CN111291262A - Generation method and system of catering service scheme - Google Patents
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- CN111291262A CN111291262A CN202010069193.1A CN202010069193A CN111291262A CN 111291262 A CN111291262 A CN 111291262A CN 202010069193 A CN202010069193 A CN 202010069193A CN 111291262 A CN111291262 A CN 111291262A
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Abstract
The embodiment of the invention relates to a method and a system for generating a catering service scheme, wherein the method comprises the following steps: obtaining personalized tag data of a user to be served, wherein the personalized tag data comprises user characteristic data and/or environment characteristic data, the user characteristic data comprises at least one of moods, hobbies, body comfort, happiness, price ranges, dietetic restraint, tastes, recommended dishes and cuisine, and the environment characteristic data comprises at least one of seasons, temperature and weather conditions; and determining a catering service scheme of the user according to the personalized tag data of the user, wherein the catering service scheme comprises at least one of a menu, a dining table position and a dining table atmosphere. The embodiment of the invention solves the problems of low user satisfaction caused by lack of novelty and fun in the traditional catering service mode.
Description
Technical Field
The embodiment of the invention relates to the technical field of catering services, in particular to a method and a system for generating a catering service scheme.
Background
For hundreds of years, no one in the traditional catering industry at home and abroad abandons the link of ordering dishes. Similarly, this link is an indispensable point in people's heart. With the vigorous development of China, people cannot stop to feel life and enjoy the pleasure of life even if the people do not have time to become mentally conscious of what they want to eat, so that not only is the people not pleasure but also the people are not entangled in the ordering link, and even more, the people are not happy and helpless due to two words of 'random'.
In addition, during traditional food and beverage service, after the user arrived at the dining room, service personnel guided the user to sit according to the number of users and the current empty seat condition, lacked enjoyment and new meaning equally, lead to the user satisfaction low.
Disclosure of Invention
At least one embodiment of the invention provides a method and a system for generating a catering service scheme, which solve the problems of low user satisfaction caused by lack of novelty and fun of the traditional catering service mode.
In a first aspect, the embodiment of the invention provides a method for generating a catering service scheme.
The method comprises the following steps:
obtaining personalized tag data of a user to be served, wherein the personalized tag data comprises user characteristic data and/or environment characteristic data, the user characteristic data comprises at least one of moods, hobbies, body comfort, happiness, price ranges, dietetic restraint, tastes, recommended dishes and cuisine, and the environment characteristic data comprises at least one of seasons, temperature and weather conditions;
and determining a catering service scheme of the user according to the personalized tag data of the user, wherein the catering service scheme comprises at least one of a menu, a dining table position and a dining table atmosphere.
In a second aspect, an embodiment of the present invention further provides a system for generating a food and beverage service plan, including a personalized tag data obtaining module and a food and beverage service plan generating module:
the personalized tag data acquisition module is connected with at least one of the human-computer interaction equipment, the image acquisition equipment, the Internet and the local area network and is used for acquiring personalized tag data of a user to be served, the personalized tag data comprises user characteristic data and/or environment characteristic data, the user characteristic data comprises at least one of mood, hobbies, body comfort, happiness, price range, diet, recommended dishes and cuisine, and the environment characteristic data comprises at least one of season, temperature and weather conditions;
and the generating module of the catering service scheme is used for determining the catering service scheme of the user according to the personalized tag data of the user, and the catering service scheme comprises at least one of a menu, a dining table position and a dining table atmosphere.
According to the generation method of the catering service scheme provided by the embodiment of the invention, personalized tag data of a user to be served is obtained, the personalized tag data comprises user characteristic data and/or environment characteristic data, the user characteristic data comprises at least one of mood, hobbies, body comfort, happiness, price range, dietetic contraindication, taste, recommended dishes and cuisine, and the environment characteristic data comprises at least one of season, temperature and weather conditions; according to the personalized tag data of the user, the catering service scheme of the user is determined, the catering service scheme comprises at least one of a menu, a dining table position and a dining table atmosphere, the problem that the satisfaction degree of the user is low due to the lack of novelty and enjoyment of a traditional catering service mode is solved, and the aims of formulating a targeted catering service scheme for the user to be served according to the personalized tag of the user to be served, improving the novelty of the catering service and improving the satisfaction degree of the user to be served on the service are fulfilled.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and other drawings can be obtained by those skilled in the art according to the drawings.
FIG. 1 is a flowchart of a method for generating a food and beverage service plan according to an embodiment of the present invention;
FIG. 2 is a flowchart of another method for generating a food and beverage service plan according to an embodiment of the present invention;
FIG. 3 is a block diagram of a system for generating the food and beverage service plan.
Detailed Description
In order that the above objects, features and advantages of the present invention can be more clearly understood, the present invention will be further described in detail with reference to the accompanying drawings and examples. It is to be understood that the embodiments described are only a few embodiments of the present invention, and not all embodiments. The specific embodiments described herein are merely illustrative of the invention and are not to be construed as limiting the invention. All other embodiments, which can be derived by a person skilled in the art from the described embodiments of the invention, are within the scope of the invention.
It is noted that, in this document, relational terms such as "first" and "second," and the like, may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions.
Fig. 1 is a flowchart of a method for generating a food and beverage service plan according to an embodiment of the present invention. Referring to fig. 1, the method for generating the food and beverage service plan includes:
s110, obtaining personalized tag data of a user to be served, wherein the personalized tag data comprises user characteristic data and/or environment characteristic data, the user characteristic data comprises at least one of mood, hobbies, body comfort, happiness, price range, dietetic restraint, taste, recommended dishes and cuisine, and the environment characteristic data comprises at least one of season, temperature and weather conditions.
The implementation manner of the step is various, and illustratively, the human-computer interaction equipment can be utilized to acquire at least one of the mood, hobbies, body comfort, happiness, price range, dietetic restraint, taste, recommended dishes, cuisine, season, temperature and weather conditions of the user to be served through the preference questionnaire; and/or taking a picture of the user to be served by utilizing the image acquisition equipment, and obtaining at least one of the mood, the body comfort level and the happiness of the user to be served according to the taken picture; and/or, at least one of the current season, temperature and weather condition is acquired by utilizing the Internet, and the essence of the arrangement is that the personalized tag data of the user is comprehensively collected from multiple angles, so as to ensure that the follow-up greatest degree of 'surprise' is presented to the client.
Alternatively, the user may randomly choose to answer when at least one of the mood, hobbies, physical comfort, happiness, price range, diet, taste, recommended dishes, cuisine, season, temperature and weather condition of the user to be served is acquired through the preference questionnaire through the human-computer interaction device.
Wherein, "utilize image acquisition equipment to treat the user of treating to serve and shoot, according to the photo of shooing, obtain treating at least one in the mood, health comfort level and the happiness of the user of treating, can include: firstly, photographing a user to be served by utilizing image acquisition equipment; then, recognizing the micro expression, the action, the clothing and the like of the user to be served in the shot picture according to the shot picture to form a recognition result; and finally, obtaining at least one of the mood, the body comfort and the happiness of the user to be served according to the identification result.
Optionally, the local area network may be further used to obtain a historical dining record of the user to be served, and obtain at least one of a price range, a diet, a taste, a recommended dish and a cuisine of the user to be served according to the historical dining record.
The local area network may be a local area network of the restaurant, a local area network of a shopping mall where the restaurant is located, and the like, and the local area network is not limited in the present application.
Optionally, the internet can be used to obtain the saying, mood, evaluation and the like related to the catering service published by the user to be served in the running program, and further extract the personalized tag data based on the saying, mood, evaluation and the like.
Illustratively, before a customer enters a store to eat, a preference questionnaire is filled out at an electronic display screen at the door. The questionnaire is an intelligent questionnaire, wherein the items are clear at a glance, and can be selected independently according to the requirements of each customer during filling, and if one person has a meal and is in urgent need of time, cannot eat spicy food and has no other special requirements, only the price range needs to be filled and spicy food is selected from the dietetic foods. Then the image acquisition equipment takes a picture of the customer, and obtains at least one of the mood, the body comfort level and the happiness of the user to be served according to the taken picture.
S120, determining a catering service scheme of the user according to the personalized tag data of the user, wherein the catering service scheme comprises at least one of a menu, a dining table position and a dining table atmosphere.
The menu is a combination of dishes ordered by the user to be served.
The table location refers to the location of the table at the restaurant selected for the user to be serviced. Different locations tend to correspond to different environments, such as locations against windows tend to be scenic, locations near air conditioners tend to be cooler, etc.
The dining table atmosphere specifically refers to the decoration or decoration style of the dining table or the booth selected for the user to be served.
The step is realized by screening and combining dishes according to the personalized tag data of the user to form a menu with higher matching degree with the personalized tag data of the user, and selecting a proper dining table position and dining table atmosphere. Subsequently, the service personnel guide the user to sit according to the dining table position and/or the dining table atmosphere, and the kitchen staff are enabled to prepare the dishes according to the generated menu.
The essence of the technical scheme is that a targeted catering service scheme is formulated for the user to be served according to the personalized tag of the user to be served, the problems that the traditional catering service mode is lack of novelty and pleasure, and the user satisfaction is low are solved, the targeted catering service scheme is formulated for the user to be served according to the personalized tag of the user to be served, the traditional serving mode is broken through, the catering service novelty is improved, the pleasure in the catering link is added, and the satisfaction of the user to be served on the service is improved.
The technical scheme breaks away from the traditional mode, revolutionarily changes the catering service mode, can guide people to enjoy life, consolidates the soul of each person who lives at a fast pace, reduces the time spent on thinking what to eat, has innovation and revolutionary, realizes convenience and originality in a real sense, and serves people.
On the basis of the above technical solutions, optionally, the method for generating the catering service plan further includes: acquiring current preferential activity data of the restaurant; s120 comprises: and determining the catering service scheme of the user according to the current preferential activity data of the restaurant and the personalized tag data of the user. Such as a restaurant initiating customized member service activities for more than five visits to a user within a month. The personalized member service activity content comprises: the menu with the story or memorable name can be provided for people, free meals within a certain price range can be obtained, and through the audit, the dishes provided by the people can be enjoyed with the menu for the whole life in the restaurant, and other vip auxiliary functions are provided. If a member currently provides a menu that is difficult to forget to the restaurant according to the activity content and passes the verification, the menu may be included in the generated menu when S120 is executed.
Fig. 2 is a flowchart of another method for generating a food and beverage service plan according to an embodiment of the present invention. Referring to fig. 2, the method for generating the food and beverage service plan includes:
s210, obtaining personalized tag data of a user to be served, wherein the personalized tag data comprises user characteristic data and/or environment characteristic data, the user characteristic data comprises at least one of mood, hobbies, body comfort, happiness, price range, dietetic restraint, taste, recommended dishes and cuisine, and the environment characteristic data comprises at least one of season, temperature and weather conditions.
And S220, determining the type of each personalized tag data.
The type of the personalized tag data can be divided into three types, for example, the personalized tag data can be divided into three types, the personalized tag data are directly related to the eating habits of the users to be served (such as avoiding food, tastes, recommended dishes and cuisine), the personalized tag data are divided into one type (such as recommended dishes, happiness and hobbies), and the personalized tag data are divided into another type.
And S230, determining the weight value of the personalized tag data of each user according to the type of the personalized tag data and the corresponding relation between the type of the personalized tag data and the weight value.
There are various methods for determining the correspondence between the type of the personalized tag data and the weight value, which is not limited in the present application.
Illustratively, the weight value directly related to the eating habits of the user to be served (e.g., food contraries, tastes, recommended dishes and cuisine) is 3, the weight value of the user to be served (e.g., recommended dishes, happiness and hobbies) is 2, and the other weight values are 1.
Optionally, in practice, when a first preset event is triggered, the corresponding relationship between the type of at least part of the personalized tag data and the weight value may be adjusted; the first preset event comprises at least one of the arrival of a commemorative day, the change of the member level of the user and the change of the contribution value of the user to the restaurant. Illustratively, the anniversary comes, and the weight value of happiness rises from 1 to 2.
And S240, taking the personalized tag data with the weight value larger than or equal to the set threshold value as the reference personalized tag data.
The set threshold is set by the user to be served, or can be set by the restaurant in a unified manner, which is not limited in the present application.
And S250, determining the catering service scheme of the user according to the reference personalized tag data.
The implementation method of this step is various, for example, the corresponding relationship between the personalized tag data and at least one of the dishes, the table positions and the table atmosphere is established in advance, and when this step is executed, the catering service plan of the user is determined according to the corresponding relationship between the personalized tag data and at least one of the dishes, the table positions and the table atmosphere with reference to the personalized tag data.
There are various methods for establishing the correspondence between the personalized tag data and at least one of the dishes, the table position, and the table atmosphere, and illustratively, a boyfriend finds a wedding for a user to be served when he or she has a meal in a restaurant before the service. Therefore, the happiness can be corresponding to the dishes ordered by the dining.
Exemplarily, the personalized tag data big data of different users and the corresponding catering behavior big data of the users can be obtained; and determining the corresponding relation between the personalized tag data and at least one of the dishes, the dining table positions and the dining table atmosphere according to the large data of the personalized tag data of different users and the corresponding large data of the dining behaviors of the users. For example, through big data research, people can select the watermelon juice to relieve summer heat in summer when the temperature is more than 35 degrees, and accordingly, the temperature is more than 35 degrees in summer and the corresponding relation with the watermelon juice is established. Or, the big data research shows that people can select cakes when the people are injured, and accordingly, the cakes and the injured are in corresponding relation.
In the above technical solution, the essence of S220-S250 is to screen out relatively important personalized tag data when the amount of the personalized tag data is large, and then recommend dishes, table positions, and table atmosphere based on the relatively important personalized tag data, so that the user has a better satisfaction degree.
On the basis of the above technical solutions, optionally, the method for generating the catering service plan further includes: acquiring feedback information of a user; based on the feedback information, personalized tag data of the user is adjusted. The feedback information may specifically be feedback evaluation of the user on the current catering service, feedback evaluation of the user participating in certain activities of the restaurant, and the like. If a restaurant initiates an activity of 'providing a menu with a story or a memorable menu to us, a free meal within a certain price range can be obtained', and a user provides the menu with memorable menu to the restaurant according to the content of the activity. And taking the memorable menu provided by the user as feedback information.
Optionally, on the basis of the above technical solutions, the feelings of different customers to the dishes tasted, stories of different customers related to the dishes, and the moods and moods of the dish ordering person when the dish ordering is performed by using the conventional dish ordering scheme are collected. The feeling, story, mood, etc. are finally combined into the connotation, charm and back story of the dish. Therefore, each dish has specific connotation, lingering charm and back story. Even a bowl of white porridge has special connotation, lingering charm and back story. When determining the menu in the catering service scheme of the user, optionally, the menu comprises dishes and connotation, lingering charm and back stories corresponding to the dishes, and the connotation, the lingering charm and the back stories corresponding to the dishes are displayed for the user to be served. Therefore, the user to be served can also know the stories of other people while tasting dishes, and the psychological consolation of people is met. The story of other people and the story of the user are also eaten, and the fun in the diet link is further added.
On the basis of the above technical solutions, optionally, the method for generating the catering service plan further includes: personalized tag data for the user is stored. Therefore, the user can be better and better understood along with the continuous update of the data. Optionally, the personalized tag data of the user is stored on the local area network for the next time the user is served as the user's historical dining record. The setting can make the personalized tag data of the user more perfect, and is beneficial to improving the satisfaction degree of the user when the user is served next time.
Optionally, when storing the personalized tag data of the user, the personalized tag data directly related to the dishes themselves are stored with emphasis.
The embodiment of the invention also provides a system for generating the catering service scheme. FIG. 3 is a block diagram of a system for generating the food and beverage service plan. Referring to fig. 3, the system for generating a food and beverage service plan includes a personalized tag data obtaining module 310 and a food and beverage service plan generating module 320.
The personalized tag data acquisition module 310 is connected with at least one of a human-computer interaction device, an image acquisition device, the Internet and a local area network, and has the function of acquiring personalized tag data of a user to be served, wherein the personalized tag data comprises user characteristic data and/or environment characteristic data, the user characteristic data comprises at least one of mood, hobbies, body comfort, happiness, price range, diet, recommended dishes and cuisine, and the environment characteristic data comprises at least one of season, temperature and weather conditions;
the generating module 320 of the dining service plan is configured to determine the dining service plan of the user according to the personalized tag data of the user, where the dining service plan includes at least one of a menu, a table position, and a table atmosphere.
The system for generating the catering service scheme provided by the embodiment of the invention can execute the method for generating the catering service scheme provided by any embodiment of the invention, has the corresponding functional modules and beneficial effects of the execution method, and is not described again here.
It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other like elements in a process, method, article, or apparatus that comprises the element.
Those skilled in the art will appreciate that although some embodiments described herein include some features included in other embodiments instead of others, combinations of features of different embodiments are meant to be within the scope of the invention and form different embodiments.
Although the embodiments of the present invention have been described in conjunction with the accompanying drawings, those skilled in the art may make various modifications and variations without departing from the spirit and scope of the invention, and such modifications and variations fall within the scope defined by the appended claims.
Claims (10)
1. A method for generating a catering service scheme is characterized by comprising the following steps:
obtaining personalized tag data of a user to be served, wherein the personalized tag data comprises user characteristic data and/or environment characteristic data, the user characteristic data comprises at least one of moods, hobbies, body comfort, happiness, price ranges, dietetic restraint, tastes, recommended dishes and cuisine, and the environment characteristic data comprises at least one of seasons, temperature and weather conditions;
and determining a catering service scheme of the user according to the personalized tag data of the user, wherein the catering service scheme comprises at least one of a menu, a dining table position and a dining table atmosphere.
2. The method for generating a catering service scheme according to claim 1, wherein the obtaining personalized tag data of the user to be served comprises
Acquiring at least one of the mood, hobbies, body comfort, happiness, price range, dietetic restraint, taste, recommended dishes, cuisine, season, temperature and weather conditions of the user to be served by utilizing the human-computer interaction equipment through the preference questionnaire; and/or the presence of a gas in the gas,
the method comprises the steps that an image acquisition device is utilized to photograph a user to be served, and at least one of the mood, the body comfort level and the happiness of the user to be served is obtained according to the photographed photograph; and/or the presence of a gas in the gas,
at least one of a current season, temperature, and weather condition is acquired using the internet.
3. The method for generating a catering service scheme according to claim 1, wherein the obtaining personalized tag data of the user to be served comprises:
and obtaining the historical dining record of the user to be served by using the local area network, and obtaining at least one of the price range, the avoiding, the taste, the recommended dishes and the cuisine of the user to be served according to the historical dining record.
4. The method for generating a food and beverage service plan as claimed in claim 1, wherein the determining the food and beverage service plan of the user according to the personalized tag data of the user comprises
Determining a type of each of the personalized tag data;
determining the weight value of the personalized tag data of each user according to the type of each personalized tag data and the corresponding relation between the type of the personalized tag data and the weight value;
taking the personalized tag data with the weight value larger than or equal to a set threshold value as reference personalized tag data;
and determining the catering service scheme of the user according to the reference personalized tag data.
5. The method for generating a catering service scheme according to claim 4, comprising:
acquiring big data of personalized tag data of different users and corresponding big data of catering behaviors of the users;
determining the corresponding relation between the personalized tag data and at least one of dishes, dining table positions and dining table atmosphere according to the different user personalized tag data big data and the corresponding user dining behavior big data;
the determining of the catering service scheme of the user according to the reference personalized tag data comprises:
and determining the catering service scheme of the user according to the corresponding relation between the reference personalized tag data and at least one of the dishes, the dining table positions and the dining table atmosphere.
6. The method for generating a food service plan as recited in claim 5,
when a first preset event is triggered, adjusting the corresponding relation between the type and the weight value of at least part of the personalized tag data;
the first preset event comprises at least one of the arrival of a commemorative day, the change of the member level of the user and the change of the contribution value of the user to the restaurant.
7. The method for generating a food and beverage service plan as recited in claim 1, further comprising:
acquiring current preferential activity data of the restaurant;
the determining the catering service scheme of the user according to the personalized tag data of the user further comprises:
and determining the catering service scheme of the user according to the current preferential activity data of the restaurant and the personalized tag data of the user.
8. The method for generating a food and beverage service plan as recited in claim 1, further comprising:
acquiring feedback information of the user;
based on the feedback information, personalized tag data of the user is adjusted.
9. The method for generating a catering service plan according to any one of claims 1-8, further comprising:
personalized tag data for the user is stored.
10. A generating system of a catering service scheme is characterized by comprising an individualized tag data acquisition module and a generating module of the catering service scheme, wherein the individualized tag data acquisition module comprises:
the personalized tag data acquisition module is connected with at least one of the human-computer interaction equipment, the image acquisition equipment, the Internet and the local area network and is used for acquiring personalized tag data of a user to be served, the personalized tag data comprises user characteristic data and/or environment characteristic data, the user characteristic data comprises at least one of mood, hobbies, body comfort, happiness, price range, diet, recommended dishes and cuisine, and the environment characteristic data comprises at least one of season, temperature and weather conditions;
and the generating module of the catering service scheme is used for determining the catering service scheme of the user according to the personalized tag data of the user, and the catering service scheme comprises at least one of a menu, a dining table position and a dining table atmosphere.
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| CN202010069193.1A CN111291262A (en) | 2020-01-21 | 2020-01-21 | Generation method and system of catering service scheme |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112364253A (en) * | 2021-01-14 | 2021-02-12 | 上海兴容信息技术有限公司 | Method and system for generating intelligent catering service scheme |
| CN113405226A (en) * | 2021-06-01 | 2021-09-17 | 青岛海尔空调器有限总公司 | Ordering method and device based on air conditioner and intelligent air conditioner |
| CN115203555A (en) * | 2022-07-15 | 2022-10-18 | 重庆工商大学 | A method and system for recommending scenic spots based on big data |
-
2020
- 2020-01-21 CN CN202010069193.1A patent/CN111291262A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112364253A (en) * | 2021-01-14 | 2021-02-12 | 上海兴容信息技术有限公司 | Method and system for generating intelligent catering service scheme |
| CN113405226A (en) * | 2021-06-01 | 2021-09-17 | 青岛海尔空调器有限总公司 | Ordering method and device based on air conditioner and intelligent air conditioner |
| CN113405226B (en) * | 2021-06-01 | 2022-06-10 | 重庆海尔空调器有限公司 | Ordering method and device based on air conditioner and intelligent air conditioner |
| CN115203555A (en) * | 2022-07-15 | 2022-10-18 | 重庆工商大学 | A method and system for recommending scenic spots based on big data |
| CN115203555B (en) * | 2022-07-15 | 2024-03-19 | 重庆工商大学 | A method and system for recommending scenic spots based on big data |
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Application publication date: 20200616 |