Method of meal service management and electronic device performing the same

Abstract

A food service management method performed by one or more electronic devices according to embodiments of the present disclosure may include: storing a database regarding a meal plan, a menu, ingredients, and a recipe—wherein the meal plan is composed of one or more menus as a basic unit of food provision, the menu is composed of one or more ingredients as a basic unit of cooking, the ingredients are the basic unit of ordering, and the recipe is information regarding ingredients included in the menu and the amount of ingredients—; displaying meal plan information on a meal plan planning page—wherein the meal plan information includes information regarding menus included in the planned meal plan—; providing an input function regarding meal plan planning through one or more menu lookup windows on the meal plan planning page; updating the meal plan information based on user input through the input function regarding meal plan planning and displaying it on the meal plan planning page; on an ordering page, displaying order information for the meal plan organized on the meal plan information step by step through a plurality of tabs and providing an input function regarding ordering; and updating the order information based on user input through the input function regarding ordering and performing an order for ingredients.

Description

Technology Field

[0001] The present disclosure relates to a food service management method and a system and electronic device for performing the same. More specifically, it relates to a food service management method and a system and electronic device for performing the same, which enables a food service operator to computerize and manage a series of processes necessary for food service operation and to systematically manage food menus through a database. Background Technology

[0002] Food service is provided in various institutions, including schools, hospitals, corporations, and military units. Since such services must provide balanced meals to hundreds to thousands of consumers within a set timeframe, a high level of operational efficiency is required, ranging from menu planning and ingredient ordering to cooking and serving. Traditionally, food service operations have relied on manual records or simple Excel-based systems; however, these methods have limitations in terms of management accuracy and speed, and their low data connectivity makes them vulnerable to real-time decision-making and error prevention.

[0003] In particular, the composition of menus included in meal plans, the calculation of ingredient requirements, the generation of ordering information, and recipe modifications are frequently repeated, and the possibility of human error is ever-present. Furthermore, even for the same menu, the types and quantities of ingredients used often vary depending on the cooking characteristics or delivery conditions of each institution, so a system for managing ingredients and recipes based on consistent standards is required.

[0004] Recently, amidst the trend of digital transformation, there has been an increasing adoption of cloud-based systems and management software integrated with mobile devices in food service operations; however, most systems often provide only fragmentary functions or fail to organically integrate the entire operational process. In particular, technical improvements are needed regarding the interoperability between meal plans, menus, and ingredients, real-time scheduling and modification capabilities, and automated linkage with ordering systems.

[0005] Against this backdrop, there is a growing need for food service management and menu management technologies that can provide food service operators with an integrated series of processes ranging from menu composition to ordering, while simultaneously ensuring flexibility and accuracy in menu and ingredient management. The problem to be solved

[0006] The technical problem of the present disclosure is conceived in this regard, and the purpose of the present disclosure is to provide a systematic management method that enables a food service operator to organize a meal plan and, based thereon, efficiently view, organize, modify, and order menus and ingredients.

[0007] The technical problem of the present disclosure is conceived in this regard, and the purpose of the present disclosure is to enable linkage between standardized recipes and site-customized recipes by implementing a site recipe function that is based on a recipe corresponding to a menu but grants limited freedom to change the type of ingredients according to the requirements of each institution or cooking site.

[0008] The technical problem of the present disclosure is conceived in this regard, and the purpose of the present disclosure is to provide a method for performing a more efficient and accurate menu review by automating the review process when adding a new menu that does not exist in an existing database. means of solving the problem

[0009] A food service management method performed by one or more electronic devices according to embodiments of the present disclosure may include: storing a database regarding a meal plan, a menu, ingredients, and a recipe—wherein the meal plan is composed of one or more menus as a basic unit of food provision, the menu is composed of one or more ingredients as a basic unit of cooking, the ingredients are the basic unit of ordering, and the recipe is information regarding ingredients included in the menu and the amount of ingredients—; displaying meal plan information on a meal plan planning page—wherein the meal plan information includes information regarding menus included in the planned meal plan—; providing an input function regarding meal plan planning through one or more menu lookup windows on the meal plan planning page; updating the meal plan information based on user input through the input function regarding meal plan planning and displaying it on the meal plan planning page; on an ordering page, displaying order information for the meal plan organized on the meal plan information step by step through a plurality of tabs and providing an input function regarding ordering; and updating the order information based on user input through the input function regarding ordering and performing an order for ingredients.

[0010] In one embodiment, the meal planning information on the meal planning page is displayed in the form of a table including a plurality of cells, and each cell is configured to have one meal planned, and the menu search window is a window that provides a function to search for a menu or a meal, and the input function regarding the meal planning includes a function to add the menu or meal searched through the menu search window to the meal planning information, and the step of updating the meal planning information and displaying it on the meal planning page may include the step of adding the first menu or first meal to the first cell when receiving input from a user who drags and drops the first menu or first meal searched through the menu search window into the first cell.

[0011] In one embodiment, the method may further include the step of providing an ordering function on the meal planning page and, when the ordering function is executed for a meal selected by user input on the meal planning page, the step of displaying an ordering page for the selected meal.

[0012] In one embodiment, the step of displaying the order page may include: displaying a meal management tab, a menu and recipe tab, an order tab, and a cooking instruction tab on the order page; displaying a function within the order page that corresponds to a tab selected by user input among a plurality of tabs; and, when switching from a first tab to a second tab among a plurality of tabs by user input, switching the screen to display a function corresponding to the second tab in an area within the order page that was displaying a function corresponding to the first tab.

[0013] In one embodiment, the step of displaying order information and providing an input function regarding the order may include, in one of the plurality of tabs, displaying order information for one or more ingredients included in the first menu based on the recipe of the first menu included in the selected diet, and providing an input function regarding the ingredients.

[0014] In one embodiment, the step of displaying order information and providing an input function regarding an order may include: displaying a list of one or more recipes corresponding to the first menu; receiving input from a user selecting one of the one or more recipes; and, on the order page, displaying order information for the selected recipe and providing an input function regarding ingredients.

[0015] In one embodiment, in one of the plurality of tabs, the method may further include the steps of: displaying updated order information based on user input through an input function regarding the order and providing an input function regarding the updated order information in one of the tabs; providing an order execution function; and, when the order execution function is executed by user input, executing an order based on user input through an input function regarding the updated order information.

[0016] In one embodiment, the method further includes the steps of providing a duplicate status function on the menu planning page, displaying a duplicate status page when the duplicate status function is executed, and displaying the duplicate degree between a plurality of menus on the menu planning information on the duplicate status page—wherein the duplicate degree is the number of menus having the same characteristic relative to the total number of menus, and the characteristic is at least one of menu color, cooking method, main ingredient, or nutrient—and may further include the step of providing a notification when the duplicate degree within a predetermined period is greater than or equal to a threshold value.

[0017] In one embodiment, the ingredients are classified into a plurality of stages of ingredient classifications arranged in a hierarchical structure, and in the recipe, one of a plurality of types is assigned to each ingredient; the method may further include the steps of: displaying information regarding a first menu and a first recipe corresponding to the first menu on a food service menu management page; providing a site recipe input function through changing the first recipe on the food service menu management page, wherein the site recipe input function is configured to allow the ingredients of the first recipe to be changed only within the ingredient classification stages determined according to the type of the ingredients; and storing and displaying one or more site recipes entered through the site recipe input function in the database in conjunction with the first recipe.

[0018] In one embodiment, when the type of the first ingredient of the first recipe is the first type among the plurality of types, the site recipe input function is configured to allow the first ingredient to be changed only within the first stage of ingredient classification, and when the type of the second ingredient of the first recipe is the second type among the plurality of types that is different from the first type, the site recipe input function is configured to allow the second ingredient to be changed only within the second stage of ingredient classification below the first stage.

[0019] In one embodiment, the plurality of types may be designated according to the role or importance of the corresponding ingredients in the recipe.

[0020] In one embodiment, the step of providing the site recipe input function may include receiving input from a user selecting one or more recipes stored in the database, displaying the selected recipe, providing an input function to change the selected recipe, receiving input from a user through the input function to change the selected recipe, and storing the changed recipe.

[0021] In one embodiment, the step of providing an input function for changing the selected recipe includes the step of providing an input function for changing the ingredients of the selected recipe, and the step of providing an input function for changing the ingredients may include, when the type of the first ingredient of the first recipe is the first type, a step of indicating only the ingredients within the ingredient classification of the first step as targets for change, and when the type of the second ingredient of the first recipe is the second type, a step of indicating only the ingredients within the ingredient classification of the second step as targets for change.

[0022] In one embodiment, the first recipe is a standard recipe registered in the database by a food service operator corresponding to the first menu, and the food menu management page is a page corresponding to the first menu and displays information regarding the first menu through a plurality of tabs, and the step of displaying information regarding the first menu and the first recipe includes the step of displaying the first recipe on the first tab among the plurality of tabs and the step of displaying one or more site recipes on the second tab among the plurality of tabs, and the step of providing the site recipe input function may include the step of providing the site recipe input function on the second tab.

[0023] In one embodiment, the site recipe input function may be configured to change the amount of ingredients in the first recipe, to add ingredients within a predetermined number, and to remove the first ingredient if the first ingredient of the first recipe is of a predetermined type among the plurality of types.

[0024] In one embodiment, in the step of storing and displaying one or more site recipes in conjunction with the first recipe, the database may be configured so that only site recipes within a predetermined number for the first menu can be registered.

[0025] An electronic device according to embodiments of the present disclosure comprises one or more processors and one or more memories for storing at least one instruction executed by said one or more processors, wherein the one or more processors, by executing said at least one instruction, store a database regarding a meal plan, a menu, ingredients, and a recipe—wherein the meal plan consists of one or more menus as a basic unit of food provision, the menu consists of one or more ingredients as a basic unit of cooking, the ingredients are the basic unit of ordering, and the recipe is information regarding ingredients included in the menu and the amount of ingredients—, control an external device to display meal plan information on a meal plan page—wherein the meal plan information includes information regarding menus included in the organized meal plan—through said external device, provide an input function regarding meal plan planning through one or more menu lookup windows on said meal plan page, update said meal plan information based on user input through said input function regarding meal plan planning, control said external device to display said updated meal plan information on said meal plan page, and on an order page, step by step through a plurality of tabs, cause said external device to... It can be configured to control the display of order information for a menu organized on a table, provide an input function regarding an order through the external device, and update the order information based on user input through the input function regarding an order to perform an order for ingredients. Effects of the invention

[0026] According to the embodiments of the present disclosure, the entire food service can be managed integrally based on a hierarchical data structure among meal plans, menus, ingredients, and recipes, thereby enabling the efficient execution of a series of food service operations, from meal planning to ingredient ordering. Consequently, repetitive manual work is significantly reduced, which lowers human error, alleviates the workload of food service operators, and improves overall operational efficiency.

[0027] In addition, menu and ingredient information automatically linked during meal planning is displayed step-by-step on the ordering page, allowing users to clearly recognize and quickly input information corresponding to each task stage. Consequently, the accuracy of the ingredient ordering process is enhanced, collaboration among food service personnel is facilitated, and this contributes to ensuring consistency in overall meal quality and preventing ingredient waste.

[0028] Furthermore, the user interface is intuitively designed, allowing food service operators to easily utilize the system without the need for specialized training. The menu planning and ordering pages are organized into a step-by-step tab structure, enhancing user convenience by enabling users to conveniently check necessary information and quickly perform task-appropriate input.

[0029] According to the embodiments of the present disclosure, recipe information is based on menu-specific information, but when ingredients are changed, replacement is possible only within a specific ingredient category to which the ingredient belongs, thereby allowing for flexible response to on-site requirements while maintaining data consistency. Since the site recipes entered in this way are linked with standard recipes and stored in a database, they can be usefully utilized for configuring similar menus or referencing recipes in the future, thereby laying the foundation for establishing a systematic menu / recipe management system.

[0030] According to the embodiments of the present disclosure, a systematic review procedure is automatically performed based on input regarding new menus and corresponding recipes, thereby allowing for easy review of menu duplication, recipe compliance with regulations, cooking method validity, and standardization potential. Since only menus and recipes that pass this review are registered in the database, it becomes possible to configure a consistent and quality-assured menu within the entire food service system, and the effects of improved operational stability and efficiency can be achieved.

[0031] In summary, the food service management method and food service menu management method according to the embodiments of the present disclosure enable the reduction of food ingredient costs, the efficiency of inventory management, and the standardization of cooking quality by systematizing the entire process of food service planning, menu organization, cooking, ordering, and menu management based on data. Furthermore, based on collected operational data, it can provide information resources that can be utilized for establishing future food service strategies or improvement activities. Therefore, it can contribute substantially to securing the stability and sustainability of food service operations, while simultaneously achieving improved quality of food service and increased operational efficiency. Brief explanation of the drawing

[0032] FIG. 1 is a block diagram showing a food service management system according to embodiments of the present disclosure. FIG. 2 is a diagram showing an example of meal planning information stored in a food service management system according to embodiments of the present disclosure. FIG. 3 is a diagram showing the structure of a database stored in a food service management system according to embodiments of the present disclosure. Figure 4 is a diagram showing an example of the planting database of Figure 3. FIGS. 5a and 5b are drawings illustrating examples of standard recipe data and site recipe data stored in a food service management system according to embodiments of the present disclosure. Figures 6a and 6b are diagrams illustrating the relationship between the standard recipe and the site recipe of Figures 5a and 5b. FIG. 7 is a drawing illustrating a food management method according to embodiments of the present disclosure. FIG. 8 is a drawing showing an example of a meal planning page displayed in a food service management system according to embodiments of the present disclosure. FIGS. 9a to 9d are drawings showing examples of order pages linked from the meal planning page of FIG. 8. Figure 10 is a diagram showing an example of a duplicate status page connected to the meal planning page of Figure 8. FIG. 11 is a drawing illustrating a meal menu management method according to embodiments of the present disclosure. FIGS. 12a and 12b are drawings showing examples of meal menu management pages displayed in a meal management system according to embodiments of the present disclosure. FIG. 13 is a drawing illustrating a method for reviewing a meal menu according to embodiments of the present disclosure. FIG. 14 is a drawing showing an example of a new menu suggestion page displayed in a food service management system according to embodiments of the present disclosure. Specific details for implementing the invention

[0033] Hereinafter, specific embodiments of the present disclosure will be described in detail with reference to the attached drawings.

[0034] The embodiments of the present disclosure are illustrative for the purpose of explaining the embodiment. Various modifications may be made to the embodiments, and the scope of the present application is not limited by these embodiments. It should be understood that all modifications, equivalents, and substitutions to the embodiments are included within the scope of the rights.

[0035] In the accompanying drawings, identical or similar components are assigned the same reference numbers. Additionally, when describing embodiments of the present disclosure, descriptions of identical or similar components may be omitted to avoid redundant descriptions. However, such omission of description is not intended to imply that the component is not included in a particular embodiment.

[0036] Unless otherwise defined, the terms used in this disclosure may have the meaning generally understood by those skilled in the art.

[0037] In the present disclosure, the expressions “each of a plurality of A” or “each of a plurality of A” may refer to each of all elements included in a plurality of A, or may refer to each of some elements of a plurality of A.

[0038] In the present disclosure, the expression “one or more A” may mean a set of one or more A's unless the context clearly indicates otherwise.

[0039] In this disclosure, expressions such as "first," "second," or "first," "second," etc., do not limit the order, importance, etc., of the components they modify unless the context clearly indicates otherwise. These expressions may be used to distinguish one component from another.

[0040] In the present disclosure, expressions such as “A, B, or C”, “A, B, and / or C”, “at least one of A, B, and C”, “at least one of A, B, or C”, “at least one of A, B, and / or C”, “at least one selected from A, B, and C”, “at least one selected from A, B, or C”, and “at least one selected from A, B, and / or C” may mean each or all possible combinations thereof. For example, “at least one of A or B” may refer to at least one A, at least one B, at least one A, and at least one B.

[0041] In the present disclosure, expressions such as "connected" and "connected" should be understood to mean that while one component may be directly connected to or connected to another component, a new component may exist between them.

[0042] Expressions such as “comprising,” “having,” and “having” as used in this disclosure imply the presence of the relevant features (e.g., functions, operations, or components, etc.) and do not exclude the presence of additional features. That is, these expressions should be understood as open-ended terms that leave open the possibility of including other embodiments.

[0043] In the present disclosure, expressions such as "configured to..." may have meanings such as "set to...", "capable of...", "modified to...", "made to...", or "capable of..." depending on the context. These expressions are not limited to "specifically designed in hardware." For example, a processor configured to perform a specific operation may refer to a general-purpose processor capable of performing that operation through software execution, or a special-purpose computer structured through programming to perform the said specific operation.

[0044] Hereinafter, the present disclosure will be described in more detail with reference to the attached drawings.

[0045] In the present disclosure, the term "food service management service" may refer to a service that enables food service operators to computerize and manage a series of processes necessary for food service operations. Specifically, the food service management service may be a service that provides integrated support for menu planning and ingredient ordering for food provision, as well as the management and review of food menus. The food service operators subject to the food service management service may, for example, be establishments that provide food to consumers. The primary purpose of the food service management service may be to improve the efficiency and accuracy of food service operations.

[0046] FIG. 1 is a block diagram showing a food service management system according to embodiments of the present disclosure.

[0047] Referring to FIG. 1, a food service management system (10) according to embodiments of the present disclosure is a system that provides food service management services. The food service management system (10) may include a server (100) and a terminal (200). In the food service management system (10), the server (100) and the terminal (200) may be connected to each other through a network. The provider of the food service management system (10) may be a food service management service operator (e.g., a company providing food service management services). The user of the food service management system (10) (hereinafter, "user") may be a food service operator (e.g., a store providing food service to consumers).

[0048] The server (100) is an electronic device and can provide a meal management service in conjunction with a terminal (200). The operator of the server (100) may be a meal management service operator. The server (100) may communicate with the terminal (200) through a network. The server (100) may perform a meal management method, a meal menu management method, etc., according to the embodiments of the present disclosure. In the present disclosure, the meal management system (10) may be referred to as a "meal menu management system" when performing a meal menu management method.

[0049] The server (100) may include various types of servers. For example, the server (100) may include various types of servers such as a centralized server, a cloud server, a distributed server, a virtual environment server, an edge server, a multi-tenant server, or a combination thereof, and each server may be implemented physically or logically. Additionally, the server (100) may implement a dedicated server optimized for a specific function, a general-purpose server, or an integrated system thereof. However, this is merely illustrative, and the embodiments of the present disclosure are not limited thereto.

[0050] The server (100) may include a processor (110) and memory (120). The server (100) may further include a communication interface (130). At least one of the components of the server (100) may be omitted, or another component may be added to the server (100), or additionally or substantially, some of the components may be implemented as an integrated unit or as a single or multiple entity. At least some of the components inside or outside the server (100) may be connected to each other via a bus, GPIO (General Purpose Input / Output), SPI (Serial Peripheral Interface), or MIPI (Mobile Industry Processor Interface) to give or receive data or signals.

[0051] The processor (110) may include one or more processors. The processor (110) may control at least one component of the server (100) connected to the processor (110) by running software (e.g., instructions, programs, etc.). The processor (110) may read data, etc. from memory (120) or write data, etc. to memory (120). Additionally, the processor (110) may perform various operations such as calculation, processing, data generation or processing according to an embodiment of the present disclosure by executing at least one instruction stored in memory (120). Additionally, the processor (110) may read data, etc. from memory (120) or write data, etc. to memory (120).

[0052] The processor (110) may include a CPU (Central Processing Unit), GPU (Graphics Processing Unit), AP (Application Processor), mobile AP, DSP (Digital Signal Processor), NPU (Neural Processing Unit), MCU (Microcontroller Unit), FPGA (Field-Programmable Gate Array), etc. However, this is merely illustrative and the embodiments of the present disclosure are not limited thereto.

[0053] The memory (120) may include one or more memory units. The memory (120) may write various data or read data upon a request from a processor (110) or the like. The memory (120) may store at least one instruction executed by the processor (110). The memory (120) may store a database (1000). The database (1000) will be described in detail below with reference to FIGS. 2 to 6, etc.

[0054] The memory (120) may include DRAM (Dynamic random access memory), SRAM (Static random access memory), TTRAM (Twin transistor RAM), MRAM, TRAM (Thyristor RAM), Z-RAM (Zero capacitor RAM), EEPROM (Electrically Erasable Programmable Read-Only Memory), Flash memory, MRAM (Magnetic RAM), Spin-Transfer Torque MRAM (Spin-Transfer Torque MRAM), Conductive Bridging RAM (CBRAM), FeRAM (Ferroelectric RAM), PRAM (Phase change RAM), etc. However, this is merely illustrative and the embodiments of the present disclosure are not limited thereto.

[0055] In the present disclosure, the expressions “at least one instruction stored in memory (120)” or “a program stored in memory (120)” may be used to refer to an operating system, an application for controlling the resources of a server (100), or middleware that provides various functions to an application so that the application can utilize the resources of the server (100). In embodiments, when a processor (110) performs a specific operation, memory (120) may store instructions that are performed by the processor (110) and correspond to the specific operation.

[0056] The communication interface (130) may include one or more communication circuits. The communication interface (130) may perform wired or wireless communication between the server (100) and an external device (e.g., a terminal (200) or an electronic device not shown).

[0057] The communication interface (130) may perform wired communication according to the methods described above, such as USB, HDMI, etc., or wireless communication according to the methods such as eMBB, URLLC, MMTC, etc. However, this is merely illustrative and the embodiments of the present disclosure are not limited thereto.

[0058] Things described in the present disclosure as being performed by the server (100) may be understood as being performed by at least one of the processor (110), memory (120), and communication interface (130) of the server (100).

[0059] The terminal (200) is an electronic device and can provide a meal management service in conjunction with the server (100). The terminal (200) may be a device of a user utilizing the meal management service. In this case, the user can utilize the meal management service through the terminal (200). Alternatively, the terminal (200) may be a device of a manager operating the meal management service. In this case, the manager can manage the meal management service through the terminal (200).

[0060] The terminal (200) may include various types of terminals. For example, the terminal (200) may include a smartphone, a tablet computer, a PC (Personal Computer), a mobile phone, a PDA (Personal Digital Assistant), a wearable device, etc. However, this is merely illustrative and the embodiments of the present disclosure are not limited thereto.

[0061] The network may include a wired communication network or a wireless communication network. For example, a wired communication network may include a communication network based on methods such as USB (Universal Serial Bus) or HDMI (High Definition Multimedia Interface), and a wireless communication network may include a communication network based on methods such as eMBB (enhanced Mobile Broadband), URLLC (Ultra Reliable Low-Latency Communications), MMTC (Massive Machine Type Communications), LTE (Long-Term Evolution), GSM (Global System for Mobile communications), CDMA (Code Division Multiple Access), WCDMA (Wideband CDMA), WiBro (Wireless Broadband), WiFi (Wireless Fidelity), Bluetooth, NFC (Near Field Communication), and GPS (Global Positioning System). However, this is merely illustrative, and the embodiments of the present disclosure are not limited thereto.

[0062] FIG. 2 is a diagram showing an example of meal planning information stored in a food service management system according to embodiments of the present disclosure.

[0063] Referring to FIG. 2, the meal planning information stored in the meal management system (10) may be in the form of a table containing multiple cells. In the table, cells may be separated according to date, meal, corner, etc. Each cell may be configured to have one meal plan organized. That is, in the table, one meal plan may be matched to each cell. The meal plan may consist of one or more menus.

[0064] "Meal plan" may be the basic unit of meal provision. "Date" may indicate the date on which the meal plan is provided. "Mealtime" may indicate the time of day when the meal plan is provided (e.g., breakfast, lunch, dinner, etc.). "Corner" may indicate the dining area within a single meal where the meal plan is provided.

[0065] For example, in the example of Fig. 2, a meal plan of “white rice, seaweed soup, spicy pork stir-fry, steamed egg, whole cabbage kimchi” may be arranged for “3 / 1 (Mon) (date), breakfast (meal), A (corner)”. Here, “white rice”, “seaweed soup”, “spicy pork stir-fry”, “steamed egg”, and “whole cabbage kimchi” may each be a menu item that makes up the meal plan. A meal plan of “fried rice, egg soup, sweet and sour pork, pickled radish, fruit cocktail” may be arranged for “3 / 2 (Tue) (date), lunch (meal), B (corner)”. Here, “fried rice”, “egg soup”, “sweet and sour pork”, “pickled radish”, and “fruit cocktail” may each be a menu item that makes up the meal plan.

[0066] FIG. 3 is a diagram showing the structure of a database stored in a food service management system according to embodiments of the present disclosure.

[0067] Referring to FIG. 3, the database (1000) stored in the food service management system (10) may be a data set including a meal plan database (1100), a menu database (1200), an ingredient database (1300), a recipe database (1400), etc. In the database (1000), the meal plan database (1100), the menu database (1200), the ingredient database (1300), the recipe database (1400), etc. may exist independently or interconnectedly.

[0068] In the present disclosure, a “diet” may be a basic unit of meal provision. Specifically, a diet may be a basic unit of a meal in meal provision. A diet may consist of one or more menus. A diet database (1100) may be a set of data regarding a diet. For example, in the example of FIG. 3, “rice, seaweed soup, stir-fried pork, steamed egg, whole cabbage kimchi” may be a diet. The diet database (1100) may include one or more such diet data.

[0069] In the present disclosure, "menu" may be a basic unit of cooking. Specifically, a menu may be a basic unit of a cooking result using one or more ingredients. A menu may consist of one or more ingredients. A menu database (1200) may be a set of data regarding menus. For example, in the example of FIG. 3, "rice," "seaweed soup," "spicy pork stir-fry," "steamed egg," and "whole cabbage kimchi" constituting the "rice, seaweed soup, spicy pork stir-fry, steamed egg, whole cabbage kimchi" menu may each be a menu. The menu database (1200) may include one or more such menu data.

[0070] In the present disclosure, "ingredients" may be the basic unit of an order. That is, in the food service management system (10), "ordering" may be done in units of ingredients. Specifically, ingredients may be the basic unit of food materials that are the subject of cooking. The ingredient database (1300) may be a set of data regarding ingredients. For example, ingredients may be food material products that serve as units of sales. For example, in the example of FIG. 3, "pork hind leg (2*2*0.2cm kg for bulgogi)," "cabbage (smart farm kg)," "peeled onion (premium kg)," "clean red chili powder (premium seasoning 1kg / PAC)," and "soup soy sauce (FSB 14kg / EA)," which constitute the "spicy stir-fried pork" menu, may each be a single ingredient. That is, the "spicy stir-fried pork" menu may be the result of cooking the ingredients. The ingredient database (1300) may include one or more such ingredient data.

[0071] The planting materials will be explained in detail below with reference to Fig. 4.

[0072] Figure 4 is a diagram showing an example of the planting database of Figure 3.

[0073] Referring to FIG. 4, the food ingredient data of the food ingredient database (1300) may include multiple fields. For example, the food ingredient data may include fields such as "food ingredient (product name)", "product code", "major category", "medium category", "minor category", "detailed category", "condition", "origin", "unit price (won)", and "unit price per 100g (won)".

[0074] Among the multiple fields, "Ingredient (Product Name)" may be a field regarding the name of the ingredient (e.g., the name of the ingredient product that serves as the unit of sale). "Product Code" may be a field regarding an identification code assigned to each ingredient. For example, "Product Code" may be a 4-digit number. "Status" is a field regarding the sales status of the ingredient and may be one of "Normal," "Prohibited," and "Suspended." "Normal" may indicate a state where purchase is currently possible, "Prohibited" may indicate a state where sales are currently prohibited, and "Suspended" may indicate a state where sales are currently suspended. "Origin" may be a field regarding the region (e.g., country) where the ingredient was produced. "Unit Price (Won)" and "Unit Price per 100g (Won)" may be fields regarding the price of the ingredient and the price per 100g, respectively.

[0075] Among the multiple fields, "Major Category," "Medium Category," "Minor Category," and "Detailed Category" may be fields related to the classification of food ingredients. In the food ingredient database (1300), food ingredients may be classified into multiple levels of food ingredient classifications arranged in a hierarchical structure. Specifically, the food ingredient classification may consist of multiple levels arranged in a hierarchical structure, such as major category, medium category, minor category, and detailed category. The major category may be the highest level of classification, the medium category may be the lower level of classification of the major category, the minor category may be the lower level of classification of the medium category, and the detailed category may be the lower level of classification of the minor category. For example, in the example of FIG. 4, the major category of the food ingredient "Malgeundeul Jinmi Rice 20kg" may be "Agricultural Products," the medium category may be "Grains," the minor category may be "Rice / Miscellaneous Grains," and the detailed category may be "Rice." The classification of food ingredients will be explained in detail below with reference to FIG. 5, 6, etc.

[0076] Referring again to FIG. 3, in the present disclosure, "recipe" may be information regarding the ingredients constituting a menu, the type and quantity of each ingredient, etc., for a certain menu. That is, a recipe may exist corresponding to a menu. A recipe database (1400) may be a data set regarding recipes. The "type" of an ingredient may refer to the use of the ingredient in a certain recipe. For example, the type of an ingredient may refer to the role or importance of the ingredient in a certain recipe. In a recipe, a type may be assigned to each ingredient in the recipe. Specifically, in a recipe, a type may be assigned to each ingredient in the recipe according to the use (e.g., role or importance) of the ingredient. For example, the type of an ingredient may be "main ingredient," "ingredient," "main seasoning," "seasoning," "garnish," "broth," "water," etc. For example, among the types of ingredients, "main ingredient" and "ingredient" may refer to the ingredient being used as an ingredient in the corresponding recipe, and specifically, "main ingredient" may refer to the ingredient being used as a core ingredient (e.g., an essential ingredient) in the recipe. For example, among the types of ingredients, "main seasoning" and "seasoning" may refer to the ingredient being used as a seasoning in the corresponding recipe, and specifically, "main seasoning" may refer to the ingredient being used as a core seasoning (e.g., an essential seasoning) in the recipe. While explanations for other types are omitted, each type may refer to the ingredient being used in the recipe according to its dictionary or general meaning. Even for a single ingredient, the type of ingredient may vary depending on the menu or recipe in which it is included. For example, in the case of the "Cabbage (Smart Farm kg)" ingredient, the type of ingredient in the "Spicy Pork Stir-fry" menu is "Ingredient," but in the "Cabbage Pancake" menu, the type of ingredient can be "Main Ingredient."

[0077] For example, in the example of FIG. 3, the recipe for the "Jeyuk-bokkeum" menu may be information that "pork hind leg (2*2*0.2cm kg for bulgogi)" ingredient is included in an amount of "150g" as a "main ingredient" type, "cabbage (smart farm kg)" ingredient is included in an amount of "50g" as an "ingredient" type, "peeled onion (premium kg)" ingredient is included in an amount of "30g" as an "ingredient" type, "clean red chili powder (premium seasoning 1kg / PAC)" ingredient is included in an amount of "5g" as a "main seasoning" type, and "soup soy sauce (FSB 14kg / EA)" ingredient is included in an amount of "1g" as a "seasoning" type. According to the embodiments of the present disclosure, the recipe database (1400) may include one or more recipe data for a single menu. Specifically, the recipe database (1400) may include a standard recipe and one or more site recipes for a single menu. In this case, although it is essentially one menu, for convenience of distinction, the one corresponding to the standard recipe may be referred to as the "standard menu" and the one corresponding to the site recipe may be referred to as the "site menu."

[0078] In the present disclosure, "site" may refer to a business establishment that serves as a unit for providing meal services. For example, a site may be a store that provides meal services. However, if a single store provides multiple meal services, multiple sites may exist at that store.

[0079] Standard recipes and site recipes will be explained in detail below with reference to Figures 5, 6, etc.

[0080] FIGS. 5a and 5b are drawings illustrating examples of standard recipe data and site recipe data stored in a food service management system according to embodiments of the present disclosure.

[0081] Figure 5a is a drawing showing an example of a standard recipe for a "spicy stir-fried pork" menu, specifically.

[0082] Referring to FIG. 5a, the recipe database (1400) may include a standard recipe for one menu. Specifically, the recipe database (1400) may include one standard recipe for one menu.

[0083] In the present disclosure, a "standard recipe" may be a type of the aforementioned "recipe" and may be a recipe that serves as a standard for a certain menu. Specifically, a standard recipe may be a recipe that a food service management system or a food service menu management system provider (e.g., a food service management service or a food service menu management service operator) can register in a food service management system for a certain menu.

[0084] Standard recipe data may include information regarding the ingredients constituting the menu and the type and quantity of each ingredient. Standard recipe data may include multiple fields. For example, standard recipe data may include fields such as "Ingredient (Product Name)", "Product Code", "Type", "Major Category", "Medium Category", "Minor Category", "Detailed Category", "Serving Size (g)", etc.

[0085] Among the multiple fields, "Type" is a field regarding the "type of food ingredient" (i.e., the use of the food ingredient in the recipe) described above, and for the field, each data may have one of the values ​​"Main ingredient", "Ingredient", "Main seasoning", "Seasoning", "Garnish", "Broth", and "Water". "Serving size (g)" may be a field indicating the amount of the food ingredient required to prepare one serving of the menu in grams (g).

[0086] Fig. 5b is a drawing showing an example of a site recipe for a "spicy stir-fried pork" menu, specifically.

[0087] Referring to FIG. 5b, the recipe database (1400) may include additional site recipes in addition to standard recipes for a single menu. Specifically, the recipe database (1400) may include one or more additional site recipes for a single menu.

[0088] In the present disclosure, a "site recipe" is a type of the aforementioned "recipe" and may be a recipe modified based on a standard recipe for a certain menu within the scope of maintaining the identity or similarity of the menu. Specifically, a site recipe may be a recipe that a user of a food service management system or food service menu management system (e.g., a food service operator) can register in the food service management system (10) based on a standard recipe for a certain menu.

[0089] The information and fields included in the site recipe data are identical to the standard recipes described above, so a description thereof is omitted.

[0090] In the example of Fig. 5b, the name of the site recipe is "Jeyuk-bokkeum - Gangnam Branch". This may be a site recipe registered in the food service management system (10) by the "Gangnam Branch" that provides food service for the "Jeyuk-bokkeum" menu.

[0091] The site recipe of Fig. 5b may be a modified recipe based on the standard recipe of Fig. 5a for the "Spicy Stir-fried Pork" menu, within the scope of maintaining the identity or similarity of the menu. That is, a user of the food service management system (10) may register a site recipe such as Fig. 5b in the food service management system (10) based on the standard recipe of Fig. 5a for the "Spicy Stir-fried Pork" menu.

[0092] In the site recipe data illustrated in Fig. 5b, changes from the standard recipe data in Fig. 5a are indicated by underlines. For example, in data 1, the ingredient (product name) was changed to "pork hind leg (3mm slices for stir-fried pork kg)," the product code was changed to "0021," and the serving size (g) was changed to "170." In data 2, the ingredient (product name) was changed to "shredded radish (domestic shredded radish 5mm refrigerated kg)," the product code was changed to "0022," the sub-category was changed to "root vegetables," the detailed category was changed to "fruits," and the serving size (g) was changed to "40." In data 3, the serving size (g) was changed to "40." Data 6 was not present in the standard recipe data but was newly added to the site recipe data.

[0093] The food service management system (10) may allow the registration of a site recipe only when the identity or similarity of the menu is maintained compared to a standard recipe. That is, the food service management system (10) may allow the registration of only site recipes that satisfy certain requirements compared to a standard recipe.

[0094] The registration requirements for site recipes will be explained in detail below with reference to Fig. 6, etc.

[0095] Figures 6a and 6b are diagrams illustrating the relationship between the standard recipe and the site recipe of Figures 5a and 5b.

[0096] In the food service management system (10), when registering a site recipe by changing information regarding ingredients based on a standard recipe, the range of changes that can be made in the site recipe may vary depending on the type of ingredients included in the standard recipe. For example, in the food service management system (10), ingredients may be classified into multiple levels of ingredient classifications (e.g., major classification, medium classification, minor classification, and detailed classification) arranged in a hierarchical structure, and the ingredients of the standard recipe may be configured to be modified only within the ingredient classification level determined by the type of ingredients. For example, if the ingredients of the standard recipe are of the "main ingredient" or "main seasoning" type, when registering a site recipe by changing the ingredients, changes may be possible only within the detailed classification of the ingredients. If the ingredients of the standard recipe are not of the "main ingredient" or "main seasoning" type, when registering a site recipe by changing the ingredients, changes may be possible only within the medium classification of the ingredients. However, this is merely illustrative, and the embodiments of the present disclosure are not limited thereto.

[0097] Specifically, Fig. 6a is a diagram showing an example of the classification system for the ingredients of the "pork hind leg (2*2*0.2cm kg for bulgogi)" of the standard recipe of Fig. 5a.

[0098] Referring to Fig. 6a, the "pork hind leg (2*2*0.2cm kg for bulgogi)" ingredient of the standard recipe in Fig. 5a can be classified into multiple stages of ingredient classification in a hierarchical structure, such as major category (livestock products) > medium category (meat) > minor category (pork products) > detailed category (hind leg meat).

[0099] If you intend to change the information regarding the ingredient "pork hind leg (2*2*0.2cm kg for bulgogi)" based on the standard recipe of Fig. 5a and register it as a site recipe, since the ingredient corresponds to the "main ingredient" type, the information regarding the ingredient can only be changed within the subcategory "hind leg meat," which is the subcategory of the ingredient. For example, if the product name included in the subcategory "hind leg meat" is as shown in Fig. 6a, the ingredient can be changed to one of the products. For example, in Fig. 5b, the ingredient was changed to "pork hind leg (3mm slice kg for stir-fried pork)" and registered as a site recipe.

[0100] Specifically, Fig. 6b is a diagram showing an example of the classification system for the "cabbage (smart farm kg)" ingredients of the standard recipe of Fig. 5a.

[0101] Referring to Fig. 6b, the "cabbage (smart farm kg)" ingredient of the standard recipe in Fig. 5a can be classified into multiple stages of ingredient classification in a hierarchical structure, such as major category (agricultural products) > medium category (vegetables) > minor category > detailed category.

[0102] If you wish to change the information regarding the ingredient "Cabbage (Smart Farm kg)" based on the standard recipe of Fig. 5a and register it as a site recipe, since the ingredient corresponds to the "Ingredient" type, the information regarding the ingredient can only be changed within the "Vegetables" subcategory, which is the subcategory of the ingredient. For example, if the subcategories included in the "Vegetables" subcategory are as shown in Fig. 6b, the ingredient can be changed to one of the products belonging to that subcategory. For example, in Fig. 5b, the ingredient was changed to "Shredded Radish (Domestic Shredded Radish 5mm Refrigerated kg)" and registered as a site recipe.

[0103] The method of registering site recipes based on standard recipes in the food service management system (10) and the method of providing information regarding standard recipes and site recipes will be explained in detail below with reference to FIG. 12, etc.

[0104] FIG. 7 is a drawing illustrating a food management method according to embodiments of the present disclosure.

[0105] Referring to FIG. 7, a food management method according to embodiments of the present disclosure can be performed by a food management system (10). Specifically, the food management method can be performed by one or more electronic devices (e.g., a server (100), a terminal (200), etc.) included in the food management system (10).

[0106] The food service management method may include a step (S110) of storing a database regarding the meal plan, menu, ingredients, and recipes. That is, the food service management system (10) may store a database (1000) regarding the meal plan, menu, ingredients, and recipes. Specifically, a server (100) may store a database (1000) regarding the meal plan, menu, ingredients, and recipes.

[0107] The meal management method may include a step (S120) of displaying meal planning information on a meal planning page. That is, the meal management system (10) may display meal planning information on a meal planning page. Specifically, the server (100) may control the terminal (200) to display meal planning information on the meal planning page.

[0108] The user can view the meal planning information displayed on the meal planning page. Specifically, the user can view the meal planning information displayed on the meal planning page through the terminal (200).

[0109] The meal management method may include a step (S130) of providing an input function regarding meal planning through one or more menu viewing windows on a meal planning page. That is, the meal management system (10) may provide an input function regarding meal planning through one or more menu viewing windows on a meal planning page. Specifically, the server (100) may provide an input function regarding meal planning through one or more menu viewing windows on a meal planning page via a terminal (200).

[0110] The user can organize a meal plan by inputting information regarding meal planning using the provided input function. Specifically, the user can organize a meal plan by inputting information regarding meal planning using the input function through the terminal (200). In the present disclosure, "input" may mean that the user inputs a command to the food service management system (10) through the terminal (200), etc. Input may be made through mouse clicks, keyboard input, voice input, screen touch, etc. However, this is merely illustrative, and the embodiments of the present disclosure are not limited thereto.

[0111] The meal management method may include a step (S140) of updating meal planning information based on user input through a meal planning input function and displaying it on a meal planning page. That is, the meal management system (10) can update meal planning information based on user input through a meal planning input function and display it on a meal planning page. Specifically, the server (100) can update meal planning information based on user input through a meal planning input function and control the terminal (200) to display it on the meal planning page.

[0112] The user can view the updated meal plan information for the organized meal plan. Specifically, the user can view the updated meal plan information for the organized meal plan through the terminal (200).

[0113] Steps S120, S130, and S140 will be explained in detail below with reference to FIG. 8, etc.

[0114] The user can execute an ordering function for the organized meal plan. Specifically, the user can input a command to move to the ordering page. Specifically, the user can input a command to move to the ordering page for the organized meal plan through the terminal (200).

[0115] The meal management method may include a step (S150) of displaying order information for a menu organized on the menu planning information step-by-step through multiple tabs on the order page and providing an input function regarding the order. That is, the meal management system (10) may display order information for a menu organized on the menu planning information step-by-step through multiple tabs on the order page and provide an input function regarding the order. Specifically, the server (100) may control the terminal (200) to display order information for a menu organized on the menu planning information step-by-step through multiple tabs on the order page and provide an input function regarding the order through the terminal (200).

[0116] The user can view the displayed order information and input information regarding the order. Specifically, the user can view the displayed order information through the terminal (200) and input information regarding the order.

[0117] The food service management method may include a step (S160) of performing an order for food ingredients by updating order information based on user input through an input function regarding ordering. That is, the food service management system (10) can perform an order for food ingredients by updating order information based on user input through an input function regarding ordering. Specifically, the server (100) can perform an order for food ingredients by updating order information based on user input through an input function regarding ordering.

[0118] Steps S150 and S160 will be explained in detail below with reference to Fig. 9, etc.

[0119] According to embodiments of the present disclosure, all of the above steps may be performed on a single integrated system or database. Alternatively, steps S110 and S120 may be performed on a separate system or database from the remaining steps.

[0120] FIG. 8 is a drawing showing an example of a meal planning page displayed in a food service management system according to embodiments of the present disclosure.

[0121] The meal management method may include a step of displaying meal planning information on a meal planning page (S120), a step of providing an input function regarding meal planning through one or more menu lookup windows on a meal planning page (S130), and a step of updating meal planning information based on user input through the input function regarding meal planning and displaying it on the meal planning page (S140).

[0122] In the present disclosure, "page" may mean a webpage displayed on a screen such as a terminal. Specifically, the page may be a webpage corresponding to a single web address.

[0123] In the present disclosure, "function" refers to a function provided by the food service management system (10) to the user, which can be executed, for example, by selecting a button corresponding to the function. In this case, a tool for executing the function (e.g., a button, etc.) may also be referred to as a "function." In this case, "providing a function" may mean displaying a tool for executing the function.

[0124] Referring to FIG. 8, the meal management system (10) can display a meal planning page through a terminal (200). That is, the meal planning page can be displayed on the screen of the terminal (200). The meal planning page can be divided into a control area (MP10), a meal planning area (MP20), and a menu viewing area (MP30).

[0125] A "weekly meal plan" function may be provided in the control area (MP10) of the meal plan page. When a period is entered through the weekly meal plan function, meal plan information for that period can be displayed in the meal plan area (MP20).

[0126] In the control area (MP10) of the meal planning page, "food ingredient costs" can be displayed in percentage units.

[0127] The control area (MP10) of the meal planning page may be provided with functions such as "Duplicate Status," "Cooking Process Log," "Empty," "Copy Meal," "Print," and "Order." Meal planning information can be printed through the "Print" function. The "Order" function will be explained in detail below with reference to FIG. 9. The "Duplicate Status" function will be explained in detail below with reference to FIG. 10.

[0128] Meal planning information may be displayed in the meal planning area (MP20) of the meal planning page. The meal planning information displayed in the meal planning area (MP20) may be in the form of a table containing multiple cells (hereinafter referred to as the "meal planning table"). In the meal planning table, cells may be separated according to date, meal, corner, etc. Each cell of the meal planning table may be configured to have one meal plan organized. That is, in the meal planning table, one meal plan may be matched to each cell. A meal plan may consist of one or more menus.

[0129] Each cell of the meal plan may display a single meal plan assigned to that cell. Each cell of the meal plan may display one or more menus that make up the single meal plan assigned to that cell.

[0130] In the meal plan, each cell can be selected by user input. For example, the user can select each cell through direct input. Alternatively, all cells for a corresponding meal or corner can be selected by activating the "Meal" or "Corner" checkbox.

[0131] The meal management system (10) may provide an input function regarding meal planning for a selected cell. In the present disclosure, the "input function" may be a function that allows a user to input information, commands, etc. through a terminal (200), etc. The input function regarding meal planning may be an input function regarding a menu or a meal plan. Specifically, the input function regarding meal planning may be an input function regarding the addition or removal of a menu or meal plan. In this case, if there are multiple selected cells, the meal management system (10) may provide an input function regarding meal planning for multiple selected cells collectively. For example, all menus or meal plans of the selected cells may be removed through the "empty" function of the control area (MP10).

[0132] A menu search function may be provided in the menu search area (MP30) of the meal plan planning page. The menu search function may be provided through a menu search window at the top of the menu search area (MP30). The menu search window may be a window that provides a function to search for a menu or meal plan. The user can search for a menu (recipe) or meal plan by entering information regarding the menu (recipe) or meal plan they wish to search for into the menu search window. During the process of entering information regarding the menu (recipe) or meal plan, if a menu (recipe) or meal plan in the database (1000) corresponding to the information entered up to that point exists, the corresponding menu (recipe) or meal plan may be immediately displayed near the menu search window.

[0133] In the menu lookup area (MP30), a menu (recipe) or meal plan retrieved through the menu lookup function may be displayed. Specifically, the menu name (recipe name) or meal name of the retrieved menu (recipe) or meal plan, whether it is a standard menu (recipe) or a side menu (recipe), and the price (e.g., store price) of the menu (recipe) or meal plan may be displayed.

[0134] A function may be provided to add menus (recipes) or meal plans retrieved through the menu lookup window to meal planning information.

[0135] When a retrieved menu (recipe) is selected, a meal menu management page for that menu (recipe) may be displayed. The meal menu management page may display information regarding the menu (recipe) and provide an input function for the recipe of the menu (recipe). The meal menu management page will be described in detail below with reference to FIG. 12, etc.

[0136] Additional functions may be provided for each menu (recipe) or meal plan retrieved through the menu lookup window. When the additional function for a retrieved menu (recipe) or meal plan is executed, the corresponding menu (recipe) or meal plan may be added to a selected cell in the meal plan schedule, or a window providing input functions regarding which cell to add it to may be displayed. Alternatively, if the retrieved menu (recipe) or meal plan is dragged and dropped onto the meal plan cell where it is to be organized, the corresponding menu (recipe) or meal plan may be added to that cell.

[0137] Specifically, in the case of a menu, it can be added as a new menu to the selected cell. In the case of a meal plan, if the selected cell is empty, the meal plan can be added; if the selected cell contains one or more menus, a notification is provided that a meal plan cannot be added, or the menu contained in the selected cell is removed and the meal plan is added.

[0138] In the menu viewing area (MP30) of the meal planning page, a "temporary menu suggestion" function (illustrated as "new menu suggestion" in FIG. 8) may be provided. If the menu (recipe) or meal plan that the user wishes to add to the meal planning is not in the database (1000), the user can create a new menu through the "temporary menu suggestion" function and add it to the meal planning.

[0139] FIGS. 9a to 9d are drawings showing examples of order pages linked from the meal planning page of FIG. 8.

[0140] The meal management method may include a step (S150) of displaying order information for a menu organized on the menu planning information step-by-step through multiple tabs on the ordering page and providing an input function for ordering, and a step (S160) of updating the order information based on user input through the input function for ordering to perform an order for food ingredients.

[0141] The control area (MP10) of the meal planning page may be provided with an "Order" function. When the order function is executed, the order page may be displayed.

[0142] Referring to FIGS. 9a through 9d, the food service management system (10) can display an order page through a terminal (200). That is, the order page can be displayed on the screen of the terminal (200). The order page can be divided into a tab area (MO10) and a main area (MO20).

[0143] Specifically, when the ordering function is executed while some or all cells are selected on the meal planning page, an ordering page for the menu or meal of the selected cells may be displayed. The ordering page may be displayed as a pop-up window on the meal planning page. Alternatively, the ordering page may be displayed on the main screen instead of the meal planning page.

[0144] Multiple tabs are displayed in the tab area (MO10) of the order page, and links to navigate to each tab may be provided. The multiple tabs may include tabs such as "Meal Management," "Menu and Recipes," "Ordering," and "Cooking Instructions." On the order page, order information for the meal plan organized in the meal plan information can be displayed step-by-step through the multiple tabs, and an input function for ordering can be provided. Based on user input through the input function for ordering, the order information can be updated to execute an order for ingredients.

[0145] For example, the order page can be a type of integrated one-view screen that does not require screen transitions within the page. Specifically, on the order page, a series of menu management workflows—from meal planning to meal quantity management, menus and recipes, ordering, and cooking instructions—can be completed within a single integrated screen without separate page transitions. Consequently, the overall progress of menu management tasks and the completion status of each unit task can be intuitively grasped at a glance. On the order page, each tab (meal quantity management, menus and recipes, ordering, cooking instructions, etc.) is continuously displayed simultaneously. Since the user can immediately switch to the selected tab without reloading the entire page whenever a tab is selected, work efficiency and clarity can be enhanced. For example, on the order page, if any one of multiple tabs is selected, the screen associated with that tab can be displayed in a designated area within the order page. Alternatively, if any one of multiple tabs is selected, the area of ​​the screen associated with the previously displayed tab can be switched to a new screen corresponding to the selected tab, while the multiple tabs can be continuously displayed.

[0146] Alternatively, on the order page, information entered in one of the multiple tabs can be automatically reflected and displayed in another tab. Data entered by the user or calculated by the system in a certain tab (e.g., organized menu list, confirmed number of meals, ingredient composition and serving size of the final modified recipe, etc.) can be automatically reflected in the next tab in sequence and immediately linked as input values, default values, or calculation parameters required for the task of that tab. For example, information on the number of meals obtained from the Meal Management tab can be automatically reflected in the order information of the Order tab and the cooking instruction information of the Cooking Instructions tab. Recipe information obtained from the Menu and Recipe tab can be automatically reflected in the order information and cooking instruction information of the Order tab. In this case, for example, when input is completed in one tab, the screen can be automatically switched to the next tab so that the screen switches and displays according to the user's task sequence.

[0147] Specifically, FIG. 9a is a drawing illustrating the food management tab of the order page.

[0148] Referring to Fig. 9a, the main area (MO20) of the meal management tab on the order page displays meal information for the menu or meal plan to be ordered and may provide an input function. Specifically, the period of the meal plan to be ordered can be entered through the "Reference Week" function at the top of the main area (MO20) of the meal management tab. The left area of ​​the main area (MO20) of the meal management tab displays meal information for the meal plan to be ordered and may provide an input function. The right area of ​​the main area (MO20) of the meal management tab displays meal information for each menu constituting the meal plan selected in the left area and may provide an input function. Here, the input function may be a function to modify meal information. An input function may not be provided for menus or meal plans for which an order has been completed. If the "Reset" button at the bottom of the main area (MO20) of the meal management tab is selected, all entered meal information may be deleted. The entered water information can be saved by selecting the "Save" button at the bottom of the main area (MO20) of the water management tab.

[0149] Figure 9b is a drawing illustrating the menu and recipe tabs of an order page.

[0150] Referring to FIG. 9b, the main area (MO20) of the menu and recipe tabs of the ordering page displays information regarding the menu (recipe) that constitutes the meal to be ordered and the ingredients that constitute the menu (recipe), and may provide an input function for this. Specifically, based on recipe data in the recipe database (1400), information regarding the ingredients of the menu (e.g., ingredients, types of ingredients, amounts of ingredients, etc.) may be displayed, and an input function for this may be provided. The period of the meal to be ordered can be entered through the "Meal Provision Date" function at the top of the main area (MO20) of the menu and recipe tabs. The main area (MO20) of the menu and recipe tabs may provide an input function for each ingredient. The main area (MO20) of the menu and recipe tabs may provide a function to add or remove ingredients. The input function for each ingredient may include an ingredient change function, and the ingredient change function may include an ingredient lookup function, a serving size (g) modification function, etc. The main area (MO20) of the Menu and Recipe tab may be provided with a "Batch Change Site Recipes" function.

[0151] Although not explicitly described, a function (hereinafter referred to as the "recipe selection function") for selecting one of one or more recipes for a menu item to be ordered may be provided in the main area (MO20) of the Menu and Recipe tab. Through the recipe selection function, one can select a recipe to be ordered from among one or more recipes for a menu item to be ordered. Specifically, in the recipe selection function, a window may be displayed that provides an input function to display a list of one or more recipes and to select one of them. For example, the recipe selection function may display the names of one or more recipes (e.g., standard / site menu name or standard / site recipe name), the price of the corresponding recipe, etc. When the user selects a recipe, order information (ingredients, quantity of ingredients, etc.) corresponding to the selected recipe may be displayed in the main area (MO20) of the Menu and Recipe tab, and an input function regarding this information may be provided. In the main area (MO20) of the Menu and Recipe tab, an indicator may be provided to distinguish whether the recipe selected through the recipe selection function is a standard recipe or a site recipe.

[0152] The tab area (MO10) of the menu and recipe tab may be provided with an indicator that distinguishes whether there are any ingredients among the ingredients to be ordered that are in a "prohibited" or "suspended" status (e.g., the red dot in the tab area (MO10) of FIG. 9b).

[0153] Selecting the "Reset" button at the bottom of the main area (MO20) of the Menu and Recipe tab will delete all entered meal information. Selecting the "Save" button at the bottom of the main area (MO20) of the Menu and Recipe tab will save entered order information.

[0154] Fig. 9c is a drawing illustrating the order tab of the order page.

[0155] Referring to FIG. 9c, the order tab of the order page may display order information updated based on user input through an input function regarding the order. The order tab of the order page may provide an input function regarding the updated order information. Specifically, the input function regarding the updated order information may include input functions regarding whether an order has been placed, the date of receipt, the order quantity, etc.

[0156] An order execution function may be provided in the order tab of the order page. For example, if the "Save" button of FIG. 9c is selected, an order may be executed as displayed in the order tab of the order page. When the order execution function is executed by user input, the order may be executed based on user input through the input function regarding updated order information.

[0157] On the Order tab of the Order page, you can specify whether to place an order for each ingredient (product). For example, you can collectively control ordering status based on the type of ingredient. For instance, if you execute the "Exclude Seasonings" function, ingredients with a type of "Seasoning" or "Main Seasoning" in the order information may be removed. On the Order tab of the Order page, you can specify the arrival date for each ingredient (product). If you execute the "Bulk Change Arrival Date" function, the arrival dates for selected ingredients can be changed collectively. On the Order tab of the Order page, you can specify the order quantity for each ingredient (product).

[0158] Figure 9d is a drawing illustrating the cooking instructions tab on the order page.

[0159] Referring to FIG. 9d, the cooking instruction tab of the order page may provide an input function regarding cooking instructions for the ordered ingredients. When the "Exclude seasonings" function is executed, ingredients whose type is "seasoning" or "main seasoning" may be removed. When the "Apply additional menu" function is executed, a newly added menu may be added after the existing cooking instructions have been saved.

[0160] According to embodiments of the present disclosure, menu and ingredient information that is automatically linked when configuring a meal plan is displayed step-by-step on the ordering page, thereby enabling the user to clearly recognize and quickly input information corresponding to each task step. Accordingly, the accuracy of the ingredient ordering process is increased, collaboration among food service personnel is facilitated, and it can contribute to ensuring consistency in overall food quality and preventing ingredient waste.

[0161] Furthermore, the user interface is intuitively designed, allowing food service operators to easily utilize the system without the need for specialized training. The menu planning and ordering pages are organized into a step-by-step tab structure, enhancing user convenience by enabling users to conveniently check necessary information and quickly perform task-appropriate input.

[0162] Figure 10 is a diagram showing an example of a duplicate status page connected to the meal planning page of Figure 8.

[0163] The control area (MP10) of the meal planning page may be provided with a "duplication status" function.

[0164] Referring to Fig. 10, when the duplication status function of the control area (MP10) of the meal planning page is executed, the duplication status page can be displayed.

[0165] The duplication status page may display the degree of overlap among multiple menus in the meal plan information. Duplication refers to the number of menus with identical characteristics relative to the total number of menus. In other words, the more menus that share the same characteristic, the higher the degree of duplication for that characteristic may be.

[0166] The duplication status page may provide an input function regarding which features to display the duplication level for. The features subject to duplication judgment may include menu color, cooking method, main ingredients, nutrients (not shown), etc. The duplication status page may provide an input function to set the period subject to duplication judgment. The duplication status page may provide an input function to exclude specific types of menus.

[0167] If the overlap within a predetermined period exceeds a threshold value, a notification may be provided to the user through a terminal (200), etc. Alternatively, when the user inputs a menu or meal plan during the process of organizing a meal plan, if the overlap within a predetermined period exceeds a threshold value due to the input, a notification may be provided to the user through a terminal (200), etc., or the input may be set not to be allowed.

[0168] According to the embodiments of the present disclosure, the entire food service can be managed integrally based on a hierarchical data structure among meal plans, menus, ingredients, and recipes, thereby enabling the efficient execution of a series of food service operations, from meal planning to ingredient ordering. Consequently, repetitive manual work is significantly reduced, which lowers human error, alleviates the workload of food service operators, and improves overall operational efficiency.

[0169] FIG. 11 is a drawing illustrating a meal menu management method according to embodiments of the present disclosure.

[0170] Referring to FIG. 11, a meal menu management method according to embodiments of the present disclosure can be performed by a meal management system (10) (i.e., a meal menu management system). Specifically, the meal menu management method can be performed by one or more electronic devices (e.g., a server (100), a terminal (200), etc.) included in the meal menu management system.

[0171] A school meal menu management method may include a step (S210) of storing a database regarding menus, ingredients, and recipes. That is, a school meal menu management system may store a database (1000) regarding menus, ingredients, and recipes. Specifically, a server (100) may store a database (1000) regarding menus, ingredients, and recipes.

[0172] A school meal menu management method may include a step (S220) of displaying information regarding a first menu and a first recipe corresponding to the first menu on a school meal menu management page. That is, a school meal menu management system may display information regarding a first menu and a first recipe corresponding to the first menu on a school meal menu management page. Specifically, a server (100) may control a terminal (200) to display information regarding a first menu and a first recipe corresponding to the first menu on a school meal menu management page. Here, the first recipe may include a standard recipe and a site recipe.

[0173] The user can view the first menu and the first recipe displayed on the meal menu management page. Specifically, the user can view the first menu and the first recipe displayed on the meal menu management page through the terminal (200).

[0174] A school meal menu management method may include a step (S230) of providing a site recipe input function through a change of the first recipe on the school meal menu management page. Here, the site recipe input function may be configured so that the ingredients of the first recipe can be changed only within the ingredient classification of a predetermined stage according to the type of the ingredients. That is, the school meal menu management system may provide a site recipe input function through a change of the first recipe on the school meal menu management page. Specifically, the server (100) may provide a site recipe input function through a change of the first recipe on the school meal menu management page via a terminal (200).

[0175] The user can input a site recipe by changing the first recipe through the site recipe input function. Specifically, the user can input a site recipe by changing the first recipe through the site recipe input function via the terminal (200).

[0176] The school meal menu management method may include a step (S240) of storing and displaying one or more site recipes entered through a site recipe input function in a database linked with a first recipe. That is, the school meal menu management system can store and display one or more site recipes entered through a site recipe input function in a database (1000) linked with a first recipe. Specifically, the server (100) can store one or more site recipes entered through a site recipe input function in a database (1000) linked with a first recipe and control the terminal (200) to display them.

[0177] The user can view the displayed site recipe. Specifically, the user can view the site recipe through the terminal (200).

[0178] According to the embodiments of the present disclosure, menu diversity can be ensured by allowing recipe variations suited to site characteristics (i.e., site recipes), while maintaining the core identity and quality standards of the menu, specific and multi-layered variation rules predefined in the system can be enforced in real time (e.g., allowing only changes to specific items within the same ingredient for main ingredients, and placing limits on the total number of changeable ingredients and the allowable ratio). In addition, by making the addition of site recipes possible only through modifications to existing recipes (standard recipes or pre-stored site recipes), uniformity and diversity of recipes can be achieved simultaneously.

[0179] Steps S220, S230, and S240 will be explained in detail below with reference to FIG. 12, etc.

[0180] FIGS. 12a and 12b are drawings showing examples of meal menu management pages displayed in a meal management system according to embodiments of the present disclosure.

[0181] A school meal menu management method may include a step (S220) of displaying information regarding a first menu and a first recipe corresponding to the first menu on a school meal menu management page, a step (S230) of providing a site recipe input function through changing the first recipe on the school meal menu management page, and a step (S240) of storing and displaying one or more site recipes entered through the site recipe input function in a database in conjunction with the first recipe.

[0182] The meal menu management page may be displayed, for example, by selecting a menu retrieved through the menu search function on the meal plan planning page, or by executing the meal menu management function for a menu retrieved through the search function on the integrated search page. However, this is merely illustrative, and the conditions under which the meal menu management page may be displayed are not limited thereto.

[0183] Referring to FIGS. 12a and 12b, the meal menu management page may include multiple tabs. For example, the meal menu management page may include tabs such as "Site Recipe," "Standard Recipe," "Cooking Method," "Nutrient Information," "Detailed Information," "Know-how," and "Image Management."

[0184] Specifically, FIG. 12a is a diagram illustrating the site recipe tab of the meal menu management page.

[0185] Referring to FIG. 12a, the meal menu management page can be divided into a representative information display area (MR10), a tab area (MR20), and a main area (MR30). Representative information of the corresponding menu can be displayed in the representative information display area (MR10). In the tab area (MR20), multiple tabs can be displayed and a link to move to the corresponding tab can be provided. In the main area (MR30), key information of the corresponding tab can be displayed.

[0186] The school meal menu management page can provide a sharing function. By using the sharing function, information regarding the menus and recipes on the page can be shared with others.

[0187] The Site Recipe tab may display information regarding site recipes and provide a site recipe input function. The Site Recipe tab may display a list of one or more recipes and provide a selection function that allows a single recipe to be selected. The recipe selected by the selection function may be displayed in the Site Recipe tab. Next to the button providing the selection function, an indication may be provided regarding whether the selected recipe is a standard recipe or a site recipe. Specifically, an indication may also be provided regarding whether the site recipe belongs to the user (the person or account currently using the system) or to another person. Specifically, information regarding the ingredients included in the recipe, the type of ingredients, the quantity of ingredients, etc., may be displayed.

[0188] In the site recipe tab, an input function for changing (modifying) a selected recipe may be provided as a type of site recipe input function. Specifically, an input function for changing ingredients included in the recipe, the amount of ingredients, etc., may be provided. In the site recipe tab, an input function for adding or removing ingredients may be provided. The site recipe input function may be configured to allow the addition of ingredients within a predetermined number. The predetermined number may be, for example, five, but this is merely illustrative and the embodiments of the present disclosure are not limited thereto. The site recipe input function may be configured to allow the removal of an ingredient if the type of the ingredient in the corresponding recipe is a predetermined type. For example, an ingredient whose type is "garnish" may be configured to be removed because it is determined to be non-essential to the recipe. However, an ingredient whose type is "main ingredient" may be configured not to be removed because it is determined to be essential to the recipe.

[0189] A function to change ingredients may be provided in the site recipe tab. For example, a function to change ingredients may be provided in the site recipe tab through an ingredient-specific search function. When changing ingredients in the site recipe tab, only ingredients that satisfy the registration requirements of the site recipe described with reference to FIGS. 5, 6, etc. may be displayed as targets for change.

[0190] That is, the range of changes that can be made in the site recipe tab may vary depending on the type of ingredients included in the standard recipe. For example, in the food service management system (10), ingredients may be classified into multiple levels of ingredient classifications arranged in a hierarchical structure (e.g., major category, medium category, minor category, and detailed category), and the ingredients of the standard recipe may be configured to be modified only within the ingredient classification level determined by the type of ingredients. For example, if the ingredients of the standard recipe are of the "main ingredient" or "main seasoning" type, changes may be possible only within the detailed category of the corresponding ingredients in the site recipe tab. If the ingredients of the standard recipe are not of the "main ingredient" or "main seasoning" type, changes may be possible only within the medium category of the corresponding ingredients in the site recipe tab. However, this is merely illustrative, and the embodiments of the present disclosure are not limited thereto.

[0191] For example, if the ingredient of a standard recipe to be changed is of Type 1 (e.g., ingredients, seasonings, etc.), when attempting to change the ingredient on the Site Recipe tab, only ingredients with the same Level 1 ingredient classification (e.g., medium classification) as the ingredient (e.g., ingredients within the same medium classification that differ only in the sub-classification or detailed classification) may be displayed as targets for change. For example, if the ingredient of a standard recipe to be changed is of Type 2 (e.g., main ingredients, main seasonings, etc.), when attempting to change the ingredient on the Site Recipe tab, only ingredients with the same Level 2 ingredient classification (e.g., detailed classification) as the ingredient (e.g., other products within the same detailed classification) may be displayed as targets for change.

[0192] In the site recipe tab, a function to save the changed recipe may be provided. Specifically, when the "Save" function is executed, the changed recipe may be saved by overwriting the current site recipe. Alternatively, when the "Add Site Recipe" function is executed, the changed recipe may be saved as a new site recipe and added to the database (1000). For a single menu, the number of site recipes that can be registered in the database (1000) may be limited to a predetermined number. The predetermined number may be, for example, five, but this is merely illustrative and the embodiments of the present disclosure are not limited thereto. In this case, for example, if an input to register a new site recipe is received while the database (1000) already has a predetermined number of site recipes registered, the site recipe may not be registered. In this case, a notification may be provided to the user through a terminal (200), etc.

[0193] The Site Recipe tab can provide a "Meal Planning" function. Through the Meal Planning function, menus entered (e.g., selected or modified) in the Site Recipe tab can be organized into a meal plan.

[0194] FIG. 12b is a diagram illustrating the standard recipe tab of the meal menu management page. Referring to FIG. 12b, the standard recipe tab of the meal menu management page can display information regarding standard recipes. Specifically, the standard recipe tab can display information regarding ingredients included in the standard recipe, the type and quantity of ingredients, etc.

[0195] Although not explicitly stated, the Recipe tab on the School Meal Menu Management page can display information regarding the recipe for the corresponding menu. The recipe displayed on the Recipe tab may be the standard recipe for the menu or the recipe of the site recipe selected from the Site Recipe tab.

[0196] Although not explicitly stated, the nutrient information tab on the meal menu management page may display nutrient information for the corresponding menu. A recipe selection function may be provided on the nutrient information tab. The recipe selection function may display a list of one or more recipes corresponding to the menu (e.g., a standard recipe and one or more site recipes) and provide an input function to select a single recipe. The nutrient information of the recipe selected through the recipe selection function may be displayed on the nutrient information tab.

[0197] In addition, although not explicitly stated, users of the school meal menu management system (e.g., operators of each site) may register their own know-how regarding menus or recipes in the database (1000). Specifically, users may register know-how in the database (1000) in the form of data such as text, images, videos, and audio. The know-how data may include, for example, tips for specific menus, alternative uses of ingredients, precautions during cooking, and storage tips. The know-how data registered in the database (1000) may be displayed through a tab on the school meal menu management page corresponding to the menu or recipe.

[0198] The school meal menu management system can collect know-how data provided by users and recommend menus based on this.

[0199] Specifically, the school meal menu management system can collect user know-how data, preprocess it, and store it in a know-how database. During the preprocessing stage, analytical techniques such as Natural Language Processing (NLP) for text data, object recognition or image captioning for images, motion recognition for videos, and Speech-to-Text (STT) for speech can be applied. The preprocessed data can be mapped to and stored with corresponding menus or ingredients, and information regarding the conditions or situations in which the know-how can be applied can also be stored as metadata.

[0200] The school meal menu management system can automatically recommend menus and recipes suitable for specific meal situations through an artificial intelligence model trained on accumulated know-how data. The AI ​​model can generate recommendation results based on this know-how data by accepting various input conditions, such as the type of recipient (schools, hospitals, companies, etc.), number of people, season, ingredient inventory, food allergy information, budget, and meal cycle. For example, if the system has learned the know-how data that "adding sweet potatoes enhances the sweetness" for the "Dakgalbi" menu, a Sweet Potato Dakgalbi menu applying this know-how can be automatically recommended based on seasonal or inventory conditions.

[0201] Recommended menus can be provided to users along with not only the basic recipe but also related know-how content. The recommendation results may be presented as text, and if necessary, related images, cooking videos, audio descriptions, etc., may also be provided.

[0202] According to the embodiments of the present disclosure, recipe information is based on menu-specific information, but when ingredients are changed, replacement is possible only within a specific ingredient category to which the ingredient belongs, thereby allowing for flexible response to on-site requirements while maintaining data consistency. Since the site recipes entered in this way are linked with standard recipes and stored in a database, they can be usefully utilized for configuring similar menus or referencing recipes in the future, thereby laying the foundation for establishing a systematic menu / recipe management system.

[0203] FIG. 13 is a drawing illustrating a method for reviewing a meal menu according to embodiments of the present disclosure.

[0204] Referring to FIG. 13, a meal menu management method according to embodiments of the present disclosure can be performed by a meal management system (10) (i.e., a meal menu management system). Specifically, the meal menu management method can be performed by one or more electronic devices (e.g., a server (100), a terminal (200), etc.) included in the meal menu management system.

[0205] A school meal menu management method may include a step (S310) of storing a database regarding menus, ingredients, and recipes. That is, a school meal menu management system may store a database (1000) regarding menus, ingredients, and recipes. Specifically, a server (100) may store a database (1000) regarding menus, ingredients, and recipes.

[0206] The user can input a new menu and a new recipe corresponding to the new menu to be registered in the meal menu management system through the terminal (200).

[0207] Although not explicitly described, the meal menu management method may include a step of receiving user input regarding new menus and new recipes. That is, the meal menu management system may receive user input regarding new menus and new recipes. Specifically, the server (100) may receive user input regarding new menus and new recipes through a terminal (200).

[0208] A method for managing school meal menus may include a step (S320) of performing a menu review that includes multiple review steps for new menus and new recipes. Here, the multiple review steps may include at least one of the following: a step of reviewing whether the new menu duplicates a menu already stored in a database; a step of reviewing whether the new recipe complies with predetermined recipe regulations; a step of reviewing the cooking method included in the new recipe; or a step of reviewing whether the new menu can be standardized. That is, the school meal menu management system may perform a menu review that includes multiple review steps for new menus and new recipes. Specifically, the server (100) may perform a menu review that includes multiple review steps for new menus and new recipes.

[0209] In the step of examining whether a new menu duplicates a menu already stored in the database, similarity can be calculated by comparing the name of the new menu with the name of the menu already stored in the database, and if the similarity is above a threshold value, it can be determined that the new menu duplicates a menu already stored in the database. For example, keyword and pattern matching of the menu can be performed. Key nouns included in the name of the new menu (e.g., "Gochujang" and "Jjigae" from "Gochujang Jjigae") can be extracted, and by comparing them with the names of the menus already stored, a list of menus having exact matches, partial matches, or similar patterns (e.g., "Pork Gochujang Jjigae" and "Gochujang Pork Jjigae") can be extracted along with similarity scores. Alternatively, a comparison of ingredients between the new menu and the menus already stored can be performed. A similarity score can be extracted by comparing the composition of ingredients, such as main ingredients, main seasonings, ingredients, and seasonings, of extracted menus with similar names to determine whether only the names are similar or if the actual menu composition is duplicated. Although not explicitly stated, in the step of reviewing whether a new recipe complies with predetermined recipe regulations, it may be reviewed whether the new recipe includes ingredients containing the name of the new menu. If the new recipe does not contain ingredients containing the name of the new menu, it may be determined that the recipe does not comply with the predetermined recipe regulations. For example, if the new recipe for the new menu "Gochujang Stew" does not include the ingredient "Gochujang," it may be determined that the new menu does not comply with the predetermined recipe regulations. In the step of reviewing whether a new recipe complies with the predetermined recipe regulations, it may be reviewed whether all essential recipe information is included in the new recipe. Essential recipe information may include essential ingredients per menu and serving size.For example, it can be determined whether one or more of the predetermined essential main ingredients for each menu item are included, or whether the essential seasonings for each menu type are included. In the stage of reviewing whether a new recipe complies with the predetermined recipe regulations, it can be examined whether the new recipe includes ingredients unrelated to the new menu item. The relevance of the new menu item to the ingredients can be determined by the name of the new menu item, etc. For example, if a new recipe for the new menu item "Beef Bulgogi" includes ingredients such as "Pork," "Cabbage," "Carrot," and "Onion," it can be determined that the new recipe includes ingredients unrelated to the new menu item because pork, which is unrelated to Beef Bulgogi, is included and the essential seasonings are omitted.

[0210] Although not explicitly stated, during the stage of reviewing cooking methods included in new recipes, the name of the new menu and the cooking method can be compared. For example, if a cooking method such as stir-frying is registered for a menu related to deep-frying, that menu may be determined to be unsuitable. For instance, during the stage of reviewing cooking methods included in new recipes, cooking keywords and menu types can be matched. Verbs related to core cooking actions (e.g., deep-fry, stir-fry, boil, grill, steam) can be extracted from the text regarding the cooking method, and logical incompatibility can be automatically determined by comparing them with the proposed menu types (e.g., deep-fried dishes, stir-fried dishes, soup dishes). During the stage of reviewing cooking methods included in new recipes, the possibility of missing essential cooking steps can be examined. It can be determined whether essential cooking steps generally required for a specific menu type (e.g., cooking meat, washing vegetables) are missing from the cooking method. During the stage of reviewing cooking methods included in new recipes, cooking time and difficulty can be evaluated. The total cooking time and step-by-step cooking time in a recipe can be evaluated for their realism in a mass catering environment (e.g., whether they are excessively long or short, or whether they require excessive difficulty) by comparing them to the standard range set in the system.

[0211] Although not explicitly stated, the stability of ingredient supply can be checked during the stage of reviewing the feasibility of standardizing new menus. For example, it is possible to determine whether the proposed recipe includes specific ingredients that are highly seasonal, have unstable supplies, or have very high unit costs. During the stage of reviewing the feasibility of standardizing new menus, one-time or event-specific menus can be identified. For instance, by analyzing the menu name, reason for proposal, and ingredients used, it is possible to determine whether the menu is a one-time item suitable only for a specific anniversary (e.g., Christmas cake), a specific season (e.g., summer-limited watermelon juice), or a specific event (e.g., Friday snack bread). During the stage of reviewing the feasibility of standardizing new menus, the presence of prohibited ingredients can be automatically determined. For example, it is possible to determine whether the ingredients in the proposed recipe are included in the list of major allergens or prohibited ingredients registered in the system.

[0212] Although not explicitly stated, the step of performing a menu review (S320) may further include a step of reviewing the nutrient information of the new menu calculated based on the new recipe. Specifically, the nutrient information of the new menu may be reviewed by comparing it with the standard nutrient information existing in the database (1000). The step of performing a menu review (S320) may further include a step of reviewing the cost of the new menu calculated based on the new recipe. Specifically, the cost of the new menu may be reviewed by comparing it with the standard cost existing in the database (1000).

[0213] The meal menu management method may include a step (S330) of adding new menus and new recipes to a database when new menus and new recipes are approved as a result of a menu review. That is, the meal menu management system can add new menus and new recipes to a database (1000) when new menus and new recipes are approved as a result of a menu review. Specifically, the server (100) can add new menus and new recipes to a database (1000) when new menus and new recipes are approved as a result of a menu review.

[0214] The meal menu management method may additionally include a step of providing relevant notifications to users if new menus and new recipes are not approved.

[0215] Users can view and utilize new menus and new recipes added to the database (1000) through the terminal (200).

[0216] Steps S320 and S330 will be explained in detail below with reference to FIG. 14, etc.

[0217] FIG. 14 is a drawing showing an example of a new menu suggestion page displayed in a food service management system according to embodiments of the present disclosure.

[0218] The meal management system (10) may be provided with a "new menu suggestion" function. When the new menu suggestion function is executed, a new menu suggestion page may be displayed.

[0219] A method for managing meal menus may include a step (S320) of performing a menu review including multiple review steps for new menus and new recipes, and a step (S330) of adding new menus and new recipes to a database when the new menus and new recipes are approved as a result of the menu review.

[0220] Referring to Fig. 14, the new menu proposal page may provide input functions regarding new menus and new recipes corresponding to the new menus. Users can input information regarding new menus and new recipes through these input functions. Specifically, users can input the menu name, color, menu concept, menu type, reason for proposal, etc., of the menu to be proposed on the new menu proposal page. Users can input the recipe (i.e., ingredients, type and quantity of ingredients, etc.) of the menu to be proposed on the new menu proposal page. A "Load Menu" function may be provided on the new menu proposal page. Through the Load Menu function, menus or recipes from the database can be loaded. Users can input new recipes by modifying the loaded menus or recipes. Users can input the cooking method of the menu to be proposed on the new menu proposal page. A "Register" function may be provided on the new menu proposal page. When the register function is executed, the new menu proposal may be sent to the system provider or administrator as entered on the new menu proposal page.

[0221] According to the embodiments of the present disclosure, a systematic review procedure is automatically performed based on input regarding new menus and corresponding recipes, thereby allowing for easy review of menu duplication, recipe compliance with regulations, cooking method validity, and standardization potential. Since only menus and recipes that pass this review are registered in the database, it becomes possible to configure a consistent and quality-assured menu within the entire food service system, and the effects of improved operational stability and efficiency can be achieved.

[0222] In summary, the food service management method and food service menu management method according to the embodiments of the present disclosure enable the reduction of food ingredient costs, the efficiency of inventory management, and the standardization of cooking quality by systematizing the entire process of food service planning, menu organization, cooking, ordering, and menu management based on data. Furthermore, based on collected operational data, it can provide information resources that can be utilized for establishing future food service strategies or improvement activities. Therefore, it can contribute substantially to securing the stability and sustainability of food service operations, while simultaneously achieving improved quality of food service and increased operational efficiency.

[0223] The methods according to the present disclosure may be computer-implemented methods. In the present disclosure, each operation of the methods is illustrated and described in a predetermined order, but the operations may be performed in any combination according to the present disclosure, other than being performed sequentially. In the embodiments, at least some of the operations may be performed in parallel, iteratively, or heuristically. The present disclosure does not exclude variations or modifications to the methods. In the embodiments, at least some of the operations may be omitted or other operations may be added.

[0224] Various embodiments of the present disclosure may be implemented as software recorded on a machine-readable recording medium. The software may be software for implementing the various embodiments of the present disclosure described above. The software may be inferred from the various embodiments of the present disclosure by programmers skilled in the art to which the present disclosure pertains. For example, the software may be a machine-readable instruction (e.g., code or code segment) or a program. The machine may be a device capable of operating according to instructions called from the recording medium, for example, a computer. In the embodiments, the machine may be an electronic device according to the embodiments of the present disclosure. In the embodiments, the processor of the machine may execute the called instruction to cause the components of the machine to perform a function corresponding to the instruction. In the embodiments, the processor may be a processor of the electronic device according to the embodiments of the present disclosure. The recording medium may mean any type of recording medium in which data is stored that can be read by the machine. The recording medium may include, for example, ROM, RAM, CD-ROM, magnetic tape, floppy disk, optical data storage device, etc. In the embodiments, the recording medium may be memory. In the embodiments, the recording medium may be implemented in a distributed form in a networked computer system, etc. Software may be stored and executed in a distributed manner in a computer system, etc. The recording medium may be a non-transitory recording medium. A non-transitory recording medium refers to a tangible medium that exists regardless of whether data is stored semi-permanently or temporarily, and does not include a signal that propagates transitorily.

[0225] As an example in which embodiments of the present disclosure are implemented in the form of a recording medium, a non-transient computer-readable recording medium may include at least one instruction that causes one or more processors to perform one or more operations when executed by one or more processors.

[0226] As explained above, those skilled in the art of the present disclosure will recognize that the present disclosure may be implemented in various forms without altering its technical principles or core features. Accordingly, it should be understood that the above embodiments are illustrative and do not limit the scope of the present disclosure. The scope of the present disclosure is defined by the claims below rather than the detailed description, and all variations or modifications based on the meaning and scope of the claims and equivalent concepts should be interpreted as being included within the scope of the present disclosure.

[0227] The features and advantages described in this disclosure are only partial, and more additional features and advantages will become apparent to those skilled in the art by referring to the drawings, specification, and claims. Additionally, it should be noted that the language used in this disclosure has been chosen for readability and illustrative purposes and is not necessarily chosen to limit or describe the subject matter of this disclosure.

[0228] The description of the above embodiments is provided for illustrative purposes only and is not intended to limit the scope of the disclosure in its exact form. Those skilled in the art will understand that various modifications and variations are possible from the content of the disclosure.

[0229] Therefore, the scope of the present disclosure is not limited by the detailed description but is defined by the claims of this specification. Accordingly, the embodiments of the present disclosure are exemplary and do not limit the scope of the present disclosure as set forth in the claims below.

Claims

Claim 1 A food service management method performed by one or more electronic devices, comprising the steps of: storing a database regarding a meal plan, menu, ingredients, and recipes - wherein the meal plan is composed of one or more menus as the basic unit of food service provision, the menu is composed of one or more ingredients as the basic unit of cooking, the ingredients are the basic unit of ordering, and the recipe is information regarding the ingredients included in the menu and the quantity of the ingredients -; displaying meal plan information on a meal plan planning page - wherein the meal plan planning information includes information regarding the menus included in the planned meal plan -; providing an input function regarding meal plan planning through one or more menu lookup windows on the meal plan planning page; updating the meal plan planning information based on user input through the input function regarding meal plan planning and displaying it on the meal plan planning page; and, on an ordering page, displaying order information for the meal plan organized on the meal plan planning information step by step through a plurality of tabs and providing an input function regarding ordering. The method includes the step of performing an order for food ingredients by updating the order information based on user input through the input function regarding the order, wherein in the database, all food ingredients are classified into multiple levels of food ingredient classifications arranged in a hierarchical structure, and within each recipe, one of multiple types is designated for each food ingredient according to the role or importance of the food ingredient in the corresponding recipe, and a standard recipe for a first menu is registered in the database by a food service management service operator, and the food service management method includes the step of displaying information regarding the first menu and the standard recipe for the first menu on a food menu management page;A food service management method comprising: a step of providing a user, on the food service menu management page, with a site recipe input function that allows the user to input a site recipe by changing the standard recipe for the first menu, wherein the site recipe input function is configured to allow the input of a site recipe by changing the ingredients of the standard recipe only within the ingredient classification of a predetermined step according to the type of the ingredients; and further comprising a step of storing one or more site recipes entered by the user through the site recipe input function for the first menu in the database in conjunction with the standard recipe; and a step of displaying order information and providing an input function regarding an order, wherein on the order page for the first menu, a list of the standard recipe and one or more site recipes is displayed; a step of receiving input from a user selecting one of the standard recipe and one or more site recipes; and on the order page, a step of displaying order information for the selected recipe and providing an input function regarding ingredients. Claim 2 A food service management method according to claim 1, wherein the food service information is displayed in the form of a table including a plurality of cells on the food service planning page, and configured such that one food service is organized in each of the cells, the menu inquiry window is a window that provides a function to look up a menu or food service, the input function regarding the food service planning includes a function to add a menu or food service viewed through the menu inquiry window to the food service planning information, and the step of updating and displaying the food service information on the food service planning page includes the step of adding the second menu or the first food service to the first cell when receiving input from a user who drags and drops the second menu or the first food service viewed through the menu inquiry window into the first cell. Claim 3 A food service management method according to claim 1, further comprising: a step of providing an ordering function on the menu planning page; and a step of displaying an ordering page for the selected menu when the ordering function is executed for a menu selected by user input on the menu planning page. Claim 4 A food service management method according to claim 3, wherein the step of displaying the order page comprises: displaying a food management tab, a menu and recipe tab, an order tab, and a cooking instruction tab on the order page; displaying a function within the order page corresponding to a tab selected by user input among a plurality of tabs; and, when switching from a first tab to a second tab among a plurality of tabs by user input, switching the screen to display a function corresponding to the second tab in an area within the order page that was displaying a function corresponding to the first tab. Claim 5 A food service management method according to paragraph 3, wherein the step of displaying order information and providing an input function regarding an order includes, in one of the plurality of tabs, displaying order information for one or more ingredients included in the second menu based on a recipe of the second menu included in the selected meal plan, and providing an input function regarding the ingredients. Claim 6 delete Claim 7 A food service management method according to paragraph 3, further comprising: a step of displaying updated order information based on user input through an input function regarding the order and providing an input function regarding the updated order information in one of the plurality of tabs; a step of providing an order execution function; and a step of executing an order based on user input through an input function regarding the updated order information when the order execution function is executed by user input. Claim 8 A food service management method according to claim 1, further comprising: a step of providing a duplication status function on the menu planning page; a step of displaying a duplication status page when the duplication status function is executed; and a step of displaying the duplication degree between a plurality of menus on the menu planning information on the duplication status page, wherein the duplication degree is the number of menus having the same characteristic relative to the total number of menus, and the characteristic is at least one of menu color, cooking method, main ingredient, or nutrient; and further comprising a step of providing a notification when the duplication degree within a predetermined period is greater than or equal to a threshold value. Claim 9 delete Claim 10 A food service management method according to claim 1, wherein when the type of the first ingredient of the standard recipe is the first type among the plurality of types, the site recipe input function is configured to allow the first ingredient to be changed only within the first stage of ingredient classification, and when the type of the second ingredient of the standard recipe is the second type different from the first type among the plurality of types, the site recipe input function is configured to allow the second ingredient to be changed only within the second stage of ingredient classification below the first stage. Claim 11 A food service management method according to Clause 10, wherein the role or importance of the food ingredient in the above-mentioned Type 2 is higher than the role or importance of the food ingredient in the above-mentioned Type 1. Claim 12 A food service management method according to claim 10, wherein the step of providing a site recipe input function comprises: receiving input from a user selecting one of one or more recipes stored in the database; displaying the selected recipe; providing an input function to change the selected recipe; receiving input from a user through the input function to change the selected recipe; and storing the changed recipe. Claim 13 In claim 12, the step of providing an input function for changing the selected recipe includes the step of providing an input function for changing the ingredients of the selected recipe, and the step of providing an input function for changing the ingredients includes: a step of indicating only the ingredients within the ingredient classification of the first step as targets for change when the type of the first ingredient of the standard recipe is the first type; and a step of indicating only the ingredients within the ingredient classification of the second step as targets for change when the type of the second ingredient of the standard recipe is the second type. Claim 14 A food service management method according to claim 1, wherein the food service menu management page is a page corresponding to the first menu and displays information regarding the first menu through a plurality of tabs, and the step of displaying information regarding the first menu and the standard recipe includes: a step of displaying the standard recipe in the first tab among the plurality of tabs; and a step of displaying one or more site recipes in the second tab among the plurality of tabs, and the step of providing the site recipe input function includes a step of providing the site recipe input function in the second tab. Claim 15 A food service management method according to claim 1, wherein the site recipe input function is configured to change the amount of ingredients in the standard recipe, to add ingredients within a predetermined number, and to remove the first ingredient if the first ingredient of the standard recipe is a predetermined type among the plurality of types. Claim 16 A food service management method according to claim 1, wherein in the step of storing and displaying one or more site recipes in conjunction with the standard recipe, the method is configured such that only site recipes within a predetermined number for the first menu can be registered in the database. Claim 17 As an electronic device, one or more processors; and includes one or more memories for storing at least one instruction executed by the one or more processors, wherein the one or more processors, by executing the at least one instruction, store a database regarding a meal plan, a menu, ingredients, and a recipe - the meal plan consists of one or more menus as the basic unit of meal provision, the menu consists of one or more ingredients as the basic unit of cooking, ingredients are the basic unit of ordering, and the recipe is information regarding ingredients included in the menu and the amount of ingredients -, control an external device to display meal plan information on a meal plan page - the meal plan information includes information regarding menus included in the organized meal plan -, through the external device, provide an input function regarding meal plan organization through one or more menu lookup windows on the meal plan page, update the meal plan information based on user input through the input function regarding meal plan organization, control the external device to display the updated meal plan information on the meal plan page, and on the order page, control the external device to display order information for the meal plan organized on the meal plan information step by step through a plurality of tabs It is configured to control, provide an input function regarding an order through the external device, and perform an order for food ingredients by updating the order information based on user input through the input function regarding the order, wherein in the database, all food ingredients are classified into multiple levels of food ingredient classifications arranged in a hierarchical structure, and within each recipe, one of multiple types is assigned to each food ingredient according to the role or importance of the food ingredient in the corresponding recipe, and a standard recipe for a first menu is registered in the database by a food service management service operator, and the one or more processors, by executing the at least one command, cause the external device,An electronic device that controls the display of information regarding the first menu and the standard recipe for the first menu on a meal menu management page, and provides a site recipe input function to a user on the meal menu management page via an external device, which allows the user to input a site recipe by changing the standard recipe for the first menu - wherein the site recipe input function is configured to allow the input of a site recipe by changing the ingredients of the standard recipe only within a predetermined ingredient classification stage according to the type of the ingredients - further configured to store one or more site recipes entered by the user via the site recipe input function for the first menu in the database in conjunction with the standard recipe, and further configured to provide an input function regarding an order, wherein the external device controls the display of a list of the standard recipe and the one or more site recipes on the order page for the first menu, receives input from a user selecting one of the standard recipe and the one or more site recipes, controls the external device to display order information for the selected recipe on the order page, and further configured to provide an input function regarding ingredients via the external device.

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