餐饮信息化管理系统的设计与开发

Design and development of restaurant information management system

目的针对餐饮企业的生产过程,设计并开发一套餐饮信息化管理系统——CIMS,更好地保障生产过程中的食品安全,同时降低企业经营成本,提高企业效益。方法依据对HACCP原理的研究,以及搜集餐饮企业特点与需求方面相关信息,提出CIMS设计理念,并进行实际开发。结果提出了CIMS的设计理念,搭建了系统结构,共包括7个子系统,并对每个子系统的功能进行划分,全面的覆盖了整个生产过程,智能化程度较高,且操作简便。结论餐饮信息化管理系统,基于HACCP原理,并结合了餐饮企业生产特点,满足了企业生产合理化、降低管理成本等需求,最大化地保证餐饮生产过程中的食品安全。

Objective To design and develop a set of information management system, aiming at catering enterprises＇ production process, so as to guarantee the food safety in the process of production, reduce business operating costs and improve the efficiency of the enterprise. Methods Based on the study of HACCP principle, collecting information for catering enterprises＇ characteristics and demands, the design concept of CIMS was proposed, and the system was established. Results The design concept of CIMS of this topic was put forward, and the system structure was built, including 7 subsystems with various functions. It comprehensively covered the entire production process. The intelligent degree of this system was higher, and easier to operate. Conclusion Catering information management system was based on the principle of HACCP, and combined the production characteristics of catering enterprise, met the requirement of production rationalization and reduced management costs. It also could maximize the assurance of food safety in the process of food production.