| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a menu deciding method capable of avoiding waste of ingredients and effectively using ingredients by appropriately deciding a menu and a cooking volume of each menu. <P>SOLUTION: A menu deciding method by a menu deciding server decides one or more menus to be cooked in a restaurant and a cooking volume of each menu. The method comprises a menu creation step S10 that obtains inventory information on an inventory of ingredients and creates one or more menus to be cooked based on the inventory information, a selection rate calculation step S11 that obtains preference information on preferences of a customer of the restaurant and calculates a selection rate of each menu at which the menu is selected based on the preference information, and a menu deciding step S13 that estimates a volume to be consumed for each menu based on the selection rate of each menu and decides one or more menus and the cooking volume of each menu. <P>COPYRIGHT: (C)2004,JPO&NCIPI |
