CN112766760A

CN112766760A - Park consumption guiding method and system

Info

Publication number: CN112766760A
Application number: CN202110097734.6A
Authority: CN
Inventors: 沙亦鹏; 佘媛婕; 王玉馨; 叶明海
Original assignee: Shanghai Panxin Chengjie Information Technology Co ltd; Shanghai Kunbei Management Consulting Co ltd; Tongji University
Current assignee: Shanghai Panxin Chengjie Information Technology Co ltd; Shanghai Kunbei Management Consulting Co ltd; Tongji University
Priority date: 2020-09-18
Filing date: 2021-01-25
Publication date: 2021-05-07

Abstract

A park consumption guiding method includes at least one consumption place in the park. The method comprises providing supply data including goods or services at each consumption location to consumers located on the campus; collecting demand data for consumers on the campus; matching the supply and demand data; directing the consumer to the matched consumer location. Wherein the offering value, total cost of purchase, quality, utility of the same commodity or service in the campus are consistent among the various consumer sites in the campus. The park comprises a school or a hospital. The consumer locations include canteens and/or convenience stores.

Description

Park consumption guiding method and system

Technical Field

The invention belongs to the technical field of catering management, and particularly relates to a park consumption guide method and system and a school meal-distribution dining room operation system.

Background

Supermarkets and canteens are common businesses in garden consumption systems. The dining room, also called dining room, is usually arranged in military, office, school, factory and mine and large-scale company, supplies meals for internal personnel, employees and students and can be used in places where many people have meals. Customizing meals may result in additional costs compared to a unified package, including packaging costs, meal sorting costs, time to fetch meals, and the like. For example, a traditional dining hall in colleges and universities can realize the customization of meals by ordering in line, and the unified grid dinner plate is convenient for unified recovery and cleaning. Improve the management level of the dining room, and have great significance for saving grains, improving the dining efficiency and reducing the accumulation of people to prevent and control the epidemic situation. The customization level of the food is improved by applying an intelligent technology, and the distribution efficiency of the customized food is guaranteed.

Disclosure of Invention

In one embodiment of the invention, a park consumption guiding method establishes guidance between demand and supply of one or more consumption places located in a park environment, and the guidance is used for guiding consumers to go to matched consumption places to obtain needed goods or services by providing supply inventory and lists, collecting quantity and preference of demand. Here, the same goods or services are priced the same at any one of the consumption sites on the campus. Consumption characteristics of the campus include that supplies outside the campus boundaries are excluded and that consumption within the campus is of equivalent nature. Compared with consumption outside the campus, consumption inside the campus has internal monopoly, preferential welfare and internal consistency in price. The price, quality and utility of the same commodity or service in the park are consistent among the consumption places (places and windows) in the park, the spatial characteristics of the consumption places (places and windows) have no difference, and the consumption decision of consumers is not influenced. The method specifically comprises the following steps of,

providing supply data including goods or services at each of the consumption sites to consumers located on the campus;

collecting demand data for consumers on the campus;

matching the supply and demand data;

directing the consumer to the matched consumer location, wherein,

the value of the offer, the total cost of purchase, the quality and the utility of the same commodity or service in the park are kept consistent among the various consumption places in the park. Herein, the concessioned value refers to the actual value transferred by the enterprise and perceived by the consumer or customer. It is generally expressed as the difference between the total value of the customer's purchase and the total cost of the customer's purchase. The total cost of purchase includes the cost of money paid, the cost of time, etc.

In one embodiment of the present invention, a canteen management system includes,

a kitchen for making a plurality of different dishes and/or meals;

the dish rectifying subsystem is used for shunting dishes and/or meals sent out from the kitchen to each selling window;

the dish distribution subsystem is used for distributing and selling dishes and/or meals to diners after catering;

the stream rectifying subsystem guides a plurality of diners entering the dining hall to each selling window;

and the data server is in data communication coupling with the kitchen, the dish rectifying subsystem, the dish distribution subsystem and the people flow rectifying subsystem. Meanwhile, data interaction is carried out with the mobile terminal of the diner through the mobile communication system, the type information of the dishes and the meals is pushed to the mobile terminal of the diner, the diner dining demand information is obtained, and the flow guidance of the diner people and the flow distribution of the dishes and the meals to an expected selling window are dispatched and directed according to the flow distribution of the diner entering a dining room.

Drawings

The above and other objects, features and advantages of exemplary embodiments of the present invention will become readily apparent from the following detailed description read in conjunction with the accompanying drawings. Several embodiments of the invention are illustrated by way of example, and not by way of limitation, in the figures of the accompanying drawings and in which:

fig. 1 is a schematic diagram of a management system according to an embodiment of the present invention.

FIG. 2 is a schematic diagram of one embodiment of the present invention.

FIG. 3 is a schematic diagram of one embodiment of the present invention.

FIG. 4 is a schematic diagram of one embodiment of the present invention.

FIG. 5 is a schematic diagram of one embodiment of the present invention.

FIG. 6 is a schematic diagram of one embodiment of the present invention.

FIG. 7 is a schematic diagram of one embodiment of the present invention.

FIG. 8 is a schematic diagram of one embodiment of the present invention.

FIG. 9 is a schematic diagram of one embodiment of the present invention.

FIG. 10 is a schematic diagram of one embodiment of the present invention.

FIG. 11 is a schematic diagram of one embodiment of the present invention.

FIG. 12 is a schematic diagram of one embodiment of the present invention.

FIG. 13 is a schematic diagram of one embodiment of the present invention.

FIG. 14 is a schematic diagram of one embodiment of the invention.

Detailed Description

Example 1.

An interactive interface between the queue person and the central processor. In the interactive interface, the queue user digitally processes the customized requirements for the meals through the interactive interface and uploads the requirements to the central storage through the internet for analysis and processing. The central processing unit combines dish data, the requirements of all the queue owners and other data to carry out data integration to form a big data set. And obtaining a queuing rectification instruction through global calculation analysis, and assigning the queuing rectification instruction to a queuing person through an interactive interface.

The interactive interface is an interactive structure, and can be an interactive interface as long as the technical combination capable of meeting the functional purposes can be realized. The implementation manner includes but is not limited to:

exchanging demand information and queuing instructions with a server by using the modes of APP, applets, public numbers and the like through terminals such as mobile phones, ipads and the like of a queuing person to realize interaction;

secondly, by presetting a self-service interactive machine at an entrance, a queuing person uploads a demand through the self-service interactive machine and the Internet, and a queuing instruction is issued through a large screen, a broadcast horn and the like, so that interaction is realized;

and thirdly, the requirements can be manually uploaded in a manual mode without using a remote terminal and autonomous equipment. The method has the advantages that the method can simplify the uploading link of demand data in a mode that the old people who queue more do not use the terminal demand and the demand can be defaulted to be the demand of all options and the like.

Example 2.

A queue people stream rectifier. The rectifier has three elements, an input, an output, and an intermediate processor.

The rectifier inputs people flow, which may be adjusted by the rectifier in advance or may be random people flow which is not adjusted in advance.

The output of the rectifier is the regulated people flow. The people flow combination adjusted according to a certain rule can improve the distribution efficiency or quality.

The core of the rectifier is the intermediate rectifier processor. This is a particular configuration and the manner and method of achieving the following objectives is referred to as a rectification processor. The goal to be achieved by the rectification processor is to preprocess the stream of people in order to achieve an increase in the distribution efficiency and distribution quality thereof at the time of dish distribution. The implementation method is that people who queue are distributed to the team in front of the window with the highest efficiency or meeting the requirements of the people, and then rectification is formed. Forms of rectification include, but are not limited to:

(1) interchange and reorganization of people in the two teams;

(2) merging (dimensionality reduction) and queuing (dimensionality increase) of the queues.

As shown in fig. 2, the queuers are randomly arranged upon entry. According to the first step and the third step; ②, fifthly; the sequence of the fourth and sixth enters a rectifier, and the rectifier matches the optimal (the maximum number of elements of the queue number is least, the effectiveness of all queuing persons is maximum) and the corresponding queues with adjustment possibility (adjacent queue adjustment) are the first and the second according to the rule; ③ and fourthly; and fifthly, combining the queues. Therefore, the rectifier needs to reorganize the queue, and the queue order is optimized. The following release strategy may be employed, with team rectification already implemented: sixthly → 3; → 2; fifthly → 3; ③ → 2; ② → 1.

As shown in FIG. 3, the queue is a queue in the entry queue, and the enqueued persons enter in the order of (i), (ii), (iii) and (iv). Now, because of the margin of the window, the system studies the proportion of supply and demand to obtain a conclusion that the window can be opened and the queues can be sorted, so as to improve the distribution efficiency. Therefore, the queue is divided into two queues, and the system obtains the optimal queue combination according to the relation between the demand and supply of the queue users; ② and fourthly.

The rectifier specifically realizes rectification according to the rectification instruction in two ways:

first, the queuers commutate autonomously. Namely, a buffer area is arranged in the queuing area, and as shown in fig. 4, a queue user can replace the queue by himself when entering the buffer area. However, to prevent the flow from crossing and stepping on, the flow-to-space ratio in the buffer area is limited.

Second, machine-assisted rectification. The path trajectory for each of the queued persons may be adjusted using machine equipment in accordance with the commutation instructions. Figure 5 shows a schematic representation of a mechanical device for people stream adjustment. Taking the person A in line as an example, before the person A enters the rectifying area between the windows A and B, the rectifying mechanical device baffle rotates from point 1 to point 3 from point 2, so that the person A enters the window B in line according to the rectifying route 1.

Example 3.

A central processing system. The central processing system, which can also be called as a server, is used for storing and processing various data and forming instructions such as queuing distribution, dish supply and the like, and mainly comprises a central storage and a central processing unit.

The central storage stores data required by various decisions, including real-time demand-side data such as sequences and demands of queuers and supply-side data such as dish supply (shelf loading and shelf unloading). In addition to these data, support data needed for decision making is also stored, depending on the functional design of the system.

The task of the central processing unit is to form various decision instructions of the system. The decision instruction mainly includes the following aspects.

And (I) queuing and rectifying instructions of people streams.

The queuing instruction is mainly aimed at selecting an optimal queuing path when a queue is entered by a queuer. And the rectification instruction refers to adjusting the formed queue for the entry, so that the queue is converted to the optimized queue.

The optimal criteria are determined by the goals of the system, which may include, but are not limited to, the following:

1. the time for a single queue is minimal. The requirement of a single queue person is met, and the suggestion of the minimum queuing time is provided for the single queue person;

2. and the global requirement satisfaction and the queuing time are considered. And from the global perspective, queuing operators are distributed, and the requirement satisfaction and the queue load are considered.

(II) dish replenishment and adjustment instructions

The dish replenishment and adjustment instruction is to adjust the arrangement and combination of the dishes in the windows, so that the queue person can queue in front of each window with optimal efficiency.

The dish adjustment instructions include, but are not limited to:

1. carrying out racking and racking treatment on a certain dish;

2. adjusting the position of the dishes, such as the dish exchange between two windows;

3. and (6) merging dishes.

Replenishment and adjustment of dishes is subject to restrictions, including:

1. and (3) space limitation: the number of dishes per window is limited by space, for example: each window can only contain n (such as 10) dishes, namely the upper limit is n, and the number m of dishes on the window needs to be +1 every last dish. The spatial constraints dictate that m must be equal to or less than n.

2. Time limitation

The adjustment of the dishes takes time. For example, the position adjustment of dishes may be considered as a combination of lower racks and upper racks. During the period from the off-shelf to the on-shelf, the dishes cannot be called. In addition, manual intervention of a dish-mixing worker is needed for adjusting dishes, the dish-mixing worker can only carry one dish at the same time, and limitation is realized in the time dimension.

3. Cost constraints

Dishes are not infinitely adjustable. Adjusting dishes has associated costs, including time costs, labor costs for transport, and the like. The dishes are adjusted to meet the cost-benefit principle, i.e. the generated income is greater than the cost of the adjusted product. Measures of revenue are multivariate, including monetary revenue and also the utility of meeting the needs of the diner (satisfaction revenue).

And thirdly, transmitting a dish distribution instruction and the like.

Aiming at different decisions, the central processing unit should have various algorithms to ensure the formation of instructions. The most basic algorithm is to enumerate options formed by the optimal queue combination and the dish arrangement combination through enumeration simulation, find the optimal combination and form related instructions according to the optimal combination.

There are many key considerations for the enumeration process that need to be studied by quantitative methods.

First, the optimal criteria are determined.

For example, to meet demand as a decision target.

The target function can be represented by y, and the quantitative method is represented as follows:

max y＝Σs_jwherein s is_jRepresents the requirement satisfaction condition of the jth queue person, and when satisfied, s_jValue of 1, when not satisfied, s_jThe value is 0.

For example, queue time is used as a decision target.

Z can be used as an objective function and expressed quantitatively as:

Min z＝Max(t_j) Wherein t is_jIndicates the time required for queuing for the jth queue, Max (t)_j) The total queuing time of the system is taken as the queuing time t needed by all the queuers in the system_jIs measured.

For multi-objective decision making, a new objective function may need to be constructed based on a basic objective function, where x ═ α y + β z, where α and β are new objective function coefficients, and adjusting α and β may adjust the weights of the sub-objectives under the overall decision making objective. The assignment of alpha and beta and the target standard and function construction of X need to be determined and assigned according to the operation target.

Secondly, many constraints are considered for realistic simulations, including but not limited to:

(1) the dish type of each window is less than the upper limit of the dish type which can be arranged in the window.

s.t.K_i≤N_iIn which K is_iIndicating the number of dishes currently on line in the ith window, N_iRepresenting the window capacity of the ith window;

(2) the number of single dishes in each window is less than or equal to 1.

For each combination of i and k, s.t. Σ C_i,j,k≤1，C_i,j,kShowing the serving conditions of the ith window, the jth dish position and the kth dish, and assigning the value of the dish serving on shelf as1, otherwise 0.

(3) The dish capacity and the number of people in queue are considered.

s.t.D_i,j≤S_i,j，D_i,jIndicates the number of people requiring j dishes in the ith window, S_i,jIndicating the remaining available capacity of the jth dish in the ith window.

The data information can be obtained from the interaction data in embodiment 1, embodiment 5, which is stored in the central memory. However, it is not always possible to achieve that all data is complete during the data collection process. For example, some of the queue people may be demanding for various reasons (e.g., the elderly may not use a cell phone terminal). Although these human needs cannot be quantified, they still have an impact on some variables. For example, if a meal is removed, the remaining available volume of the meal will be served.

Then, certain methods are used to correct or process the data, otherwise the global allocation is affected. The following methods can be used:

(1) according to the historical data of the dish ordering, the demand preference (the dish ordering direction with high probability) is measured and calculated

(2) Assuming that it will have a demand for all dishes

(3) According to the assumption of (1) or (2), the type of queue entering the queue sets a safety margin for the dishes when entering, and the safety margin is cancelled after the remaining available supply is adjusted by the actual number when exiting. By dynamically adjusting the safety margin, the remaining available supply is guaranteed to be reliable.

The decision-making of rectification, replenishment and the like can also be carried out by adopting a quantitative method, and the core of the decision-making lies in the cost benefit principle. By balancing the adjustment costs with the loss of no adjustment, an optimal adjustment decision with the lowest overall cost is achieved. In general, the adjustment cost is the cost due to the adjustment action, such as: transportation cost, time cost, etc., which are positively correlated with the number of times of adjustment. The loss of the adjustment is caused by the deficiencies of efficiency and satisfaction of the demand if the adjustment is not carried out, and the deficiencies are usually inversely related to the adjustment times. Therefore, the decision that the system is optimal when the two are balanced and the total cost is optimal can be obtained by establishing a functional relation and deriving.

The quantitative research method can be enriched continuously through tools such as artificial intelligence, operation optimization theory, dynamic planning and the like. In this embodiment, only the basic method used for decision making is presented. In the specific implementation process, the calculation time of the central processing unit and certain uncertainty also need to be considered. Computational efficiency can be improved by algorithmic pruning, while uncertainty can be passed on using probabilistic or safety margin methods.

Example 4.

An interactive interface between the dish supply and the central processor. In the interactive interface, the dishes are supplied to relevant workers, such as cooks, dish distributors and dish beaters, the dish information and the cook information are digitally processed through the interactive interface and uploaded to a central storage through the internet for storage so as to be analyzed and processed. The central processing unit integrates the dish data, the requirements of all the queue users and other data to form a big data set.

Through global calculation analysis, dish demand data uploaded by a queuing person through an interactive interface and dish stock data uploaded by a dish ordering person at a dish supply position through the interactive interface are compared to obtain a dish supply demand instruction, the dish demand instruction is issued to a chef at the dish supply position through the interactive interface, the chef prepares for serving according to the instruction of the interactive interface and obtains a dish shunting instruction, the dish shunting instruction is issued to a dish distributing person at the dish supply position through the interactive interface, and the dish is shunted to different dish ordering windows by the dish distributing person according to the instruction of the interactive interface.

firstly, the method comprises the steps that through terminals such as mobile phones and ipads of dishes for related workers, dish stock information, dish demand instructions and dish distribution instructions are exchanged with a server in modes such as APP, small programs and public numbers, and interaction is achieved;

secondly, by presetting a self-service interactive machine in a working area such as a kitchen, the dish supply related working personnel upload dish information through the self-service interactive machine and the Internet, and dish demand instructions and dish distribution instructions are issued through a large screen, a broadcast horn and the like, so that interaction is realized;

example 5.

A dish rectifier. The rectifier has three elements, an input, an output, and an intermediate processor.

The input of the rectifier is dishes, and the dishes can be random dishes which are adjusted in advance by the rectifier or not adjusted in advance.

The output of the rectifier is the adjusted dish combination. The dish combination adjusted according to a certain rule can improve the distribution efficiency or quality.

The core of the rectifier is the intermediate rectifier processor. This is a particular configuration and the manner and method of achieving the following objectives is referred to as a rectification processor. The aim to be achieved by the rectification processor is to preprocess the dishes in order to achieve an increase in their distribution efficiency and distribution quality at the time of their distribution. The implementation method is that according to the customized dish combination requirements uploaded by the queue user through the interactive interface in the embodiment 1, through data analysis, all dishes are combined and arranged, and the dishes are distributed to the dish ordering window which can meet the requirements of the queue user or has the highest efficiency, so that rectification is formed. Forms of rectification include, but are not limited to:

(1) exchanging and recombining dishes in the two dish ordering windows;

(2) and merging (reducing vitamins) and dividing (increasing vitamins) the dishes in the dish-making window.

As shown in fig. 6, the dishes are randomly arranged when entering the order window. Pressing A, C; B. e; D. f, entering a rectifier in sequence, matching the optimal (the maximum number of elements of the queue number is minimum, the effectiveness of all the queue persons is maximum) by the rectifier according to a rule, and enabling the corresponding queue with the adjustment possibility (adjacent queue adjustment) to be A, B; C. d; E. and F, combining queues. Therefore, the rectifier needs to reorganize the queue, and the queue order is optimized. The following release strategy may be employed, with team rectification already implemented: e → 3; c → 2; d → 2; b → 1.

As shown in fig. 7, the dishes enter the same order window, in the order of A, B, C, D. Now, because the dish ordering window has a margin, the system researches the proportion of supply and demand to obtain a conclusion that the window can be opened and the queues can be sorted, so as to improve the distribution efficiency. Therefore, the dish ordering window is divided into two queues, and the system obtains the optimal queue combination according to the relation between the requirements and supplies of the queue users, A, C; B. and D, performing treatment. Example 6.

A mechanism for assisting in dish distribution can be applied to a dish distribution process through data collected by implementing the interaction mechanisms of the embodiment 1 and the embodiment 4, and communication time and cost are reduced.

In embodiment 1, the requirement data of the queuing operator can be obtained, and the data can obtain the identity information of the queuing operator through a certain mechanism (such as swiping a card) when the queuing operator queues the window, and call the requirement information in the central database according to the identity information, and feed the requirement information back to the window. In embodiment 4, the dish data of the dish in real time in the window can be obtained. The two data are correlated with each other, and the position of the required dishes for a certain queuing person under a specific window can be obtained.

According to the position information of the dishes required by the intelligent vegetable management system, the accurate guidance of the dish distributor can be realized through the technology of the Internet of things. An obvious marker is arranged for each dish, the marker can be light and the like, the marker at least comprises two obvious distinguishing states, and the state conversion can be controlled through a circuit and the emergency control of the Internet of things. Based on the information, the state of the marker is controlled through the Internet of things to distinguish dishes (whether the dishes are needed by the user) and carry out subsequent dish distribution activities. For example, fig. 8 is a schematic diagram of eight dishes in a window, all the dishes are surrounded by light tubes, wherein the bright light tubes correspond to the dishes required by the user, the dark light tubes correspond to the dishes not selected by the user, and the dish distributor can realize accurate and rapid dish distribution activities according to the states of the light tubes.

For accurate dish position information, the accurate guidance of dish distributors can be used, and the dish position information can also be used for settlement of dishes. Under the traditional dining room environment, the situation that the information is asymmetric exists. The concrete expression is as follows: the demander does not know the dish arrangement of the window before the window is shot, so that the accurate requirement cannot be formed, and only the fuzzy requirement is required. The supplier needs to know the demand after the demander has made a very clear definition, and the process is the process of communication in the window. The process of window communication is very complicated, and the supplier needs to know the actual demand of the demander through the window communication, distribute dishes according to the demand of the demander and calculate the price, wherein various noises interfere the process. Due to the fact that teams are long, communication time is very limited, communication is inaccurate in practice, and price calculation errors of dishes are common. Price calculation presents a huge challenge to dish distributors. If the demand can be made clear as early as possible, there is enough time in the communication process, and the calculation of the price can be transferred to the computer for completion.

The data based on example 1 and example 5 form the actual requirements of the user, and the more accurate, clear and credible requirement data can be obtained before the data is arranged in the window. This demand data should be more consistent with the actual demand for the transaction, and based on this data the price of the dish can be calculated in advance. The calculation is finished by a computer, so that the pricing pressure of dish distributors can be reduced, and the accuracy and efficiency of price calculation can be improved.

Example 7.

For the related pricing mechanism described in the sixth embodiment, a certain role will be played in the idealized system. In practice, however, there are various uncertainties and it is impossible to completely present an ideal state. For example, some elderly people do not upload the demand information through the related interaction mechanism when entering the queue. The requirement of mental calculation is still needed for the human resource management (such as recruitment) of dish distributors, and the aim of reducing the human resource cost cannot be achieved.

Therefore, besides passively requiring the queuers to upload various data by means of an interactive mechanism, there is a need to actively collect other various data for interactive verification and supplementary analysis.

Taking the data for pricing as an example, if the pricing is simply performed according to the mechanism described in embodiment 6, the person who does not use the interaction mechanism to upload the demand in the queue cannot be priced due to the missing data. Then the salesperson is required to calculate the valuation of the part of the queued up people when the window is cleared up. This greatly increases the work difficulty of the dish distributor and the time cost for distributing dishes. There may also be situations, including dishes such as windows, that are off the shelf due to shortages due to the insertion of an unknown queue ahead. The actual meal of the queue does not match the demand information uploaded in the database. If the price calculation is performed based on the information in the demand database at this time, an error is generated.

Therefore, the method of interactive verification and supplementary analysis is adopted to improve the accuracy of pricing and analysis. There are mainly the following methods:

first, the number of teams is corrected by counting using face recognition technology. If people who simply use the uploading demand are used as the basis for analyzing the number of people in each queue, people who directly enter the queue and do not have the uploading demand influence the decision. The face recognition technology can be adopted for each queue, the real-time number of people in each queue is monitored, and more accurate data of the number of people in the queue is obtained.

Secondly, the actual ordering of the dishes is accurately judged by utilizing the Internet technology. Because the system has certain error, the queuing person can have certain deviation with the dishes uploaded by the queuing person in the interactive system, if the dishes required by the contraction point in the demand uploading system are used as calculation basis for pricing at this time, errors can be caused to the calculated price, and the pricing accuracy can be realized by using the internet of things technology. Specifically, a transmitter of the internet of things is arranged under each dish, a certain transmitting device is placed in a dish distribution spoon grasped by a dish distribution garden, and when the spoon enters an area of a certain dish, the system automatically records related data and takes the data as a basis for pricing.

Example 8

The embodiment mainly aims at the dining hall with limited queuing space, and improves the meal distribution efficiency by establishing the virtual queue with the help of off-site space resources.

In the canteens of primary and middle schools, a package system rather than a food selection system is generally adopted. The selection system can well meet the requirements of diners, and waste is reduced from the source. However, the food preparation is difficult, especially how to accurately distribute the food to the diners. On the one hand, the distribution of the dishes has the requirement of keeping warm, and on the other hand, the lunch break time is limited, and the dishes are very tight to distribute, and if not prefabricated, the time for distributing the dishes on the spot is limited. Meanwhile, queuing is also limited by space, most canteens of primary and secondary schools have limited space, and queuing of large-scale population cannot be accommodated. Particularly in the epidemic situation prevention and control stage, a part of students are arranged to have meals in classrooms and are distributed in a centralized way, and the situation that a turnover table is not adopted is a relatively optimal choice.

Under the condition of unclear demand, the package system has great advantages. First, the cost of prefabrication of a package is relatively low, with no customization cost. Secondly, the package system has a homogenous character, does not need to consider the diner's needs when being distributed, and is very fast when being distributed. Therefore, the set meal system has great advantages compared with the meal selection system when the meal is used in a centralized way at noon.

However, the package system has certain disadvantages, and the main problem is that the supply can not meet the needs of diners. The dishes do not meet the requirements of diners, which causes certain waste. At present, the reform of saving food is promoted in China, and the dinning of 'selecting meal' is adopted as much as possible in a canteen with the need of conditioning, so that the dinning of 'set meal' is reduced. Therefore, how to make the canteens have alternative dining systems as many as possible is a social problem to be solved urgently.

The classroom seat arrangement is shown in fig. 9, for example, each letter and number combination represents a classmate, and when the meals are distributed, the meals are distributed according to the sequence of a1-a2-a3-a4-a5-b1-b2-, the efficiency is highest, namely the meals of the classmates are sorted according to the positions of the meals, so that the efficiency of the meals distribution can be improved. If the meal is arranged in the order a1-b2-d1-a3-a2, the time cost of meal distribution is increased.

The service of accurately providing the students with the advance and independent dish selection is the inevitable development direction of future dish selection. Each meal will have a unique identification, e.g. in the form of a bar code as a unique representation of the meal, and by scanning the bar code data, using database technology, it is possible to query who the target user of the meal is, and his personal information (including school number, seat, requirements … …). The meals belonging to each student are sequenced according to the seat sequence of the students, so that the problem of meal waste of primary and secondary schools can be solved, and the efficiency of dish distribution can be improved to the greatest extent.

To achieve this, there are specifically three steps.

Firstly, a diner uploads the demand information and seat information of various meals through an on-line system;

secondly, customizing the product according to the meal demand of the diner in the dining hall;

thirdly, arranging the order of the meals by the ordering equipment;

fourth, the diner receives meals quickly according to a predetermined sequence.

The diners upload the demand information and seat information of various meals through the on-line system. The requirement information is mainly the dish requirement of the meal and the dish quantity requirement … …, and the requirement information is the premise for completing customization. The seat distribution information is used for designing a virtual queue for diners, and further provides a basis for arranging and sequencing meals.

The dining hall customizes the meal according to the requirements of diners. First, each meal box has a unique identifier, which may be a permanent two-dimensional code, a bar code, etc., or a rewritable magnetic medium, or a chip based on RFID technology. When a canteen is used for cooking, the lunch box needs to be scanned firstly, then background data are called by the system, dishes needing to be cooked are fed back, and after the canteen staff cook the dishes into the lunch box, the dishes are fed back to the system. The system can record how the meal is in each box. Because the action of getting rice is limited by the distribution of dishes and the randomness of demands, the generation of meals has certain randomness on the window distribution and cannot be controlled. Therefore, the arrangement and the sequencing of the meals need to be completed through the subsequent steps.

There are two ways to accomplish the ordering of meals:

the first mode is that the central processing unit dispatches the dish ordering command to the dish distributor of the window according to the demand and the seat distribution of the demand, and meals are ordered. For example, according to the command of the central system, the lunch box of the first box finishes the meal taking, and after the lunch box is packed, the lunch box of the second box finishes the meal taking and packing. Such an operation is relatively inexpensive to implement and relatively easy to implement. But the efficiency is low, and the concurrent dish-making of each window cannot be realized.

As shown in fig. 10. Window 1 and window 2 are two windows in which different meals are scheduled. Meal outlets need to have meals in the order of 1-6, depending on demand and seating distribution. While the meal ports of 1-6 must be prepared at either window 1 or window 2 due to the composition of the meal. Two intercepting devices are arranged at the outlets of the window 1 and the window 2. The window 1 finishes the meal preparation of the package 1 according to the central processing unit, and the window 2 finishes the meal preparation of the package 2. The packages 1 are boxed through the rail, and the packages 2 are intercepted through the intercepting device. Window 1 begins the task of preparing package 4, but is intercepted by the intercepting means at (r). After package 1 finishes boxing, package 2 boxes after being boxed through the intercepting device, and after the window 2 starts to prepare the meal preparation task of package 3, package 3 does not need to be blocked and directly boxed because package 3 needs to be boxed in sequence. And by parity of reasoning, the tasks of preparing meals and boxing the packages 4-6 are completed. From a global perspective, the meals are in a sequential order.

The second mode is that the central processor pre-distributes dishes in batches and in parallel according to the demands and the classroom.

Each meal will have a unique identification, e.g. in the form of a bar code as a unique representation of the meal, and by scanning the bar code data, using database technology, it is possible to query who the target user of the meal is, and his personal information (including school number, seat, requirements … …). The meals belonging to each student are ordered in the student's seat order.

The sorting of the meals can refer to the sorting method for the certificates in the second embodiment. However, considering the particularity of the meal, the safety, sanitation, taste and other problems of the meal need to be paid attention to in the process of transferring the meal, and a hot-chain transportation mode is preferably adopted. During transportation, special attention needs to be paid to sealing of meals (ensuring sanitary safety) and preventing overturning and spilling, and the aim can be well achieved by adopting a box-packed slow-transfer mode. In this embodiment, an embodiment similar to a "push box" is provided.

FIG. 11 illustrates a cross-sectional view of a system and facility for organizing meals "off-line" based on electronic data. The facility consists of two parts, namely a computer control system and an off-line operation system. The off-line operating system is a cyclic reciprocating conveyor facility, A, B is two meal delivery routes, wherein the B conveyor system can rotate clockwise or counterclockwise. The conveying device can be realized by a track transmission mode or a boosting mode. Take the case pushed counterclockwise as an example. Firstly, the second part is transversely driven to push the lunch box to move along the path A. The third, fourth, fifth and sixth parts push the lunch box along the B path to move anticlockwise.

In this meal collation system (r) is the entry for the meal into the recycle list. The basic elements contained in the portal include a scanning device, a lookout device and a transmission device. The scanning device is used for scanning the information of the meal and uploading the information to a central control system (a memory) for recording the entering of the meal into the circular queue. The lookout device is used for looking out whether a space for food entering is available at an entrance or not, and when the food passes through, the space is unavailable and the waiting is needed. The transmission device transfers the meal from the inlet into the circular queue. And ② an export for the meal to exit the circular list. The outlet comprises basic elements including a scanning device and a transmission device. The scanning device is used for scanning the information of the meal and uploading the information to a central control system (a memory) for judging whether the meal needs to exit the circular queue. The transmission device transmits the meal from the circular queue to the outlet and the exit queue.

The central control system comprises a memory and a processor, and is used for issuing a transmission instruction so that the movement of the meal can complete the sequencing instruction. At the entrance, the processor processes the scanned meal information, firstly, whether the meal meets the condition of entering the queue is judged, if so, the meal enters the queue, and if not, the meal cannot enter the queue. For the meals in the queue, the central processor can calculate the sequence or the time point of the meals exiting the queue by calling various pre-stored information according to a preset rule. When the meal moves to the outlet on the transmission device, the device at the outlet firstly scans the meal information and uploads the meal information to the central processing unit, and the central processing unit judges whether the meal meets the exit condition or not. If the quitting condition is met, commanding the transmission device to start, moving the transmission device out of the queue, and recording the process; if the exit condition is not satisfied, the meal is caused to continue moving in the circular queue until the exit condition is satisfied. The meal is orderly withdrawn under the guidance of the withdrawing command, so that the sorting and arranging work can be realized.

For example, as shown in fig. 12, the meal arranging system performs a cyclic reciprocating motion according to two conveying paths to convey the meal. Firstly, scanning meal information, uploading the information to a central control system (a memory), if judging that the information meets the condition of entering a queue and observing that the position B1 is an empty box, transmitting the meal from an entrance to a circular queue by a transmission device, and transmitting the meal according to the anticlockwise sequence of B1-B12.

Meanwhile, the second port scans the meal information at the position B8, uploads the information to a central control system (a memory), and if the meal is judged to need to exit the circular queue, the transmission device transmits the meal from the circular queue to an outlet for exiting the queue.

To improve the conveying and sequencing efficiency of the food arranging system, as shown in fig. 13, X, Y two valves and a C1 food conveying position can be provided, X, Y valve includes a scanning device for scanning the information of the food and uploading the information to a central control system (memory), and the track between the C1 conveying position and the B6 conveying position can rotate clockwise or counterclockwise according to the instruction of the central control system. When the meal enters the positions B5 and B6 between the X valve and the Y valve, the scanning device scans the information of the meal and uploads the information to the central control system (memory), if the central control system judges that the order of the meal at the positions B5 and B6 needs to be replaced, the conveying device conveys the meal originally at the position B6 to the position C1, the conveying belt B continues to convey counterclockwise, and when the meal originally at the position B5 passes through the Y valve and enters the position B7, the conveying device conveys the meal originally at the position C1 to the position B6 for subsequent judgment and conveying. Therefore, the replacement of the meals at the positions B5 and B6 is finished between the X, Y valves, the cost of the conveying time of the meals from the outlet II according to the specified sequence is reduced, and the efficiency of arranging and sequencing the meals is improved.

In order to improve the transmission and sequencing efficiency of the meal sorting systems, two or more meal sorting systems can be arranged, meals randomly and simultaneously enter different sorting systems, and after the meals are sorted and sequenced in the respective meal sorting systems, the meals are compared with the meal information of other parallel meal sorting systems to generate a rule queue. Taking two meal arrangement systems as an example, as shown in fig. 14,

meals

4, 1 and 5 enter a first meal arrangement system,

meals

2, 6 and 3 enter a second meal arrangement system, and after passing through the respective meal arrangement systems, the meals are respectively arranged into

meals

1, 4 and 5 and

meals

2, 3 and 6. At the outlets of the two meal arranging systems, namely firstly, secondly, the related intercepting and scanning devices are arranged to scan the meal information pushed out by the two meal arranging systems, the information is uploaded to a central control system (a memory), the meal information is orderly released according to queues (firstly, a left queue is released [1], then, a right queue is released [2, 3], a left queue is released [4,5] and a right queue is released [6]), and finally, the sequence queues of 1, 2, 3, 4,5 and 6 are combined, the meal ordering is completed, and the meal arranging efficiency is improved.

The invention has the following beneficial effects:

(1) from the global perspective, data and behaviors in the processes of dish distribution and queuing in a canteen are integrated and analyzed, means and methods are provided for collecting various data generated by the behaviors, and the data are processed to guide the change of the behaviors of all participating bodies;

(2) based on explicit representation and storage analysis of user requirements, a communication mechanism in the dish distribution process is changed, and communication time is converted into queuing time through an information system, so that the overall dish distribution efficiency is improved;

(3) based on the linkage analysis of the demand side and supply side data, an optimal demand and supply combination is obtained. Through guiding the queuing people flow and the shelving of recombined dishes, the demand can be better met by customization, and the supply efficiency is greatly improved. By perfect matching of supply and demand, waste is reduced;

(4) a large amount of data generated in the queuing process are fully utilized, and the data are applied to various links such as dish distribution pricing and the like, so that the intelligent level of the whole canteen is improved. Except the dish distribution link, the front-end operation of the canteen almost realizes intellectualization.

It should be understood that, in the embodiment of the present invention, the term "and/or" is only one kind of association relation describing an associated object, and means that three kinds of relations may exist. For example, a and/or B, may represent: a exists alone, A and B exist simultaneously, and B exists alone. In addition, the character "/" herein generally indicates that the former and latter related objects are in an "or" relationship.

In the several embodiments provided in the present application, it should be understood that the disclosed system, apparatus and method may be implemented in other ways. For example, the above-described apparatus embodiments are merely illustrative, and for example, the division of the units is only one logical division, and other divisions may be realized in practice, for example, a plurality of units or components may be combined or integrated into another system, or some features may be omitted, or not executed. In addition, the shown or discussed mutual coupling or direct coupling or communication connection may be an indirect coupling or communication connection through some interfaces, devices or units, and may also be an electric, mechanical or other form of connection.

The integrated unit, if implemented in the form of a software functional unit and sold or used as a stand-alone product, may be stored in a computer readable storage medium. Based on such understanding, the technical solution of the present invention essentially or partially contributes to the prior art, or all or part of the technical solution can be embodied in the form of a software product stored in a storage medium and including instructions for causing a computer device (which may be a personal computer, a server, or a network device) to execute all or part of the steps of the method according to the embodiments of the present invention. And the aforementioned storage medium includes: a U-disk, a removable hard disk, a Read-Only Memory (ROM), a Random Access Memory (RAM), a magnetic disk or an optical disk, and other various media capable of storing program codes.

While the invention has been described with reference to specific embodiments, the invention is not limited thereto, and various equivalent modifications and substitutions can be easily made by those skilled in the art within the technical scope of the invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.

Claims

1. A method for guiding consumption in a park, comprising at least one consumption place in the park, characterized in that each consumption place includes supply data of goods or services to consumers located in the park;

Collect demand data from consumers in the park;

matching said supply and demand data;

Direct consumers to matched consumption venues, where,

The transfer value, total purchase cost, quality, and utility of the same commodity or service in the park shall be consistent in all consumption places in the park.

2 . The park consumption guidance system according to claim 1 , wherein the park includes a school or a hospital. 3 .

3 . The park consumption guidance system according to claim 1 , wherein the consumption places include canteens and/or convenience stores. 4 .

4. A park canteen system, characterized in that it comprises,

a kitchen for preparing a number of different dishes and/or meals;

A food distribution system, which is used to distribute the dishes and/or meals delivered from the kitchen to each sales window;

Dishes sales sub-system, which is used to arrange dishes and/or meals according to the needs of diners and sell them to diners; the flow of people rectification sub-system guides many diners who enter the canteen to each sales window;

The data server is coupled for data communication with the kitchen, the food rectification sub-system, the food sales sub-system and the people flow rectification sub-system, and at the same time,

Data exchange with the mobile terminal of the diners through the mobile communication system, push the type information of the dishes and/or meals to the mobile terminal of the diners, obtain the feedback of the diners' dining demand information, and schedule according to the distribution of the flow of people entering the canteen. Directing the flow of diners, the flow and sales of dishes and/or meals.

5. canteen system according to claim 4, is characterized in that, described people flow rectification sub-system comprises people flow input end, people flow output end and people flow intermediate processor,

The input terminal of the flow of people is used for importing the flow of diners, the output terminal of the flow of people is used to export the flow of diners after sorting, and the intermediate processor of the flow of people is used to sort out the flow of diners.

6. canteen system according to claim 5, is characterized in that,

The data server, according to the flow information of diners in the cafeteria, as well as the information of the food rectification sub-system and the food sales sub-system, sends the people flow queuing and rectification instructions to the people flow rectification sub-system;

The data server, according to the demand information fed back by the diners, sends dishes/or meal replenishment information to the kitchen, and sends the dish rectification and distribution information to the dish rectification and distribution system, so as to meet the different catering of different diners queuing at different sales windows. need.

7. The canteen system according to claim 6, characterized in that, the dish distribution method of the dish distribution sub-system comprises:

First, determine the optimal standard for the distribution of dishes;

Second, consider the practical limitations of the canteen, including but not limited to:

(1) The types of dishes in each window should be less than the upper limit of the types of dishes that can be arranged in the window.

Make K _i ≤N _i , where K _i represents the number of dishes currently online in the i-th window, and N _i represents the window capacity of the i-th window;

(2) The number of single dishes in each window is less than or equal to 1,

For each combination of i and k, ΣC _i,j,k ≤1, C _i,j,k represents the serving situation of the i-th window, the j-th dish, and the k-th dish, and the dish is assigned a value when it is on the shelf is 1, otherwise it is 0,

(3) According to the food supply capacity and the number of people queuing in the sales window, make Di _,j ≤S _i,j , Di _,j represents the number of people who demand j dishes in the i-th window, and S _i,j represents the i-th window. The remaining available capacity of j dishes.

8. The canteen system according to claim 7, wherein the prediction setting of the data server for the distribution of dishes comprises:

(1) Calculate the demand preferences of diners based on the historical data of diners' ordering; or,

(2) Assume that diners will have demand for all dishes;

(3) According to the assumption of (1) or (2), for this type of queuing person entering the queue, set a safety margin for the dishes when entering, and cancel the safety margin after adjusting the remaining available supply with the actual number when exiting.

9. canteen system according to claim 4, it is characterized in that, the chef in the kitchen, the cook in the dish rectification sub-system and the dish clerk in the dish selling sub-system are obtained through the set data interactive interface or Feedback on food requirements.

10. canteen system according to claim 9, it is characterized in that, described data server, through analysis, compares the dish item demand data that queue person uploads through interactive interface and the dish item stock data that the dish clerk of dish item supply place uploads through interactive interface, Obtain the order of food supply and demand, and send the order of food demand to the chef at the food supply place through the interactive interface. The chef prepares and serves the dishes according to the instructions of the interactive interface, and obtains the order of distributing the dishes, and sends the order of distributing the dishes to the supply of dishes through the interactive interface. At the distributor at the restaurant, the distributor distributes the dishes to different sales windows with distributors according to the instructions of the interactive interface.

Preferably, the dish rectification sub-system includes a dish rectifier, and the dish rectifier includes a dish input end, a dish output end and a dish intermediate processor, and the dish is recombined after passing through the dish input end, the dish intermediate processor and the dish output end.