METHOD AND SYSTEM FOR DISH PASSING IN FOOD SERVICE

摘要

A method and system for dish passing in food service. The method comprises the following steps: receiving a temperature transmitted by a cookware temperature sensor, when the temperature is less than a set threshold, reducing a counter of remaining dishes by one (S101); acquiring a newly ordered dish (S102); and allocating for the newly ordered dish on the basis of the value of the counter (S103). The advantage is convenience.