JP2017021670A - Food material management system - Google Patents

Abstract

An object of the present invention is to reduce the burden of deadline management of foodstuffs while preventing omission of deadline management of foodstuffs.
An ingredient management system for managing ingredients selects a designation means for designating an ingredient, a management means for managing an ingredient designated by the designation means as a deadline management target, and an ingredient managed by the management means And a classifying unit that classifies the food material into a first management level food material and a second management level food material according to the food material management method. The management means excludes the food selected by the selection means from the first management level of the ingredients managed as the deadline management object from the deadline management object, and manages the second management as the deadline management object Ingredients that are not selected by the selection means are excluded from the deadline management targets.
[Selection] Figure 1

Description

  The present invention relates to a food material management system.

  In general, in a restaurant such as a restaurant or a convenience store that processes and sells food, there are cases in which the food materials sent from the factory are managed manually. In such a case, since it is not possible to sufficiently manage the food, there is a possibility that a lot of food waste loss due to insufficient management of the stock may occur. In order to solve such a problem, a system for managing foodstuffs by accumulating food receipt / exit histories has been proposed (see, for example, Patent Document 1). In the system of Patent Document 1, in addition to managing whether or not an appropriate raw material has been used for processing foods, deadline management is performed for each food.

JP 2004-217344 A

  In the system of Patent Document 1, it is necessary to manually perform the consumption process for inputting that the received food is lost due to consumption or disposal for all the consumed or discarded food. For this reason, in a store that consumes or discards a large amount of food, the amount of work for the consumption process becomes enormous, and the burden of managing the deadline of the food may increase.

  In view of the above-described problems, an object of the present invention is to reduce the burden of deadline management of foodstuffs while preventing omission of deadline management of foodstuffs.

  One aspect of the present invention is a food material management system for managing food materials, the management means for managing the food materials as management targets, and the declaration of continuation of management for the food materials managed as the management targets by the management means Management continuation accepting means for accepting the input of the management, the management means, the food that has not been accepted input of the declaration of continuation by the management continuation acceptance means among the ingredients managed as the management target It is the foodstuff management system characterized by excluding from an object.

  According to this configuration, among the ingredients managed as management targets, the ingredients that have not received the input of the declaration of continuation of management are excluded from the management targets. For this reason, although it is necessary to input a declaration of continuation for a food that is desired to be managed continuously, it is not necessary to input a food that is to be managed. Therefore, when the number of ingredients that you want to continue to manage is less than the number of ingredients that you want to end management, you can reduce the number of ingredients that you want to input, so you can reduce the amount of work for consumption processing It is possible to reduce the burden of the deadline management of the ingredients while preventing the omission of the deadline management of the ingredients.

  According to an aspect of the present invention, the management unit is configured to manage the management target at at least one of a predetermined first timing and a second timing at which an input of a predetermined operation is received. Among the foods managed as follows, the foods that have not received the continuation declaration input by the management continuation acceptance means are excluded from the management target.

  According to this configuration, the above-described management target is excluded at at least one of a predetermined first timing and a second timing at which a predetermined operation input is received. be able to.

  One aspect of the present invention includes classification means for classifying the food material to be managed as the management object and the food material not to be managed as the management object according to the priority of management of the food material or the processing business condition of the food material. It is characterized by.

  According to this structure, according to the priority of management of a foodstuff or the processing business condition of a foodstuff, it classify | categorizes into the foodstuff managed as a management object, and the foodstuff not managed as a management object. For this reason, since it does not start management about the foodstuff which is not managed as a management object, it is not necessary to perform a consumption process. Therefore, it is possible to further reduce the amount of work for the consumption process, and further reduce the burden of the deadline management of the food while preventing omission of the deadline management of the food.

  One aspect of the present invention includes an issuing unit that issues a medium on which at least a usable period of the food is printed, and the issuing unit determines whether the medium is issued according to whether the medium is the management target. It is characterized by making it different.

  According to this configuration, the medium issuance mode is varied depending on whether or not it is a management target. For this reason, it can be made to be able to grasp | ascertain the management level of foodstuffs if it sees a medium.

  One aspect of the present invention further includes a calculation unit that calculates a usable period of food, and the issuing unit issues the medium when the usable period is calculated by the calculation unit. To do.

  According to this configuration, the medium is issued when the usable period of the food is calculated. For this reason, it is possible to print the expiration date for the food on the medium to be issued.

  One aspect of the present invention is characterized by comprising data output means for outputting at least a product name and a usable expiration date in a list for foodstuffs managed as the management object by the management means.

  According to this configuration, it is possible to easily grasp at least the product name and the expiration date for the food managed as a management target.

  In one aspect of the present invention, the management continuation receiving unit receives an input of the continuation declaration for each storage location of the food, and the management unit stores the storage location of the food managed as the management target And the foodstuff which has not received the input of the declaration of continuation by the management continuation receiving means among the foodstuffs managed as the management target is excluded from the management target for each storage location.

  According to this configuration, the above-described exclusion from the management target is performed for each food storage location. For this reason, even if it is not after inputting the declaration of continuation about the foodstuff which wants to continue management about all the preservation | save places, it can exclude from the management object. Therefore, it can be made easy to exclude from the management target, and the burden of managing the deadline of the food can be further reduced.

  One aspect of the present invention includes a display unit that displays information about a food that has been input as the management continuation reception unit by the management continuation reception unit among the foods that are managed as the management target by the management unit, The display means is characterized in that the display mode of the information varies according to the usable period of the food.

  According to this configuration, it is possible to easily grasp the usable period of the food by looking at the display means.

  In one aspect of the present invention, the food managed as the management target by the management unit exceeds a time indicated by the usable period of the food or a time that is a predetermined time later than the time indicated by the usable period And a notifying means for notifying that effect.

  According to this configuration, it is possible to inform about the ingredients whose usable expiration date has expired and the ingredients whose usable expiration date has expired, so that the ingredients whose usable expiration date has expired can be used by mistake. Can be prevented.

  ADVANTAGE OF THE INVENTION According to this invention, the burden of the deadline management of a foodstuff can be reduced, preventing the omission of the deadline management of a foodstuff.

It is a block diagram which shows the system configuration | structure of the foodstuff management system of this invention. It is a figure which shows a goods master. It is a figure which shows a foodstuff term master. It is a figure which shows a foodstuff term master registration screen. It is a figure which shows a comment master. It is a figure which shows a label. It is a figure which shows a performance table. It is a figure which shows a warehousing material list screen. It is a figure which shows an inventory check screen. It is a flowchart which shows the process of the foodstuff management system at the time of label issuing. It is a flowchart which shows the process of the foodstuff management system at the time of the consumption process of the foodstuff of management level "high". It is a flowchart which shows the process of the foodstuff management system at the time of the consumption process of the foodstuff of management level "medium". It is a flowchart which shows the process of the foodstuff management system at the time of the output of a disposal schedule list. It is a flowchart which shows the process of the foodstuff management system at the time of output of an expiration date list today. It is a figure which shows a today expiration list.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the constituent elements in the following embodiments can be appropriately replaced with existing constituent elements, and various variations including combinations with other existing constituent elements are possible. Accordingly, the description of the following embodiments does not limit the contents of the invention described in the claims.

  FIG. 1 is a block diagram showing a system configuration of a food material management system 100 according to an embodiment of the present invention. The food material management system 100 includes a label issuing device 10, a router 30, a PC 40, and a food material information holding server 50.

  The label issuing device 10, the router 30, and the PC 40 are provided for each store (store AAA and store BBB in FIG. 1) such as a restaurant or a convenience store. The label issuing device 10 and the PC 40 are connected to the network 20 via the router 30. A food information holding server 50 is also connected to the network 20. Note that the network 20 may be configured in any manner, and may be configured using a public network such as the Internet, for example.

  The label issuing device 10 prints print information including information on food materials (hereinafter referred to as “food material information”) on a label (medium) in response to an operation by an employee, and issues the printed label. Ingredient information is information such as the ingredient name, the expiration date for the ingredient, and the management level for each ingredient. Further, the print information (identification information) is information printed on a label, such as food material information or a barcode.

  The food information holding server 50 communicates with the label issuing device 10 and the PC 40 operated by the employees of each store, and holds the food information for each store. This food material information holding server 50 is provided on a cloud, for example.

  The ingredient information holding server 50 (management means) includes a storage unit, stores (holds) various tables (product master, ingredient deadline master (data), comment master, results table, etc.), and manages the deadline of ingredients. .

  The PC 40 (management continuation receiving means, display means, notification means, data output means) is an information processing apparatus such as a desktop personal computer or a notebook personal computer. The PC 40 updates the contents of the product master, the ingredient deadline master, and the comment master by accessing the ingredient information holding server 50 according to the operation of the employee. For example, for the ingredient deadline master, the ingredient information holding server 50 sets a plurality of ingredient processing categories according to the operation of the employee with respect to the PC 40, sets an expiration date for each ingredient processing category, and sets each ingredient processing category. The management level set in advance is updated.

  The processing business category is a classification of processing methods for processing food materials, for example, storage of food materials, thawing, opening, heating, consumption, disposal, and the like.

  The management level is a level for classifying the method for managing the deadline of ingredients, and there are three management levels of “high”, “medium”, and “low”. All ingredients are classified in advance into one of these three management levels, and which management level is preset for which ingredient is registered in the ingredient deadline master.

  The management level “high” is the food with the highest priority for deadline management, in other words, the food that strictly controls the deadline, and in other words, the food that needs to be managed manually by employees individually. The management level is assumed to be set. The management level “high” is set in advance for foods whose consumption or disposal period is several weeks to several years, that is, foods that have a long use period and take time to be used up. Examples of ingredients for which the management level “high” is set in advance include seasonings such as soy sauce and salt, dry matter such as kelp and shiitake, and ingredients that are stored frozen.

  The management level “medium” means the food with the second highest priority in the deadline management, in other words, the food that does not require strict deadline management for the food with the management level set to “high”. It is a management level that is assumed to be set for foods that can be collectively managed on the assumption of visual work by employees. The management level “medium” is set in advance for foods whose consumption or disposal period is about 24 hours to several days, that is, for foods that have a relatively short expiration date and are used up within a few days. Examples of foods for which the management level “medium” is set in advance include foods that are stored in a refrigerator.

  The management level “low” is set for the food with the lowest priority in terms of deadline management, in other words, the food that does not require deadline management in the foodstuff management system 100, and in other words, the food that does not require deadline management. It is a management level that assumes that. The management level “low” is set in advance for foods that are consumed or discarded for less than 24 hours, that is, foods that have a very short expiration date and are not carried over from the next day. Examples of foods for which the management level “low” is set in advance include foods stored at room temperature.

  Note that the period until disposal is determined according to the expiration date, and the expiration date is set according to the food processing state as described above. For this reason, the food material information holding server 50 (classification means) classifies all the food materials in advance into one of three management levels according to the processing business condition of the food materials, and appropriately sets the management level according to the priority of the term management. change.

  Further, the PC 40 accesses the food material information holding server 50 according to the operation of the employee, and instructs the food material information holding server 50 to erase the food material in the consumption process. The consumption process is a process for inputting that the received food is lost due to consumption or disposal, and the food for which the consumption process has been completed is excluded from the deadline management target.

  The label issuing device 10 includes a central processing unit (CPU) 101, a read only memory (ROM) 102, a random access memory (RAM) 103, a display unit 104, a communication unit 105, an operation unit 106, a label printing unit 107, and a label discharge port. 108, a scanner unit 109, and a clock unit 110. These functional units are connected to each other via the bus 1.

  The CPU 101 (calculation means) is a central processing unit, reads out a program stored in the ROM 102, expands it in the RAM 103, and executes each step of the expanded program, thereby controlling the operation of the entire label issuing device 10. To do. The CPU 101 calculates the usable period of the food based on the usage period of the food set in the food period master. Further, the CPU 101 calculates a new usable time limit in consideration of the use time limit for each processing category of the foodstuff.

  The ROM 102 is a read-only memory and stores a program for operating the label issuing device 10 in advance.

  The RAM 103 is a temporary storage area that stores information used by the CPU 101 and information received by the communication unit 105. The RAM 103 temporarily stores, for example, each table received from the food material information holding server 50 (for example, a product master, a food material term master, and a comment master).

  The display unit 104 (notification unit) is an image display device such as a CRT display, a liquid crystal display, or an organic EL display. The display unit 104 receives and displays operations such as mode switching, setting, and registration. The display surface of the display unit 104 includes a touch panel provided with touch keys (soft keys) that are transparent contact switches, and displays function information that can be operated by employees. The function information is information such as the processing business format assigned to each function key number, the expiration date of the ingredients, the management level, and the storage location of the ingredients.

  The communication unit 105 communicates with the food material information holding server 50 via the router 30 and the network 20. For example, the communication unit 105 receives a product master, an ingredient deadline master, and a comment master from the ingredient information holding server 50.

  The operation unit 106 is an input device that receives an input of an operation for operating the label issuing device 10, and includes a function key and a label issue key described later. The operation unit 106 may be a mechanical key (hard key) or a touch panel arranged on the display screen of the display unit 104.

  The label printing unit 107 (issuing means) prints printing information (for example, food information, barcode) on a label (medium) in a predetermined format based on the control of the CPU 101.

  The label discharge port 108 discharges (issues) the label printed by the label printing unit 107.

  The scanner unit 109 optically reads a barcode attached to a product (foodstuff).

  The clock unit 110 notifies the CPU 101 of the month, day, hour, minute, and day of the week on a regular basis (for example, every second or every 10 seconds).

  FIG. 2 is a diagram illustrating a product master. The product master has a plurality of records representing information related to products. The record has data of “food name” for each “product number”. “Product number” represents identification information for uniquely identifying a food material. “Ingredient name” represents the name of the ingredient.

  In the product master of FIG. 2, four records are shown. For example, in the record registered at the top of the product master, “Product No.” is “0001”, and “Food name” is “Spinach”. That is, it is indicated that the foodstuff identified by “product number” “0001” is “spinach”.

  FIG. 3 is a diagram showing a food term master. The ingredient deadline master has a plurality of records representing information on the deadline of ingredients. The record has data of “function key”, “operation”, “expiration date”, “expiration date category”, “transition method”, “management level”, and “storage location” for each “product number”. “Product number” represents identification information for uniquely identifying a foodstuff, and is associated with “Product number” in the product master of FIG.

  The “function key” represents a function key number, and each function key number is assigned the contents of the processing business type performed by the employee. For example, the food item identified by “product number” “0001” is stored in “F0”, thawed in “F1”, opened in “F2”, heated in “F3”, consumed in “F5”, discarded in “F6” Is assigned.

  “Operation” represents the contents of the processing business category performed by the employee when issuing the label. “Expiration date” represents a period during which the food can be used. “Time limit category” indicates a category of the length of the expiration date (for example, “annual”, “monthly”, “day”, and “hour”). The “transition method” represents a food management method (for example, “-”, “collective”, and “part”). “-” Indicates that the management method is not set. “Batch” represents that the state transition of ingredients is managed in a batch. “Part” represents that the state transition of the food is managed in several times. As described above, the “management level” represents a level for classifying the management method of the deadline of the food material. “Storage location” represents a location (for example, freezer A, freezer B, refrigerator A, refrigerator B, refrigerator C, shelf A, shelf B, warehouse) where the food is stored. Note that the expiration date, the time limit classification, the transition method, the management level, and the storage location are not registered in the record representing consumption and disposal.

  Ten records are shown in the food term master of FIG. For example, in the record registered in the top row of the ingredient expiration date master, “Product number” is “0001”, “Function key” is “F0”, “Operation” is “Receiving”, “Expiration date” is “45”, “ “Time limit category” is “Day”, “Transition method” is “−”, “Management level” is “High”, and “Storage location” is “Freezer A”. That is, “Receiving” is assigned as the processing category to the “function key” “F0” for the food identified by “product number” “0001”, and the usable period of the food in this case is “45”. It is shown that the place where the food is stored is “freezer A”, which is “day”, the management level is “high”, and the food material after being stored is stored.

  Also, in the record registered in the second row of the ingredient expiration date master, “Product No.” is “0001”, “Function Key” is “F1”, “Operation” is “Decompression”, and “Expiration Date” is “5”. “Deadline category” is “Day”, “Transition method” is “Batch”, “Management level” is “Medium”, and “Storage location” is “Refrigerator A”. That is, “defrost” is assigned as the processing category to the “function key” “F1” for the food item identified by “product number” “0001”. It is shown that the “day”, the food is collectively managed, the management level is “medium”, and the place where the food after thawing is stored is “refrigerator A”.

  As shown in FIG. 3, a plurality of contents of processing business conditions (corresponding to “operation” in FIG. 3) are set in association with function keys for each food. Hereinafter, the state transition and time limit management of food will be described by taking “curry chicken” identified by “product number” “0002” as an example.

  First, when the food “chicken for curry” is received in a vacuum-packed state, the employee presses the label issuing key of the label issuing device 10 to issue a label. When the label issuing key is pressed without pressing the function key, the label issuing device 10 issues a label on the assumption that the function key “F0 (warehousing)” is pressed. And an employee preserve | saves the received foodstuff in the freezer A with the state vacuum-packed. That is, the content of the processing business format performed at this time is “warehousing”, and the storage location of “curry chicken” is “freezer A”. When the label is issued, the deadline management of the ingredient “chicken for curry” stored in the freezer A in the vacuum packed state is started.

  Next, in the case of using the vacuum-packed food “curry chicken” stored in “freezer A”, the employee presses the function key “F1 (open)” of the label issuing device 10 before pressing the label. Press the issue key to issue a label. The employee then opens the vacuum pack and stores the curry chicken in the freezer B. In other words, the content of the processing business format performed at this time is “open” in “collective”, and all the current storage locations of the ingredients “curry chicken” are “freezer B”. As a result of this opening, the frozen chicken for curry can be taken out and used as needed. Further, when the label is issued, the time limit management of the ingredient “chicken for curry” stored in the freezer B is started. In addition, since all the ingredients “chicken for curry” stored in the freezer A in the vacuum-packed state are changed in state by opening, when the label is issued, the food is stored in the freezer A in the vacuum-packed state. The stored food “chicken for curry” is excluded from the subject of the deadline management, and the deadline management ends.

  Next, when the necessary amount of the unsealed food “curry chicken” stored in “freezer B” is used, the employee presses the function key “F2 (defrost)” on the label issuing device 10 After that, press the label issue key to issue the label. Then, the employee takes out the necessary amount of curry chicken from the freezer B and stores it in the refrigerator B, and keeps the curry chicken not taken out in the freezer B. In other words, the content of the processing business performed at this time is “defrost” in “part”, and the current storage location of the food “curry chicken” taken out of the freezer B becomes “refrigerator B”. The current storage location of the ingredient “curry chicken” that has not been removed from the box remains “freezer B”. Thereafter, the curry chicken thawed in the refrigerator B is appropriately subjected to cooking such as seasoning and heating. Further, when the label is issued, the expiration date management of the ingredient “chicken for curry” stored in the refrigerator B is started. In addition, since a part of the ingredients “curry chicken” stored in the freezer B has been stored in the freezer B and has not changed state, the expiration date for the ingredients “curry chicken” stored in the freezer B Management continues.

  As described above, the expiration date, management level, and storage location of a variety of ingredients are changed for each ingredient according to the contents of the processing business format performed by the employee, and subject to the deadline management according to these changes. Changes.

  FIG. 4 is a diagram showing an ingredient deadline master registration screen. The ingredient deadline master registration screen is a screen used when an employee registers an expiration date, an operation unit, a management level, and a storage location for each ingredient in the ingredient deadline master according to the processing business condition. In the ingredient deadline master registration screen, an employee operates the PC 40 to access the ingredient information holding server 50, and the employee selects one ingredient from the ingredient deadline master shown in FIG. 3 displayed on the PC 40 screen. Is displayed on the screen of the PC 40. A product number display area 60, a food name display area 61, a time limit setting area 62, and a registration button 63 are displayed on the food deadline master registration screen.

  When an employee selects an ingredient (hereinafter referred to as “registered ingredient”) from the ingredient deadline master of FIG. 3, the PC 40 displays the article number of the registered object ingredient in the article number display area 60. In FIG. 4, “0001” is displayed in the product number display area 60 as the product number of the registration target food.

  When an employee selects an ingredient from the ingredient deadline master of FIG. 3, the PC 40 acquires the ingredient name of the ingredient to be registered from the product master, displays it in the ingredient name display area 61, and registers the ingredient to be registered. The contents are acquired from the ingredient expiration date master and displayed in the expiration date setting area 62. In FIG. 4, “spinach” is displayed in the food name display area 61 as the name of the food to be registered. In addition, when the registered content of the registration target ingredient is not in the ingredient deadline master, a default value is displayed for each item in the deadline setting area 62.

  The time limit setting area 62 is an area used for setting a use time limit, an operation unit, a management level, and a storage location for each processing business category. In the time limit setting area 62, the registered contents are entered for each of the items "setting", "function key", "operation", "expiration date", "operation unit", "management level", and "storage location". Or there are multiple records to be selected. The process of setting the expiration date, the operation unit, the management level, and the storage location for each processing business category using the time limit setting area 62 will be described later.

  The registration button 63 is a button that is pressed when the content set in the time limit setting area 62 is updated.

  Hereinafter, a process for setting the expiration date, the operation unit, the management level, and the storage location for each processing business category using the expiration date setting area 62 will be described.

  Registered in the time limit setting area 62 for each of the above-mentioned items (“setting”, “function key”, “operation”, “expiration date”, “operation unit”, “management level”, and “storage location”) There are multiple records that let you enter or select content. “Setting” indicates whether it is possible to set the processing business format, the expiration date, the operation unit, the management level, and the storage location assigned to the function key. A record whose “setting” is ON represents that the processing business type, the expiration date, the operation unit, the management level, and the storage location can be set in association with the function key number. A record in which “setting” is OFF represents that it is impossible to set the processing business type, the expiration date, the operation unit, the management level, and the storage location in association with the function key number. In this case, the PC 40 displays so that the items of the records whose “setting” is OFF cannot be input and selected. For example, each item may be displayed in gray out (see the record of the function key “F4”), or the input and selection area of each item may not be displayed. May be. For records excluding records for which consumption and disposal processing business types are set (in the case of FIG. 4, function keys “F0” to “F4”), “setting” is switched on / off according to the operation of the employee. Is possible. On the other hand, the presence or absence of “setting” cannot be changed for a record in which the processing business conditions of consumption and disposal are set (in the case of FIG. 4, function keys “F5” and “F6”).

  The employee operates the PC 40 to input a processing business type in a predetermined area provided in the item “operation”. In addition, the employee inputs a time limit to be set as the expiration date in the area 64 provided in the “expiration date” item, and “▽” in the area 65 provided in the “expiration date” item. When the button is pressed, a category of the length of the period set as the expiration date is selected from the selection items (for example, “yearly”, “monthly”, “day”, or “hour”) that are displayed in a pull-down menu. In addition, the employee manages from the selection items (for example, “collective” or “part”) displayed by pull-down by pressing the “▽” button in the area 66 provided in the “operation unit” item. Select a method. In addition, the employee selects a selection item (for example, “high”, “medium”, or “low”) displayed by pulling down a “▽” button in the area 67 provided in the item “management level”. ) To select the management level. In addition, the employee presses the “▽” button in the area 68 provided in the “storage location” item to select selection items (for example, “freezer A”, “freezer B”, “refrigerator”). A ”,“ Refrigerator B ”,“ Refrigerator C ”,“ Shelves A ”,“ Shelves B ”,“ Warehouse ”).

  When the operation is performed as described above, the expiration date, operation unit, management level, and the like for each processing business type of the ingredients (in the case of FIG. 4, spinach) corresponding to the article numbers of the registration target ingredients displayed in the article number display area 60, And the storage location are set. When the employee presses the registration button 63, the ingredient information holding server 50 updates the contents set in the ingredient deadline master by overwriting with the newly set contents. That is, the food material information holding server 50 updates the expiration date, the operation unit, the management level, and the storage location for each processing business according to the above operation by the employee using the PC 40.

  FIG. 5 is a diagram illustrating the comment master. The comment master has a plurality of records representing comments on food ingredients. The record has “comment” data for each “product number” and “function key”. “Product number” represents identification information for uniquely identifying a food material, and is associated with “Product number” in the product master in FIG. 2 and “Product number” in the “Food material due date master” in FIG. “Comment” represents a category of a comment on the food (for example, information such as information stored in a wrap and stored in water stored in a container).

  This comment master is updated according to the operation by the employee using the PC 40, like the food term master of FIG. Specifically, when the employee operates the PC 40 to access the ingredient information holding server 50, a comment master registration screen is displayed on the screen of the PC 40, and a comment on the ingredient is input on the comment master registration screen. Then, the foodstuff information holding server 50 updates the content set in the comment master with the content of the input comment. That is, the food material information holding server 50 updates the comment for each food material and the processing business category in accordance with the above operation by the employee using the PC 40.

  The CPU 101 of the label issuing device 10 causes the display unit 104 to display a processing category selection screen when the scanner unit 109 reads a barcode attached to a food material or when a product number is input by an employee. The processing category selection screen is a screen on which an employee selects a processing category of ingredients when issuing a label. On the processing category selection screen, for example, the item number, the ingredient name of the ingredient identified by the article number, and operable function information (function key number, processing category, ingredient expiration date, management level, storage location, and comment) Is displayed. These pieces of information displayed on the processing business type selection screen are determined based on the product master, the ingredient deadline master, and the comment master.

  When the scanner unit 109 reads the barcode attached to the food, or when a product number is input by an employee, the CPU 101 of the label issuing device 10 first stores the product master and the food term master stored in the RAM 103. Read the comment master. Next, select the record corresponding to “Product No.” in each read master, and select “Food name”, “Function key”, “Operation”, “Expiration date”, “Expiration date category”, “Transition method” of the selected record. ”,“ Management level ”,“ save location ”, and“ comment ”, respectively. Next, each acquired data is displayed on the display unit 104 according to a predetermined format. Thereafter, when the label issuing key is pressed without pressing the function key, the label issuing device 10 prints and issues a label as if the function key “F0 (warehousing)” is pressed. When the label issuing key is pressed after any of the function keys “F1” to “F6” is pressed, the label issuing device 10 prints and issues a label based on the number of the pressed function key. .

  In the following, label is issued, taking as an example the case where the scanner unit 109 reads a bar code attached to food (for example, spinach) or the case where an employee enters a product number (for example, “0001”) Will be described in detail. Of the processing categories (for example, warehousing, thawing, opening, and heating) displayed on the processing category selection screen, the function key (for example, F1) corresponding to the processing category (for example, thawing) executed by the employee is the employee. When the label issuance key is pressed by the employee after the key is pressed by the employee, the CPU 101 firstly sets “Product No.” “0001” and the pressed function key number “F1” in the record of the ingredient expiration date master. Select the record corresponding to. At this time, the CPU 101 acquires time information (for example, 2015/07/01 08:15) at the time when the function key is pressed by the employee from the clock unit 110 as issue date information. Next, it is recorded in the items of “Food name”, “Operation”, “Expiration date”, “Time limit category”, “Transition method”, “Management level”, “Storage location”, and “Comment” of the selected record. Each data “spinach, thawing, 5 days, lump, middle, refrigerator A, −” is acquired.

  Next, the CPU 101 (calculation unit) calculates the usable period of the food based on the acquired expiration date, period category, and issue date / time information. Specifically, the CPU 101 calculates, as the usable date and time, the date and time in consideration of the period obtained based on the expiration date and the expiration date category on the issue date and time. That is, the CPU 101 sets the date and time “2015/07/06 08:15” in consideration of the period “5 days” obtained based on the expiration date and the time limit category on the issue date “2015/07/01 08:15”. Calculate as the expiration date. Next, a label is printed on the label printing unit 107 based on each acquired data (for example, food name, management level, storage location, and comment) and the calculated expiration date. The label printing unit 107 prints a label according to the control of the CPU 101 and discharges (issues) the printed label from the label discharge port 108. Thereafter, the label issuing device 10 generates result data and transmits the generated result data to the food material information holding server 50. The food material information holding server 50 receives the record data and records the received record data. The record data is record data of label issuance. For example, the device ID of the label issuing device 10, the number of the label, the identification information of the product (foodstuff), the expiration date printed on the label, the processing condition of the foodstuff, and the management Includes information such as level, storage location, and comments.

  When the record data generated by the label issuing device 10 is recorded by the food information holding server 50, the deadline management of the food for which the record data has been generated is started. However, for the food with the management level “low”, the deadline management by the food management system 100 is not performed, so the usable deadline is calculated, the label is issued, and the record data is stored in the foodstuff information holding server 50. Even so, the food is not subject to deadline management.

FIG. 6 is a diagram showing a label 70 issued by the label issuing device 10. The label 70 includes a food name printing area 71, a management level printing area 72, a usable period printing area 73, a storage location printing area 74, a comment printing area 75, and a barcode printing area 76. In the food name printing area 71, the name of the food (in FIG. 6, “spinach”) is printed. In the management level printing area 72, the management level (“medium” in FIG. 6) is printed. In the usable period printing area 73, the usable period (in FIG. 6, 2015/07/06 08:15 Monday) is printed. In the storage location printing area 74, the storage location ("refrigerator A" in FIG. 6) is printed.
A comment (“-” in FIG. 6) is printed in the comment print area 75. A barcode is printed in the barcode printing area 76. The barcode includes, for example, a product number, a printed expiration date (in FIG. 6, 2015/07/06 08:15 Monday), an issue number (for example, “001”), an operation number (for example, “F1 for decompression” "), Management level (" Medium "in FIG. 6), storage location (" Refrigerator A "in FIG. 6), and the like.

  FIG. 7 is a diagram illustrating a performance table. The performance table has a plurality of records. For each “store”, the “device ID”, “product number”, “issue No”, “previous issue No”, “issue date”, “operation key”, “print deadline date”, “management level”, Each data includes “storage location” and “consumption flag”. “Store” represents the store from which the performance data is transmitted. The “apparatus ID” represents identification information for uniquely identifying the label issuing device 10 that is the transmission source of the record data. “Product number” represents identification information for uniquely identifying a food material.

  “Issuance No” represents an identification number for uniquely identifying the issued label. “Previous issue No.” is an issue No. for uniquely identifying actual data (hereinafter referred to as “related actual data”) related to actual data transmitted this time (hereinafter referred to as “current actual data”). Represent. That is, performance data having an issue number that matches the previous issue number of current performance data is related performance data. If there is no related record data, “-” is recorded in the item of previous issue No. “Issuance date” represents the date when an instruction to issue a label is input. The “operation key” represents the number of the function key pressed by the employee when issuing the label. The “print deadline date / time” represents the usable deadline of the food printed on the label. The “management level” represents a level for classifying the deadline management method for each ingredient. “Storage location” represents the storage location of the foodstuff.

  The “consumption flag” indicates whether or not the food is managed for a time limit by the food management system 100. Specifically, although the deadline management has been performed by the food that has been subjected to the consumption process, that is, the food management system 100, the “consumption flag” is set for the food that has been consumed or discarded. “Disappear”. In addition, the “consumption flag” becomes “not yet” for the food that has not been subjected to the consumption process and whose term management by the food management system 100 is continued. On the other hand, foods for which the management level “low” is set are not subject to time limit management by the food material management system 100, and time limit management by the food material management system 100 is not started. For this reason, the “consumption flag” becomes “−” for foods for which the management level “low” is set.

  In the consumption process by the food material management system 100, the food material information holding server 50 erases the food material to be consumed. Specifically, the ingredient information holding server 50 registers “erasure” in the consumption flag of the result table for the consumption target ingredient, and erases the information of the consumption target ingredient registered in the result table. Add to the included table. The consumption table is a table for storing the information registered in the result table for the consumed food.

  In FIG. 7, information on one store (store AAA) exists in the result table. In FIG. 7, the records registered in the top row of the result table are “AAA” for “Store”, “XXX” for “Device ID”, “0001” for “Product No.”, and “001” for “Issuance No”. “Last issue No” is “−”, “Issuance date / time” is “2015/07/01 08:15”, “Operation key” is “F0”, “Print deadline date / time” is “2015/08/15 08: 15 ”,“ Management Level ”is“ High ”, and“ Storage Location ”is“ Freezer A ”. That is, the label of the foodstuff identified by “product number” “0001” is issued by the label issuing device 10 identified by the device ID “XXX” of the store “AAA”, and the number of the issued label is “001”. There is no related record data, the issue date and time of the label issued this time is “2015/07/01 08:15”, and the employee presses the label issue key without pressing the function key and is printed on the label It is shown that the usable period of the foodstuff is “2015/08/15 08:15”, the management level is “high”, and the food is stored in the freezer A.

  FIG. 8 is a diagram showing a receipt food list screen. The incoming food list screen is a screen for managing incoming foods (including foods that have already been received). The incoming food list screen is displayed on the screen of the PC 40 when the employee operates the PC 40. In addition, the ingredient information displayed on the warehousing ingredient list screen is determined based on the record data acquired by the PC 40 accessing the ingredient information holding server 50 in accordance with the operation of the employee. On the incoming food list screen, a search condition button 80, a food material management area 81, and a confirmation button 82 are displayed.

  The search condition button 80 is a button used to search for information on a specific food material from the food materials displayed in the food material management area 81. When the search condition button 80 is pressed by the employee, the PC 40 switches from the currently displayed warehousing material list screen to a search condition screen (not shown). The search condition screen is a screen for inputting predetermined conditions related to the ingredients that the employee wants to search. The predetermined condition is, for example, a search target using any one of information such as label issuance number, ingredients name, operation content, label issuance date, expiry date, usable expiry date, management level, storage location, etc. This is a condition for specifying the ingredients. The predetermined condition is not necessarily limited to the above-described condition, and any condition may be used as long as it is a condition that can specify a search target food. The PC 40 (data output means) searches for information on the ingredients based on a predetermined condition related to the ingredients to be searched that are input on the search condition screen in accordance with the operation of the employee, and information on the searched ingredients (name of ingredients and use) A possible deadline, etc.) are displayed in a list in the food material management area 81.

  Ingredient management area 81 is an area in which received ingredient information is displayed. In the ingredient management area 81, each of “issue No”, “food name”, “operation”, “expiration date”, “issue date / time”, “management level”, “storage location”, and “consumption operation” are displayed. Data is displayed for each ingredient. As shown in FIG. 8, a list of ingredients is displayed in the ingredient management area 81 in the label issue order (issue No. order). Note that the record (a) (issue No. “002”) is information on the ingredients related to the ingredients identified by the issue No. “001”, and when the receipt ingredient list screen is displayed, usually the receipt ingredient list. It is not displayed on the screen. However, when the employee presses the button 83 displayed on the incoming food list screen, the employee is associated with the food displayed with the button 83 (in the case of FIG. 8, the food identified with the issue number “001”). Information of the ingredients (in the case of FIG. 8, the ingredients identified by the record No. “002” in the record (a)) is displayed in a pull-down manner. In such a case, the food data identified by the issue number “001” is the parent data, and the data of the record (a) is the child data.

  In addition, a consumption button 84 and a discard button 85 are displayed in the “consumption operation” item of the food material management area 81. The consumption button 84 is a button used for erasing consumed food. The discard button 85 is a button used to erase the discarded food material. The employee selects either the consumption button 84 or the disposal button 85 according to his / her processing (consumption or disposal). Note that both consumption and disposal cannot be selected.

  When the employee selects the consumption button 84 or the discard button 85 corresponding to the consumption target food and presses the confirm button 82, the PC 40 holds the information on the consumption of the data (record) related to the consumption target food. The server 50 is instructed, and the ingredient information holding server 50 executes the consumption. After that, the food material information holding server 50 inputs the value of “erased” in the item of the operation for erasing the data for which the erasure has been executed (see the record of issue No. “006”).

  Note that foods for which the management level “low” is set are not subject to time limit management by the food material management system 100. For this reason, the PC 40 basically does not display the ingredient information of the ingredient set at the management level “low” in the ingredient management area 81. However, the PC 40 may display the ingredient information of the ingredient set at the management level “low” in the ingredient management area 81 in accordance with the operation of the employee. In the case of displaying the ingredient information of the ingredient set at the management level “low”, the PC 40 displays the “consumption operation” in the ingredient management area 81 for the ingredient set at the management level “low”. The consumption button 84 and the discard button 85 are not displayed in the item.

  Further, the PC 40 may display a record relating to the ingredients whose usable period has expired so that the employee can understand at a glance. For example, the PC 40 may display a record related to the food that has expired in the usable period with a highlight, or display a voice notification or a pop-up image so that the employee can record a record related to the food that has expired in the usable period. You may let me know.

  From the incoming food list screen of FIG. 8, consumed or discarded food can be erased. However, if all the consumed or discarded ingredients are to be erased by the method of FIG. 8, the consumption button 84 must be selected for the consumed ingredients and the discard button 85 must be selected for the discarded ingredients. The amount of work for the consumption process becomes enormous. Therefore, the above management level is used.

  Specifically, for ingredients whose management level is set to “high”, the consumption button 84 is selected for the consumed ingredients from the warehousing ingredient list screen of FIG. 8, and the discarded ingredients are discarded. The employee is made to select the button 85, and the food material information holding server 50 erases the food according to the selected button. For this reason, with regard to foods whose management level is set to “high”, that is, foods for which deadline management is strictly performed, the employee inputs all consumed or discarded foods to the food material information holding server 50. .

  On the other hand, with regard to ingredients whose management level is set to “low”, all the ingredients remaining in the store without being consumed or discarded are discarded by the employee after the store is closed, and the deadline management is performed by the ingredient management system 100 Absent. For this reason, the employee inputs the consumed or discarded ingredients to the ingredient information holding server 50 for the ingredients whose management level is set to “low”, that is, the ingredients that do not need to be managed by the ingredient management system 100. There is no need to do.

  In addition, for the ingredients whose management level is set to “medium”, all the ingredients that are to be kept in stock after the store is closed are selected for each storage location by the inventory check described later with reference to FIG. The ingredient information holding server 50 erases the missing ingredients at once for each storage location. For this reason, only ingredients that are left in stock are used for ingredients that have a management level set to “medium”, that is, ingredients that do not require more strict deadline management than those that have a management level set to “high”. It is only necessary for the employee to input the food information holding server 50, and it is not necessary for the employee to input the consumed food material or the discarded food material to the food material information holding server 50.

  FIG. 9 is a diagram showing an inventory check screen for the freezer A. The stock check screen is a screen displayed on the screen of the PC 40 when the employee operates the PC 40, and the storage location of the foodstuff (for example, freezer A, freezer B, refrigerator A, refrigerator B, refrigerator C, shelf A , Shelf B, warehouse).

  The stock check screen for the freezer A allows the employee to register all the ingredients left in stock in the freezer A after the store is closed for the food whose management level is set to “medium”. It is a screen for performing a batch erase as if all the ingredients inside were consumed. In addition, the ingredient information displayed on the inventory check screen is determined based on the result data acquired by the PC 40 accessing the ingredient information holding server 50 in accordance with the operation of the employee. On the inventory check screen, an issue number input area 90, a call button 91, an inventory information display area 92, and a confirmation button 93 are displayed.

  The issue number input area 90 is an area for inputting the issue number printed on the label of the food of the management level “medium” to be left as stock in the freezer A. In FIG. 9, “078” is displayed as the issue number in the issue number input area 90. The management level “medium” food that remains in stock in freezer A is the management level “medium” that remains in stock in freezer A and is left in stock without being discarded. It's a food ingredient.

  The call button 91 includes the name of the food corresponding to the issue No. input in the issue No. input area 90 and the registered content currently registered in the ingredient deadline master corresponding to the issue No. input in the issue No. input area 90. These buttons are used for reading out. When the call button 91 is pressed by the employee, the PC 40 (management continuation acceptance unit) assumes that the food corresponding to the issue No. input in the issue No input area 90 is a material to be left as stock after the store is closed. Accepts input for continuation of deadline management. In addition, the ingredient information holding server 50 acquires the ingredient name corresponding to the issue No. input in the issue No input area 90 from the product master, and registers the ingredient corresponding to the issue No. input in the issue No input area 90. The contents are acquired from the ingredient deadline master and displayed in the inventory information display area 92. As a result, the management level is set to “medium”, and the food that remains as stock in the freezer A after the store is closed is selected.

  The stock information display area 92 is an area in which information about the food corresponding to the issue No. input in the issue No input area 90 is displayed. The issue No. printed on the label of the food with the management level “medium” is input to the issue No input area 90, and each time the employee presses the call button 91, the issue No. for the food corresponding to the issue No. Records for displaying information are added to the inventory information display area 92. The information displayed in the record added to the inventory information display area 92 is the registration contents for each item of “Cancel”, “Usage time limit”, “Issuance No”, and “Food name”. There are seven records.

  In addition, when the registered content of the food corresponding to the issue No input in the issue No input area 90 does not exist in the food deadline master, the management level of the food corresponding to the issue No input in the issue No input area 90 is “high”. If it is “Low” or “Low”, a message is displayed to enter the issue number printed on the label of the food with the management level set to “Medium”, and the record is added to the inventory information display area 92 Not. In addition, if the storage location of the ingredient for which the issue number is entered on the inventory check screen for freezer A is not registered in the ingredient deadline master if it is freezer A, a message is displayed to enter the inventory of freezer A. , The record is not added to the inventory information display area 92.

  The PC 40 sorts and displays the records to be displayed in the inventory information display area 92 in order from the ones with the closest usable expiration dates. The PC 40 (display means) changes the background color of the record displayed in the inventory information display area 92 according to the usable period. Specifically, the background of the characters is displayed in red for the record of the ingredients that have already expired (in the case of FIG. 9, the record of issue No. “062”). In addition, the background of the characters is displayed in yellow for the record of the food that expires before the next business start time (in the case of FIG. 9, the record of issue No “092”). In addition, the background of characters is displayed in a default color for records of foods other than these (in the case of FIG. 9, the record of issue No. “089”).

  In addition, a cancel button 94 is displayed in the item “cancel” in the inventory information display area 92. The cancel button 94 is a button for canceling the addition of a record to the inventory information display area 92. For example, when the cancel button 94 of the record added to the second level of the inventory information display area 92 is pressed, the second level record is deleted from the inventory information display area 92.

  When the employee presses the confirm button 93 (second timing), the food material information holding server 50 records a record in the stock information display area 92 among the food materials in the freezer A whose management level is set to “medium”. For the foods other than the added ingredients, the consumption is executed as a batch. For this reason, when the confirm button 93 is pressed, the process for registering the food with the management level “medium” to be kept in stock in the food deadline master and the consumption or discarded of the food with the management level “medium” from the food deadline master are deleted. Processing is performed at the same time.

[Operation of Food Management System 100 at Label Issue]
FIG. 10 is a flowchart showing processing of the food material management system 100 at the time of label issuance. At the time of label issuance, the food material management system 100 calculates a usable time limit and sets a management level for the food for which a label is issued, adds it to the result table, and starts a time limit management target.

  In step S <b> 1, the label issuing device 10 determines whether the employee has input (designated) a product number, a function key, and a label issuance key by the employee. When the product number, the function key, and the label issue key are input, the time information at the time when the function key is input is acquired from the clock unit 110 as the issue date and time information, and the process proceeds to step S2. If at least one of the product number, function key, and label issuance key has not been input, the process of step S1 is repeated. If the label issue key is pressed without pressing the function key after the part number is input, the label issue key is pressed after the part number is input and the function key “F0” is pressed. As a result, the label issuing device 10 performs processing. In this case, time information at the time when the label issuance key is pressed is acquired from the clock unit 110 as information on the issue date.

  In step S2, the label issuing device 10 acquires information corresponding to the input product number and function key by the CPU 101, and the process proceeds to step S3. To acquire information corresponding to the input product number and function key, specifically, first, the product master, the ingredient expiration date master, and the comment master stored in the RAM 103 are read. Next, refer to the read product master to obtain the ingredient name of the food corresponding to the entered product number, and also refer to the read food term master and state corresponding to the entered product number and function key, expiration date , Date category, transition method, management level, and storage location data. Further, referring to the read comment master, a comment corresponding to the input product number and function key is acquired. Note that the product master, the ingredient deadline master, and the comment master are transmitted from the ingredient information holding server 50 to the label issuing device 10 in advance and stored in the RAM 103 in advance.

  In step S3, the label issuing device 10 uses the CPU 101 to calculate the useable time limit of the food based on the information of the issue date and time acquired in step S1 and the expiration date and time limit category acquired in step S2, and step S4. Move processing to.

  In step S4, the label issuing device 10 prints the printing information on the label by the label printing unit 107 and discharges (issues) it from the label discharge port 108, and the process proceeds to step S5.

  In step S5, the label issuing device 10 generates performance data by the communication unit 105 and transmits it to the food material information holding server 50, and the process proceeds to step S6.

  In step S6, the food material information holding server 50 receives the record data (current record data) from the label issuing device 10, records the received record data in the record table, and ends the process shown in FIG. With this process, the time limit management by the food material management system 100 is started for the food material for which the label has been issued. However, for the food with the management level “low”, the deadline management by the foodstuff management system 100 is not performed, and therefore the deadline management by the foodstuff management system 100 is not started even if a label is issued.

  In addition, among the ingredients that are received, the manufacturer of the ingredients may attach a barcode to the package, and in this case, it is not necessary to issue a label at the time of receipt. When the label is not issued, the label issuing device 10 reads the barcode attached to the package or the like with the scanner unit 109, and acquires the expiration date of the food from the barcode. Thereafter, the usable expiration date is calculated using the acquired expiration date, and result data including the calculated usable expiration date and information acquired from the barcode attached to the package or the like is generated.

[Consumption processing of food with high management level]
FIG. 11 is a flowchart showing the processing of the food material management system 100 during the consumption processing of the food material with the management level “high”. At the time of consumption processing of the management level “high” food, the food management system 100 erases the consumed or discarded management level “high” food.

  In step S <b> 11, the label issuing device 10 determines whether the barcode has been read by the CPU 101. If the barcode has been read, the process proceeds to step S12. If the barcode has not been read, the process of step 11 is repeated.

  In step S12, the label issuing device 10 acquires the management level of the food with the barcode read by the CPU 101, and moves the process to step S13.

  In step S <b> 13, the label issuing device 10 determines whether or not the management level of the food with the barcode read by the CPU 101 is “high”. If the management level is “high”, the process proceeds to step S14. If the management level is not “high”, the process illustrated in FIG. 11 ends.

  In step S14, the label issuing device 10 causes the CPU 101 to display a processing business type selection screen on the display unit 104, and the process proceeds to step S15.

  In step S <b> 15, the label issuing device 10 determines whether the CPU 101 has accepted an input of a function key. When the function key is input, the time information at the time when the function key is input is acquired from the clock unit 110 as the issue date and time information, and the process proceeds to step S16. If no function key is input, the process of step S15 is repeated.

  In step S <b> 16, the label issuing device 10 determines whether the function key that has received an input is related to consumption or disposal by the CPU 101. If it is a function key related to consumption or disposal, the process proceeds to step S17. If it is a function key not related to either consumption or disposal, the process shown in FIG. 11 is terminated.

  In step S17, the label issuing device 10 instructs the food information holding server 50 to erase the food with the barcode read by the CPU 101, and the process proceeds to step S18.

  In step S18, the food material information holding server 50 erases the received food material, and the process shown in FIG. 11 ends. As a result of this process, “consumed” is registered in the consumption flag of the result table of FIG. 7 for the consumed or discarded food of the management level “high” stored in the result table, and the result table shows The registered information about the food is added to the consumption table and excluded from the deadline management target.

[Conversion processing of ingredients at management level "Medium"]
FIG. 12 is a flowchart showing the processing of the food material management system 100 during the consumption processing of the food material at the management level “medium”. At the time of the consumption processing of the management level “medium”, the food management system 100 assumes that, among the management level “medium” ingredients stored in the result table, those other than the ingredients left in stock in the store are consumed. Erase at once.

  In step S21, the PC 40 determines whether the store closing time has elapsed. If the closing time has elapsed, the process proceeds to step S22. If the closing time has not elapsed, the process of step S21 is repeated. The employee can set the closing time as appropriate.

  In step S22, the PC 40 accepts an operation for opening the inventory check screen from the employee, logs into the food material information holding server 50 in response to this operation, displays the inventory check screen on the screen of the PC 40, step S23 Move processing to. In addition, the consumption process of FIG. 12 is performed for every preservation | save place of foodstuffs. For this reason, each time the process of step S22 is performed, the PC 40 changes the storage location subject to inventory check and displays an inventory check screen for the storage location subject to inventory check.

  In step S23, the PC 40 determines whether or not an input of a label issue number has been received. If accepted, the process proceeds to step S24. If not accepted, the process in step S23 is repeated.

  In step S <b> 24, the PC 40 determines whether the issue No. food that has received the input is a food at a management level “medium”. If the food is at the management level “medium”, the process proceeds to step S25. When the management level of the foodstuff corresponding to the issue No. for which the input has been accepted cannot be acquired, that is, when the issue No. not recorded in the result table is input, and when the food is of the management level “high” or “low” The process returns to step S23.

  In step S <b> 25, the PC 40 determines whether or not the issued No. food that has received the input is the food stored in the storage location that is the subject of the inventory check. When the food is stored in the storage location that is the target of the inventory check (for example, when the target of the inventory check is the refrigerator A and the issue No. food that has received the input is stored in the refrigerator A) Then, the process proceeds to step S26. If it is not a food stored in the storage location that is the subject of the inventory check (for example, if the subject of the stock check is the refrigerator A and the food of the issue number that received the input is stored in the warehouse) The process returns to step S24.

  In step S <b> 26, the PC 40 acquires information on the food corresponding to the issue No. for which the input has been accepted (for example, the expiration date, the name of the food, etc.), and adds the acquired information to the inventory information display area 92 on the inventory check screen. Display, and the process proceeds to step S27. When the acquired information is added and displayed in the inventory information display area 92 of the inventory check screen, the PC 40 sets the background color of the character of the record to be added and displayed in the inventory information display area 92 as described above. Control according to the expiration date.

  In step S <b> 27, it is determined whether the PC 40 has accepted the operation of the confirmation button 93. If accepted, the issue level is assumed to have been entered for all ingredients that have a management level set to “medium” and remain as stock in the storage location that is the subject of the inventory check. Move processing to. If not accepted, there are ingredients whose management level is set to “medium”, and the ingredients that are not yet entered in the issue number among the ingredients left as stock in the storage location subject to inventory check. As a result, the process returns to step S23.

  In step S28, the PC 40 records other than the ingredients displayed in the inventory information display area 92 among the ingredients of the management level “medium” stored in the storage location that is the subject of the inventory check and recorded in the result table. Is instructed to the ingredient information holding server 50 to erase all at once, and the process proceeds to step S29.

  In step S29, the ingredient information holding server 50 erases the received ingredient and moves the process to step S30. As a result of this processing, among the ingredients stored in the results table as ingredients at the management level “medium” and saved in the storage location that is the subject of the inventory check, they are displayed in the inventory information display area 92. Except for the ingredients, all the consumed ingredients are erased. As a result, among the ingredients stored in the results table as ingredients at the management level “medium” and saved in the storage location subject to inventory check, the ingredients displayed in the inventory information display area 92 are displayed. For other items, “Oil” is registered in the consumption table in the result table in FIG. 7 at the same time, and information on these ingredients registered in the result table is added to the application table in a lump. Will be excluded.

  In step S30, it is determined whether or not the erase process of FIG. If it has been performed for all the storage locations, the processing shown in FIG. 12 is terminated, and if there is a storage location that has not been performed, the processing returns to step S22.

[Discarded list output processing]
FIG. 13 is a flowchart showing the processing of the PC 40 when outputting the disposal schedule list. The disposal schedule list is a list of usable dates, issuance numbers, names of ingredients, and the like for foods whose usable deadline expires before the business start time of the next day after the store is closed. By confirming the disposal schedule list, the employee can easily grasp the ingredients whose usable expiration date will expire by the business start time on the next day.

  In step S41, the PC 40 determines whether or not the store closing time has elapsed. If the closing time has elapsed, the process proceeds to step S42. If the closing time has not elapsed, the process of step S41 is repeated.

  In step S42, the PC 40 logs in to the ingredient information holding server 50, refers to the result table, generates a disposal schedule list for ingredients whose usable period expires before the business start time of the next day, and performs the process in step S43. Move. The business start time can be appropriately set by the employee.

  In step S43, the PC 40 displays (outputs) the disposal schedule list on the screen of the PC 40, and ends the processing shown in FIG. With this process, all the foods at the management level whose usable period expires by the business start time of the next day are listed in the disposal schedule list.

[Today expiration list output process]
FIG. 14 is a flowchart showing the processing of the PC 40 when the expiration list is output today. Today's Expiration List is for the ingredients whose management level is set to “High” or “Medium” before the store opens and that expires during the business hours of the day. No, the names of ingredients, etc. are listed.

  In addition, when the foodstuff whose management level is set to “low” remains without being used as described above, it is discarded within the same day. For this reason, only ingredients with a management level set to “high” or “medium” are listed in the expiration list today, and ingredients with a management level set to “low” Not listed in the list.

  In step S51, the PC 40 logs into the ingredient information holding server 50, refers to the result table, and is an ingredient whose management level is set to “high” or “medium” and can be used during business hours of the day. About the foodstuff which expires, a today expiration list is produced | generated and a process is moved to step S52.

  In step S52, the PC 40 displays (outputs) the expiration list for today on the screen of the PC 40, and ends the processing shown in FIG.

  FIG. 15 is a diagram showing a today's expiration list displayed on the screen of the PC 40. In the today's expiration list, registered contents for each item of “No”, “Usable period”, “Issuance No”, “Food name”, “Barcode”, and “Check column” are displayed. “No” represents the number of the food displayed in the expiration list for today. The “check column” represents a column for the employee to check that the food displayed on the expiration date list is consumed or discarded today. Further, the bar code represented by “bar code” is the same as the bar code printed on the label. For this reason, if the barcode displayed on the expiration date list is read today, the same processing as when the barcode on the label attached to the food is read is performed. For this reason, if the barcode on the label is dirty and cannot be read accurately, the barcode displayed on the expiration list today will be used instead of the barcode on the label. Can be used.

  The above-described food management system 100 sets the management level “medium” for the foods that need not be strictly managed as to the food with the management level “high”, and closes the store for the food with the management level “medium”. Employees are allowed to select all the ingredients that will be left in stock for each storage location, and the unselected ingredients are erased for each storage location. For this reason, with regard to ingredients at the management level “medium”, the employee only needs to input the ingredients to be left in stock to the ingredient information holding server 50, and the employee inputs the consumed ingredients or the ingredients to be discarded to the ingredient information holding server 50. do not have to. Therefore, the amount of work for the consumption process can be reduced, and the burden of the deadline management of the food can be reduced while preventing the omission of the deadline management of the food.

  In addition, after the store is closed, the above-described food management system 100 causes the employee to select all the ingredients left as stock for the management level “medium” for each storage place, and erases the unselected ingredients for each storage place. Can be included.

  In addition, the above-described food management system 100 sets the management level “low” for the food that does not need to be managed by the food management system 100 and excludes the food with the management level “low” from the target of the time management. . For this reason, since the expiration date management is not started for the food with the management level “low”, it is not necessary to perform the consumption process. Therefore, it is possible to further reduce the amount of work for the consumption process, and further reduce the burden of the deadline management of the food while preventing omission of the deadline management of the food.

  Moreover, the above foodstuff management system 100 prints a management level on a label. Therefore, the management level can be grasped by looking at the label.

  In addition, the above-described food material management system 100 issues a label after calculating the usable period of the food material. For this reason, the expiration date which can use a foodstuff can be printed on the label to issue.

  Moreover, the above foodstuff management system 100 prints a foodstuff name, a management level, an expiration date, a storage location, a comment, and a barcode on a label. For this reason, the information can be grasped by looking at the label.

  In addition, the above-described food management system 100 causes the employee to select all the ingredients left in stock after the store is closed for the management level “medium” for each storage place, and erases the unselected ingredients for each storage place. . For this reason, it is possible to easily erase the food at the management level “medium”, and it is possible to further reduce the burden of managing the deadline of the food.

  Moreover, the above foodstuff management system 100 changes the background color of the record displayed in the inventory information display area 92 on the inventory check screen of FIG. For this reason, if the stock check screen is viewed, it is possible to easily grasp the expiration date of the ingredients.

<Modification>
In the present embodiment, the ingredient information holding server 50 may be a server installed at the headquarters. That is, the food material information holding server 50 may not be provided on the cloud. When configured in this way, the food material information holding server 50 sets and updates the product master, the food material term master, and the comment master in accordance with the operation of the manager of the headquarters. Then, the food material information holding server 50 transmits the product master, the food material term master, and the comment master to the PC 40 of each store according to the operation of the manager of the headquarters.

  In this embodiment, the foodstuff information holding server 50 may count the number of labels issued for each store. In this way, the headquarters administrator can check whether the deadline management of food ingredients is properly performed for stores with a small number of label issuances, and foodstuffs for stores with a large number of label issuances. It is possible to confirm whether there is too much in stock.

  In the present embodiment, one label issuing device 10 and one PC 40 are provided in the store AAA. However, the present invention is not limited to this, and a plurality of label issuing devices 10 or a plurality of PCs 40 may be provided.

  In this embodiment, the foodstuff management system 100 is provided with two stores, the store AAA and the store BBB. However, the present invention is not limited to this, and only one store may be provided, or three or more stores may be provided.

  In the present embodiment, the processing business category is a classification of processing methods for processing food materials, and includes, for example, food storage, thawing, opening, heating, consumption, and disposal. However, the processing business category is a classification of a method for preserving processed foods, and may be, for example, frozen, refrigerated, room temperature, boiled, or vacuum packed.

  In this embodiment, the consumption target food is erased by the consumption process. In this application, the result data to be erased may be deleted from the result table, or the result data to be erased may be moved from the result table to another table.

  In this embodiment, the management level is printed on the label with characters. However, the present invention is not limited to this, and the label issuing mode may be changed according to the management level. Specifically, a pattern corresponding to the management level may be printed on the label, printing or printing may be performed with a color corresponding to the management label, or a color label corresponding to the management level may be used. Further, when the label is linerless, the label shape may be changed according to the management level, such as changing the length of the label according to the management level. Further, if the management level is “low”, the print format may be changed depending on the management level, such as “discarded today”.

  In this embodiment, the expiration date is printed on the label, but the expiration date is printed in a color according to the day of the expiration date, or a color pattern or mark is printed according to the day of the expiration date. May be.

  In the present embodiment, the food with the management level “low” is the food that does not need to be managed by the food management system 100, so that the food with the management level “low” is managed by the food management system 100. Not started. However, it is assumed that the food management system 100 performs the deadline management for the food with the management level “low”, and when the label is issued by the label issuing device 10, the food manufacturer attaches a barcode to the package or the like. When the bar code is read by the scanner unit 109, the expiration date management of the ingredients by the ingredient management system 100 may be started. In this case, the consumption level of the food with the management level “low” may be removed when the store is closed, when the store is closed, or when the usable period of the food has expired. It may be performed at the same time as starting the deadline management.

  In the present embodiment, in the inventory check screen of FIG. 9, for the ingredients for which the management level is set to “medium”, the ingredients that are left as stock after the store is closed are registered by the employee, so that the ingredients that are not registered are registered. It is erased in a lump as if all were consumed. However, all the unregistered ingredients may be erased as a whole, not as consumed but discarded.

  In the present embodiment, the background color of the character of the record displayed in the inventory information display area 92 on the inventory check screen in FIG. However, the present invention is not limited to this, and the display mode of the records displayed in the inventory information display area 92 may be changed according to the usable period. Specifically, for example, an image (icon) for changing the color, size, thickness, etc. of the character, changing the blinking speed of the character, or discarding the character may be displayed.

  In the present embodiment, an item “consumption operation” may be provided on the inventory check screen of FIG. 9, and a consumption button and a discard button may be displayed on this item as shown in FIG. By doing in this way, it is possible to erase from the inventory check screen the foods whose management level is “medium” individually as consumed or as discarded.

  In the present embodiment, the inventory check screen of FIG. 9 may be displayed on a portable information terminal such as a mobile phone or a tablet terminal. In this case, in order to simplify the operation by the employee, a predetermined hard key (for example, enter key) provided on the portable information terminal or a predetermined icon (for example, confirmation icon) displayed on the touch panel of the portable information terminal. May be used instead of the confirmation button 93.

  In the present embodiment, on the inventory check screen of FIG. 9, when an employee selects a food item to be left in stock from among the management level “medium” foods, and the employee presses the confirm button 93 (second timing). The food information holding server 50 erases the food other than the selected food of the management level “medium”. Here, there may be a case where all the food with the management level “medium” is consumed or discarded, and there is no food with the management level “medium” left as stock. In this case, on the inventory check screen of FIG. 9, the employee may press the confirm button 93 without selecting the food. In addition, the food information holding server 50 performs the above-described elimination when a predetermined time (for example, 28:00) (first timing) elapses, and an operation for opening the inventory check screen in step S22 is performed. Employees may not do this.

  In the present embodiment, the label issuing device 10 performs the process of transmitting the result data in step S5 when issuing the label in FIG. 10 after the process of issuing the label in step S4. However, the present invention is not limited to this, and the label issuing device 10 transmits the result data of step S5 every time a predetermined time (for example, 5 minutes) elapses while being connected to the network 20 via the router 30. You may perform the process to do.

  In the present embodiment, as described in step S6 of FIG. 10, the deadline management by the food material management system 100 is started for the food material for which the actual data is generated at the timing when the food information holding server 50 records the actual data. . For this reason, in this embodiment, it is judged at the timing when the foodstuff information holding server 50 recorded performance data whether it is set as the object of the time limit management by the foodstuff management system 100. However, the present invention is not limited to this. For example, the label issuing device 10 may perform the timing when the usable period is calculated, or may be performed by the label issuing device 10 when the product number and the function key are input. In these cases, the result data generated by the label issuing device 10 may include a determination result as to whether or not to be subject to time limit management by the food material management system 100.

  In the present embodiment, all the management level ingredients are listed in the disposal schedule list of FIG. 13, but the ingredients may be listed for each management level. In this way, the employee can output a disposal schedule list for, for example, a food with a management level “low”, and can discard the food while viewing the disposal schedule list. In this case, a food with a management level “low” that must be surely discarded within the same day can be found without omission, and the burden of managing the deadline of the food can be further reduced.

  In the present embodiment, the disposal schedule list in FIG. 13 and the today expiration list in FIGS. 14 and 15 may be output for each storage location of the foodstuff. In addition, in the disposal schedule list of FIG. 13 and the today expiration list of FIGS. 14 and 15, the ingredients to be listed may be sorted according to the management level and the storage location.

  In this embodiment, the ingredients whose usable expiration date expires during the business hours of the day are listed in the today expired list of FIGS. 14 and 15, but the ingredients whose usable expiration date expires by any time after the next day are listed. May be.

  Furthermore, a food that expires from the first time (for example, 17:00) to a second time (for example, 25:00) is replaced with a food that expires from the first time (for example, 17:00). May be listed as By rounding the expiration date in this way, ingredients that expire during the night business hours (for example, from 18:00 to 25:00) can be discarded before the night business hours begin, There is no need to worry about the expiration date during night business hours, and the burden of managing the expiration date of the food can be further reduced. Further, the usable expiration date may be rounded as described above, and the usable expiration date after the rounding may be printed on the label.

  In the present embodiment, when issuing a label by the process of FIG. 10, erasing the food on the inventory check screen of FIG. 9, or checking the “check box” of the expiration date list of FIG. The name and ID of the employee who performed the work may be recorded. Specifically, when performing the above-described work, the employee is caused to input a barcode or ID uniquely associated with each employee, and the input information is recorded. By doing in this way, the employee who performed each operation can be recorded.

  In the present embodiment, the PC 40, the food information holding server 50, and the CPU 101 of the label issuing device 10 extract, for each of the same type of food, the food with the closest usable period from the food recorded in the result table. Also good. By doing in this way, the employee can grasp | ascertain the thing with the nearest usable time limit among the same kind of foodstuffs. For this reason, it is possible to suppress the opening of a food of the same type as a food that has already been opened or the heating of a food of the same type as a food that has already been heated. it can. Therefore, since the so-called first-in first-out of the food can be realized, the waste loss of the food can be reduced, and the burden of managing the deadline of the food can be further reduced.

  Furthermore, the case where it is desired to use a plurality of foods of the same type is assumed. Therefore, the CPU 40 of the PC 40, the food information holding server 50, and the label issuing device 10 selects a plurality of foods from the foods recorded in the result table in order from the one with the closest usable time limit for each food of the same type. It may be extracted.

  Furthermore, when the food to which the barcode or the issue number is input is different from the extracted food, the notification unit may notify that there is another food that has a usable expiration date. By doing this, it is possible to newly open the same kind of food as the food that has already been opened, or to newly heat the same kind of food as the already heated food, It can be suppressed more accurately.

  Still further, when the food with the closest usable deadline is extracted or when the above-mentioned notification is given by the notification unit, the storage location of the food with the closest usable deadline may be notified to the employee.

  In the present embodiment, for each type of food, the quantity of the same type of food recorded in the result table may be counted, and the count result may be notified by the notification unit. By doing in this way, it can alert | report how much each foodstuff is in a store as stock, and can improve usability.

  Furthermore, an upper limit value and a lower limit value are set in advance for each type of food, and if the above-described count result is larger than the upper limit value or the above-mentioned count result is smaller than the lower limit value, a notification to that effect is given. May be. By doing in this way, it can suppress that the same kind of foodstuff becomes overstock, or the same kind of foodstuff becomes insufficient in stock.

  In the present embodiment, the process of “opening” may include an act of touching the food with a tool or bare hands, in addition to the action of opening the container or bag containing the food. The act of touching ingredients with a tool or bare hands is, for example, an action of cutting ingredients with a knife or bare hands, or an action of mixing ingredients with chopsticks or bare hands. If these actions are taken, the food will come into contact with the air and oxidation will progress, making the food easy to be damaged. Therefore, the expiration date after opening is extremely short (for example, until closing), and the management level after opening is set to “ “Low” is preferred.

  In the present embodiment, the disposal schedule list and today's expiration list are displayed on the screen of the PC 40. However, the present invention is not limited to this. For example, printing may be performed on paper.

  In the present embodiment, the label issuing device 10 may be configured to determine that a food has expired and to prohibit label issuance if the food has expired. When configured in this way, the label issuing device 10 may be configured to include a CPU 101 and a notification unit. The CPU 101 determines whether the ingredients have expired. When it is determined that the food has expired, the notification unit notifies that fact. The notification method may be, for example, a warning sound (for example, a beep sound), a POP display, a display screen color change, or a display screen blinking. Alternatively, a label on which the expiration date has been printed may be issued, or another method may be used.

  Hereinafter, the process of the label issuing device 10 having the above configuration (configuration that prohibits label issuance) will be described in detail. First, when the scanner unit 109 reads a barcode attached to a food material, the CPU 101 acquires information (part number, issue number, operation number, usable time limit) of the barcode read by the scanner unit 109. Next, the CPU 101 acquires current time information (for example, date and time) from the clock unit 110. Then, the CPU 101 determines that the food has expired based on the acquired barcode information and current time information. For example, the CPU 101 determines that the food has expired when the date and time indicated by the time information acquired from the clock unit 110 exceeds the date and time indicated by the usable time limit. In this case, the CPU 101 causes the display unit 104 to display that the food has expired and causes the notification unit to notify the fact. The contents to be displayed on the display unit 104 include, for example, the name of the expired ingredient (the ingredient name) and character string information such as “XX (product name) has expired the usable period of the ingredient”. . By being configured in this way, the employee can immediately grasp the ingredients whose usable expiration date has expired. Therefore, there is no risk of accidentally using the food that has expired the usable time limit, and it becomes possible to strictly manage the time limit of the food.

  In the above-described example, the date and time (hereinafter referred to as “current date time”) when the barcode attached to the food is read is indicated by the expiration date included in the barcode. The configuration in which the CPU 101 determines that the food has expired when the date and time (hereinafter referred to as “possible date time”) has been exceeded is shown. The CPU 101 indicates that the current date and time attached to the food is the possible date. It may be determined whether or not a time that is a predetermined time (for example, 30 minutes, 1 hour) is exceeded from the time. When comprised in this way, an alerting | reporting part may change alerting | reporting content for every step. For example, when the current date time exceeds the possible date time, the usable period of the food has expired, so the notification unit notifies that the usable period has expired. In addition, when the current date time exceeds a time that is a predetermined time (for example, 30 minutes, 1 hour) from the possible date time, the usable period of the ingredients has not expired, but the usable period of the ingredients Therefore, the notification unit notifies that the food is about to expire. Further, the notification unit may change the notification method for each stage (when the current date and time exceeds the usable time limit and when the current date and time exceeds a time that is a predetermined time before the usable time limit). For example, the notification unit may change the volume level according to the stage, change the interval of the warning sound, or change the display mode of the display screen (POP display in order from the nearest usable period) Or the blinking interval of the display screen may be changed.

  Furthermore, it is good also as making an alerting | reporting part alert | report to that with a predetermined timing about the foodstuff which an usable period expires in a predetermined period. Specifically, for example, if a restaurant is open from 11:00 to 14:00, inform the notification section about the food that expires from 11:00 to 14:00 that is open for business. It is good also as making it alert | report. In this case, since it is not necessary to worry about the expiration date during busy business hours, it is possible to further reduce the burden of managing the expiration date of the ingredients. Furthermore, the notification interval may be shortened as the usable time limit approaches.

  Furthermore, for all ingredients, the reporting unit does not notify that the ingredients are about to expire, but only informs about the ingredients at a predetermined management level or the ingredients stored in a prescribed storage location. You may alert | report that the expiration of a foodstuff is approaching by the part. In this way, by limiting the ingredients that inform the fact that the expiration date of the ingredients is approaching by the notification unit, let us inform only about the ingredients that are likely to fail to check the expiration date of use, or discard all within the day The management level “low” food can be dared not to be notified.

  In the present embodiment, the label issuing device 10 (medium output device) may be configured to execute each process in the food material management system 100 by one unit. When configured in this way, the label issuing device 10 further includes setting means and a hard disk. CPU101 sets an expiration date for every foodstuff according to the operation of an employee. More specifically, the CPU 101 sets and updates the food term master according to the operation of the employee. At this time, the CPU 101 of the label issuing device 10 may set and update the product master, the food term master, and the management level by accessing the food information holding server 50 according to the operation of the employee. When the master, the ingredient expiration master, the comment master, and the management level are stored in advance in the hard disk of the label issuing device 10, the CPU 101 stores the commodity master and the ingredient expiration master stored in the hard disk in accordance with the operation of the employee. The comment master and management level may be set and updated. Further, the CPU 101 sets a plurality of food processing categories according to the operation of the employee, and sets an expiration date for each food processing category. By being configured in this way, it becomes possible to strictly manage the deadline of the food with one label issuing device 10. Further, the label issuing device 10 may be configured to output print information to a wireless tag or electronic paper via the communication unit 105.

  The present invention is not limited to the above-described embodiment, and various modifications and applications can be made without departing from the gist of the present invention.

  Note that the program for executing each process of the present invention is recorded on a computer-readable recording medium, and the program recorded on the recording medium is read into the computer system and executed, whereby the label issuing device 10 You may perform the various process mentioned above which concerns on each process. Here, the “computer system” may include an OS and hardware such as peripheral devices. Further, the “computer system” includes a homepage providing environment (or display environment) if a WWW system is used. The “computer-readable recording medium” means a flexible disk, a magneto-optical disk, a ROM, a writable nonvolatile memory such as a flash memory, a portable medium such as a CD-ROM, a hard disk built in a computer system, etc. This is a storage device.

  Further, the “computer-readable recording medium” refers to a volatile memory (for example, DRAM (Dynamic DRAM) in a computer system that becomes a server or a client when a program is transmitted through a network such as the Internet or a communication line such as a telephone line. Random Access Memory)), etc., which hold programs for a certain period of time. The program may be transmitted from a computer system storing the program in a storage device or the like to another computer system via a transmission medium or by a transmission wave in the transmission medium. Here, the “transmission medium” for transmitting the program refers to a medium having a function of transmitting information, such as a network (communication network) such as the Internet or a communication line (communication line) such as a telephone line. The program may be for realizing a part of the functions described above. Furthermore, what can implement | achieve the function mentioned above in combination with the program already recorded on the computer system, what is called a difference file (difference program) may be sufficient.

DESCRIPTION OF SYMBOLS 10 ... Label issuing apparatus, 20 ... Network, 30 ... Router, 40 ... PC, 50 ... Food information holding server (management apparatus), 101 ... CPU, 102 ... ROM, 103 ... RAM, 104 ... Display part, 105 ... Communication part , 106 ... operation part, 107 ... label printing part, 108 ... label discharge part, 109 ... scanner part, 110 ... clock part

Claims (9)

An ingredient management system for managing ingredients,
Management means for managing the food as a management target;
A management continuation receiving unit that receives an input of a declaration of continuation of management for the foodstuff managed as the management target by the management unit,
The said management means excludes the foodstuff which has not received the input of the said declaration of continuation by the said management continuation reception means among the foodstuffs managed as the said management object from the said management object. The management means includes
A predetermined first timing;
A second timing at which an input of a predetermined operation is received;
Among the ingredients managed as the management object at least at any timing, the ingredients that have not received the continuation declaration input by the management continuation acceptance means are excluded from the management object. The foodstuff management system according to claim 1. The classification means which classify | categorizes into the foodstuff managed as the said management object, and the foodstuff not managed as the said management object according to the priority of the management of the said foodstuff, or the processing business condition of the said foodstuff. Or the foodstuff management system of 2. An issuing means for issuing a medium on which at least the expiration date of the food is printed;
The food issue management system according to claim 3, wherein the issuing unit changes the issue mode of the medium depending on whether the medium is the management target. It further comprises a calculation means for calculating the expiration date of the ingredients,
The food material management system according to claim 4, wherein the issuing unit issues the medium when the usable period is calculated by the calculating unit. 6. The data output means for outputting at least a product name and a usable expiration date as a list with respect to the food managed as the management target by the management means. 6. The listed food management system. The management continuation receiving means receives an input of the declaration of continuation for each storage place of the food,
The management means stores the storage location of the foodstuff managed as the management target, and the foodstuff that has not been accepted by the management continuation acceptance means for the continuation declaration among the foodstuffs managed as the management target. The food management system according to claim 1, wherein each storage location is excluded from the management target. Among the ingredients that are managed as the management target by the management means, the food that has received the input of the declaration of continuation by the management continuation acceptance means, the display means for displaying information,
The food management system according to any one of claims 1 to 7, wherein the display unit changes a display mode of the information according to a usable period of the food. For foodstuffs managed as the management target by the management means, when the time indicated by the usable period of the foodstuff or the time that is a predetermined time later than the time indicated by the usable deadline is exceeded, the fact is notified. The food management system according to claim 1, further comprising a notification unit.