Food material purchasing management method and system

Abstract

The invention relates to a food material purchasing management method and system, and relates to the technical field of purchasing management. The method comprise the following steps: obtaining a total food material use amount in a preset period; according to the preset period and the total food material use amount, generating a daily average food material use amount; receiving a customer demand time period, wherein the customer demand time period comprises a demand start date and a demand end date; based on the demand start date and the demand end date, generating the number of days required by a customer; according to the number of days required by the customer and the daily average food material use amount, generating a first-level estimated purchase quantity, and displaying the first-level estimated purchase quantity. The food material purchasing management method and system have the effects of facilitating food material purchase management and reducing food material waste.

Description

technical field [0001] The present invention relates to the technical field of procurement management, in particular to a food material procurement management method and system. Background technique [0002] With the continuous improvement of people's living standards, diet has become more and more important in people's daily life. For diet itself, the acquisition of ingredients is an extremely important basis. Therefore, the procurement management of ingredients has become It has gradually become an issue that many catering groups attach great importance to. [0003] Since the types of dishes and cooking methods of each restaurant are different, the demand for ingredients is also different when using ingredients. When purchasing ingredients, most restaurants estimate the amount of food purchased artificially by employees. It is difficult to precisely control the amount of purchases. When the purchase amount is too large, it may cause waste of ingredients. When the amount o...

AI Technical Summary

Problems solved by technology

[0003] Since the types of dishes and cooking methods of each restaurant are different, the demand for ingredients is also different when using ingredients. When purchasing ingredients, most restaurants estimate the amount of food purchased artificially by employees. It is difficult to precisely control the amount of purchase. When the purchase amount is too large, it may cause waste of ingredients. When the purchase amount is small, it may not be able to meet the supply demand, which is not easy to manage the purchase of ingredients, so it needs to be improved

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