Education, Science, Technology, Innovation and Life
Open Access
Sign In

Design of Cloud Payment Management System for Campus Catering Sales

Download as PDF

DOI: 10.23977/infse.2023.040408 | Downloads: 5 | Views: 128


You Wu 1, Jiaying Yang 1, Kaisheng Zhang 2


1 School of Economics and Management, Shaanxi Fashion Engineering University, Xianyang, 712046, China
2 Intellectual Property Information Service Center of Shaanxi Fashion Engineering University, Xianyang, 712046, China

Corresponding Author

Jiaying Yang


As society advances and the pace of life quickens, managers are continually exploring innovative management strategies for the catering industry. One particular pain point for university catering services is how to attract students to their "Internet +" catering services, while also improving the quality of food and service. To address this issue of cloud payment for campus catering consumption, we propose a design scheme for a cloud payment management system for campus catering sales. The system comprises of a cloud server, various cloud payment sales points, a logistics catering sales management office terminal, and smartphones, among other components. Each catering sales window can identify the type of student consumption based on the student's username and consumption habits as indicated on the cloud payment bill of the respective cloud payment sales point. This enables real-time and accurate understanding of student customer trends, timely assessment of the business status of each sales window, adoption of corresponding strategies, and ultimately improvement of catering quality, adjustment of catering varieties, and targeted adjustments, among other strategies. The design of this system has significant practical significance for the effective management of cloud payment for campus catering sales.


Campus, catering sales, cloud payment, management system, big data


You Wu, Jiaying Yang, Kaisheng Zhang, Design of Cloud Payment Management System for Campus Catering Sales. Information Systems and Economics (2023) Vol. 4: 70-76. DOI:


[1] Ye Yunlong, Qian Chao. The Practice and Exploration of Standardized Construction of College Catering Management: Taking Zhejiang Agriculture and Forestry University as an Example. Journal of Higher Education Logistics, 2022 (4): 1-2, 9. DOI:10.3969/j.issn.1672-8882.2022.04.002.
[2] Yang Yuting, Liu Yue. Analysis of Catering Service Model in the Context of Socialization of Higher Education Logistics: Taking Zhengzhou University Logistics Group as an Example. Journal of Higher Education Logistics, 2022 (11):1-2, 7. DOI: 10.3969/j. issn.1672-8882.2022.11.001.
[3] Bon, A.T.: Rahman, N.A. Quality measurement in lean manufacturing. 2009 International Conference on Instrumentation, Communications, Information Technology and Biomedical Engineering, 2009: 7-1 1.
[4] Curin, S.A., Vosko, J.S., Chan, E.W. Reducing service time at a busy fast food restaurant on campus. Proceedings ofthe 2005 Winter Simulation Conference, 2005: 8-16.
[5] Cenci-Goga, BT; Ortenzi, R; Bartocci, E. Effect of the implementation of HACCP on the microbiological quality of meals at a university restaurant. Food bome pathogens and disease, 2005, 2 (2): 138-145.
[6] Ci Tiejun, Li sha. Application and study of lean production theory in the manufacturing Enterprise. Proceedings of the International Conference on Information Management, Innovation Management and Industrial Engineering, 2008, 3: 78-81.
[7] Darnell, SJ; LeGault, L; Mitchell, JC. KFC Server: interactive forecasting of protein interaction hot spots. Nucleic acids research, 2008, 36: 265-269.
[8] Dewar, T. McDonald's USeS social media to promote burgers. Food Australia, 2010, 62 (1): 14.15.
[9] Herron, C. Braiden, P. M. Defining the foundation of lean manufacturing in the context of im origins. International Journal of Agile Manufacturing, 2007, 10 (2): 89-1 01.
[10] M.J. Rosenblatt. The Dynamics of Plant Layout. Management Science, 1986, 32 (1): 76. 86.
[11] Nielsen, NK. Home to McDonald's. Ethnologia scandinavica, 2008, 38: 196-197.
[12] Rachna Shah, Peter T. Ward. Defining and developing measures of lean production. Journal of operations management, 2007, 25 (4): 785-805.
[13] Wei Qiang, Zhu Yuxuan, Li Wei. Establishment and Reflection of ISO22000 Food Safety Management System in College Catering. Modern Food, 2022, 28 (8): 121-124. DOI:10.16736/j.cnki.cn41-1434/ts.2022.08.032.
[14] Li Xiaohui. The Impact and Challenge of "Internet +" Catering Service on University Catering in Xinjiang: A Case Study of Xinjiang Agricultural University. Science and Technology Wind, 2022 (22): 158-160. DOI:10. 19392/j.cnki.1671-7341.202222051.
[15] Yao Liuying, Lin Huiru, Mo Liyuan. Innovative Exploration of Performance Management Mode of University Catering Business under the New Era: A Case Study of Guilin University of Electronic Technology. China Market Marketing, 2021 (5): 110-111. DOI: 10.13939/j. cnki.zgsc.2021.05.110.

Downloads: 2198
Visits: 71765

All published work is licensed under a Creative Commons Attribution 4.0 International License.

Copyright © 2016 - 2031 Clausius Scientific Press Inc. All Rights Reserved.