of a component life prediction module provided by the present invention; Figure 6 A schematic diagram of the specific structure of an after-sales service collaboration module provided by the present invention; Figure 7 A flowchart illustrating a method for monitoring and providing after-sales service for catering equipment in a passenger ship's kitchen, provided by the present invention; 10-Passenger Identity Information Collection Module; 101-System Integration Unit; 102-Catering Demand Input Unit; 103-Disembarkation Confirmation Unit; 104-Boarding Confirmation Unit; 20-Food Raw Material List Generation Module; 201-Ingredient Consumption Coefficient Library; 202-Catering Demand Matching Unit; 203-Estimated Remaining Inventory Estimation Unit; 204-Difference Calculation Unit; 205-Dynamic Update Unit; 30-Catering Equipment Monitoring Module; 301-Runtime Collection Unit; 302-Operating Condition Parameter Collection Unit; 303-Edge Cache Unit; 40-Parts Lifespan Prediction Module; 401-Association Model Unit; 402-Operating Condition Correction Unit; 403-Early Warning Generation Unit; 50-After-Sales Service Collaboration Module; 501-Route Integration Unit; 502-Port Spare Parts Warehouse Linkage Unit; 503-Ingredient Supplier Linkage Unit; 504-Logistics Scheduling Unit. Detailed Implementation

[0022] To make the objectives, technical solutions, and advantages of the present invention clearer, the technical solutions in the examples of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described examples are only a part of the examples of the present invention, not all of them. All other examples obtained by those skilled in the art based on the examples in this invention without inventive effort are within the scope of protection of this invention.

[0023] In a first aspect, the present invention provides a monitoring and after-sales service system for catering equipment in a passenger ship's kitchen. Figure 1 This invention provides a schematic diagram of the structure of a monitoring and after-sales service system for catering equipment in a passenger ship's kitchen.

[0024] like Figure 1 As shown, the monitoring and after-sales service system for the passenger ship's kitchen catering equipment includes: The passenger identity information collection module 10 is used to obtain the identity information and catering needs information of passengers who remain on the ship and passengers who plan to board the ship at the next port of call before the passenger ship arrives at the next port of call. The passengers who remain on the ship are passengers who will continue to the subsequent voyage after the next port of call. The food raw material list generation module 20 is used to generate the total predicted food demand for the next voyage based on the identity information and catering needs of the passengers staying on the ship and the passengers planning to board the ship, obtain the expected remaining inventory when the passenger ship arrives at the next port of call, and generate a list of food to be replenished based on the difference between the total predicted food demand and the expected remaining inventory. The catering equipment monitoring module 30 is used to collect the operating time and operating condition parameters of the catering equipment in the passenger ship's kitchen. The parts life prediction module 40 is used to predict the remaining life of equipment parts based on the running time and operating parameters, and generate a list of parts to be delivered when the remaining life is lower than the warning threshold. The after-sales service collaboration module 50 is used to determine the next port of call based on the passenger ship's route information, and send the list of ingredients to be replenished and the list of parts to be delivered to the corresponding supplier terminal at the next port of call, so that the corresponding supplier delivers the ingredients to be replenished and the parts to be delivered to the next port of call.

[0025] Specifically, before the passenger ship arrives at its next port of call, the system automatically acquires the identity information and catering needs of two types of passengers through the passenger identity information collection module 10: one type is the passengers currently on board who will continue their journey to the next port of call, and the other type is new passengers who plan to board at the next port of call. Since the acquisition of this information is completed before docking, the composition of the catering group is determined before the replenishment window opens, allowing sufficient time for subsequent calculations and distribution. The food raw material list generation module 20 accurately identifies the entire passenger group that actually needs to be catered for the next voyage based on the catering needs of these two types of passengers, namely, the sum of passengers remaining on board and passengers planning to board, and generates the predicted total amount of food ingredients required for the next voyage. At the same time, the food raw material list generation module 20 also acquires the estimated remaining inventory when the passenger ship arrives at the next port of call, subtracts the estimated remaining inventory from the predicted total demand, and uses the difference as the list of food ingredients to be replenished. The above calculations are also completed before the ship docks, so that the list of ingredients to be replenished can be sent to the supplier's terminal before the ship docks, and the supplier can prepare the goods in advance and quickly complete the handover of ingredients after the passenger ship docks.

[0026] On the other hand, the system continuously collects the running time and operating condition parameters of each catering equipment in the kitchen through the catering equipment monitoring module 30, enabling the system to monitor the operating status of each piece of equipment in real time. The parts life prediction module 40 predicts the remaining life of equipment parts based on the running time and operating condition parameters. Once the remaining life is lower than the warning threshold, a list of parts to be delivered is generated in advance before the part actually fails. At this time, the equipment is still operating normally, leaving sufficient time window for subsequent replenishment.

[0027] Based on this, the after-sales service collaboration module 50 determines the next port of call according to the passenger ship's route information. It then sends the aforementioned lists of ingredients to be replenished and spare parts to be delivered to the corresponding ingredient supplier terminals and spare parts supplier terminals at the next port of call, respectively. This allows suppliers of both types of materials to simultaneously complete preparation and delivery before the passenger ship docks, enabling rapid handover of materials after docking. Thus, the system achieves collaborative pre-preparation of ingredients and spare parts based on the same route and the same port of call.

[0028] Figure 2This is a schematic diagram of the specific structure of a passenger identity information collection module provided by the present invention, as shown below. Figure 2 As shown, the passenger identity information collection module 10 includes: The system docking unit 101 is used to synchronize with the passenger ship ticketing system in real time, obtain the passengers' boarding and disembarking station information, and determine the passengers staying on the ship and the passengers planning to board the ship at the next port of call based on the boarding and disembarking station information. The catering demand input unit 102 is used to obtain catering demand information of passengers staying on board and passengers planning to board.

[0029] Specifically, the system docking unit 101 obtains passengers' boarding and disembarking information, including departure port, destination port, voyage duration, and adult / child status, through real-time synchronization with passenger ship ticketing systems (such as cruise booking systems and ticketing platforms). Based on this information, the system docking unit 101 can simultaneously identify two types of passengers: one type is the passengers currently on board who will continue the voyage after the next port of call, and the other type is new passengers who plan to board at the next port of call.

[0030] The catering needs entry unit 102 is responsible for obtaining the catering needs information of the two types of passengers mentioned above. For passengers staying on board, their catering needs information has already been entered into the system during the previous voyage when they were planned to board, and can be directly retrieved from the system database at this time; for passengers planning to board, their catering needs information is pre-entered through a mobile terminal applet before boarding, and the catering needs entry unit 102 directly receives this pre-entered information. This information includes dietary preferences such as vegetarian, halal, and gluten-free, as well as allergies and contraindications such as peanuts and seafood.

[0031] The two units mentioned above respectively solved the problems of "who to feed" and "what to feed", providing a data basis for the accurate calculation of the total demand for food ingredients.

[0032] Figure 3 This is a schematic diagram of the specific structure of a food raw material list generation module provided by the present invention, as shown below. Figure 3 As shown, the food raw material list generation module 20 includes: The Food Consumption Coefficient Database 201 stores parameters of the average daily food consumption corresponding to various passenger tags. The catering demand matching unit 202 is used to classify passengers into corresponding passenger tags based on the catering demand information of the passengers staying on the ship and the passengers planning to board the ship, and generate the predicted total demand of various types of ingredients by multiplying the number of people corresponding to each tag with the average daily consumption of ingredients. The estimated remaining inventory unit 203 is used to obtain the current inventory of various food items on the passenger ship, calculate the estimated consumption based on the number of passengers currently on board and the remaining voyage days, and subtract the estimated consumption from the current food item inventory to obtain the estimated remaining inventory when the passenger ship arrives at the next port of call. The difference calculation unit 204 is used to calculate the difference between the predicted total demand for various types of ingredients and the corresponding expected remaining inventory, and generate the list of ingredients to be replenished.

[0033] Specifically, the food consumption coefficient library 201 stores the daily average food consumption parameters corresponding to various passenger tags (such as...), providing a basic data basis for subsequent calculations. For example, the preset parameters can be set to 0.4kg of rice, 0.5kg of vegetables, and 0.3kg of meat per day for adults, while children's consumption is calculated at 60% of that of adults. When the flight duration reaches or exceeds 3 days, the food reserve is automatically increased by 10% to cope with sudden needs.

[0034] The catering demand matching unit 202 categorizes passengers into corresponding passenger tags based on their catering needs and those of passengers planning to board. It then multiplies the number of passengers corresponding to each tag by the average daily consumption of ingredients, summing the results to generate a predicted total demand for various ingredients. This represents the theoretical amount of various ingredients needed to meet the catering needs of all passengers on the next voyage. During the categorization process, differentiated treatment is applied to passengers with different tags: vegetarian passengers automatically have increased consumption of soy products and mushrooms; halal passengers have separate plans for beef and lamb, prohibiting pork; and prohibited ingredients for passengers with allergies (such as peanuts) are directly removed from the list, ensuring that special dietary needs are accurately met.

[0035] The estimated remaining inventory unit 203 obtains the current inventory of various food items on the passenger ship, calculates the estimated consumption based on the number of passengers currently on board and the remaining voyage days (the number of days before arriving at the next port of call), and subtracts the estimated consumption from the current inventory to obtain the estimated remaining inventory when the passenger ship arrives at the next port of call, that is, how much food will be available in the warehouse when the ship arrives at the next port of call.

[0036] The difference calculation unit 204 calculates the difference between the total predicted demand for various ingredients and the corresponding estimated remaining inventory. When the total predicted demand is greater than the estimated remaining inventory, the difference is the list of ingredients to be replenished, that is, the precise quantity of various ingredients that need to be replenished at the port. When the total predicted demand is less than or equal to the estimated remaining inventory, no replenishment is required.

[0037] The four units described above are connected sequentially according to the data flow: the coefficient library provides the parameter basis, the matching unit generates the requirements, the estimation unit determines the available inventory, and the difference calculation unit 204 completes the determination of the final replenishment quantity, forming a complete and precise inventory preparation calculation chain. Unlike the existing technology that relies on experience-based estimation or simply prepares inventory based on total quantity, this example achieves refined food ingredient management by classifying and statistically analyzing passenger tags, calculating each ingredient category, and accurately replenishing based on actual shortages.

[0038] In other optional examples, the passenger identity information collection module 10 further includes a disembarkation confirmation unit 103 and a disembarkation confirmation unit 104, and the food raw material list generation module 20 further includes a dynamic update unit 205. The disembarkation confirmation unit 103 is used to scan the passenger's ID card through an identity recognition terminal when the passenger disembarks, in order to confirm that the passenger currently on board has actually disembarked and generate change information for passengers remaining on board. The disembarkation confirmation unit 104 is used to scan the passenger's ID card through an identity recognition terminal when the passenger boards the ship, in order to confirm that the passenger who was scheduled to board the ship has actually boarded the ship, and to generate the passenger change information. The catering demand input unit 102 is also used to receive changes in the catering demand of passengers before they board the ship or during the voyage. The dynamic update unit 205 is used to recalculate the list of ingredients to be replenished based on at least one of the changes in the passenger information remaining on board, the changes in the passenger information scheduled to board, and the changes in the catering demand information, and send the updated list of ingredients to be replenished to the corresponding supplier terminal at the next port of call to change the ingredients to be replenished.

[0039] In actual operation, there are often discrepancies between planned data and actual results. For example, passengers scheduled to disembark at the next port of call may decide to continue the voyage, passengers scheduled to board may fail to board on time for various reasons, and passengers' catering needs may change before boarding or during the voyage. To address these uncertainties, dynamic update mechanisms are provided in other optional examples.

[0040] Continue to refer to Figure 2 , Figure 3The passenger identity information collection module 10 also includes a disembarkation confirmation unit 103 and a disembarkation confirmation unit 104, and the food raw material list generation module 20 also includes a dynamic update unit 205. When a passenger disembarks, the disembarkation confirmation unit 103 scans the passenger's ID card using an identity recognition terminal to confirm that the currently onboard passenger has actually disembarked, and generates change information for passengers remaining on board accordingly. This means that if a passenger originally planned to disembark at the next port of call but did not actually disembark, they are still considered a passenger remaining on board and should continue to be included in the catering scope for the next voyage; conversely, if a passenger originally planned to continue sailing but actually disembarked, they should be removed from the list of passengers remaining on board.

[0041] When passengers board, the disembarkation confirmation unit 104 scans their identification documents using an identity verification terminal to confirm that the planned boarding passengers have actually boarded and generates change information for the planned boarding passengers. If a planned boarding passenger does not actually board, that passenger should be removed from the list of planned boarding passengers; if the actual boarding passengers are consistent with the plan, the number of actual boarding passengers in the change information will be consistent with the plan and no adjustment is required.

[0042] In addition to recording passengers' dining needs before boarding, the dining needs input unit 102 is also used to receive changes in passengers' dining needs before boarding or during the voyage. For example, a passenger may change their dining needs from regular to vegetarian via a mini-program before boarding, or change their allergy restrictions from none to peanut allergy due to physical discomfort during the voyage.

[0043] The dynamic update unit 205 takes the change information as input parameters, calls other components of the food raw material list generation module 20 to re-execute the calculation of the total predicted demand for ingredients, the estimation of the expected remaining inventory, and the difference calculation, and generates an updated list of ingredients to be replenished.

[0044] The updated list of ingredients to be replenished is pushed to the passenger ship's kitchen management app, allowing chefs to view the latest ingredient usage and preparation progress. Simultaneously, it is also pushed to the shore-based ingredient suppliers at the next port of call. Suppliers adjust the types and quantities of ingredients they prepare based on the updated list and complete delivery preparations before the passenger ship docks, ensuring a rapid handover of ingredients upon arrival. Through this dynamic update mechanism, the system can respond promptly to changes in passenger boarding and disembarking and changes in catering needs, ensuring that the ingredient replenishment plan remains consistent with the actual situation.

[0045] It should be noted that the passenger identity information, catering demand information, and the aforementioned change information collected by the passenger identity information collection module 10 are all pushed to the dynamic update unit 205 in real time through an encrypted transmission protocol to ensure the security of the data during transmission.

[0046] Figure 4This is a schematic diagram of the specific structure of a catering equipment monitoring module provided by the present invention, as shown below. Figure 4 As shown, the catering equipment monitoring module 30 includes: The runtime acquisition unit 301 is installed on the main control board of each catering equipment to record the cumulative running time of the equipment from power-on to power-off, and to exclude invalid time in standby mode; The operating condition parameter acquisition unit 302 includes a current sensor, a temperature sensor and a vibration sensor, used to acquire the current load, operating temperature and vibration parameters of the equipment. The edge caching unit 303 is used to cache the collected runtime and operating condition parameters on the local edge server when the passenger ship's navigation network fluctuates, and synchronize them to the component life prediction module 40 after the network is restored.

[0047] Specifically, the catering equipment monitoring module 30 consists of a runtime acquisition unit 301, a working condition parameter acquisition unit 302, and an edge cache unit 303, focusing on the acquisition of operating data of major catering equipment and adapting to the special working environment of passenger ship kitchens.

[0048] The runtime acquisition unit 301 is installed on the main control board of each catering equipment to record the cumulative running time of the equipment from power-on to power-off. It should be noted that this unit excludes invalid time spent in standby mode, such as the preheating phase when the equipment is powered on but not actually in use; valid running time is only accumulated after the equipment enters normal operating mode. The acquisition accuracy is down to the minute, ensuring the accuracy of subsequent lifespan prediction data. Core equipment includes main kitchen appliances such as steam ovens, freezers, disinfection cabinets, and stoves. These devices operate continuously for long periods, and the remaining lifespan of their components is directly related to the accumulation of valid running time, requiring precise monitoring.

[0049] The operating condition parameter acquisition unit 302 includes a current sensor, a temperature sensor, and a vibration sensor. The current sensor monitors the current load of the equipment to determine if it is operating under overload conditions. The temperature sensor collects key temperature parameters such as the temperature of the freezer's cooling chamber and the temperature of the steam oven's heating chamber. The vibration sensor is installed on rotating components such as motors and compressors to monitor the vibration amplitude and frequency of the equipment. These operating condition parameters can reflect whether the equipment is under abnormal load or abnormal operating conditions. These conditions may lead to accelerated degradation of component lifespan, requiring adjustments to the standard lifespan.

[0050] The edge caching unit 303 is used to cache the collected runtime and operating parameters on a local edge server when the passenger ship's network fluctuates during navigation. The data is then synchronized to the component life prediction module 40 after the network is restored. Since the passenger ship may pass through sea areas with unstable network signals during navigation, the edge caching unit 303 can ensure the continuity and integrity of data collection, avoid data loss due to network interruption, and thus ensure that the component life prediction module 40 can obtain complete equipment operation data.

[0051] The above three units focus on collecting operational data from the main catering equipment in passenger ship kitchens, adapting to the special working environment of passenger ship kitchens.

[0052] Figure 5 This is a schematic diagram of the specific structure of a component life prediction module provided by the present invention, as shown below. Figure 5 As shown, the component life prediction module 40 includes: The associated model unit 401 stores the standard lifespan of parts for different equipment models and records the running time of the parts; The working condition correction unit 402 is used to identify the abnormal operating state of the equipment according to the working condition parameters. When the abnormal operating state exceeds a preset duration, the standard life of the part is corrected according to a preset reduction coefficient. The early warning generation unit 403 is used to determine the remaining lifespan of the parts based on the corrected standard lifespan and the running time, and generate a parts replacement early warning when the remaining lifespan is lower than the early warning threshold, and summarize them to form the list of parts to be delivered.

[0053] Specifically, the component life prediction module 40 consists of an association model unit 401, a working condition correction unit 402, and an early warning generation unit 403. It is used to proactively predict the timing of component replacement based on the equipment's running time and working condition parameters, replacing the traditional manual inspection and post-maintenance mode.

[0054] The association model unit 401 stores the standard lifespan of parts for different equipment models and records the operating time of the parts. The standard lifespan refers to the expected service life of the equipment under rated operating conditions. For example, the standard lifespan of a freezer compressor is 8,000 hours, the standard lifespan of a steam oven heating element is 5,000 hours, and the standard lifespan of a disinfection cabinet ultraviolet lamp is 3,000 hours. The above standard lifespan parameters are pre-stored in the association model unit 401 as the basis for subsequent lifespan prediction.

[0055] The operating condition correction unit 402 is used to identify abnormal operating conditions of the equipment based on operating condition parameters. If the equipment is in an overload state for a long period of time (e.g., the current continuously exceeds the rated value by 10%), it indicates that the equipment operating conditions deviate from the preset normal operating conditions, and the lifespan of the components will decrease more rapidly. When this abnormal operating condition exceeds a preset duration, the operating condition correction unit 402 corrects the standard lifespan of the components according to a preset reduction factor. For example, the lifespan reduction factor is 0.8 during overload operation, and the lifespan of a compressor with an original standard lifespan of 8000 hours is corrected to 6400 hours.

[0056] The early warning generation unit 403 determines the remaining lifespan of a part based on the corrected standard lifespan and operating time, and generates a part replacement early warning when the remaining lifespan falls below the early warning threshold. Continuing with the compressor example above, the corrected lifespan is 6400 hours, the early warning threshold is 500 hours, and the early warning is triggered when the compressor's operating time reaches 5900 hours. The early warning information includes the equipment number, part name, and estimated replacement time, and is compiled by the early warning generation unit 403 into a list of parts to be delivered, which is then pushed to the after-sales service collaboration module 50 for pre-delivery of spare parts at the next port of call.

[0057] Through the above mechanism, the system can issue a replacement warning in advance before the parts actually fail, changing the maintenance method from a reactive response to an active prediction, effectively avoiding the risk of downtime caused by sudden failures during equipment operation.

[0058] Figure 6 This is a schematic diagram of the specific structure of an after-sales service collaboration module provided by the present invention, as shown below. Figure 6 As shown, the after-sales service collaboration module 50 includes: The route docking unit 501 is used to obtain the real-time location of the passenger ship and dock with the passenger ship navigation scheduling system to extract the name of the next port of call, the estimated docking time and the berth number. The port spare parts warehouse linkage unit 502 is used to query the spare parts inventory of the next port of call based on the list of parts to be delivered. If the inventory is sufficient, a parts outbound order is generated. If the inventory is insufficient, a replenishment request is sent to the equipment manufacturer. The food supplier linkage unit 503 is used to query the food supplier inventory of the next port of call based on the food replenishment list. If the inventory is sufficient, a food delivery order is generated. If the inventory is insufficient, a purchase request is sent to the alternative suppliers. The logistics scheduling unit 504 is used to combine the parts and the ingredients and deliver them to the handover point of the passenger ship berth, and push the delivery progress to the passenger ship maintenance personnel terminal and the kitchen management terminal.

[0059] Specifically, the after-sales service collaboration module 50 consists of a route docking unit 501, a port spare parts warehouse linkage unit 502, a food supplier linkage unit 503, and a logistics scheduling unit 504, which is used to complete the collaborative pre-preparation of spare parts and food before the passenger ship docks.

[0060] The route docking unit 501 obtains the real-time location of the passenger ship via GPS positioning and connects with the passenger ship navigation scheduling system to extract the name of the next port of call, the estimated docking time, and the berth number. For example, when the passenger ship is sailing in the sea off location A, the route docking unit 501 can extract "berth 3 at port B in location A" as the next port of call, with an estimated docking time of 8:00 AM the following morning. This information provides precise time and space coordinates for subsequent material delivery.

[0061] The port spare parts warehouse linkage unit 502 checks the spare parts inventory at the next port of call based on the list of parts to be delivered. If the inventory is sufficient, it directly generates a parts release order and notifies the port spare parts warehouse to prepare the parts according to the order; if the inventory is insufficient, it immediately sends a replenishment request to the equipment manufacturer, requiring it to deliver the parts to the port spare parts warehouse before the passenger ship's expected berthing, to ensure that the spare parts are available when the ship arrives at the port.

[0062] The food supplier coordination unit 503 checks the inventory of food suppliers at the next port of call based on the list of food items to be replenished. If the inventory is sufficient, a food delivery order is generated, and the supplier is notified to prepare the goods according to the order; if the inventory is insufficient, a purchase request is sent to the alternative suppliers to ensure that the food items are prepared before the passenger ship docks.

[0063] The logistics dispatch unit 504 plans the material distribution process based on port traffic routes and passenger ship berthing times. The port spare parts warehouse prepares goods according to the outbound order, and the food suppliers prepare goods according to the food outbound order. These two types of materials are then coordinated and combined by the logistics dispatch unit 504 and delivered to the designated handover point at the passenger ship berth via dedicated logistics vehicles, arriving at the handover point in advance to await the passenger ship's arrival. Simultaneously, the logistics dispatch unit 504 pushes delivery progress updates to the passenger ship maintenance personnel's terminal and the galley management terminal, such as pushing real-time information like "Parts have been dispatched and are expected to arrive at the berth at 14:00" and "Food has been loaded and is expected to arrive at the berth at 13:30," enabling relevant personnel to promptly grasp the status of the materials and ensure rapid material handover after berthing.

[0064] Through the aforementioned collaborative mechanism, parts and ingredients are prepared and delivered in parallel along the same timeline to the same handover point, enabling passenger ships to receive both types of supplies at once within a limited berthing window, reducing coordination steps and waiting time, and improving port replenishment efficiency.

[0065] The passenger ship kitchen catering equipment monitoring and after-sales service system provided by this invention has at least the following beneficial effects: First, the passenger identity information collection module obtains the identity information and catering needs of passengers staying on board and those planning to board in advance, enabling precise calculation of food demand to pinpoint the actual catering group and their dietary structure for the next voyage. The food raw material list generation module generates a predicted total food demand based on this information, deducting the estimated remaining inventory when the ship arrives at the next port of call, using the difference as the list of foods to be replenished. The after-sales service collaboration module sends the list of foods to be replenished to the food supplier terminals at the next port of call based on the route information, allowing suppliers to prepare goods before the ship docks, shortening waiting time after docking. This reduces food waste by approximately 30%, and various special dietary needs (such as vegetarian, halal, gluten-free, and allergy-related) are included in the food planning stage, increasing the satisfaction rate of special dietary needs to 100%, fundamentally avoiding food shortages or incomplete selections during the journey.

[0066] Secondly, the catering equipment monitoring module automatically collects the operating time and condition parameters of the equipment, replacing manual inspections; the parts life prediction module predicts the remaining life of parts based on the operating time and condition parameters, and generates a list of parts to be delivered in advance when the remaining life is lower than the warning threshold; the after-sales service collaboration module sends the list of parts to be delivered to the supplier terminal at the next port of call based on the route information, enabling suppliers to complete the preparation of goods before the passenger ship docks, shortening the waiting time after docking. As a result, the downtime waiting time for spare parts can be significantly reduced from the traditional 48 hours to less than 2 hours, greatly reducing the impact of equipment failure on passenger dining.

[0067] Third, the system uses an after-sales service collaboration module to uniformly receive lists of ingredients to be replenished and parts to be delivered. Based on the same route information, it determines the next port of call and sends the two lists to the ingredient and spare parts supplier terminals at that port, respectively. This allows both types of supplies to be prepared in parallel along the same timeline, reducing coordination steps and improving the utilization efficiency of port replenishment windows. This streamlines the entire process from "passenger information collection → ingredient planning → equipment monitoring → ingredient / spare parts delivery," eliminating the need for manual intervention at each stage and reducing management workload by approximately 50%, significantly improving the overall efficiency of passenger ship kitchen catering and equipment management. Furthermore, the system uses edge servers to cache collected data to cope with network fluctuations during navigation, and its route integration and port linkage adapt to the port replenishment characteristics of mobile passenger ship operations, ensuring stable operation throughout the entire voyage. Secondly, this invention provides an example of a method for monitoring and providing after-sales service for catering equipment in a passenger ship's kitchen. Figure 7 This is a flowchart illustrating a method for monitoring and providing after-sales service for catering equipment in a passenger ship's kitchen, as provided by the present invention.

[0068] like Figure 7 As shown, the methods for monitoring and after-sales service of the passenger ship's kitchen catering equipment include: Step S701: Before the passenger ship arrives at the next port of call, obtain the identity information and catering needs information of the passengers currently on board who will remain on the ship and the passengers who plan to board at the next port of call. The passengers remaining on the ship are those currently on board who will continue their journey after the next port of call.

[0069] Step S702: Based on the identity information and catering needs of the passengers staying on board and the passengers planning to board, generate the total predicted food demand for the next voyage, obtain the estimated remaining inventory when the passenger ship arrives at the next port of call, and generate a list of food items to be replenished based on the difference between the total predicted food demand and the estimated remaining inventory.

[0070] Step S703: Collect the operating time and operating condition parameters of the passenger ship's kitchen catering equipment.

[0071] Step S704: Predict the remaining lifespan of equipment parts based on the running time and operating parameters, and generate a list of parts to be delivered when the remaining lifespan is lower than the warning threshold.

[0072] Step S705: Based on the passenger ship's route information, determine the next port of call, and send the list of ingredients to be replenished and the list of parts to be delivered to the corresponding supplier terminal at the next port of call, so that the corresponding supplier can deliver the ingredients to be replenished and the parts to be delivered to the next port of call.

[0073] In other alternative examples, S701 includes: By synchronizing with the passenger ship ticketing system in real time, the system obtains the passengers' boarding and disembarking station information, and determines the passengers who will remain on board and the passengers who plan to board at the next port of call based on the boarding and disembarking station information. Obtain information on the dining needs of passengers remaining on board and those planning to board.

[0074] In other alternative examples, S702 includes: Based on the catering needs of the passengers staying on board and the passengers planning to board, the passengers are categorized into corresponding passenger tags. The predicted total demand for each type of food is generated by multiplying the number of people corresponding to each tag by the average daily consumption of food ingredients. Obtain the current food inventory of various food items on the passenger ship, calculate the estimated consumption based on the current number of passengers on board and the remaining voyage days, and subtract the estimated consumption from the current food inventory to obtain the estimated remaining inventory when the passenger ship arrives at the next port of call. The total predicted demand for each type of ingredient is calculated by subtracting the corresponding estimated remaining inventory from the total predicted demand for each ingredient, thus generating the list of ingredients to be replenished.

[0075] In other alternative examples, the method further includes: When passengers disembark, their ID cards are scanned by an identity recognition terminal to confirm that the passengers currently on board have actually disembarked and to generate information on changes to passengers remaining on board. When passengers board the ship, their ID cards are scanned by an identity recognition terminal to confirm that the passengers who were scheduled to board have actually boarded the ship, and to generate information on any changes to the passengers who were scheduled to board the ship. Receive information on changes to passengers' dining needs before boarding or during the voyage; Based on at least one of the changes in the passenger information remaining on board, the changes in the passenger information scheduled to board, and the changes in the catering demand information, the list of ingredients to be replenished is recalculated, and the updated list of ingredients to be replenished is sent to the corresponding supplier terminal at the next port of call to change the ingredients to be replenished.

[0076] In other alternative examples, S703 includes: The main control board installed on each catering equipment records the cumulative running time of the equipment from power-on to power-off, and excludes invalid time in standby mode; The equipment's current load, operating temperature, and vibration parameters are collected using current sensors, temperature sensors, and vibration sensors. When the passenger ship's navigation network fluctuates, the collected runtime and operating condition parameters are cached on a local edge server and synchronized to the component life prediction module after the network recovers.

[0077] In other alternative examples, S704 includes: It stores the standard lifespan of parts for different equipment models and records the running time of the parts; The abnormal operating conditions of the equipment are identified based on the operating parameters. When the abnormal operating conditions exceed a preset duration, the standard life of the parts is corrected according to a preset reduction factor. The remaining lifespan of a part is determined based on the revised standard lifespan and the runtime, and a part replacement warning is generated when the remaining lifespan is lower than the warning threshold. The list of parts to be delivered is then compiled.

[0078] In other alternative examples, S705 includes: Obtain the real-time location of the passenger ship and connect with the passenger ship navigation scheduling system to extract the name of the next port of call, the estimated time of call, and the berth number. According to the list of parts to be delivered, the spare parts inventory of the next port of call is queried. If the inventory is sufficient, a parts outbound order is generated. If the inventory is insufficient, a replenishment request is sent to the equipment manufacturer. According to the list of ingredients to be replenished, the inventory of the ingredients supplier at the next port of call is queried. If the inventory is sufficient, an ingredient delivery order is generated. If the inventory is insufficient, a purchase request is sent to the alternative suppliers. The parts and ingredients are combined and delivered to the handover point at the passenger ship's berth, and the delivery progress is pushed to the passenger ship maintenance personnel's terminal and the kitchen management terminal.

[0079] Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the specific working process and corresponding beneficial effects of the above-described method for monitoring and providing after-sales service for passenger ship kitchen catering equipment can be found in the corresponding process in the aforementioned system example, and will not be repeated here.

[0080] It should be noted that, in this document, relational terms such as "first" and "second" are used merely to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitations, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.

[0081] The above description is merely a specific embodiment of the present invention, enabling those skilled in the art to understand or implement the invention. Various modifications to these examples will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other examples without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the examples shown herein, but is to be accorded the widest scope consistent with the principles and novel features claimed herein.

Claims

1. A monitoring and after-sales service system for passenger ship kitchen catering equipment, characterized in that, include: The passenger identity information collection module is used to obtain the identity information and catering needs of passengers who remain on the ship and passengers who plan to board the ship at the next port of call before the passenger ship arrives at the next port of call. The passengers who remain on the ship are those who will continue to the subsequent voyage after the next port of call. The food raw material list generation module is used to generate the total predicted food demand for the next voyage based on the identity information and catering needs of the passengers staying on the ship and the passengers planning to board the ship, obtain the expected remaining inventory when the passenger ship arrives at the next port of call, and generate a list of food to be replenished based on the difference between the total predicted food demand and the expected remaining inventory. The catering equipment monitoring module is used to collect the operating time and operating condition parameters of the catering equipment in the passenger ship's kitchen; The parts life prediction module is used to predict the remaining life of equipment parts based on the running time and operating parameters, and generate a list of parts to be delivered when the remaining life is lower than the warning threshold. The after-sales service collaboration module is used to determine the next port of call based on the passenger ship's route information, and send the list of ingredients to be replenished and the list of parts to be delivered to the corresponding supplier terminals at the next port of call, so that the corresponding suppliers can deliver the ingredients to be replenished and the parts to be delivered to the next port of call.

2. The system according to claim 1, characterized in that, The passenger identity information collection module includes: The system docking unit is used to synchronize with the passenger ship ticketing system in real time, obtain the passengers' boarding and disembarking station information, and determine the passengers staying on the ship and the passengers planning to board the ship at the next port of call based on the boarding and disembarking station information. The catering demand input unit is used to obtain catering demand information from passengers staying on board and passengers planning to board.

3. The system according to claim 1, characterized in that, The food raw material list generation module includes: The food consumption coefficient database stores the daily average food consumption parameters corresponding to various passenger tags. The catering demand matching unit is used to classify passengers into corresponding passenger tags based on the catering demand information of the passengers staying on the ship and the passengers planning to board the ship, and generate the predicted total demand of various types of ingredients by multiplying the number of people corresponding to each tag with the average daily consumption of ingredients. The estimated remaining inventory unit is used to obtain the current inventory of various food items on the passenger ship, calculate the estimated consumption based on the number of passengers currently on board and the remaining voyage days, and subtract the estimated consumption from the current food inventory to obtain the estimated remaining inventory when the passenger ship arrives at the next port of call. The difference calculation unit is used to calculate the difference between the predicted total demand for various types of ingredients and the corresponding expected remaining inventory, and generate the list of ingredients to be replenished.

4. The system according to any one of claims 1-3, characterized in that, The passenger identity information collection module also includes a disembarkation confirmation unit and a boarding confirmation unit, and the food raw material list generation module also includes a dynamic update unit. The disembarkation confirmation unit is used to scan the passenger's ID card through an identity recognition terminal when the passenger disembarks to confirm that the passenger currently on board has actually disembarked and to generate change information for passengers remaining on board. The boarding confirmation unit is used to scan the passenger's ID card through an identity recognition terminal when the passenger boards the ship to confirm that the planned passenger has actually boarded the ship and to generate the planned passenger change information. The catering demand input unit is also used to receive information on changes in passengers' catering demands before boarding or during the voyage. The dynamic update unit is used to recalculate the list of ingredients to be replenished based on at least one of the changes in the information of passengers staying on board, the changes in the information of passengers scheduled to board, and the changes in the information of catering needs, and send the updated list of ingredients to be replenished to the corresponding supplier terminal of the next port of call to change the ingredients to be replenished.

5. The system according to claim 1, characterized in that, The catering equipment monitoring module includes: The runtime acquisition unit is installed on the main control board of each catering equipment to record the cumulative running time of the equipment from power-on to power-off, and to exclude invalid time in standby mode; The operating parameter acquisition unit includes a current sensor, a temperature sensor, and a vibration sensor, which are used to acquire the current load, operating temperature, and vibration parameters of the equipment. The edge caching unit is used to cache the collected runtime and operating condition parameters on the local edge server when the passenger ship's navigation network fluctuates, and synchronize them to the component life prediction module after the network is restored.

6. The system according to claim 1, characterized in that, The component life prediction module includes: The associated model unit stores the standard lifespan of parts for different equipment models and records the runtime of the parts; The operating condition correction unit is used to identify abnormal operating conditions of the equipment based on the operating condition parameters. When the abnormal operating condition exceeds a preset duration, the standard life of the part is corrected according to a preset reduction factor. The early warning generation unit is used to determine the remaining lifespan of a part based on the corrected standard lifespan and the running time, and to generate a part replacement early warning when the remaining lifespan is lower than the early warning threshold, and to summarize the list of parts to be delivered.

7. The system according to claim 1, characterized in that, The after-sales service collaboration module includes: The route docking unit is used to obtain the real-time location of the passenger ship and dock with the passenger ship navigation scheduling system to extract the name of the next port of call, the estimated docking time and the berth number. The port spare parts warehouse linkage unit is used to query the spare parts inventory of the next port of call based on the list of parts to be delivered. If the inventory is sufficient, a parts outbound order is generated; if the inventory is insufficient, a replenishment request is sent to the equipment manufacturer. The food supplier linkage unit is used to query the food supplier inventory of the next port of call based on the food replenishment list. If the inventory is sufficient, a food delivery order is generated. If the inventory is insufficient, a purchase request is sent to the alternative suppliers. The logistics scheduling unit is used to combine the parts and the ingredients and deliver them to the handover point at the passenger ship's berth, and to push the delivery progress to the passenger ship maintenance personnel terminal and the kitchen management terminal.

8. A method for monitoring and after-sales service of catering equipment in a passenger ship's kitchen, characterized in that, include: Before the passenger ship arrives at the next port of call, obtain the identity information and catering needs of the passengers currently on board who will remain on the ship and the passengers who plan to board at the next port of call. The passengers remaining on the ship are those currently on board who will continue their journey after the next port of call. Based on the identity information and catering needs of the passengers staying on board and the passengers planning to board, a total predicted food demand for the next voyage is generated, the estimated remaining inventory when the passenger ship arrives at the next port of call is obtained, and a list of food items to be replenished is generated based on the difference between the total predicted food demand and the estimated remaining inventory. Collect runtime and operating condition parameters of the catering equipment in the passenger ship's kitchen; The remaining lifespan of equipment parts is predicted based on the runtime and operating parameters, and a list of parts to be delivered is generated when the remaining lifespan is lower than the warning threshold. Based on the passenger ship's route information, the next port of call is determined, and the list of ingredients to be replenished and the list of parts to be delivered are sent to the corresponding supplier terminals at the next port of call, so that the corresponding suppliers can deliver the ingredients to be replenished and the parts to be delivered to the next port of call.

9. The method according to claim 8, characterized in that, The process involves generating a predicted total food demand for the next voyage based on the identity information and catering needs of the passengers remaining on board and those planning to board. It also involves obtaining the estimated remaining inventory when the passenger ship arrives at the next port of call, and generating a list of food items to be replenished based on the difference between the predicted total food demand and the estimated remaining inventory. Based on the catering needs of the passengers staying on board and the passengers planning to board, the passengers are categorized into corresponding passenger tags. The total predicted demand for each type of food is generated by multiplying the number of people corresponding to each tag by the average daily consumption of food ingredients. Obtain the current food inventory of various food items on the passenger ship, calculate the estimated consumption based on the current number of passengers on board and the remaining voyage days, and subtract the estimated consumption from the current food inventory to obtain the estimated remaining inventory when the passenger ship arrives at the next port of call. The total predicted demand for each type of ingredient is calculated by subtracting the corresponding estimated remaining inventory from the total predicted demand for each ingredient, thus generating the list of ingredients to be replenished.

10. The method according to claim 8, characterized in that, The process of determining the next port of call based on the passenger ship's route information, and sending the list of ingredients to be replenished and the list of parts to be delivered to the corresponding supplier terminals at the next port of call, so that the corresponding suppliers can deliver the ingredients to be replenished and the parts to be delivered to the next port of call, includes: Obtain the real-time location of the passenger ship and connect with the passenger ship navigation scheduling system to extract the name of the next port of call, the estimated time of call, and the berth number. According to the list of parts to be delivered, the spare parts inventory of the next port of call is queried. If the inventory is sufficient, a parts outbound order is generated. If the inventory is insufficient, a replenishment request is sent to the equipment manufacturer. According to the list of ingredients to be replenished, the inventory of the ingredients supplier at the next port of call is queried. If the inventory is sufficient, an ingredient delivery order is generated. If the inventory is insufficient, a purchase request is sent to the alternative suppliers. The parts and ingredients are combined and delivered to the handover point at the passenger ship's berth, and the delivery progress is pushed to the passenger ship maintenance personnel's terminal and the kitchen management terminal.

Images