论文-中华美食网站的设计与实现

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大连东软信息学院

本科毕业设计(论文)

系 所: 信息技术与商务管理系

专 业: 信息管理与信息系统(SAP ERP开发方向)

学生姓名: 林瑶

学生学号: 10120900132

指导教师: 张奇松

导师职称: 讲师

完成日期: 2014年 5 月 3 日

大连东软信息学院

Dalian Neusoft University of Information论文题目:中华美食网站的设计与实现

大连东软信息学院毕业设计(论文) 摘要

I

中华美食网站的设计与实现

摘 要

如今,伴随着计算机信息技术,网络技术发展的迅猛之势,INTTERNET的不断普及,信息化技术已经渗透到社会生活的各个领域和层面,网上冲浪已成为一种时尚,网民在满足平时的网络购物、网络视频、八卦新闻、时事政治之余能更多的关注美食美味和饮食健康。民以食为天,通过编写此网站概要说明书,实现在互联网上进行餐饮相关的检索,网上查询,网上浏览,网上评价,在线订餐等功能。

随着社会各方面的进步,餐饮产业的绝对规模的迅速增长以及相对规模日益扩大,产业竞争不断的增强,使得美食文化逐渐商业化。餐饮业的竞争市场变得更大更难以生存。本网站为各个加盟店铺提供了一个有力的跳台,网站在成长的同时也在助各个店铺成长,为店铺打上知名度,为饮食业进入网络化发展提供一个良好的支撑。本系统的目的是为美食爱好者搭建一个可以更好的了解美食渊源的平台,为上班族搭建一个方便快捷的吃饭通道,为蜗居的人们提供方便合理的饮食搭配,即满足了网民的购物欲望,又解决了那些工作狂不愿意排队买饭的需求,同时还能让一些美食文化得到传播。

关键词:信息化技术, 检索, 查询, 浏览, 评价大连东软信息学院毕业设计(论文) Abstract

II

Design and Implementation of Chinese Cuisine

Website

Abstract

Today, with the rapid trend of computer information technology, network technology

development, INTTERNET the growing popularity of information technology has penetrated

into all areas and levels of social life, surfing the Internet has become a fashion, users meet

the usual online shopping, online video, gossip news, current affairs politics I can pay more

attention to food tasty and healthy diet. Food is a summary of this site by writing instructions,

to achieve food -related searches conducted on the Internet, online, web browsing, online

assessment, online ordering capabilities.

With the advances in all aspects of society, the absolute size of the rapidly growing food

and beverage industry, as well as the relative size of the growing, constantly enhance

industrial competitiveness, making food culture gradually commercialized. Competition in the

market has become larger and more food and beverage industry to survive. This site provides

a powerful platform for individual franchised stores, websites, while also help in the growth

of each store growth for stores marked awareness, provide a good support for the catering

industry into network development. The purpose of this system is to food lovers can build a

better understanding of food origins platform for workers to build a quick and easy meal

channels for convenience dwelling people with a reasonable diet that meets the users

shopping desires, they do not want to solve those workaholic queuing to buy food needs,

while for some food culture has been spread.

Key words: Information of Technology, Retrieval, Inquiry, Browse, Evaluate 大连东软信息学院毕业设计(论文) 目录

III

目 录

摘 要 .................................................................................................................................... I

ABSTRACT ...................................................................................................................... II

第1章 绪 论 ............................................................................................................... 1

1.1 论文研究主要内容 ....................................................................................................... 1

1.1.1 研究目的 .................................................................................................................. 1

1.1.2研究背景 ................................................................................................................... 1

1.1.3相关定义 ................................................................................................................... 2

1.1.4 语言简介 ................................................................................................... 2

1.2 发展现状以及前景 ....................................................................................................... 3

第2章 网站需求分析 ............................................................................................... 4

2.1 需求分析 .......................................................................................................................... 4

2.1.1 需求说明 .................................................................................................................. 4

2.1.2 功能性要求 .............................................................................................................. 4

2.1.3 非功能性要求 .......................................................................................................... 4

2.2可行性分析 ...................................................................................................................... 5