Ingredient Classification System for Menu Registration
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Solution Overview
Problem
Existing systems face difficulties in collecting detailed menu information across different food cultures, as restaurant managers struggle to register ingredients due to varying classifications, leading to incomplete menu data.
Innovation Solution
An information processing apparatus and system that classifies ingredients into upper and lower classes, allowing users to input high-order ingredients and receive corresponding low-order ingredient information, including images or descriptions, while also considering location, language, and time for edible ingredient selection.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of information
If detailed ingredient names are registered by restaurant manager, then menu information completeness is improved, but registration difficulty increases due to unknown detailed names across different food cultures
Solution Approach 1:
The patent introduces an ingredient classification system as an intermediary between the user's general ingredient input and the detailed ingredient information. The system stores classification information with high-order ingredients (e.g., 'fish') and low-order ingredients (e.g., 'sea bream'), automatically expanding general inputs into specific ingredient details without requiring users to know precise ingredient names.
Solution Approach 2:
The system performs preliminary action by pre-storing ingredient classification information in the server before users need it. The classification data structure, including high-order and low-order ingredient relationships, is prepared in advance, enabling automatic expansion when users input general ingredient names during menu registration.
2Measurement precision
If ingredient classification information is stored and processed, then ingredient detail accuracy is improved, but system complexity increases
Solution Approach 1:
The patent segments the ingredient information system into distinct components: high-order ingredients (general categories like 'fish'), low-order ingredients (specific types like 'sea bream'), and classification information (the relationship structure). This segmentation allows the system to manage complexity by organizing data hierarchically rather than as a single undifferentiated database.
Solution Approach 2:
The ingredient classification system serves multiple functions simultaneously: it stores classification relationships, expands general ingredient inputs into specific details, provides ingredient images and descriptions, and filters ingredients based on location and cultural relevance. This multi-functionality reduces the need for separate systems for each function.
3Measurement precision
If ingredient information is presented to user, then ingredient selection accuracy is improved, but information processing time increases
Solution Approach 1:
The system performs preliminary action by pre-organizing ingredient information including images, descriptions, and classification relationships in the server before users need them. When a user inputs a high-order ingredient, the system has already prepared the corresponding low-order ingredient details for immediate retrieval and presentation, reducing processing time during actual menu registration.
Data Source
AI summary
An information processing apparatus, system, method, and program are provided. The information processing apparatus includes storage circuitry, communication circuitry and control circuitry. The storage circuitry stores ingredients classification information that is information obtained by classifying ingredients into upper and lower classes. The communication circuitry receives menu information from a user terminal. The control circuitry specifies each low-order ingredient that is an ingredient included in a lower class of each high-order ingredient, which is an ingredient of an upper class, from the ingredients classification information in a case where the high-order ingredient is included in the menu information, controls the communication circuitry to transmit ingredient information including information of the low-order ingredient to the user terminal, and receives registration of the menu information when the communication circuitry receives the menu information including the low-order ingredient.