摘要：该餐饮管理系统是一种运营成本相对较低，操作性与可实现行较高的餐厅点餐及运营管理系统，根据餐厅的实际需要，实现了顾客点餐，后台即时接单，后台对于员工、会员、菜品的基本管理等系统需求。系统的目的是去提高顾客用餐体验，以服务质量带动企业营销。提高整个餐厅的档次，提高顾客的用餐体验，并在用餐过程中进行营销以带动再消费。提高效率，节省人力资源。电子端可以即时的将客户的点单情况传送到后厨，节省了时间和人力。科学分析，合理配置。管理系统可以科学的对营业情况，具体的销售情况进行分析，针对库存、损耗等数据来安排之后的计划。系统实现做到了简洁化，让顾客简洁明了的接收到管理者所要传达的信息，让点餐更为流畅，用户体验度更高。系统也实现了即时性，顾客在提交订单之后，后台能在第一时间接收到订单并处理。39915
毕业论文关键词： 餐饮管理；信息管理；即时点餐；数据库
 The design and implementation of small and medium sized catering management system
Abstract:  This catering management system is a kind of relatively low operating costs, operational and line can achieve higher ordering a meal in a restaurant and operation management system, according to the actual needs of the restaurant, to achieve the customer order, the background instant order, the background for the employees, members, the basic management system requirements. System implementation of the purpose is to improve the quality of the customer dining, driven by the quality of marketing. Improve the level of the whole restaurant, improve customer's dining experience, and marketing to drive the table during a meal consumption again. To improve efficiency, save human resource. Electronic end can be instant customer order it is sent to the kitchen, save time and manpower. Increase the rate of turn table, improve efficiency, increase profits, thereby realize the profit maximization. Scientific analysis and reasonable configuration. Management system can science in operating case, the specific sales analysis, in view of the data such as inventory, loss to arrange after the plan. System implementation done concise, let the customer clear and concise receives the managers to convey information, to order more smoothly, more user experience. System also implements the immediacy, after customers submit orders, the background can be in the first indirect received orders and processing at the moment.
Keywords: Catering management system；Information management； Instant order; MySQL
目  录
第1章  绪论    1
1.1 系统前景分析及已有成果分析    1
1.1.1 系统前景分析    1
1.1.2 该类系统已有成果分析    2
1.2 有关中小型餐饮行业调查    2
  1.2.1 实际需要决定功能需求    2
1.2.2 系统特点反馈现实情况    3
1.3 本系统的特点及创新    3
1.3.1 系统的特点    3
1.3.2 系统的创新    3
1.4 本文研究内容及主要贡献    4
第2章  需求分析与方案比较    5
2.1 可行性研究    5
2.1.1 技术可行性    5
2.1.2 经济可行性    5
2.2 系统综合要求    5
2.2.1 功能需求    5
2.2.2模块划分    5
2.2.3 性能需求    5
2.3 开发环境    5
  2.3.1 Apache tomcat    5
2.3.2 java    6
2.3.2 mysql    6
2.3.3 B/S结构    6
2.3.4 DIV+CSS    6 中小型餐饮管理系统的设计与实现:http://www.youerw.com/jisuanji/lunwen_40633.html