网上订餐系统外文翻译参考文献综述

译文题目原稿题目毕业设计（论文）原稿及译文基于安卓系统的电子菜单软件Intelligent e-Restaurant using AndroidOS原稿出处International Conference & workshop on Advanced Computing 2013(ICWAC2013)Intelligent e-Restaurant using Android OS ABSTRACT：The simplicity and ease of access of a menu are the main things that facilitate ordering food in a restaurant. A Tablet menu completely revolutionizes the patron’s dining experience. Existing programs provide an app that restaurants can use to feed their menus into IOS & Android based tablets and make it easier for the diners to flip, swipe & tap through the menu. We here aim to provide the restaurants with a tablet menu that would recommend dishes based on are commendation algorithm which has not been implemented elsewhere. In addition to this we run the app on an Android based tablet & not on an IOS based tablet which is more expensive alternative. We use a cloud-based server for storing the database which makes it inexpensive&secure.Keywords：Recommendation, Tablet, Application, Restaurant Menu, Intelligent, Android1. INTRODUCTIONOver the years, technology has tremendously revolutionized the restaurant industry. But much of the innovation has been with point-of-sale (POS) operations. Yet other areas of a restaurant are ripe for innovation, such as the menu. Traditional restaurant service requires waiters to interact with customers directly before processing their orders. However, a high-quality recommendation service system would actively identify customers and their favorite meals and expenditure records.There is a famous saying that “People eat with their eyes”. The e-Menu provides additional information about menu items and drinks than a traditional paper menu. With interactive pictures it gives additional information about the food item. Tablets are said to eliminate order-taking errors from the waiters. In the kitchen, there is less confusion as everything is now written clearly. Developers of similar applications maintain that customers who seat at tables outfitted with tablets spend about 20% more than those at other tables. With the visuals, you know exactly what you’re going to get in your plate. The service goes quicker. Tablets are said to allow cutting thelabor expenses.Customers feel more involved in the process. Restaurants can build their e-reputation and customer community in live.The restaurant menu has evolved from its humble beginnings on carte chalkboards and imageless print to today’s detailed, colorful displays. With the emergence of digital tablets and user-friendly touch screen technology menus can move to a whole new surface. With this electronic menu, orders can be taken correctly the first time. There is no need to run back and forth to a distant terminal, because the terminal is always with the server. Every order is associated with an individual seat at the table, and orders are built one customer at a time, just like on paper, but with greater accuracy.Items can also easily be shared by the whole table, moved or modified,and noted and the cost can be calculated in real time.The Recommendation algorithm suggests dishes to the patrons based on previous orders. It makes it easier for the customer to build his/her order and also view the most popular dishes. Moreover,various dimension filters can be used according to individual preferences e.g.Price,taste, quantity,etc.There are several restaurants in Mumbai which have replaced the traditional paper menus with the digitized tablet menu. But none of the apps let the patron place an order directly to the kitchen. The tablet’s use is restricted to simple viewing of the menu.2. EXISTING SYSTEMS2.1 Conventional SystemsRestaurant services such as making reservations, processing orders, and delivering meals generally require waiters to input customer information and then transmit the orders to kitchen for meal preparation. When the customer pays the bill, the amount due is calculated by the cashier.Although this procedure is simple, it may significantly increase the workload of waiters and even cause errors in meal ordering or in prioritizing customers, especiallywhen the number of customers suddenly increases during busy hours, which can seriously degrade the overall service quality.2.2 Electronic POS TerminalsA very commonly implemented system,currently being used by numerous restaurants and chains all over the world, is the electronic point-of-sale terminal system.Here, the servers/waiters generally take the order from the customer and head onto a terminal, where they can feed the order into a computer. The order can then be transmitted to the kitchen automatically via the terminal through a network, or it may even be delivered manually by the server to the kitchen.Although a huge improvement over the pen and paper still prevalent over the world, this does not have much value addition for the customer and mostly only benefits the establishment and the administration of the establishment.2.3 Tablet Based MenuWith the current onslaught and popularity of touch based devices, especially the Apple iPad, it did not take long for the tablet based menus to make an entrance in to the market.In their current state, these menus are just a glorified version of their paper based counterparts.The workflow, even with these tablet menus, remains the same as the one mentioned in section 2.1 or a combination of the previous two. There is very little value addition to the customer and the establishment or its staff.The available technology is definitely not being utilized to its maximum potential.3. PROPOSED SYSTEM3.1 System ArchitectureThe following figure (Fig3.1), demonstrates the basic architecture of our system. Understanding the other intricacies and details of the system will become a lot easier if one goes through this figure,before diving into the rest of it.Fig 3.1Basic System Architecture and System ComponentsThe system will consist of the following components:The backend,which is made up of the web server and the database, and the frontends that include both the patron frontend (delivered as a native mobile application) and the administration or the kitchen frontend(delivered as a web application).This system is based on the very popular Model-View-Controller(MVC) architecture. MVC is most commonly used in websites, very popular and tried and tested.None of the frontends directly “talk”to the database. They instead rely on RESTFUL web services that can be used to perform CRUD operations on the database.Fig3.2FlowchartThe following figure (Fig3.2)demonstrates the flow of our tablet application. 3.2 System OverviewThe most important components of this system are the database and the patron frontends or the tablet applications.Providing value to both the business and its patron is an important objective, but we believe that one follows the other. Following that belief, the customer is given a whole lot of importance.The patron will be presented with a tablet, running the Android OS. This tablet will be synchronized with the database running on our centralized cloud powered servers.The menu data, upon synchronization, is stored on locally on the tablets so that the user, i.e. patron, need not wait for the menu to be downloaded from the servers. This will allow faster access to the menu.The user can then browse the menu however they want to, sorting the items on various dimensions like price, popularity, ratings, etc. The user can also click through to view more information about any item like nutritional information, ingredients, trivia and any other content that the restaurant administration may feel like including.The user can also view personalized recommendations for items that they may like. This is one of the most important aspects of our system that not only enhances the customer experience but can also help increase revenue for the business.While browsing through the menu, the customer may add items to his/her order. This process is commonly known as “building the order”. After the order is built and read, the user may go ahead and place the order. The staff will automatically and almost instantly be notified about the new order so that they can act on it.If the establishment allows, the user may even track the status of their order so that they know when to expect their food and drinks to land up on their table.3.3 Recommendation OverviewThe recommendation algorithm is an innovative feature that we aim to include in our menu. When most tablet menus provide the customers with only a simple menu, this system will provide recommendations which will make it easier to build an order considering what other customers have ordered previously or the similarities between various dishes.Recommendation systems using sets were considered.We finally decided to use the below methodology, which has been discussed in an earlier study.The algorithm mainly has5parts:ers- a certain number of people are made to rate individual food items.2.Entities- the food items.3.Value Dimensions - the categories that are formed to rate the food items e.g. Price,quality,meat content, etc.4.Belief System - is personal to each user & allows telling the system what ideal value they want each value dimension to have.5.Ideal candidate - set of ideal value dimensions that are formed on the basis ofa weighted average.Each User rates a food item on a scale of1to 5 with respect to two things:er’s ideal value dimension.2.The weight or the importance of that value dimension.With the food items set in place, our next task was to analyze the variousattributes that were associated with each food item. We applied a food item click counter to the entire data set, which produced a list of the most viewed food item. After listing out the Top N clicked food-items by the customers,we apply normalization to the retrieved list of food-items,to filter out redundant clicks.We further investigate the levels of commonality that existed between various pairs of food items. Jaccard’s co-efficient was used to calculate the degree of similarity.The Jaccard index, also known as the Jaccard similarity coefficient (originally coined coefficient de communaute by Paul Jaccard), is a statistic used for comparing the similarity and diversity of sample sets.The Jaccard coefficient measures similarity between sample sets, and is defined as the size of the intersection divided by the size of the union of the sample sets:Collaborative filtering-based recommender systems rely on information derived from social activities of the users, such as opinions or ratings, to form predictions or produce recommendation lists.Existing collaborative filtering techniques involve generating a user-item matrix, from which recommendation results could be derived Content-basedfiltering focuses on the selection of relevant items from a Content-based filtering focuses on the selection of relevant items from a large data set, things that a particular user has a high probability of liking. This involves training the data set with machine learning techniques. Clustering involves sectioning the data set into particular sets, each of which corresponds to certain preference criteria. Also, typical recommendation systems output their results either as predictions, a numerical ranking value corresponding to a particular item or recommendations, a list of relevant items .The conventional approaches to computing similarity involve the use of two popular techniques:Pearson correlation& Cosine EquationWe used Jaccard`s coefficient in our models.3.4 TechnologiesThe technologies being used to build the system are cutting and largely open source. Open source technologies help in keeping the costs in check, thus enabling the various establishments to use this setup without any cause of concerns with regards to the costs involved.Amazon Web Services has a very effective and inexpensive service known as Elastic Cloud Compute which allows one to setup servers on the fly with the specifications one requires. We will be using the same (or similar) service to keep the costs down and maintain scalability.The server uses software known Nginx. Nginx [engine x] is an HTTP and reverse proxy server, as well as a mail proxy server, written by Igor Sysoev. For a long time,it has been running on many heavily loaded Russian sites including Yandex, Mail.Ru,VKontakte,and Rambler.According to Netcraft nginx served or proxied 12.81%busiest sites in February 2013.The database uses the ever popular MySQL as its DBMS. The web services mentioned earlier are powered by a web framework called Symfony that uses PHP and an ORM called Doctrine. OAuth and SSL can and will be used to implement security.The tablets supplied to the patrons will be running Android OS.3.5 Comparison of Existing vs. Proposed systems3.6 Feature OverviewIn this section we won’t go into the detailed features of the system, but instead take a bird’s eye look at the same.3.6.1 Intuitive, Beautiful& User friendlyThe end users, i.e. the restaurant customers, will have maximum interaction with this system.This interaction will mostly occur through the tablet application.Unlike most applications that have a targeted user base, our application will be used by all & sundry. It could be used by an 8 year old or an 80 year old person, from varying cultures and background. This ensures the need for a design that is intuitive, user friendly and beautiful thus making it a pleasure to use.3.6.2 ScalableThe system has the potential of being used by millions of users at any given time, with possible peaks at various rush hours at the establishments this may be implemented at. Thus, the system will have to be scalable and should be able to accommodate as many users and as much data as required.3.6.3 SecureSince private information about so many businesses and individuals will be stored in our database.We will need to ensure that the whole system - the web service, the app, the database as well as the server be secure from external as well as internal threats.3.7 AssumptionsThe success of the proposed system is based on the following assumptions that:1. End users should be able to use tablets.work connection will always remain stable.3.Security of server is maintained.4.Tablets should work fault free.3.8 RisksThe above mentioned assumptions, give rise to a bunch of risks. Those risks are mainly the following:1.Intrusion of confidential data.2.Server goes down.3.Tablets suffer a defect.4.End users are not able to use the tablet devices.3.9 Application Demos.Fig 3.3Login screen of Android appFig3.4Browsing MenuFig 3.5Add items to orderFig3.6Order received at kitchenFig 3.6 depicts the kitchen interface running in the latest version of the Chrome browser. The main aim of the kitchen frontend is to display the latest orders, place by the customers using the patron frontend, in a comprehensive manner. An AJAX query is fired at a pre-defined regular interval to check if any new orders have been placed and the same is displayed.This is really not possible in the stand alone systems that currently exist.A high-quality service system should be customer-centric, i.e., it should immediately recognize the identities,favorite meals and expenditure records ofcustomers so as to provide customer-centric services. Therefore,using advanced technologies to improve service quality has attracted much attention in recent years.In recent years, various product recommendation systems have been developed to enhance customer satisfaction and perceived value. Defined as a system which recommends an appropriate product or service after learning the customers’preferences and desires, recommendation systems are powerful tools that allow companies to present personalized offers to their customers.Extracting users’preferences through their buying behaviors and histories of purchased products is the most important element of such a system. The mobile device-based service unit enables instant transmission of customer orders via Internet to the kitchen for meal preparation. In addition, the expenditure information can be sent to the cashier for bill pre-processing. The restaurant managers can access the database to evaluate the business status anytime and make appropriate redeployments for food materials. Notably,all ordering and expenditure information is digitized for database storage, which allows restaurant owners to consider discounts or promotion to customers based on expenditure statistics.Customers can thus appreciate high-quality service, which in turn highly promotes enterprise image and increases business revenue for the restaurant.3.10 AdvantagesMost,if not all, of the current tablet based menu systems use Apple’s iPad device. This is mostly due to the fact that the current generation of iPads were the first tablet devices to feature high resolution displays and the perceived brand recognition and status of the brand that is Apple.It is a well-known fact that Apple devices sell at a premium.So, if an establishment was to implement this system, they would unfortunately have to pass on the extra costs to their customers that they incurred in the procurement of these devices. High resolution Android tablets are now available at extremely economical rates with varying feature sets. Since all our application needs is a WIFI connectionand good display, the costs of the tablet devices can be kept to a minimum.The centralized servers can allow the sharing of customer data between restaurants, if allowed to do so explicitly by both the customer and the business, and then this can help in providing better recommendations and user experience to the patrons.基于Android系统的电子菜单软件摘要：在餐厅里，简单易用的菜单能使点菜变得便利。

餐饮管理系统外文翻译文献(文档含中英文对照即英文原文和中文翻译)英文：1、China food industry development prospects analysisThe catering industry in China as the tertiary industry is a traditional service industries, experienced reforming and opening starts, quantitative expansion, scale chain development and brand promotion strategy of 4phase, made make a spurt of progress in the development of.At present, the country has4 millions catering outlets. 2005/2006annual Chinese top 100 catering enterprises with total assets of about thirty-two billion yuan, total profit of about six billion yuan, employees about eight hundred thousand people, respectively, over the same period last year increased40.38%,28.84% and33.33% higher than that of the whole society, the catering industry average growth level.China's reform and opening up has gone through ups and downs in the30year, in the30 years of reforming and opening of China's catering industry along with the tide of reform has undergone three leap type development. In the past 30 years, China has experienced from fast food restaurants grabs beach China market to SARS impact, then to food safety ( tonyred event, apple events ), Chinese food and beverage industry in the impact, achieve sales growth.China population cardinal number is large, demand is exuberant, catering market development can not meet the needs of the market under the background of the implementation, and today, the food market is very prosperous, the basic balance of supply and demand, in the global economic crisis under the background of the catering industry to achieve new growth?About2008July to August, China Chain Management Association DDT Hua accounting firm common to Chinese chain catering industry development trend research, interviewed including Quanjude, Xibe, Qiao Jiangnan, Zhuang, Little Swan, small fat sheep, KFC, Yoshinoya, immortal trace forest industries such as the representative of the chairman or general manager. Inductive appear stage domestic chain catering industry development:first, chain catering industry development still maintain high speed. Survey of catering enterprises the development of chain operation mode to the outlets and stores the majority, accounted for 75%; the enterprise under investigation, a total of more than500chain stores, sales of more than 1more than 10 billion yuan only KFC stores, in 2007to reach 2400, sales of twenty-five billion one hundred million yuan, much more than the other catering enterprises. From the investigation analysis of chain stores, in100the following (66%), sales of one billion yuan (80%) for the majority of the business scale.From sales growth ratio analysis,95% enterprises have two digit growth, which grew10%,20% interval accounted for 42%, growth of 20% -30% interval31%, two interval growth ratio is the enterprise under investigation shows that the majority of mainstream, enterprise development in line with benign operation rule, can still maintain a relatively high growth rate.second, raw material rises quickly, gross margin is firm in have litre. 32% of the surveyed companies of raw materials in 2007growth rate below 10%,52% enterprises of raw materials increase rate is amounted to10%,20%,16% of raw material of enterprise growth rate reached 20% -30%. The cost of raw materials rising under the premise of the enterprise under investigation, only 26% gross margin declined 5%in47% enterprises, gross margin is basically not changed, and 16% and 11% growth respectively the enterprises within 5% and5% above. Thus it can be seen, the majority of enterprises still keep firm in have litre gross margin, that surveyed enterprises chain operating profit pattern comparison of health, ability to resist risks, in the open source efficiency and mining space.Third, human resources, management cost, standardization is difficult to constitute the three major challenges. According to the survey, the current chain catering industry facing the development of the main problems include human resources, operating cost, standardization difficulty is great, malign competition, industry shortage of funds and policy support and other issues. Among them, human resources accounted for the highest proportion of choice, up to 80%, followed by the operating costs,60%, standardization difficulty big,45%, form chain catering industry development faces three challenges.In four, the company strategy adjustment based on Sustainable development. Aiming at the problems in the development of catering enterprises, the survey alsorelates to chain catering enterprises will have on the future development strategy to make the adjustment? Induction includes six aspects, adjust the straight camp shop and store ratio; upgrade the existing brand or create new brand; product innovation, realize the difference operation; the establishment of raw material production base, integration supply chain; establish the central kitchen; enhance internal operation efficiency and single-store profit level.Optimistic five, judge current economic developing situation of chain catering industry development influence. Although the CPI index in the short term it is difficult to fall, to enterprises operating pressure will continue to increase, but the vast majority of the enterprise under investigation thinks, from the country macroscopical economic development situation, the food and beverage industry will still maintain a relatively high growth rate, the enterprise operating pressure will be gradually ease, more than 90% of respondents expressed a positive optimistic attitude. Investigation shows, Quanjude, KFC, Dicos and other small fat sheep, most chain enterprises still maintain established open plan.The survey, in China's sustained and rapid economic development, food and beverage market continues to be active in the background, chain catering enterprises are continuously according to the external environment and oneself condition adjustment of development strategy, to realize the optimal development pattern.2、China food industry development trend analysisCatering industry in our country is developing very quickly, the national food industry turnover for 18 consecutive years to achieve two digit growth, in recent years the catering industry growth rate higher than other industries out of more than ten percentage points, industry development prospects for many enterprises and good investment institutions, can say our country is welcoming a catering industry development the gold period, but the market is complex and changeable, will change with the social environment. The catering enterprises should according to their own conditions and environmental requirements, see the catering industry's development trend, select the appropriate marketing method, can be in the fierce competition in the market success. Therefore, the dining industry development trend of the future, opportunities and challenges to undertake brief analysis.China's economy in recent years of rapid development, GDP increased rapidly, is continuously driven home to consume demand growth factor. Historical data analysis indicates that, the catering industry retail sales growth in GDP and there is a strong positive correlation between, from the 5years development, catering industry growth amplitude is higher than the country's GDP growth rate, far higher than the social consumable total volume of retail sales growth rate, with the catering industry dimensions expands ceaselessly, to national economy presents increasingly significant role in driving.On 2004, the implementation of the catering industry retail sales of seven hundred and forty-eight billion six hundred million yuan, than going up year increaseone hundred and thirty-three billion yuan, grow 21.6% compared to the same period, for 14 consecutive years to achieve the fast growth of two digit, than the same period of social consumable total volume of retail sales growth rate is 8.3 percentage points higher, accounting for13.9% of the total retail sales of social consumer goods, the total retail sales of social consumer goods growth contribution rate of 21%, pulling the social consumable total volume of retail sales growth of 2.79percentage points.On 2005, Chinese catering industry retail sales of eight hundred and eighty-eight billion six hundred million yuan, a year-on-year increase of 17.7%, than going up year add one hundred and thirty-three billion six hundred million yuan, higher than the total retail sales of consumer goods increased 4.8 percentage points, accounted for the total retail sales of social consumer goods proportion to achieve 13.2%, the total retail sales of social consumer goods growth contribution rate and pulling rate is respectively 17.4% and2.3%. Achieve annual business tax forty-eight billion eight hundred million yuan, grow 17.8% compared to the same period.On 2006, Chinese food and beverage consumption annual retail sales exceeded trillion yuan to close greatly, achieve one trillion and thirty-four billion five hundred million yuan, a year-on-year increase of 16.4%, than going up year add one hundred and forty-five billion eight hundred million yuan.In 2007 the national catering business retail sales totaled one trillion and two hundred and thirty-five billion two hundred million yuan, a year-on-year increase of 19.4%, accounting for13.9% of the total retail sales of consumer goods, total retail sales of consumer goods led to an increase of 2.6 percentage points, social consumable total volume of retail sales growth contribution rate of 15.7%.2008 National Food Company retail amounts to one trillion and five hundred and five billion four hundred million yuan, grow 24.7% than 2007, for 18 consecutive years to maintain the speed of two digit. With China's per capita gross domestic product ( GDP ) of more than $2000, residents' consumption ability, consumption level, the Chinese high-end consumption proportion will increase continuously. In overseas, Chinese continue to attack cities and capture territories, in the first08 years of Chinese Olympic recipes, further moves towards the internationalization, the catering industry has been become pull move consumption, growth, expanding employment is one of the important factors.3、Consumer analysisWith China's per capita GDP rises quickly, per capita gross domestic product ( GDP ) of more than $2000, residents' consumption ability, consumption level and improve the level of Chinese dinner, high-end consumption proportion will increase continuously. But the food demand is complicated and changeable, the consumer tastes and consumption psychology, will change with the social environment. The catering enterprises should according to their own conditions and environmental requirements, see the catering market trend of development, choose appropriate marketing method, can be in the fierce competition in the market success.Chinese taste has apparent district sex, Chinese cuisine cooking in many schools.One of the most influential and representative for the society recognized: Lu, Guangdong, Fujian, Sichuan, Su, Zhe, Xiang, Hui cuisine, namely" eight big cuisines". The cuisine of the formation and its long history and unique cooking characteristics inseparable. But also by the region's natural geography, climate conditions, resource specialty, diet habit has different effect, it is precisely because of these differences, the major cuisine products with a strong regional, occupy the major share of the local. Regional differences, and cause consumers strongly different psychology, willing to try a different flavor. Therefore, cross-boundary operation is the next hot, it can make the unique flavor diet between each other, learn from each other. At present, eight big cuisines appear cross-boundary operation, integration trend.Catering enterprises in different expansion, but with the standard of income or other standard, differentiate the whole nation for several economic zones, in each economy area at the center of the city set up flagship store; to stand firm, again with the flagship store for the base, to the surrounding medium and small city expansion strategy.First, market positioning, namely the regional consumer groups will be your target customers; followed by the taste, whether they agree with your dish flavors; third is the value of the brand, whether they will be your loyal supporter.They had two common characteristics: first, products single; secondly, regional characteristics, after leaving Beijing is very difficult to find the right people taste identification.Since 2008, China has 46city GDP of average per capita is in above of 3000 dollar, the city 's per capita consumption level is relatively high, become meals industry regional development growth points.Chinese have a herd mentality and skeptical Mentality -- conformity, more and more local people have more sense of security; doubt, is to believe your own surface judgment, listen to others explanation.In order to fired the first shot, food and beverage brands in different places to open flagship store, large area, the seats, investment is high, the daily operation of the pressure is also big store. But all the catering enterprises have an import period. In the introduction period, both to business confidence, but also to give customers confidence. Once the introduction period to do good, attendance does not follow to go up, Chinese herd mentality came up: fewer people he does not go; more to people without a little less; he even doubt: This is it right? Straight camp shop? Taste and old whether same? Is it right? What's the problem? Cantonese cuisine since in the early 80 century in the popular date,20 years for all eternity, the main reason is the Pearl River Delta regional economic rapid development, pull the catering industry prosperity and revitalization; at the same time Cantonese broad odd miscellaneous materials. To adapt to the different needs of customers innovation, continuous innovation;, promote the sustainable development of Cantonese cuisine. With the development of economy of our country, the Cantonese cuisine in the beginning of 80's in last century to the end of 90's in the form of climate, gradually embarked on a major cuisine overlord position, become the metropolitan dishes faucet, leading the consumer trend, share growth. Food consumption behavior analysis.In recent years, the income level of Chinese dweller increases, the rhythm of life speeds up, renew the concept of consumption, promoting the rapid development of Chinese catering industry catering consumers has three major development trends.First is business consumption increase. Promoting the economic development of increased business activities, business entertainment activities promote the high-grade food development. Second is the replacement of consumption increase. With the development of economy, increase of resident income, more and more people choose to go to the hotel consumption instead of their own cooking, which is manifested in recent year 's hot. The third are forced to consumption increase. More and morewhite-collar workers and migrant workers migrant workers, time is close, and not their cooked, they are helpless, unable to be forced to at a restaurant, it promotes the fast food industry development.Dining choice not only pay attention to taste, the restaurant environment, atmosphere, sentiment has become a customer's selection of dining venue necessary conditions, consumers pay attention to enjoy, focus on food and beverage products and cultural integration, the Chinese food culture and cuisine culture broad and profound, long history, different regions show catering cultural differences also make food products with distinctive cultural characteristics. Consumers seeking" color, flavor and taste, shape, texture, temperature, sound, nutrition, health," at the same time, advocate culture and food, diet, eating habits of fusion. In recent years emerging needs of theme restaurants is developing rapidly, this concept into full play, whether it is the design of the restaurant decoration, functional layout, decor, and even its operating characteristics of cuisine, reflect a certain cultural theme and intension, catering to the product culture has the greatest degree of show. Seize the culture that a selling point, will enable the food products with infinite vitality.From the industry statistics, Chinese food industry market size is very large, and expanded very quickly, but China's catering company current situation, one is enterprise dimensions small, amount is much, modern level is low; industry standard system is not perfect; according to statistics, China's existing catering outlets 4000000, employees nearly 20000000 people,7000000 cook people, average every 185 people have1chef. The food market is relatively the most dispersed in a market, home does not have a large food group can occupy 1% of the market share. Can be said to the catering industry is perfectly competitive industry, industry concentration is very low, the future trend of development is the industry is spent centrally rise considerably, to be at a scale of enterprise integration. From the dining enterprise's competition and development pattern, the future of China's catering business competition will be more intense, and accompanied by more enterprises listed. However, in the restaurant industry high speed development at the same time, food raw material costs, labor costs increase, lack of management talent, the cost is difficult to control and other aspects of a problem to be highlighted increasingly, industry competition intensified, the catering industry entered the" era of meager profit", the traditional management mode, operation encounters serious challenges. Chinese catering industry has entered the industry reshuffle period, must exchange of new ideas, explore new pattern, quickly from the traditional" extensive type, fuzzy, experience management" to "intensive, process, chain scale management" in transition.The foreign-funded enterprises enjoy is the super national treatment, state-owned enterprises enjoy national treatment, private enterprises enjoy national treatment. Inthe restaurant industry, although not obvious, but also many examples. Domestic food business activities in addition to the normal tax, the cost of so many species, the lack of normative, area difference is bigger, the government management system is not perfect, bring about an enterprise to manage the various uncertain factors. With the further perfection of Chinese legal system construction, Chinese catering market will also further standardization. Catering industry competition pattern analysis show that, the future of domestic food industry competition situation of four great changes will take place in China, foreign fast food restaurants dominate the competition, brand has become the core competitiveness of food.At present, China's catering industry lack program guiding, the laws and regulations construction lag problem. In the rapid development of blind, disordered and low level of development of the phenomenon. Not applicable to the establishment of the catering industry of national laws and regulations system, the lack of strict market access rules and mandatory standards, catering enterprises standards uneven, incomprehensive contents, technical knowledge content is low, lack of national unity. The catering industry in our country is lack of unity within the profession of law enforcement, the market order is not standard, the dining environment is not health, food safety problems occur from time to time, market management and industry management can not keep up with the development needs of the situation, the market order to be standardized. However, countries to accelerate the service industry development strategy for the development of catering industry to bring the new opportunity. At present our country service industry gross is relatively small, the output value of the service industry the proportion of2007to40%, and the global service industry output value of the average specific gravity of 60% ( developed countries more than 70% ) far apart. In the seventeen Party Congress" to speed up the development of modern service industry, improve the proportion and level of service industry". The State Council" on accelerating the development of service industry opinions of the general office of the State Council" and" on accelerating the development of service industry in the implementation of policies and measures for advice", accelerating the development of the service sector has laid a good foundation for the development of catering industry policy, bring rare opportunity.4、From the" fast food" localization of Chinese catering industry development in future" Fast food" the localization process accelerated, the Chinese catering industry competition is intense with each passing day, and as a result of food production characteristics, just drop a " visual feast", its growth rate far less foreign fast food have. A food and beverage industry veterans have such fact: we Chinese dining culture history is long, can still sell but those " hamburger".Foreign fast food brand in China develops quickly because of its simple, reproducible, and its product localization and the theme restaurant strategy launched in China in the future, more be a trend which cannot be halted development trend.KFC launched the " tender cow five", but is Yum product localization strategy, and early in 2005April," Chinese fast food" as a slogan of" East Dawning" settled in Shanghai, has been demonstrated the yum brand localization strategy of whole body.In the face of such a break in in full fury "foreign fast-food invasion", Chinese food and beverage brands in this round of the contest has shown its advantage. For future development, China's catering industry will be faced with huge challenge.So to break the siege expand results will be aware of their own situation, at this stage of China's catering industry market situation ( for example of Beijing ), is basically in a complicated pattern.Then, how can the new round of competition advantage and expand results, we narrow the gap with foreign brand, we think, the brand building remains the primary task, the spoken Chinese catering industry has its own cultural characteristics, Chinese is inseparable from the" rushing water", so, Cola will not replace a cup of thick soup, Hamburg will replace traditional dumplings, and how to make such products with Chinese characteristics can yield, chain, is the next step to build brand of one of the important tasks.Catering to build the brand is the brand structure of fullness, also is in the main dining brand downstream to create a complete chain, from the business form echo, we see gladly Meizhou Dongpo work in this area has been done quite in place.Innovation changing, from becomes the system is the brand integration of the working key. Now food consumption has also entered the third stage, namely, the invisible, touched the overall consumer awareness stage, consumers in the left consumption places in mind to form the overall perception responds to what is, it reflects the restaurant brand culture, so the merchant's unique system is not only dishes, taste, service, environment, music, but the overall embodiment of comprehensive factors.Brand building is the Chinese food and beverage industry will break out of an encirclement is one of the important means, and real-time strategy and tactics are catering system it is important method, in order to" different region can create wonderful".Nowadays the world economic turmoil on China's catering industry development 's influence can not be ignored, China is still a developing country, in stimulating domestic demand under the premise, we still recommend Chinese catering industry occupied" Pyramid middle market", at the same time in the market to establish its own system, to make its own characteristics.翻译：1、中国餐饮业的发展前景分析餐饮业作为我国第三产业中一个传统服务性行业，经历了改革开放起步、数量型扩张、规模连锁发展和品牌提升战略4个阶段，取得突飞猛进的发展。

毕业设计（论文）外文资料翻译ColdFusion开发者中运用，并有增长趋势。

随着网络应用的快速增加,MVC模式对于Web应用的开发无疑是一种非常先进的设计思想，无论你选择哪种语言，无论应用多复杂,它都能为你理解分析应用模型时提供最基本的分析方法，为你构造产品提供清晰的设计框架，为你的软件工程提供规范的依据。

视图(View)代表用户交互界面，对于Web应用来说，可以概括为HTML界面，但有可能为XHTML、XML和Applet。

随着应用的复杂性和规模性，界面的处理也变得具有挑战性。

一个应用可能有很多不同的视图，MVC 设计模式对于视图的处理仅限于视图上数据的采集和处理，以及用户的请求，而不包括在视图上的业务流程的处理。

业务流程的处理交予模型(Model)处理。

比如一个订单的视图只接受来自模型的数据并显示给用户，以及将用户界面的输入数据和请求传递给控制和模型。

例子，它从应用技术实现的角度对模型做了进一步的划分，以便充分利用现有的组件，但它不能作为应用设计模型的框架。

它仅仅告诉你按这种模型设计就可以利用某些技术组件，从而减少了技术上的困难。

对一个开发者来说，就可以专注于业务模型的设计。

MVC设计模式告诉我们，把应用的模型按一定的规则抽取出来，抽取的层次很重要，这也是判断开发人员是否优秀的设计依据。

抽象与具体不能隔得太远，也不能太近。

MVC的缺点MVC的设计实现并不十分容易, 理解起来比较容易，但对开发人员的要求比较高。

MVC只是一种基本的设计思想，还需要详细的设计规划。

模型和视图的严格分离可能使得调试困难一些，但比较容易发现错误。

经验表明，MVC由于将应用分为三层，意味着代码文件增多，因此，对于文件的管理需要费点心思。

餐饮O2O商业模式创新团购网站外文文献翻译The O2O industry is growing rapidly。

but many businesses are still struggling to turn a profit。

However。

the emergence of big data presents a new opportunity for the restaurant O2O industry。

This paper aims to analyze the current restaurant O2O business model and explore the potential of utilizing big data to design a new。

model。

By examining the value of this new n-making method。

we hope to develop an innovative restaurantO2O business model.Keywords: Big data。

Restaurant O2O。

Business model。

n mechanism1.nThe O2O industry is a rapidly growing sector that connects online and offline businesses。

However。

many O2O businesses have yet to find a sustainable way to generate profits。

With the rise of big data。

the restaurant O2O industry can now leveragethis technology to develop new business models。

文献出处：Chellappa R. The Study on Customer Satisfaction Degree of Online Takeaway in O2O Mode [J]. Information Technology and Management, 2016, 6(2): 181-202.原文原文The Study on Customer Satisfaction Degree of Online Takeaway in O2O ModeChellappa RAbstractWith the development of the era, especially the emergence of the Internet and popularization, the electronic commerce the sense of truly had started. Today, electronic commerce is subtly changing people's way of life. As the market is scattered and disorderly exist in the suppliers and customers, need to have a broad, sales of large-scale and centralized procurement platform, arises at the historic moment of O2O network platform, provides consumers with a new consumption patterns. As most of the attention of food and beverage part is O2O more fierce market competition. Delivery market is considered to be after O2O mode of group purchase the next most has the development in the field of food and beverage areas. Jingle for consumers want never leave home, maximum limit save time. And for food industry merchants delivery is that they are under the condition of no increase in cost, also can be one of the important ways to increase the turnover. Keywords: O2O mode, jingle, consumer satisfaction1 IntroductionNearly two years with the emergence of "Internet +" concept, restaurant O2O entered the stage of rapid development of the market. research data shows: in 2014, the local life O2O market size of 235 billion, the restaurant O2O market accounted for 40.1% of local life O2O market scale, with the highest 94.37 billion yuan.O2O model the permeability of the highest industry - restaurant O2O, after a "thousand regiment war" after the market and formed the new - O2O take-away market competition field.Since 2014, ali, tencent and other Internet business leaders have gradually join O2O take-away in the fierce competition of the market, to see that the O2O mode forcatering takeout restaurant industry development plays an important role in the future.With the rapid development of Internet, more consumers choose this convenient andquick way of eating..O2O, however, the development of food industry is still in theexploration phase, online trading, offline in the process of consumption have led toconsumer dissatisfaction, and customer satisfaction is a measure of O2O mode key indicator of food delivery industry sustainable development. Is based on the consumer's point of view, this paper analyses the factors influencing customer satisfaction O2O take-away mode, put forward improving O2O mode food take-away countermeasures of customer satisfaction, promote the catering industry health development of the O2O mode.2 Theoretical overview2.1 O2O modeUnder the condition of the rapid development of network information technology,more and more interaction between real life and the network, people more and moreinseparable from the network information platform, service life is graduallyapproaching the development of mobile Internet. Based on the support network, interaction between online and offline virtual reality bring up a new business model, namely the O2O mode.Alex Rampell (USA) is the person who first suggested O2O mode. In his view,the new business model for offline market and online consumers realize perfecttogether. In the offline business opportunities and new mode, to combine with theInternet advertising platform and trading platform is plays the role of the Internet. TheInternet is the consumer in off-line way to get the product or service information,customer by it can be as much as possible in order to reduce costs, obtain products and services they want. Also it is worth mentioning that this for settlement of a step is also can be done on the Internet, this is O2O model can quickly grow one of the key factors.Vast network users online looking for possible consumer demand, after finishingthe payment online, offline real merchants are they finish the shopping consumption in the end. Alex O2O mode at the heart of real Rampel thought: based on the paymentin the form of O2O mode of each order is erratically, online payment way of thequantitative results of the enterprise, analysis data added great power.2.2 The concept of customer satisfactionCustomer satisfaction first appeared in the field of marketing is in 1965, is takesthe lead in putting forward by the American scholar Cardozo. For the differences of the concept of customer satisfaction has never stopped. Howard and Sheth defines it as "in the process of consumption, customers think he pays comprehensive cost if you can have plenty of the gain of a psychological"; Oliver and Linda is considered to be "it is a kind of emotional state of mind, when consumers after completion of consumption experience can be used as a reference of experience and consumer expectations and consumption experience to reach an agreement"; Westbfook and Reilly, considered to be "is a kind of process, consumer is bought for product placement and shopping environment peer produce certain psychological activity after emotional judgment". Kotler considered "consumers through the perception of a product compared to expectations after the formation of the cognitive". The definition of customer satisfaction from the state's perspective.There is a kind of from the perspective of process definition of customer satisfaction for view: Hunt that customer satisfaction is the consumer to evaluate consumer experience, before you think it meets or exceeds expectations ".Tse and became considered to be "is a kind of evaluation about expected quality and perceived quality gap, the expected quality before the judgment is consumer buying behavior, perceived quality is after the completion of the purchase, consumers a psychological perception".2.3 O2O delivery modeO2O take-out restaurant O2O mode is short for delivery, it is through the Internetor mobile device independently choose meal, and then the room home by specialdelivery.O2O take-away mode is a kind of O2O marketing model, namely, onlinepayment, offline consumption patterns.3 Food take-away O2O mode analyses of the factors affecting customer satisfactionAs the big data as well as the rapid development of high and new technology industries, O2O storm swept through the entire food industry, also spread new economic model for short periods of time, the customer's diet with consumer behavior also changed. Restaurant O2O market after BA T giants come in succession, the competition is increasingly white cosmetic, and ultimately the market the key is tohave loyal customers. As a new emerging O2O take-away food industry, the influence factors of customer satisfaction is the important factors that affect each big website occupy the market.3.1 The impact of site quality on customer satisfactionConsumers adopt the O2O take-away mode repast, take-away website is the window of the cognitive food, so the quality of website design, website service quality as well as the quality of website marketing will be a certain impact on customer satisfaction.First of all, the web page is consumer website must come into contact with, after page design for consumers in the most attention to is practical, convenient for consumers to quickly search to want food. If faced with complicated purchasing process or retrieve food invariance, consumers are less quick order; efficiency is too low will lose traffic. Manes (1997) argue that the operating system of the fine degree of convenience, web site design network consumers' satisfaction. Pastrick (1997) pointed out that "simple and easy navigation page will give consumers to increase satisfaction, so that produce high satisfaction". Anderson and others think that online shopping convenience is concise, intuitive web interface, convenience of retrieving information and convenient transaction process.Second, the services provided by the service quality can be understood as can meet the required or meet consumer potential demand characteristics, that is to say, the extent of the service work to meet the demand of consumers. Website service quality mainly includes reaction speed, the site of consumer complaints timely treatment and to apply for a refund. Order take-out website slow page influencesconsumers satisfaction emotions, such as site activities, consumers will complain website slow response, thus affect consumer satisfaction. Website for consumerrefund treatment and complaints can not solve quickly, consumers to discontent in site.According to before buying experience will affect consumer purchase intention, laterthe website service quality is affected after consumers purchase intention, if beforebuying experience produced discontent, can affect future purchase intention, indirectloss of the customer base for catering businesses. Parasuraman (2002) and others suggest that enterprise electronic commerce development direction should be turned to service. Scott Stevens (2005) argue that site can quickly respond to consumer demand is one of the factors that affect customer satisfaction. MinhoKim (2008), Srini S.S rinivasan (2002) argue that the website processing efficiency of appealing to consumers as well as concern for consumers will affect the satisfaction of consumer.3.2 The delivery quality impact on customer satisfactionThe traditional catering industry is to store repast, so the factors that affectcustomer satisfaction logistics distribution. Under the mode of e-commerce, thenetwork shopping consumer satisfaction factors related to logistics. Similarly, O2Otake-out consumers is very important to the quality of food distribution, fooddistribution process and service staff will have an effect on consumers' satisfaction. Many consumers, especially a second-tier cities, on food distribution, delivery speed, and distribution costs will attention marki food from business process into consumers' hands, if the way of recognition, speed, distribution cost under the premise of reasonable, timely received food packaging intact, consumers can produce happy mood. If you do not receive food on time, the businessman when customer service attitude and late meals pantryman attitude will affect the mood of consumers, the personnel of the service or the room clerk if attitude is good, consumers may notproduce dissatisfied mood, otherwise, consumers will produce discontent, and even rejected. Therefore, whether it is food distribution way, speed, cost, or food packaging attitude, the attitude of the service and delivery member will have an effect on consumers' satisfaction. Take-out customers will directly to the merchant's service to judge the degree of satisfaction.3.3 The perceived value impact on customer satisfactionPerceived value is the interests of the consumers feel to get to get your product or service in the process of costs compared to the goods or services after an overall evaluation. Main measure of consumer perceived value subjective cognition for food or services. So in this paper, the sensory information value and perception food value as the dependent variable, and perceived value is the result variable. Information value is the consumer through information service channel before buying food for allkinds of information on food, the perceived value of main position in the consumers' mind, to some extent can affect consumers' buying behavior. After purchase, theconsumersmers through food, actual food values dominated in the consumers’ mind, consucomparing the actual and feelings and produce a kind of psychological emotions lead to purchase again in the future. Fredericks and Salter think website information value will directly affect the perceived value, indirect influence consumer satisfaction.3.4 The influence of corporate image on consumer satisfactionCorporate image refers to people through the enterprise trademark things produce the impression of enterprise, the impression with the aid of human sense. Famous brand expert Keller of enterprise image is defined by: consumers through evaluating the perception of organizational memory. Enterprise image reflected in consumer heart status, influence consumer choice in the process of buying decision, the relationship between corporate image and customer satisfaction is positive. Enterprise image is mainly composed of product image, environment image, cultural image, staff image, etc. This article refers to the enterprise image mainly divided from the Angle of the merchants, mainly from two aspects of food image and environment were analyzed. Food factor is mainly composed of image quality, packaging, brand, service, etc., the higher the food image, the higher consumer satisfaction will, consider it from two measuring dimension of quality and packaging, the satisfaction degree of the freshness of the ingredients and cooking oil food production is higher, the food to the businessman image, the consumer recognition, the businessman image will be higher, so customer loyalty also increases, the main component of environmental image is the facade layout decoration, enterprise, environmentalprotection, health, etc. Food delivery site combining its own characteristics, in this paper, the measurement of environmental image dimension is business catering service license and business kitchen environment health satisfaction.4 ConclusionsWith the popularization of network in the world and arrival of information age and the general improvement of consumer quality, food delivery industry will be gradually accepted by more and more consumers. Catering takeout website to gain a competitive edge in this emerging industry, attract and retain more loyalty consumers will need to get a high customer satisfaction. Europe customer satisfaction index model is presented in this paper, on the basis of combining the characteristics of the O2O mode catering takeout industry itself, the influence factors of catering takeout O2O mode can be divided into four categories, respectively is: perception delivery quality and perceived website quality, perceived value and the enterprise image.O2O mode of catering takeout is an emerging industry, relatively fast pace of city life now, this model has a great potential for development, to create economic value to be reckoned with in the future. As a service industry, the development of O2O take-away mode ultimately depends on consumers' satisfaction and loyalty, to retain customers, to clear the needs of the consumers, through constant improvement, innovation, the dependence on this new model has to keep customers and trust, O2O take-away food industry is the sustainable development of the space.译文译文O2O 模式下外卖订餐的消费者满意度研究模式下外卖订餐的消费者满意度研究Chellappa R摘要摘要随着时代的发展，特别是互联网的出现和普及，电子商务的意义上才真正有了开始。

餐饮管理系统中英文对照外文翻译文献(文档含英文原文和中文翻译)外文:A Comparative Study of Web Application Design ModelsUsing the Java TechnologiesAbstract.The Servlet technology has been the most widely used technology for building scalable Web applications. In the events, there are four design models for developing Web applications using the Java technologies: Model 1, Model2, Struts, and JavaServer Faces (JSF). Model 1 employs a series of JSP pages; Model 2 adopts the Model-View-Controller pattern; Struts is a framework employing the Model 2 design model; and JSF is a new technology that supports ready-to-use components for rapid Web application development. Model 1 is not recommended for medium-sized and large applications as it introduces maintenance nightmare. This paper compares and evaluates the ease of application development and the performance of the three design models (Model 2, Struts, and JSF) by buildingthree versions of an online store application using each of the three design models, respectively.1 IntroductionToday, Web applications are the most common applications for presenting dynamic contents. There are a number of technologies for building Web applications, the most popular of which is the Servlet technology . This technology gains its popularity from its superiority over other technologies such as CGI and PHP .Servlets are cumbersome to develop, however, because sending HTML tags requires the programmer to compose them into a String object and send this object to the browser. Also, a minor change to the output requires the servlet to be recompiled. To address this issue, Sun Microsystems invented JavaServer Pages (JSP) . JSP allows HTML tags to be intertwined with Java code and each page is translated into a servlet. A JSP page is a servlet. However, compilation occurs automatically when the page is first requested. As a result, changing the output does not need recompilation. In addition, JSP enables the separation of presentation from the business logic through the use of JavaBeans and custom tag libraries. The norm now in developing Javabased Web applications is to use servlets along with JavaServer Pages.In the later development, there are a number of design models for building servlet/JSP applications: Model 1, Model 2, Struts , and JSF . Model 1 and Model 2 were first mentioned in the early specifications of JSP. Model 1 strictly uses JSP pages, with no servlets, and Model 2 uses the combination of both servlets and JSP pages. The terms of Model 1 and Model 2 have been used ever since. Model 1 is suitable for prototypes and very small applications, and Model 2 is the recommended design model for medium sized and large applications.As Model 2 gained more acceptances in the industry, an open source initiative to build the Struts Framework was initiated. Struts perfects Model 2 by providing the controller part of the Model-View-Controller of Model 2. In addition, Struts provides better page navigation management and several custom tag libraries for more rapid development. Despite its steep learning curve and the fact that it was never defined in any specification, Struts has been gaining popularity as thealternative to Model 2.JavaServer Faces is built under the Java Community Process under JSR-127.Sun Microsystems proposed this technology in the hope that JSF will be the ultimate model for building Java Web applications. The most important feature of JSF is the availability of ready-to-use components such as extensible UI components, easy page navigation, input validators, data converters and JavaBeans management.The problem facing servlet/JSP programmers are to choose the most appropriate design model. Clearly, JSF provides a better solution in regard to development time. However, some people are not sanguine to adopt this technology for fear of performance penalty due to the overhead of the JSF implementation.We build three versions of an online store application named BuyDirect using Model 2, Struts and JSF. The parameters compared are the number of lines of code, the number of classes, and the performance measurement results. We investigate which of the design models allows the most rapid development process. We evaluate the performances of the applications built upon these models. We provide some suggestions to perfect the existing design models to make development more rapid.The rest of the paper is organised as follows. Section 2 discusses the issues in Web development. Section 3 explains how the three design models address these development issues. Section 4 provides the details of the hardware and software used in these experiments. Section 5 presents the experiment results and analysis. Section 6 reviews the related work. Section 7 concludes by offering some suggestions to improve the existing design models.2 Java Web Development IssuesAll Java Web development uses the Servlet technology as the underlying technology. As such, all Java Web applications have certain issues that need to be addressed:User Interface. The user interface is what the client browser renders as HTML tags. Any server-side component used in the application must be encoded intothe corresponding HTML elements. Besides for displaying the content and data, the user interface is also responsible in receiving input from the user.●Input Validation. User input needs to be validated. There are two types of inputvalidation, server-side and client-side. As the name implies, the server-side input validation is performed on the server after the input reaches the server.Client-side input validation is done on the browser, usually by using JavaScript or other scripting languages. The advantages of using client-side input validation are prompt response and reducing the server workload. The server-side input validation should always be performed regardless the presence of client-side validation because there is no guarantee the user browser's scripting feature is being on and malicious users can easily work around client-side validation.●Model Objects. Model objects in Java-based Web applications are in the formsof JavaBeans. Model objects make up the Model part of the MVC based design model. A model object can be used to bind a component value to be used at a later stage. In addition, it can encapsulate business logic required for processing.●Page Navigation. Almost all Web applications have multiple pages that the usercan navigate from one to another. All MVC-based design models use a servlet as the Controller part. This servlet also acts as the sole entry point to the application. Which page to be displayed after the current request is determined by the value of a specified request parameter. Managing page navigation is critically important.3 Web Application Design ModelsThe Model 2 design model is based on the Model-View-Controller (MVC) design pattern. As explained by Burbeck , there are three main modules in MVC, the Controller, the View, and the Model. The Controller acts as the central entry point to the application. All user interactions go through this controller. The View contains the presentation part of the application, and the Model stores data or encapsulates business logic of the application. In the later development, the Struts Framework provides a common framework to easily build Model 2 applications.Then, the last initiative is the JavaServer Faces, which also employs the MVC design pattern.In the following sections, we discuss these three design models and explain how each design model addresses the development issues specified in the previous section.3.1 Model 2A Java Web application that is based on the Model 2 design model has one servlet(called the Controller servlet) that serves as the Controller part. All requests are first handled by this servlet, which immediately dispatches the requests to the appropriate views using RequestDispatcher objects. Views in the Model 2 design model are represented by JSP pages. To store data, a Model 2 application uses JavaBeans, which are the Model part of the application. In addition to storing data, the JavaBeans also encapsulate business logic. Each HTTP request carries an action parameter that indicates which view to dispatch this request to. The programmer must code the HTML tags for user interface in all JSP pages in the application and write input validation code. In addition, the model objects are managed by individual JSP pages.3.2 StrutsThe Struts Framework is an improvement of the Model 2 design model. It provides a default Controller servlet so that the user does not have to write and compile one. Struts alleviates the task of page navigation by allowing navigation rules to be present in its application configuration file (an XML document). Changes to the navigation rules do not require recompilation of a Java servlet class. In addition to easier page navigation, Struts provides custom tag libraries that define tags representing HTML elements. One of these tags is used for error handling and Struts is therefore capable of displaying localized error messages in support for internationalization. Struts applications use JavaBeans as their models, just like the Model 2 design model. In addition, Struts programmers have to write their own input validation code.3.3 JSFJSF also employs a controller servlet that is called FacesServlet. This servlet is the only entry point to a JSF application. JSF also uses JSP pages as its views and JavaBeans as its model objects. Unlike Model 2 and Struts, however, JSF provides ready-to-use user interface components that can be written on JSP pages. Upon an invocation of a page of a JSF application, the FacesServlet constructs a component tree that represents the JSP page being requested. Some of the components can also trigger events, making JSF event-driven. For page navigation, JSF uses an approach similar to Struts, i.e., by allowing navigation rules to be defined in an application configuration file (again, an XML document).What distinguishes a JSF application from non-JSF servlet/JSP application is that JSF applications are event-driven. The user interface of a JSF application is one or many JSP pages that host Web components such as forms and input boxes. These components are represented by JSF custom tags and can hold data. A component can be nested inside another, and it is possible to draw a tree of components. Just as in normal servlet/JSP applications, you use JavaBeans to store the data the user entered.4 Function EnvironmentThe software and hardware details for our experiments are described below.4.1 The Servlet ContainerA Java Web application runs in a servlet container, which is the engine that processes the incoming HTTP requests for the resources in the application. For this research project, we use Tomcat, an open source servlet container from the Apache Software Foundation. The version we use is 6.0.Basically, a servlet container processes a servlet by performing the following tasks:- Creating the HttpRequest Object- Creating the HttpResponse Object- Calling the service method of the Servlet interface, passing the HttpRequest and HttpResponse objects.4.2 Testing ClientsFor performance testing, we emulate multiple users using JMeter 1.9 , also from the Apache Software Foundation. JMeter allows the user to choose the number of threads to perform testing. Each thread emulates a different user. JMeter also lets us choose how many times a test will be done. To test a Web application using JMeter, you direct requests to certain IP address, context path, and port number. You can also specify request parameters to be included in each HTTP request. As the output, JMeter notifies the response time of the server in milliseconds for a test. From the response time, we derive the number of hits/seconds the server is capable of serving.4.3 HardwareWe use different computers for running the applications and for testing, so as to obtain maximum performance measurement accuracy. The computer running the application is a XP machine having the following hardware specifications: Intel Core 1GHz CPU with 1G RAM. The computer running the testing clients is a Windows 2000 machine running JMeter. The computer has the following specifications: Intel Core 1GHz CPU with 1G RAM.5 ResultsWe obtain experimental results in two categories: the ease of development and performance. The ease of development category compares the number of classes and the number of lines of code. These numbers indicate how easy it is to develop an application by following a certain design model. An application with the fewer number of classes or the number of lines of code indicates that the application is relatively easier to build. The application with the more number of classes indicates that the application takes more time to develop.The performance measurement results are obtained by comparing two operations. The Search operation is the most common operation in such an application,and the Browse operation.5.1 Ease of Application DevelopmentAs Table 1 shows, it takes the most effort to implement the Model 2 design model. Using Struts alleviates the problem a bit, and the best saving in the development comes if one uses JSF.Table 1. The number of classes and the number of lines for the applications under studyThe Model 2 design model is characterised by the presence of a Controller servlet and a number of JavaBeans classes (as the Model) and JSP pages (as the Views). The Controller servlet is responsible for page navigation rules that employ a series of if statements. Model 2 application programmers must also code for the input validation that in this research is implemented inside a number of custom tag libraries. The other classes in the Model 2 design model are custom tag library and the tag library descriptors responsible for input validation and data display. In fact, input validation takes 590 lines of code, or almost 30% of the total amount of code.In the Struts application, the Controller servlet is provided by the framework, therefore a Struts programmer saves time for not having to write one. However, he/she still needs to write page navigation rules in the Application Configuration file, which is easier than writing a servlet because the Application Configuration file can be edited using a text editor and no compilation is necessary. Input validation must still be done manually, even though the Struts Framework provides an error handling mechanism. The number of classes and the number of lines of code for input validation are almost similar to the Model 2 application. In Struts, the other classes are Action classes to which the default Controller servlet dispatches requests.In JSF input validation comes free through the availability of validatorcomponent. As a result, a JSF application developer can skip this task. In addition, page navigation takes the same course as Struts, i.e. by utilising an Application Configuration file. The other classes in JSF are a ContextListener, an ActionListener, and a Database utility class.5.2 Performance MeasurementFor each operation, we measure the server response time (in milliseconds) for 1 to 10 concurrent users. The number of users is specified by setting the number of threads in Jmeter. Each test is conducted 10 times and the average is taken. Each operation is discussed further is the following sub-sections.5.2.1 Search OperationThe Search operation whose name or description matches the keyword. There is one SQL SELECT statement performed. Figure 2 compares the three versions of applications for the Search operation.Fig. 2. The performance comparison for the Search operation For the Model 2 application, the average server response time for one user is 173 ms and for 10 users is 919 ms. For the Struts application, these numbers are 189 ms and 900 ms, respectively. For the application built using JSF, the average server response time is 210 ms for one user and 932 ms for 10 users. The increase of the response time is proportional to the increase of the number of concurrent users, which means that the server is still able to cope with the load.The Model 2 application has the least overhead, therefore the averageperformance should be better than the Struts and JSF applications. However, the Struts application performs as well as the Model 2 application. This is because the server has enough memory to load all Struts libraries required to run Struts. Also, note that page navigation rules in Struts are loaded and stored in an object called ActionMapping. Therefore, given an action request parameter, the next page of navigation is obtained through a look-up. On the other hand, the Model 2 application uses a series of if statements to find the next page of navigation, given the action request parameter.The JSF application performs slightly worse than the other applications in almost all numbers of concurrent users. This could be due to the time taken by the JSF implementation to construct a component tree for each page requested. However, the difference in server response time between JSF and other applications is not that significant.5.2.2 Browse OperationThe Browse operation,like the Search operation, there is one SQL SELECT statement performed. Figure 3 gives the test results for this operation.Fig. 3. The performance comparison for the Browse operation On average, the Model 2 application performs the best because it has the least overhead. The average server response time is 111 ms for one user and 899 ms for 10 users. The Struts application has comparable performance, with one user average server response time of 180 ms and 10 user response time of 920 ms. The JSF lacks a bit behind the two applications with these numbers being 190 and 1009ms respectively. The increase of the server response time is proportional to the increase of the number of concurrent users, which means the server is able to serve those users well. The average performance measurement results of the Browse operation are very similar to the ones for the Search operation because the database operations of both operations are also similar.6 Related WorkCompare the performance of database-based Web applications using Java servlets, PHP version 3, and Common Gateway Interface (CGI). After a series of benchmark tests that performs data retrieval from a MySQL database, find that the solution of Java servlets with persistent database connection has the best performance. PHP3 using persistent database connections performs fairly well when compared to the CGI solution,also mention the advantages of using Java servlets. According to these authors. Java servlets are an excellent choice to meet the requirement of e-commerce (such as online shopping) applications and are able to handle client requests in a highly interactive mode.Comparing PHP 4, Java servlets, and Enterprise JavaBeans. Measure the performance of these three architectures using two applications. Study reveals that PHP4 is more efficient than Java servlets, and the EJBs perform even worse than servlets. However, note that servlets, being part of the Java solution, provides the flexibility of being able to be ported to another system with a different operating system.7 ConclusionWe find that it is most rapid to build Web applications using JSF. Model 2 applications are the least rapid but give the best performance. Struts applications sit in the middle of the other two design models in both comparisons.We make some suggestions that could improve the Servlets technology in general and enhance the performance of applications based on both design models. Struts. Struts is not based on any specification and there is no documentation that discusses its internal working. Therefore, it is hard to know what have been implemented and what could be improved.●The Servlets Technology. The Servlet 2.3 Specification does not define anycaching mechanism. There is no mention of caching in the upcoming Servlet2.4 Specification either. Despite the dynamic nature of the content of a Webapplication, some contents do not change very often. For example, the categories of products that a user can browse in an online store application probably only change once in a month. If those semi-static contents must be generated from the database every time they are requested, a lot of programming resources will be wasted. Servlet programmers get around the absence of caching by writing an object that caches certain content. However, since there is no standard for caching, many programmers write the same piece of code again and again.●Model 2.The main drawback is that the page navigation rules are hard-coded inthe Controller servlet. This means any minor change to the program flow will require the Controller servlet to be re-compiled. The solution to this problem is to provide a mapper that reads the page navigation rules when the application starts. The code could be conveniently written in the init method of the Controller servlet. This method is only executed once, i.e. the first time the servlet is loaded into memory. If the properties file needs to be re-read every time it changes, the programmer can check the timestamp of the properties file for each request, and compares it with the previous read of this file. If the timestamp is more current than the previous read, the mapper can be re-constructed. This feature can be enabled and disabled by using an initial parameter in the Context object. At the development phase, this feature should be enabled. At deployment, this feature should be off. The use of the properties file to store the page navigation rules also makes it possible to avoid a series of if statements in the Controller Servlet, which can be time-consuming for every request. Instead, a HashMap can be used, with action request parameters as keys and the next JSP pages as values. The other disadvantage of this design model is the absence of standard components for input validation and user interface. However, this has been solved in JSF.●JSF. JSF provides solutions to common problems in Web development, such aspage navigation management, UI components and input validators. However, because this technology is still very young, there are not too many UIcomponents available, forcing programmers to combine JSF with non-JSF servlets/JSP pages. JSF is event-driven. JSF programmers determine the behavior of a JSF application by writing event listeners, just like those listeners in a Swing application. In JSF version 1.0, there are currently two types of events that can be triggered: ActionEvent and ValueChangedEvent. However, this is good enough to provide sufficient level of interactivity between the application and its users. Adding more types of events will definitely make JSF more appealing.References［1］．Cecchet, E., Chanda A., Elnikety S., Marguerite J., Zwaenepoel W.: Performance Comparison of Middleware Architectures for Generating Dynamic Web Content. Proceeding of the 4th International Middelware Conference, 2003.［2］．Cecchet, E., Marguerite, J., and Zwaenepoel, W.: Performance and Scalability of EJB Applications. Proceedings of OOPSLA’02, 2002.基于Java技术的Web应用设计模型的比较研究摘要Servlet技术在建立可扩展性Web应用中是被应用最广泛的技术。

中文2535字出处：International Conference of Soft Computing and Pattern Recognition, 2009.外文原文二：Real-time process management syetem in a restaurantby shareing food order informationShimmura, T.Takenaka, T.Akamatsu, M.Abstract-In a full-service restaurant, it is crucial to share order information among staff in the dining room and kitchen. This paper introduces a real-time process management system for restaurants using an advanced point-of-sale (POS) system by which staff can share order information in real time. In this system, kitchen staff can check all customer orders by the dish that was ordered and the elapsed time of each order. Moreover, dining hall workers can grasp their customer situation with a monitor. By introducing this system to a restaurant, we confirmed that it can make preparation processes more efficient and reduce customers’ claims.Keywords–component-restaurant service; point-of-sale system; process management;information sharing; service engineeringI. INTRODUCTIONThe recent worldwide economic depression has necessitated further streamlining of restaurant businesses to with stand severe price competition. Expanding restaurant chain stores is one means to increase sales and reduce business costs by providing similar dishes produced in a central kitchen. Japan has some restaurant chains of family restaurants, pub-style restaurants and sushi restaurants.However, unlike fast-food chains, expansion of full-service restaurants (dinner restaurants) is difficult because they require many human skills such as highly skilled cooks, complicated process management of customer orders, and good communication with customers. Hospitality is important in restaurant businesses for customer satisfaction.Although restaurant businesses face some intrinsic problems that differ from those of manufacturing industries, science and technology are expected to raise service productivity further and to enhance customer satisfaction by supporting actual businesses. The Japanese Ministry of Economy, Trade and Industry in 2007, for instance, started a national project to promote service engineering to improve service sector productivity . Supported by the project, the authors initiated studies of problems in retail and restaurant businesses. We specifically elucidated service process management in actual restaurants based on objective data gathered by information systems and measuring apparatus.Information technologies have played important roles in restaurant businesses in some aspects such as in inventory control and supply chain management . These motivations coincide with those of retail or manufacturing businesses. In Japan, point-of-sale (POS) systems originally developed for retail and CVS (or Convenience store) businesses were introduced into restaurant businesses in the 1980s. Unlike the usage of POS system in CVS, that of restaurants is usually for management of customer orders.Although this system was innovative for restaurants, other problems remained. In such a POS system, orders are recorded by table and not by dish. When the restaurant is busy, many orders are accepted one after another. In such circumstances, kitchen staff make decisions about sequencing of preparing considering the type of dish. It is difficult for cooking staff to grasp the table number and to know how long each table has waited for service. Moreover, service staff must monitor the situation of their customers and the kitchen. Delayed delivery lowers customer satisfaction and sometimes elicits complaints. Because restaurant situations vary from time to time, process management heavily depends on staff skills and memory.To resolve those problems, we propose a novel system by expanding conventional POS systems in which staff can share order information in real-time using an information system. Information sharing is a crucial factor of process management in a restaurant.The next section overviews existing methods for process management in restaurants and elucidates problems underlying conventional methods.II. PROBLEMS OF PROCESS MANAGEMENT INRESTAURANTSIn simple terms, restaurant service processes comprise order receiving, preparing, and serving. An important task is to serve customers at the right place at the right time. However, that task is not easy when the restaurant becomes busy: many orders come from different tables at different times. Restaurant work is demanding, requiring a good memory and fast judgment. In general, in restaurants, three methods for process management have been used: verbal confirmation, order sheet, and a POS system.III. PROCESS MANAGEMENT SYSTEM (PMS) FORRESTAURANTSThis section introduces functions of a new system (PMS) developed for full-service restaurants in Japan.Of course, an important function of POS in restaurants is registration of orders to avoid accounting mistakes. As Stain [4] pointed out, POS in restaurants is intended to improve checkout functions to avoid mistakes.In addition to those basic functions, PMS especially targets the temporal aspects of process management and information sharing among staff. Those functions are summarized as follows.1.Order checking function by dish at each kitchen2.Elapsed time display and delay warning functions3.Checking functions of all kitche n positions’ status4.Search function and reissue for lost order sheetV．CONCLUSIONThis paper introduces a new process management system (PMS) which augments POS systems for restaurants. In restaurant businesses, real-time management of customer orders is crucial. To that end, PMS provides an order checking function by dish and a display function of elapsed time. Moreover, the checking function of other positions’status helps managers to optimize staff assignments. By introducing this system to an actual restaurant, we confirmed that the average serving time was improved and that complaints decreased markedly. In fact, PMS contributed to both efficiency and customer satisfaction;they do not conflict butexist in the same context.REFERENCES[1]Japanese Ministry of Economy, Trade and Industry http://www.meti.go.jp/english/report/downloadfiles/0707ServiceIndu stries.pdf[2] E.W.T. Ngai et al.，“Development of an RFID-based sushi management system:The case of a conveyor-belt sushi restaurant,”International Journal of Production Economics, vol. 112, no. 2, 2008,pp. 630-645[3] J. Murphy and S. Smith, “Chefs and suppliers: An exploratory look at supplychain issues in an upscale restaurant alliance,” International Journal ofHospitality Management, vol. 28, no. 2, 2009, pp. 212-220.[4] K. Stein, “Point-of-Sale Systems for Foodservice,” Journal of the AmericanDietetic Association, vol. 105, no. 12, 2005, pp. 1861-1861.[5] B. Sil l, “Operations engineering: Improving multiunit operations,” The CornellHotel and Restaurant Administration Quarterly, vol. 35,no. 3, 1994, pp. 64-71. [6] W. Luo et al.,”Impact of process change on customer perception of waiting time: afield study”, Omeg a – The International Journal of Management Service –, 32, 2004, pp77 – 83.[7] J. Hwang and C.U. Lambert, “The interaction of major resources and theirinfluence on waiting times in a multi-stage restaurant,” International Journal of Hospitality Management, vol. 27, no. 4, 2008,pp. 541-551.[8] M.M. Davis and M.J. Maggard, “An analysis of customer satisfaction with waitingtimes in a two-stage service process,” Journal of Operations Management, vol. 9, no. 3, 1990, pp. 324-334.译文二：通过共享食物订单信息的餐馆实时过程管理系统1摘要-在一个全方位服务的餐厅，在餐厅与厨房之间分享职员的定单信息是非常重要的。

大学毕业设计（论文）题目：网上订餐系统指导教师：王黎明老师职称：教授学生：勇学号：专业：软件工程院（系）：计算机科学与技术完成时间：2013年5月20日2013年5月20日毕业设计（论文）任务书附表一题目来源：自选此表指导教师填后、复印，指导教师、学生各保存一份，交院教学办一份毕业设计（论文）开题报告附表二毕业设计工作中期检查Ⅰ附表三2013年 3 月27 日此表学生填写，指导教师给出评语后，复印件于第五周交院教学办公室。

毕业设计工作中期检查Ⅱ附表四2013 年 4 月23日指导教师组织学生口头汇报后，学生填写该表，教师给出评语后，于第十周交院教学办公室。

网上订餐系统摘要二十一世纪是一个集数字化，网络化，信息化的，以网络为核心的社会。

中国的网民充分领略到“畅游天地间，网络无极限”所带来的畅快。

随着Internet 的飞速发展，使得网络的应用日益的广泛。

如电子商务，电子政务，网上医疗，网上娱乐，网络游戏，网络教学等。

本次毕业设计的题目就是网络订餐系统。

本论文就毕业设计的容，系统地阐述了整个网络订餐系统的功能与实现。

实现了从菜品管理，菜品分类和查询，到订餐车实现，用户订单处理，再到系统管理。

基本上实现了网上购物的功能流程，能够实现用户与商家在网上进行订餐交易。

本系统界面简单直观，易于操作和使用，交互性强，完全基于Internet网络。

经过分析,我使用SUN公司的JSP开发工具,利用其提供的各种面向对象的开发工具,尤其是数据窗口这一能方便而简洁操纵数据库的智能化对象,首先在短时间建立系统应用原型,然后,对初始原型系统进行需求迭代,不断修正和改进,直到形成满意的可行系统。

关键词：网络订餐系统、JSP、信息时代AbstractThe 21st century is a collection digitization, the network, the informationization, take network as core society. When Qian Tian taught without charge gives sends out the first email in September 14, 1986 in Beijing computer applied technology research institute introversion Germany Karlsruhe University “to pass through the Great Wall, moved toward the world” time, perhaps he did not know that he has opened China information age front door; on April 20, 1994, the Chinese Academy of Science computer center entered Internet through the American Sprint Corporation company the 64K international special line clear, has realized internet's entire function binding, henceforth China entered into the Internet information age. The Internet had 10 remaining years of life development in a moment in China, China's web cams understands fully “enjoys a trip to between the world, the network does not have carefree which the limit” brings. Along with the Internet swift development, causes the network application day-by-day widespread. Ifelectronic commerce, E-government, on-line medical service, on-line entertainment, network game, network teaching and so on.This graduation project's topic is on-line books management system management system.The present paper on graduation project's content, elaborated systematically the entire on-line books management system management system's function and realizes. Has realized from the merchandise control, the classification of goods and the inquiry, realizes to the shopping cart, user order form processing, arrives at the chatroom again, the manager system. Basically has realized the electronic commerce function flow, can realize the user and the business on-line carries on the commodity exchange. This system contact surface simple direct-viewing, simplify operation and use, interactive is strong, completely based on the Internet network.Key word:On-line purchase books system ,JSP, Information ag目录1引言01.1背景和意义01.2国外现状01.3开发工具和环境简介11.3.1开发工具11.3.2环境简介31.4论文结构32需求分析32.1可行性分析32.1.1经济可行性32.1.2技术可行性42.1.3法律可行性42.2性能需求分析43概要设计53.1网上订餐系统的功能模块概要设计5 3.1.1用户模块概要设计53.1.2管理员功能模块概要设计63.2数据库的概要设计73.2.1概念模型设计73.2.2数据库的逻辑设计73.2.3数据库表的设计84详细设计和实现105测试和案例分析145.1测试的重要性与其目的145.1.1测试重要性145.1.2测试目的145.2测试的步骤155.3测试的容155.3.1系统登录测试15 5.3.2管理员登录测试15 5.3.3会员注册测试16 5.4测试结果分析166结论166.1总结166.2进一步的工作18参考文献18致191引言1.1背景和意义众所周知，随着社会的发展，科技的发达，人民生活水平的提高，互联网的应用已普与千家万户,有时大家的忙碌会不想浪费太多的时间出去买饭，吃饭等，这就为网络订餐提供了良好的发展空间。

摘要互联网飞速发展以及餐饮行业“三高一低”——高物料成本、高人力成本、高房租、低消费现实使餐饮企业开始利用O2O模式进行推广与营销。

将线下的外卖市场与互联网结合，为消费者提供丰富的外卖信息以及便捷的外卖服务成为解决该问题的有效出路。

本文以山东科技大学青岛校区为例，探究外卖O2O模式在大学生中的应用现状，并对餐饮业及外卖平台的发展方向做出建议。

首先对餐饮行业电子商务应用和网络消费者购物行为进行分析，进而在比较分析目前国内订餐网站经营模式后，设计调查问卷。

其次通过SPSS软件对数据进行分析得出目前大学生外卖消费的现状及原因。

最后，在学校周边餐饮业走访，开展餐饮商家的网络化调查，由此对大学生外卖市场进行SWOT分析，得出针对于高校外卖订餐的优势与劣势，机会与威胁等相关分析结论。

基于以上调查结论，结合当今大学生的普遍外卖消费情况。

可以了解和指出目前外卖行业的不足及缺陷，并据此为外卖行业商家提供相应的建设性建议。

关键词：外卖消费，大学生，相关分析，因子分析，SWOT分析AbstractInternet rapid development and the food and beverage industry "three high and one low":high material cost, high labor costs, high rents and low consumption reality enable catering enterprises began to use O2O mode of promotion and marketing. The combination of the offline takeaway market and the Internet, to provide consumers with a wealth of takeaway information and convenient takeaway service to become an effective way to solve the problem.Taking the Qingdao campus of Shandong University of Science and Technology as an example, this paper explores the application status of take out O2O mode in college students, and makes suggestions for the developmentdirection of catering industry and take out platform.First to the catering industry e-commerce applications and online consumer shopping behavior analysis, and comparative analysis of the current domestic ordering website business model, design the questionnaire. Secondly, the status quo and the reasons of the college students take out the consumption by using SPSS software to analyze the data. Finally, visited the school peripheral catering industry, catering business network survey carried out, which on College Students' takeaway market SWOT analysis, draw the conclusion of the needle for ordering takeout the strengths and weaknesses, opportunities and threats analysis.Based on the conclusions of the survey, combined with the general takeaway consumption of college students today. Can understand and point out the current shortage and defects in the delivery industry, and thus provide the corresponding constructive comments for the takeaway industry businesses.Key words：Takeaway，College student，Correlation analysis，factor analysis，SWOT analysis目录1 绪论 (3)1.1 本文研究的背景和意义 (3)1.2 国内外文献综述 (4)1.3 研究内容与方法 (7)2 相关理论 (8)2.1 双边市场理论 (8)2.2 消费者购物行为理论 (10)2.3 网络营销的相关理论 (10)2.4 相关分析方法 (12)2.5 SWOT分析理论 (14)3 大学生外卖消费的实证分析 (15)3.1 调查问卷设计及发放 (15)3.2 问卷统计分析 (15)3.3 结果简述 (30)4 大学生外卖消费的SWOT分析 (33)4.1 青岛校区餐饮行业网络化调查 (33)4.2 网络订餐的 SWOT 分析 (34)5 结语和建议 (38)5.1 针对建议 (38)5.2 研究结语 (39)参考文献 (40)致谢辞................................................................. 错误!未定义书签。

关于点餐小程序的文献综述英文回答：Literature Review on Food Ordering Mobile Applications.Food ordering mobile applications have become increasingly popular in recent years, offering convenience and efficiency to customers. These applications allow users to browse restaurant menus, place orders, and pay for their food online or through their mobile devices. The global food ordering app market is expected to reach a value of USD 243.27 billion by 2027, growing at a CAGR of 11.2% from 2022 to 2027.Numerous studies have examined various aspects of food ordering mobile applications, including their impact on consumer behavior, restaurant operations, and the food delivery industry.Consumer Behavior.Research suggests that food ordering apps positively influence consumer behavior by making it easier and more convenient for customers to order food. Studies have shown that these applications increase order frequency, reduce waiting time, and enhance overall customer satisfaction. Additionally, food ordering apps allow customers to explore a wider variety of restaurants and cuisines, leading to increased spending.Restaurant Operations.From a restaurant perspective, food ordering apps provide several benefits. They streamline the ordering process, reduce labor costs, and improve efficiency. By automating order taking and payment processing, restaurants can free up staff to focus on other tasks, such as preparing food and providing excellent customer service. Moreover, food ordering apps can provide valuable insights into customer preferences and ordering patterns, enabling restaurants to optimize their menus and operations.Food Delivery Industry.The rise of food ordering apps has significantly impacted the food delivery industry. These apps have led to an increase in demand for food delivery services,benefiting both delivery companies and restaurants. By partnering with food ordering apps, restaurants can expand their reach to a wider customer base and increase their sales. Delivery companies, on the other hand, benefit from increased order volume and revenue.中文回答：点餐小程序的文献综述。

餐饮管理系统外文翻译文献(文档含中英文对照即英文原文和中文翻译)英文：1、China food industry development prospects analysisThe catering industry in China as the tertiary industry is a traditional service industries, experienced reforming and opening starts, quantitative expansion, scale chain development and brand promotion strategy of 4phase, made make a spurt of progress in the development of.At present, the country has4 millions catering outlets. 2005/2006annual Chinese top 100 catering enterprises with total assets of about thirty-two billion yuan, total profit of about six billion yuan, employees about eight hundred thousand people, respectively, over the same period last year increased40.38%,28.84% and33.33% higher than that of the whole society, the catering industry average growth level.China's reform and opening up has gone through ups and downs in the30year, in the30 years of reforming and opening of China's catering industry along with the tide of reform has undergone three leap type development. In the past 30 years, China has experienced from fast food restaurants grabs beach China market to SARS impact, then to food safety ( tonyred event, apple events ), Chinese food and beverage industry in the impact, achieve sales growth.China population cardinal number is large, demand is exuberant, catering market development can not meet the needs of the market under the background of the implementation, and today, the food market is very prosperous, the basic balance of supply and demand, in the global economic crisis under the background of the catering industry to achieve new growth?About2008July to August, China Chain Management Association DDT Hua accounting firm common to Chinese chain catering industry development trend research, interviewed including Quanjude, Xibe, Qiao Jiangnan, Zhuang, Little Swan, small fat sheep, KFC, Yoshinoya, immortal trace forest industries such as the representative of the chairman or general manager. Inductive appear stage domestic chain catering industry development:first, chain catering industry development still maintain high speed. Survey of catering enterprises the development of chain operation mode to the outlets and stores the majority, accounted for 75%; the enterprise under investigation, a total of more than500chain stores, sales of more than 1more than 10 billion yuan only KFC stores, in 2007to reach 2400, sales of twenty-five billion one hundred million yuan, much more than the other catering enterprises. From the investigation analysis of chain stores, in100the following (66%), sales of one billion yuan (80%) for the majority of the business scale.From sales growth ratio analysis,95% enterprises have two digit growth, which grew10%,20% interval accounted for 42%, growth of 20% -30% interval31%, two interval growth ratio is the enterprise under investigation shows that the majority of mainstream, enterprise development in line with benign operation rule, can still maintain a relatively high growth rate.second, raw material rises quickly, gross margin is firm in have litre. 32% of the surveyed companies of raw materials in 2007growth rate below 10%,52% enterprises of raw materials increase rate is amounted to10%,20%,16% of raw material of enterprise growth rate reached 20% -30%. The cost of raw materials rising under the premise of the enterprise under investigation, only 26% gross margin declined 5%in47% enterprises, gross margin is basically not changed, and 16% and 11% growth respectively the enterprises within 5% and5% above. Thus it can be seen, the majority of enterprises still keep firm in have litre gross margin, that surveyed enterprises chain operating profit pattern comparison of health, ability to resist risks, in the open source efficiency and mining space.Third, human resources, management cost, standardization is difficult to constitute the three major challenges. According to the survey, the current chain catering industry facing the development of the main problems include human resources, operating cost, standardization difficulty is great, malign competition, industry shortage of funds and policy support and other issues. Among them, human resources accounted for the highest proportion of choice, up to 80%, followed by the operating costs,60%, standardization difficulty big,45%, form chain catering industry development faces three challenges.In four, the company strategy adjustment based on Sustainable development. Aiming at the problems in the development of catering enterprises, the survey alsorelates to chain catering enterprises will have on the future development strategy to make the adjustment? Induction includes six aspects, adjust the straight camp shop and store ratio; upgrade the existing brand or create new brand; product innovation, realize the difference operation; the establishment of raw material production base, integration supply chain; establish the central kitchen; enhance internal operation efficiency and single-store profit level.Optimistic five, judge current economic developing situation of chain catering industry development influence. Although the CPI index in the short term it is difficult to fall, to enterprises operating pressure will continue to increase, but the vast majority of the enterprise under investigation thinks, from the country macroscopical economic development situation, the food and beverage industry will still maintain a relatively high growth rate, the enterprise operating pressure will be gradually ease, more than 90% of respondents expressed a positive optimistic attitude. Investigation shows, Quanjude, KFC, Dicos and other small fat sheep, most chain enterprises still maintain established open plan.The survey, in China's sustained and rapid economic development, food and beverage market continues to be active in the background, chain catering enterprises are continuously according to the external environment and oneself condition adjustment of development strategy, to realize the optimal development pattern.2、China food industry development trend analysisCatering industry in our country is developing very quickly, the national food industry turnover for 18 consecutive years to achieve two digit growth, in recent years the catering industry growth rate higher than other industries out of more than ten percentage points, industry development prospects for many enterprises and good investment institutions, can say our country is welcoming a catering industry development the gold period, but the market is complex and changeable, will change with the social environment. The catering enterprises should according to their own conditions and environmental requirements, see the catering industry's development trend, select the appropriate marketing method, can be in the fierce competition in the market success. Therefore, the dining industry development trend of the future, opportunities and challenges to undertake brief analysis.China's economy in recent years of rapid development, GDP increased rapidly, is continuously driven home to consume demand growth factor. Historical data analysis indicates that, the catering industry retail sales growth in GDP and there is a strong positive correlation between, from the 5years development, catering industry growth amplitude is higher than the country's GDP growth rate, far higher than the social consumable total volume of retail sales growth rate, with the catering industry dimensions expands ceaselessly, to national economy presents increasingly significant role in driving.On 2004, the implementation of the catering industry retail sales of seven hundred and forty-eight billion six hundred million yuan, than going up year increaseone hundred and thirty-three billion yuan, grow 21.6% compared to the same period, for 14 consecutive years to achieve the fast growth of two digit, than the same period of social consumable total volume of retail sales growth rate is 8.3 percentage points higher, accounting for13.9% of the total retail sales of social consumer goods, the total retail sales of social consumer goods growth contribution rate of 21%, pulling the social consumable total volume of retail sales growth of 2.79percentage points.On 2005, Chinese catering industry retail sales of eight hundred and eighty-eight billion six hundred million yuan, a year-on-year increase of 17.7%, than going up year add one hundred and thirty-three billion six hundred million yuan, higher than the total retail sales of consumer goods increased 4.8 percentage points, accounted for the total retail sales of social consumer goods proportion to achieve 13.2%, the total retail sales of social consumer goods growth contribution rate and pulling rate is respectively 17.4% and2.3%. Achieve annual business tax forty-eight billion eight hundred million yuan, grow 17.8% compared to the same period.On 2006, Chinese food and beverage consumption annual retail sales exceeded trillion yuan to close greatly, achieve one trillion and thirty-four billion five hundred million yuan, a year-on-year increase of 16.4%, than going up year add one hundred and forty-five billion eight hundred million yuan.In 2007 the national catering business retail sales totaled one trillion and two hundred and thirty-five billion two hundred million yuan, a year-on-year increase of 19.4%, accounting for13.9% of the total retail sales of consumer goods, total retail sales of consumer goods led to an increase of 2.6 percentage points, social consumable total volume of retail sales growth contribution rate of 15.7%.2008 National Food Company retail amounts to one trillion and five hundred and five billion four hundred million yuan, grow 24.7% than 2007, for 18 consecutive years to maintain the speed of two digit. With China's per capita gross domestic product ( GDP ) of more than $2000, residents' consumption ability, consumption level, the Chinese high-end consumption proportion will increase continuously. In overseas, Chinese continue to attack cities and capture territories, in the first08 years of Chinese Olympic recipes, further moves towards the internationalization, the catering industry has been become pull move consumption, growth, expanding employment is one of the important factors.3、Consumer analysisWith China's per capita GDP rises quickly, per capita gross domestic product ( GDP ) of more than $2000, residents' consumption ability, consumption level and improve the level of Chinese dinner, high-end consumption proportion will increase continuously. But the food demand is complicated and changeable, the consumer tastes and consumption psychology, will change with the social environment. The catering enterprises should according to their own conditions and environmental requirements, see the catering market trend of development, choose appropriate marketing method, can be in the fierce competition in the market success.Chinese taste has apparent district sex, Chinese cuisine cooking in many schools.One of the most influential and representative for the society recognized: Lu, Guangdong, Fujian, Sichuan, Su, Zhe, Xiang, Hui cuisine, namely" eight big cuisines". The cuisine of the formation and its long history and unique cooking characteristics inseparable. But also by the region's natural geography, climate conditions, resource specialty, diet habit has different effect, it is precisely because of these differences, the major cuisine products with a strong regional, occupy the major share of the local. Regional differences, and cause consumers strongly different psychology, willing to try a different flavor. Therefore, cross-boundary operation is the next hot, it can make the unique flavor diet between each other, learn from each other. At present, eight big cuisines appear cross-boundary operation, integration trend.Catering enterprises in different expansion, but with the standard of income or other standard, differentiate the whole nation for several economic zones, in each economy area at the center of the city set up flagship store; to stand firm, again with the flagship store for the base, to the surrounding medium and small city expansion strategy.First, market positioning, namely the regional consumer groups will be your target customers; followed by the taste, whether they agree with your dish flavors; third is the value of the brand, whether they will be your loyal supporter.They had two common characteristics: first, products single; secondly, regional characteristics, after leaving Beijing is very difficult to find the right people taste identification.Since 2008, China has 46city GDP of average per capita is in above of 3000 dollar, the city 's per capita consumption level is relatively high, become meals industry regional development growth points.Chinese have a herd mentality and skeptical Mentality -- conformity, more and more local people have more sense of security; doubt, is to believe your own surface judgment, listen to others explanation.In order to fired the first shot, food and beverage brands in different places to open flagship store, large area, the seats, investment is high, the daily operation of the pressure is also big store. But all the catering enterprises have an import period. In the introduction period, both to business confidence, but also to give customers confidence. Once the introduction period to do good, attendance does not follow to go up, Chinese herd mentality came up: fewer people he does not go; more to people without a little less; he even doubt: This is it right? Straight camp shop? Taste and old whether same? Is it right? What's the problem? Cantonese cuisine since in the early 80 century in the popular date,20 years for all eternity, the main reason is the Pearl River Delta regional economic rapid development, pull the catering industry prosperity and revitalization; at the same time Cantonese broad odd miscellaneous materials. To adapt to the different needs of customers innovation, continuous innovation;, promote the sustainable development of Cantonese cuisine. With the development of economy of our country, the Cantonese cuisine in the beginning of 80's in last century to the end of 90's in the form of climate, gradually embarked on a major cuisine overlord position, become the metropolitan dishes faucet, leading the consumer trend, share growth. Food consumption behavior analysis.In recent years, the income level of Chinese dweller increases, the rhythm of life speeds up, renew the concept of consumption, promoting the rapid development of Chinese catering industry catering consumers has three major development trends.First is business consumption increase. Promoting the economic development of increased business activities, business entertainment activities promote the high-grade food development. Second is the replacement of consumption increase. With the development of economy, increase of resident income, more and more people choose to go to the hotel consumption instead of their own cooking, which is manifested in recent year 's hot. The third are forced to consumption increase. More and morewhite-collar workers and migrant workers migrant workers, time is close, and not their cooked, they are helpless, unable to be forced to at a restaurant, it promotes the fast food industry development.Dining choice not only pay attention to taste, the restaurant environment, atmosphere, sentiment has become a customer's selection of dining venue necessary conditions, consumers pay attention to enjoy, focus on food and beverage products and cultural integration, the Chinese food culture and cuisine culture broad and profound, long history, different regions show catering cultural differences also make food products with distinctive cultural characteristics. Consumers seeking" color, flavor and taste, shape, texture, temperature, sound, nutrition, health," at the same time, advocate culture and food, diet, eating habits of fusion. In recent years emerging needs of theme restaurants is developing rapidly, this concept into full play, whether it is the design of the restaurant decoration, functional layout, decor, and even its operating characteristics of cuisine, reflect a certain cultural theme and intension, catering to the product culture has the greatest degree of show. Seize the culture that a selling point, will enable the food products with infinite vitality.From the industry statistics, Chinese food industry market size is very large, and expanded very quickly, but China's catering company current situation, one is enterprise dimensions small, amount is much, modern level is low; industry standard system is not perfect; according to statistics, China's existing catering outlets 4000000, employees nearly 20000000 people,7000000 cook people, average every 185 people have1chef. The food market is relatively the most dispersed in a market, home does not have a large food group can occupy 1% of the market share. Can be said to the catering industry is perfectly competitive industry, industry concentration is very low, the future trend of development is the industry is spent centrally rise considerably, to be at a scale of enterprise integration. From the dining enterprise's competition and development pattern, the future of China's catering business competition will be more intense, and accompanied by more enterprises listed. However, in the restaurant industry high speed development at the same time, food raw material costs, labor costs increase, lack of management talent, the cost is difficult to control and other aspects of a problem to be highlighted increasingly, industry competition intensified, the catering industry entered the" era of meager profit", the traditional management mode, operation encounters serious challenges. Chinese catering industry has entered the industry reshuffle period, must exchange of new ideas, explore new pattern, quickly from the traditional" extensive type, fuzzy, experience management" to "intensive, process, chain scale management" in transition.The foreign-funded enterprises enjoy is the super national treatment, state-owned enterprises enjoy national treatment, private enterprises enjoy national treatment. Inthe restaurant industry, although not obvious, but also many examples. Domestic food business activities in addition to the normal tax, the cost of so many species, the lack of normative, area difference is bigger, the government management system is not perfect, bring about an enterprise to manage the various uncertain factors. With the further perfection of Chinese legal system construction, Chinese catering market will also further standardization. Catering industry competition pattern analysis show that, the future of domestic food industry competition situation of four great changes will take place in China, foreign fast food restaurants dominate the competition, brand has become the core competitiveness of food.At present, China's catering industry lack program guiding, the laws and regulations construction lag problem. In the rapid development of blind, disordered and low level of development of the phenomenon. Not applicable to the establishment of the catering industry of national laws and regulations system, the lack of strict market access rules and mandatory standards, catering enterprises standards uneven, incomprehensive contents, technical knowledge content is low, lack of national unity. The catering industry in our country is lack of unity within the profession of law enforcement, the market order is not standard, the dining environment is not health, food safety problems occur from time to time, market management and industry management can not keep up with the development needs of the situation, the market order to be standardized. However, countries to accelerate the service industry development strategy for the development of catering industry to bring the new opportunity. At present our country service industry gross is relatively small, the output value of the service industry the proportion of2007to40%, and the global service industry output value of the average specific gravity of 60% ( developed countries more than 70% ) far apart. In the seventeen Party Congress" to speed up the development of modern service industry, improve the proportion and level of service industry". The State Council" on accelerating the development of service industry opinions of the general office of the State Council" and" on accelerating the development of service industry in the implementation of policies and measures for advice", accelerating the development of the service sector has laid a good foundation for the development of catering industry policy, bring rare opportunity.4、From the" fast food" localization of Chinese catering industry development in future" Fast food" the localization process accelerated, the Chinese catering industry competition is intense with each passing day, and as a result of food production characteristics, just drop a " visual feast", its growth rate far less foreign fast food have. A food and beverage industry veterans have such fact: we Chinese dining culture history is long, can still sell but those " hamburger".Foreign fast food brand in China develops quickly because of its simple, reproducible, and its product localization and the theme restaurant strategy launched in China in the future, more be a trend which cannot be halted development trend.KFC launched the " tender cow five", but is Yum product localization strategy, and early in 2005April," Chinese fast food" as a slogan of" East Dawning" settled in Shanghai, has been demonstrated the yum brand localization strategy of whole body.In the face of such a break in in full fury "foreign fast-food invasion", Chinese food and beverage brands in this round of the contest has shown its advantage. For future development, China's catering industry will be faced with huge challenge.So to break the siege expand results will be aware of their own situation, at this stage of China's catering industry market situation ( for example of Beijing ), is basically in a complicated pattern.Then, how can the new round of competition advantage and expand results, we narrow the gap with foreign brand, we think, the brand building remains the primary task, the spoken Chinese catering industry has its own cultural characteristics, Chinese is inseparable from the" rushing water", so, Cola will not replace a cup of thick soup, Hamburg will replace traditional dumplings, and how to make such products with Chinese characteristics can yield, chain, is the next step to build brand of one of the important tasks.Catering to build the brand is the brand structure of fullness, also is in the main dining brand downstream to create a complete chain, from the business form echo, we see gladly Meizhou Dongpo work in this area has been done quite in place.Innovation changing, from becomes the system is the brand integration of the working key. Now food consumption has also entered the third stage, namely, the invisible, touched the overall consumer awareness stage, consumers in the left consumption places in mind to form the overall perception responds to what is, it reflects the restaurant brand culture, so the merchant's unique system is not only dishes, taste, service, environment, music, but the overall embodiment of comprehensive factors.Brand building is the Chinese food and beverage industry will break out of an encirclement is one of the important means, and real-time strategy and tactics are catering system it is important method, in order to" different region can create wonderful".Nowadays the world economic turmoil on China's catering industry development 's influence can not be ignored, China is still a developing country, in stimulating domestic demand under the premise, we still recommend Chinese catering industry occupied" Pyramid middle market", at the same time in the market to establish its own system, to make its own characteristics.翻译：1、中国餐饮业的发展前景分析餐饮业作为我国第三产业中一个传统服务性行业，经历了改革开放起步、数量型扩张、规模连锁发展和品牌提升战略4个阶段，取得突飞猛进的发展。

Technology at the dinner table: Ordering food onlinethrough mobile apps1.IntroductionIn the early 2000, the application of third generation (3G) mobile communication technologies triggered mobile commerce development across the world. Subsequently, the switch from feature phones to smart phones begun and the adoption of smart phones were embraced globally. According to E-Marketer (2014), there will be more than three billion Smartphone users, or one-quarter of the global population, by 2020. In India, the e-commerce market is expected to grow to US$ 188 billion by 2015 due to the rise in Smartphone penetration and the launch of 4G networks along with increasing consumer wealth. According to Statistica (2017, Dec 21), Smartphone penetration in India reached 32% as of Nov 2017.A unique trend which has picked up with the introduction of smart phones is the mobile apps. In simple words, a mobile app is a software application developed specifically for use on small, wireless computing devices, such as smart phones and tablets, rather than desktop or laptop computers. The rapid adoption of smart phones and subsequent development of mobile applications ( "app” or “apps” hereafter) have been changing the ways in which customers interact with a brand. The rapid growth of mobile technologies comes with the proliferation of various types of apps. Over 6 billion apps have been downloaded in India (Statistics 2017, Dec 21) and account for more than 50% of time spent on digital media (Lipsman, 2014, June 25), suggesting that apps have deeply penetrated into the daily lives of Smartphone users. Today, everything can be practically purchased online, from daily grocery to flight or hotel bookings, ordering food or even buying a house. In India, online shoppers among internet users have increased from merely 0.1 million in 2006 to around I(X) million in 2017, showing a growth of 900% (Kearney, 2016). This rapid growth raises interest in academia and turns e-commerce into an attractive field of research. Mobile apps provide an effective channel for companies to connect with their customers (Ostdick, 2016). Actually, the mobile platform has fundamentally revolutionized the manner in which companies maintain customer relations by creating the unique, novel, andpersonalized experience (Lai, 2015; Ostdick, 2016).Within the e-commerce space in India, trend of food start-ups has been catching the spotlight and India seems to be having a growing appetite for such start-ups. Till date, the most common form of delivery has been the traditional model in which the consumer calls up the restaurant, orders food and then waits for the restaurant to bring the food. However, with the rise of digital technology, the market is being redefined. Customers are using mobile apps or websites to identify all the nearby restaurants, scan through the menu and select the cuisine they intent to eat and order the food with the click of a button or tap of a finger. Consumers accustomed to online shopping through apps or websites with maximum convenience and transparency, expect the same experience when it comes to online food ordering. India,s online food delivery market, comprising of aggregators and internet kitchens, grew at 150 per cent in 2016 with an estimated GMV of USD 300 million.Companies have welcomed mobile apps as an additional communication channel to attract new customers and increase brand loyalty among existing ones (Wang et al., 2015). They have realized that customers use a variety of app features to perform diverse tasks such as searching, sharing, purchasing and browsing. Therefore, companies have started to use apps to increase brand awareness and enhance brand experience, resulting in higher sales (Zhou, 2014). Organizations in today,s time especially in the e-commerce business have either a website, mobile app or both, to give its customers accessibility to their products and services. There are plenty of attributes for a mobile app or website, which influences a consumer's purchase intention. These attributes can be on the softer aspects, such as visual appeal or navigation experience or towards technicalities such as smart filter options, payment gateways or real time tracking. Despite the growing interest in apps and their potential marketing impact, there is a dearth of research on the use of mobile apps as a persuasive communication channel for ordering food online and identifying the mobile app attributes for final conversion. The vast majority of the prior literature surrounding the intersection of consumers and mobile apps has focused primarily on consumers' initial acceptance or adoption of the technology. For example, researchers have previouslyused established frameworks such as the Technology Acceptance Model (Davis, 1989) to identify what factors lead consumers to initially begin using a particular type of technology (Mallat et al., 2009; Nysveen et al., 2005). Most of the modest research on mobile apps, specifically, also centers around antecedents of consumers, initial app adoption (Peng et al., 2014; Taylor and Levin, 2014; Verhoef et al., 2015).It is critical to note here, however, that many of today's modem consumers have already adopted and are currently using mobile apps (Taylor and Levin, 2014; comScore, 2015; Sanakulov and Karjaluoto, 2015). Therefore, we aim to differentiate our research from prior work, in part, by moving beyond drivers of initial app adoption. Our goal is to instead explore consumers' actual app usage, as well as; and analyze the association between mobile app attributes and final conversion (i.e., placing an online order). This paper addresses such shortcomings and examines the mobile app attributes and analyze customer rating for these attributes for online food aggregators. It examines the empirical association between mobile app attributes and online conversion rates. This paper offers two substantive contributions. First, by linking mobile app attributes with their actual conversion, this study provides quantified evidence that shows how attributes of a mobile app impacts customers* purchase. Second, it discusses the mechanisms for how an online food aggregator leads to an increase in customer usage, using the concept of mobile attributes. By applying these concepts to mobile apps, this study expands our understanding of how the use of interactive technology influences purchase behavior. Given the issues of using selfreported measures of mobile phone use (Boase and Ling, 2013) and purchase intentions (vanNoort et al., 2012), our study adds to the mobile marketing literature by incorporating behavioral measures of app use and purchase histories.To explore the role of mobile app in consumer engagement, the current study developed and empirically tested a model to examine how mobile app attributes of online food aggregators influence the purchase decision of a consumer and subsequently lead to conversion. The study focuses on four key attributes - visual, navigational, information and collaboration design and identifies their effect on final conversion i.e., when a customer places an order with a food aggregator and makes thepayment either online or on delivery.Three of the constructs i.e., visual, navigational and information have been adapted from previous studies whereas the fourth construct, collaboration is a result of the pre study conducted. Collaboration basically refers to alliances between multiple e- commerce players in order to increase leads and make higher sales. A classical example of collaboration is online food aggregators and Paytm in India. Paytm is an online wallet organization and has a tie up with Zomato (OTA,s). When an individual orders food through Zomato and uses Paytm as the payment mode, a cashback of 10 - 15% is provided on the final bill. As a result, the customer pays through Paytm and saves 10 - 15%. Now, with this collaboration, the customer saves money, food is ordered through Zomato and Paytm app is being installed and used by users, thus going cashless. This partnership between Zomato and Paytm is termed as Collaboration as the two organizations, collaborate together in serving the customer and increasing their sales. Similarly, there are other e-commerce players such as Uber (Online Taxi Service) which also collaborate with online food aggregators and results in higher sales. Collaboration attribute was found to be the most important attributes, when a customer places an order online as compared to the other attributes. The positive relationship between collaboration and conversion asserts that consumers are driven by offers and discounts, provided by online retailers. Other attributes like visual, information and navigation design also had a positive relation with conversion and influences a customer while choosing between various online food aggregators while ordering food, online. Information design was found to be the next most important attribute resulting in conversion. We found that in addition to collaboration and information design, navigational design also significantly affects conversion. Navigational design refers to the transition for a customer from one page to another. Our study revealed that visual design also has a positive effect on the conversion. Though visual design has the least effect on conversion, but the aesthetics are always important while designing a mobile app. Overall, the study identifies the most important mobile app attributes while choosing a particular online food aggregator and how does it influence the conversion for a particular online food aggregator (OFA) in India.2. Literature review and hypothesis developmentA number of studies have examined the adoption of mobile commerce, or m- commerce generally defined as the use of wireless device such as smart phones to conduct electronic business transactions (Ting-Peng and Chih-Ping, 2004; Chiang and Li, 2014). These studies were based on some of the widely accepted technology acceptance models such as the theory of reasoned action (Ajzen, 1991), technology acceptance model (Davis, 1986), unified theory of acceptance and use of technology (Venkatesh, 2003). Rao and Troshnai (2007) developed a model of adoption intentions based on perceived usefulness and perceived ease of use. Maity (2010) extracted TAM- reiated factors, i.e., perceived usefulness and ease of use, as well as subjective norms, behavioral controls, self-efficacy and the role of alternate channels from qualitative data on m-commerce usage. Whereas, Ktoridou et al. (2008) proposed that adoption of m- commerce is influenced by a combination of cultural and technological factors, and Lee and Lee (2010) suggested that gender and ethnicity could play a role in m-commerce adoption. These studies examined the antecedents of technology use without considering whether the adoption of m-commerce actually led to any conversion, i.e., actual purchase. We found that field studies typically used instruments that evolved from website usability, much like website usability before it evolved from software usability (Venkatesh and Ramesh 2006).Very limited study examines the consumer's interest in the attributes of mobile apps and whether the attributes influences the purchase decision of a consumer and eventually results in a conversion. Some of the relevant research suggests that mobile app attributes are critical external stimuli triggering individual's internal cognitions and emotions (Chou and Conley, 2009; Lee et al., 2011; Peters et al., 2016). Lee et al. (2011) assert that three domains of technology product attribute trigger approach-avoidance behavior: product appearance (visual appeal), product performance (usefulness, ease of use, navigation, and innovativeness of technology) and product communicative power (self-expression, information). What makes a mobile app powerful is its interactive nature that allows users to experience the brand through the mobile app attributes.(Bellman et al., 2011; Calder and Malthouse, 2008; MoIlen and Wilson, 2010; Yadav and Varadarajan, 2005). According to Peters et al. (2016), mobile app attributes cause certain psychological reactions based on the visual and information attributes of a mobile app. Kim et al. (2010) identified UI attractiveness such as visual and navigation designs as important attributes which enables users to use a particular mobile app. In case of mobile app of food aggregator, information such as digital menu, customer reviews, images of restaurant and food, coordinates of restaurants, contact details of restaurant etc are part of the infonnation design.中文翻译餐桌上的科技:通过移动应用在线订餐1.介绍2000年初，第三代移动通信技术的应用触发了全球移动商务的发展。

中英文对照外文翻译(文档含英文原文和中文翻译)MySQL and JSP Web applicationsJSP developers encounter unique problems when building web applications that require intense database connectivity. MySQL and JSP Web Applications addresses the challenges of building data-driven applications based on the JavaServer Pages development model. MySQL and JSP Web Applications begins with an overview of the core technologies required for JSP database development--JavaServer Pages, JDBC, and the database schema. The book then outlines and presents an Internet commerce application that demonstrates concepts such as receiving and processing user input, designing and implementing business rules, and balancing the user load on the server. Through the JDBC (Java DataBase Connector), the developer can communicate with most commercial databases, such as Oracle. The solutions presented in MySQL and JSP Web Applications center on the open source tools MySQL and Tomcat, allowing the reader an affordable way to test applications and experiment with the book'sexamples.So What Is JSP All About?If you meet the requirements mentioned, you should already have a pretty good idea what the answer to this question is. JSP is all about doing highly object-oriented Web sites that can leverage all the best practices of modern software engineering. These practices include things such as SQL databases and UML-based design. This isn't to say that JSP is a cure-all and that using it will automatically make your Web site a paragon of engineering art. It's just as possible to design bad Web sites in JSP as with any other technology. That's why, as you go through the text, you will see how to incorporate the best practices and how to avoid the pitfalls of convenience when projects get stressful. JSP itself is an evolutionary step along the path that started with the first static Web servers, moved through CGI-enabled servers, and finally the first generation of script-enabled servers. JSP is less a Web server with a Java component than it is a Java engine that understands the Web.JSP grew out of Java servlets. Servlets allow the developer to handle the incoming Web requests using a Java program that has access to all the normal information that a Common Gateway Interface (CGI) program would. In addition, the servlet has access to session-persistent objects. These are Java objects that are associated with a specific user session and can be used to store state between requests. Servlet programming was a major step forward in allowing developers to write well-structured modular Web applications using an object-oriented language. It also solved the problem of state persistence, allowing more information to reside on the server during a transaction and less to have to pass back and forth between the user and the server. Servlets still suffered from one major problem. Because they eventually need to spit out HTML, the HTML coding had to be embedded in the servlet code. This led to code fragments like the one shown here:Out.println("<HTML>\n<HEAD>\n<TITLE>Thank you forRegistering</TITLE></HEAD>\n");Out.println("<IMG SRC=\"thanks.jpg\" WIDTH=200 HEIGHT=100 ALIGN=\"LEFT\”>");This kind of embedding gets very old very fast when you have to code a lot of pages. In addition, having to escape all of the quotation marks can lead to a lot of confusing andhard-to-find errors if you leave out a backslash. Eventually, a still-better idea emerged. Suppose that you could combine the best of static HTML pages and with the interactive capabilities of servlets. The result was JavaServer Pages (on the Microsoft side, the result was Active Server Pages). As Figure I.1 shows, JSP is a complicated beast. In the next chapter, you'll walk through this flow in detail, but for the moment, here are the major steps:1. A request comes in from a browser using the normal HTTP request format.2. The Web server hands off the request to JSP. JSP looks at the filename and finds the appropriate JSP file.3. The .jsp file is converted into a .java file, containing Java code that will create a class whose name is derived from the .jsp filename.4. JSP then compiles the .java file using javac to produce a .class file. Note that the two previous steps are skipped if a .class file already exists and is newer than the .jsp file.5. An instance of the newly created class is instantiated and sent the _jspService message.6. The new instance looks to see if there is already an instance of the er object called user existing in the session object space for the currently connected user. If not, one is instantiated.7. As part of servicing stuff.jsp, the user instance is called with the getUserName() method.8. If the JSP processing requires access to information in a database, it uses JDBC to make the connection and handle the SQL requests.As you can see, a tremendous amount of power is available in the JSP world. Developers are free to write Web pages that look mostly like HTML, except where callouts to Java are required. But, at the same time, they are free to develop fully fleshed-out object-oriented applications using all the features that Java can bring to bear. They also get all the benefits of servlets, including session persistence.Why Do We Need Databases?Well, one reason is so that Larry Ellison of Oracle can afford to keep himself on Prozac when he thinks about Bill Gates. A more serious answer is the same reason that drove man to first press a stick against a piece of wet mud: because it's good to write things down. Web servers are marvelous creatures, but they're a bit like idiot savants. Ask them to serve a Web page or run a piece of Java, and they perform like a champ. But start asking them to remember what they didfive minutes ago, and they develop amnesia faster than a character in a soap opera.The first and most important reason that you use databases is that there's a lot in an e-commerce transaction that you need to remember and track:•A user's name, address, credit card, and other information previously entered on a registration page•hat the user might have put into a shopping car t and left from a previous transaction•What items are in stock, along with their price, description, and so on•Orders that need to be fulfilled, orders that have been shipped, and items that have been backordered .Now, you could store all this information in a flat file on the server's hard disk, but there are other important properties that you want to have for this data:•You want to be able to back out a transaction if part of it fails.•You want to be able to locate the data somewhere more secure than the Web server, which could be in a DMZ or outside the firewall altogether.•You want to be able to access data such as user data or products quickly, even if there are thousands or millions of them.When you add these items to the shopping list, only a relational database will really do the job effectively.MySQLMany sites don't need the battleship strength (and price tag) of Oracle. MySQL is an open-source SQL database available for anyone to use, with many (although not all) of the features of its big brothers, such as Oracle.MySQL is available for just about any computer that has decent power—it is fairly lightweight on the processor and easy to install (10 minutes, as opposed to multiple hours for Oracle).So, perhaps you are wondering, what's the catch? What are you not getting in MySQL that makes people turn to Oracle? Well, MySQL is a neat little package, but it is missing some things that would be nice to have in a perfect world.A major feature that MySQL does not offer is database consistency checking. You can useforeign key tags in your schema, but MySQL cheerfully ignores them. A lot of DB As I know would consider this a very bad thing.A foreign key constraint prevents you from creating inconsistent data. For example, let's suppose that you had a scheme that looked like this:CREATE TABLE USER (USERID INTEGER,FIRST_NAME V ARCHAR(80),LAST_NAME V ARCHAR(80));CREATE TABLE PURCHASE (USERID FOREIGN KEY USER(USERID),ITEM INTEGER,QUANTITY INTEGER);In a database such as Oracle's, if you created an entry in the PURCHASE table with a user ID of 3, there would have to already be a user ID of 3 in the USER table or an error would occur. Similarly, you couldn't delete user 3 from USER if it was referenced in PURCHASE.The MySQL folks make a pretty impassioned argument in their documentation that depending on foreign keys for data integrity is a bad idea anyway, but convincing your DBA of this philosophy is likely to degrade into a religious debate.In addition, some other features are missing, such as subselects and select into. But probably the other major piece that you will miss is the rollback/commit functionality. MySQL does implement rollback and commit for certain types of tables, but not all of them. Again, the MySQL folks offer their own spin on why this is okay, but being able to roll back transactions is (in my opinion) important enough to make sure that you have it available.Rollback allows you to set a savepoint on the database before starting to do a series of transactions with it, and be able to either roll back to the original state or commit the changes at the end. For example, when recording a purchase, you need to record a debit against the user's account and enter a record into the shipping table so that you'll know later to ship the item. Let's say that the second part fails. You wouldn't want to charge the user but not ship the item. Thus, you'd want to roll back to the state before the transaction began.So, MySQL isn't a full-blown production database—at least, not yet. It's still good enoughfor probably 90% of the e-commerce sites in the world, however. And version 4.0, which is in alpha as of this writing, addresses a number of these concerns, including row-level locking and transaction control.Putting Tomcat and MySQL TogetherCombining Tomcat and MySQL provides a powerful, reliable, and free platform that you can use to learn, develop, and deploy JSP applications. And, best of all, the code that you develop using this platform will run nicely using iPlanet and Oracle or WebSphere and SQL Server.As a learning tool the two together are almost "reference implementations" of their respective protocols (JSP and SQL). As a result, you won't pick up any nasty vendor-proprietary bad habits while you're getting up to speed.In addition, you can enjoy the knowledge that you are supporting the open-source software movement. Open-source software is code that is made freely available under one of several public licenses, frequently the GNU General Public License (GPL).Why is it good to support this movement? There are two sides to this answer: one technical and one political. Technically, it's a good thing because open-source software tends to encourage the development of open standards such as JSP and JDBC, allowing youto choose your tools from among a larger group rather than being locked into one vendor's proprietary solution. It's a positive thing politically because it keeps the large companies honest. WebLogic and iPlanet have to stay competitive and responsive because they know that there's a free solution out there if they aren't. And when you use open-source software, you are sending a message that your overriding concerns are features and reliability, not having a large company to sue if something goes wrong.MySQL和JSP的Web应用程序JSP开发人员构建Web应用程序时遇到需要强大的数据库连接的特殊问题。

网上订餐系统外文文献本文旨在介绍网上订餐系统外文文献的重要性和背景信息。

随着互联网技术的快速发展，网上订餐系统在现代餐饮业中扮演着重要的角色。

通过网上订餐系统，消费者可以方便快捷地浏览菜单、下单付款，并享受到送餐上门的便利。

同时，餐厅经营者也能够通过网上订餐系统更好地管理订单和提供服务。

因此，研究和了解网上订餐系统的外文文献对于推动餐饮行业的数字化转型具有重要意义。

现代社会的快节奏生活使人们越来越依赖方便、高效的服务。

传统的电话订餐方式已经无法满足人们对便捷服务的需求，而网上订餐系统的出现填补了这一空白。

网上订餐系统通过互联网和移动设备，为消费者和餐厅提供了全新的订餐方式。

在网上订餐系统中，消费者可以通过网站或手机应用浏览各个餐厅的菜单和价格，并选择自己喜欢的餐饮项目。

然后，消费者可以直接在线下单并支付，无需通过电话沟通。

餐厅经营者收到订单后，准备并安排送餐员进行配送。

消费者可以实时追踪订单状态，同时享受到方便的送餐服务。

网上订餐系统的出现不仅给消费者带来了便利，也给餐厅经营者带来了效益的提升。

通过网上订餐系统，餐厅可以更好地管理订单，提高工作效率。

此外，通过与消费者的在线交流，餐厅也能更好地了解顾客的需求和喜好，从而调整菜单和服务，提供更好的用餐体验。

综上所述，网上订餐系统的外文文献的研究对于了解和推动餐饮业的数字化转型具有重要意义。

通过深入研究外文文献，我们可以更好地把握网上订餐系统的发展趋势和商业模式，为餐饮行业的改进和创新提供有益参考。

本文的研究目的是分析和综述网上订餐系统外文文献的研究现状。

本文对网上订餐系统外文文献的关键内容和研究方法进行综述和分析。

主要涵盖市场需求、技术架构、商业模式、用户体验等方面的研究成果和发展趋势。

在互联网普及的背景下，网上订餐系统逐渐成为人们生活中不可或缺的一部分。

外文文献中对市场需求进行了深入研究，分析了消费者对于网上订餐的需求特点和趋势。

网上订餐系统的技术架构是其能否正常运行和提供良好用户体验的关键。

文献出处标题：The research of catering O2O information system design作者：Prakash L期刊：ACM SIGSOFT Software Engineering Notes 第5卷，第3期，页码: 12-22. 原文The research of catering O2O information system designPrakash LAbstractDiet is a eternal topic, there is no limit to people's pursuit for food, the restaurant industry is one of the fastest growing industry, not only benefited from food in the form of diversification, on the other hand is because the catering enterprises began to pay much attention to their own characteristics of excavation, special food and chain management is becoming an important trend in the development of catering enterprises in the future.Keywords: O2O, Group-buying websites, E-commerce, Catering industry1 IntroductionThe age of the Internet ushered in the open subtly change people's way of life, bring huge benefits at the same time, also leads the change in the way the enterprise information management. Students don't have to sit in the classroom can realize remote education; The fans don't have to go to cinema to stay at home to watch online; Passengers even through mobile terminals can electronic ticket.Under the new situation, people pay more attention to local features on the diet and integration innovation, promotes the change a landmark of the catering industry. However, in the face of the fast food industry increasingly become hot, labor costs, food raw material costs have been rising; catering enterprises cost control is particularly difficult. Past the traditional management mode and the old management methods can not meet the current demand, can't help enterprises to better development. Along with the rapid development of information technology and network technology, if network information platform can be applied to food industry, better able to providecustomers with quality service, and improve the efficiency of enterprise management, so as to dramatically increase the overall efficiency.Both developed countries and developing countries, are actively trying to e-commerce. But because the O2O concept of time is not too long, dining on O2O e-commerce cases also not many. Although part of the chain restaurant has started from other areas of online to offline marketing model and the brought certain benefits. But most of the small and medium-sized restaurant owner thought still stays on the traditional management mode, combined with their own strength is limited, make them.O2O is a form of electronic commerce, also called Online To Offline, that is, Online or Offline is Online To Offline, mainly through Online operation guide line consumption. Class chain catering enterprises have more joint O2O, is determined by its own factors. These merchants products cannot express can only be offline for consumption. Orders through online and offline experiences and convenient method to achieve sales, the most important thing is that price discount can attract more consumers.2 O2O model introductionsO2O introduced in this paper is a form of electronic commerce, also called Online to Offline, it mainly through Online Offline operation consumption. Different users, through free online stores open, the various business information: the commodity information, price information and other content is presented to consumers, make consumers can according to their hobby to choose goods. In this way for the sale of goods, not only can meet the different needs of customers, at the same time also can provide users with a different kind of consumption experience, and can greatly reduce consumers to shop.With the improving of the O2O value, all kinds of sales industry has gradually realized the O2O unlimited business opportunities brought by the marketing model, for catering enterprises are no exception.O2O mode in the catering industry characteristics with careful and thoughtful service, praised by the great majority of users, and the online purchase, offline consumption way, also meet the personalized needs of many users. The emergence of O2O mode to the traditional marketing hasbrought great impact. Users can download the Web App attached or code scanning products, understand the relevant information at the same time, choose and buy their favorite products.O2O mode are by the attempt stage, the beginning of the development to the present preliminary mature stage. As O2O further application in food industry, food industry information reform is also the trend of The Times. Catering market competition at present, the catering enterprises should accord to the actual operation and development, adapt to the trend of The Times, and make appropriate adjustments.3 The analysis of system requirementsIn terms of the development of this situation, most large and medium-sized enterprises have already entered the era of information management. For food and beverage industry, a single store sales form already can't meet the demand of the user's catering, how to use computer technology and Internet platforms to dig more value, O2O can be reference model. So you need to research a set of information management system based on O2O activation home market operation ability. According to the characteristics of the restaurant chain enterprise development, as well as the general customers the demand for catering enterprises, in the food system to a detailed analysis of the following function.3.1 Headquarters management function requirement analysisDue to the chain catering enterprises, will continue to have the appearance of the joining trader, headquarters required data management under pressure is more and more big, in order to solve this problem, headquarters management system needs to be researched, under the function also need to maintain basic data respectively, and food sales management and member management functions were analyzed.3.2 Material management function requirement analysisFor catering enterprises, the quality of the material is the important guarantee of catering enterprises can be successful development, home food catering enterprises have been adhering to the chosen materials, the use of good ideas. In order to deepen the thoughts, in the system also need to analyze material management functions. Also need respectively under the function of centralized purchasing management, inventorymanagement center, the central kitchen management function and the logistics distribution management function is analyzed.3.3 Store management function requirement analysisStores is referring to the chain in the enterprise each business entity, good management and development of the stores is the guarantee of the whole chain enterprise's normal development, so need to store management function in the system a detailed analysis and research. Under the function separately to dinner business management functions, fast food business management function, the floor alone management function and a detailed analysis of the kitchen job management function.3.4 Online reservation requirements analysisThe development trend of restaurant industry will gradually adopt O2O mode, the so-called O2O mode will be offline business opportunities together with the Internet, the Internet become offline trading desk. This offline service can come up with lines, assures the consumer through line up screening services, trading intention gradually achieve online settlement, good prospect. This pattern is the most important features are: promotion effect can be checked, can track every transaction. In order management function of online reservation, WeChat centre, catering a detailed analysis of background management function.4 The design of system architectureBased on the chain restaurant O2O system is by the headquarters management module, material management module, the store business management module, order management module. This system is divided into the headquarters management Gnomon piece, material management module, business management module, order management module. Headquarters management capabilities is the central part of the whole system, in the process of the whole chain management played a irreplaceable role, mainly including basic data maintenance, promotion management, member management. Materials management functions are mainly centralized purchasing management, inventory management center, the central kitchen management, logistics, etc.Stores management functions mainly include dinner, fast food business management business management, floor alone, kitchen operation management, etc.,to help enterprises improve the quality of service. Order management module includes online reservation, WeChat order a meal, and catering background management, etc.Headquarters management is based on O2O home food center part of the chain catering system is the foundation of the whole system, according to the third chapter on the analysis of system requirements, the headquarters management module can be divided into basic data maintenance module, food promotion management module and member management module.User login system into the headquarters management module, select food sales management module, the food promotion in the module, to the promotion of dishes adds, modify, delete, and query operations. Headquarters. JSP is food promotion management main page, the administrator user changes about food promotion will be operated on the page Info bequest is food promotion management functions in the control class, for all the operation of the food promotions after the class. The database is the database system, including the user table All stored in the system of all food sales promotion information.And material management module according to the former in the face of system requirements analysis is divided into center inventory management, centralized purchasing management, logistics distribution, the central kitchen management, etc. User for all users, including user management Purchase. JSP is the main page, centralized purchasing management module in the action class all operation method in the centralized purchasing management module, user trigger corresponding events via a button on the page calls the appropriate method. Database is the database system, which stores the system in all species associated with purchasing, personnel, amount of detailed information, such as purchasing information audit changes will automatically modify the centralized purchasing information in a table in the database. Logo Botton Click method is landing, Confirm is to determine the method of data transmission can be to the class for processing. Purchasing information audit changes will automatically modify the centralized purchasing information in a table in the database. Logo Button Click method is landing, Confirm is to determine the method of data transmission can be to the class for processing.Executives can Purchase. The JSP page for the newly created in the purchasing information for review and Confirm method will need to review the Purchase information and audit results to the action () class, the action will be submitted according to the management of information for data processing, and modify the purchasing information in the database, the database will review all purchasing list is returned to the purchasing page, and prompt management audit success. Review successful purchasing information system will automatically call the Send method, purchasing information will be sent to the notice class, the class will purchase information to the default way of system messages Send to relevant personnel.译文餐饮O2O系统信息化设计Prakash L摘要饮食是一个永恒的话题，人们对于美食的追求没有止境，餐饮业是增长速度最快的行业之一，不仅得益于餐饮形式的多样化，另一方面是因为餐饮企业开始重视对自身特点的发掘，特色餐饮和连锁经营正成为未来餐饮企业发展的一个重要趋势。

有关o2o的外文文献关于o2o的外文文献，O2O商业模式和团购网站外文翻译文献。

下面由店铺带领大家简单了解一下。

o2o的外文文献Analysis of O2O Model's Development Problems and Trend AbstractFuture competition not only exists in the products and channels, but also exists in the resource integration and terminal consumers. O2O mode is new commerce model which does a deeper explore to the sales channels, and has a very good prospect. But there are certain obstacles in its development. This paper analyzes their respective advantages of two kinds of sale models under the background of electronic commerce, including online electricity sales mode and offline store sales model. Then it points out the problems that are needed to solve in the development process of O2O mode. At last, this paper analyzes the five networks needing to be built in the process of O2O model integration.Keywords：O2O Mode, Online and Offline, Mobile Commerce, Network1. IntroductionPeople who hold resources and consumers can win in this industry. Since the rise of Internet (especially the mobile Internet) and e-commerce, the Omni-Channel is oftenconsidered by the major merchants as a strategic direction of a traditional business, that puts all the "customers contact" including traditional channels based on the aid of the application of Internet and information integration as the sales opportunities and channels, in order to achieve maximum of potential trafficand purchases deal. The better model development is currently O2O mode (Online To Offline). O2O is an electronic commerce mode based on online effective interactivity. This efficient integration mode between virtual world and real world gets support and recognition from all walks of life. O2O aims to maximize the use of offline and online resource; they promote each other and depend on each other to achieve a win-win situation[1]-[4].O2O, unlike Omni-Channel's perspective of business thinking, puts more attention on the maximization of consumption value, and makes consumption cost of customer lower through building the systematic process and the consumption system; O2O realizes the transformation process from the simple vendors or manufacturers to life service providers by developing the biggest advanced technology and commercial environment.2. Analysis of Two Patterns of Online e-Commerce2.1. Advantage of Online e-Commerce ModeChina's e-commerce started late, but its development is rapid. Since the establishment of T aobao, a large number of electric business enterprises grew up, and, its online commodity trading appeared with explosive growth (Figure 1). They absorbed many small entities sellers on the platform. The reason why this online store has many sellers is mainly that the display of shop goods close to zero cost, no stock, and sellers have risk-free inventory for commodities although they have no professional experience.In a word, these sellers simply put main energy into online infrastructure, including IT system to be build, fine decoration details of online store page, team building, etc. Some sellers withvivid web design have been very successful to show their own products, and win a lot of successful online transactions.2.2. Advantage of Offline Entity Sales ModelOffline entity model whose core is the shopping experience still maintain a strong competitive advantage. While online e-commerce price has certain advantages, customers need better service in this era of giving priority to customer demand, and not just the low price. The development of e-commerce is limited after all. Entity industry cannot be replaced at all by service industry anyway. Especially the new electronic products, have taken the customer experience as its tenet to retain customers only through better service experience. E-commerce in its business essence is difficult to achieve good service, which is the one important reason why entity industry cannot be replaced at the moment.So the advantages and disadvantages are summed up as follows: (Table 1).2.3. The Development Trend of Online and Offline IntegrationAs the e-commerce still warming trend in 2014, more and more consumers begin to turn to offline store, online flagship store, or to buy goods in e-commerce platform or mobile client through related e-commerce sites query. Whether e-commerce or no e-commerce, both within the T aobao and out of Taobao, only the basic daily IP traffic operating sites have or daily UV, they have basic business value. The growing number of Internet users reflects the growth of the whole flow supply, and the growth of the e-commerce group is a form of traffic demand growth. Obviously, the customer traffic supply falls short of demand on the background of the growth of absolute number of netizen in Internet has slowed, but the absolute number of electric businessabsolutely continue to surge. The client drive is becoming economic main body, the customer traffic flow and direction become new power to drive the development of new commodity supply chain, and this kind of power will trigger a new business model, which called O2O and mobile e-commerce business integration model.There is no denying that, the entity industry still gives a support of our country economic artery. So if they want to have strong competitiveness in such economic trends, they should not only build their own trading system (including the construction of the platform, products promotion, store layout, etc.) in the field of e-commerce platform, but also cooperate between online and offline, balance layout of goods distribution online and offline, and balance the relationship between the form and sales price so that realize complement each other, promote each other, and then build online and offline integration business model.For example, has transformed successfully into O2O mode about online and offline double fusion. Compared with the traditional shopping mode, O2O shopping mode fuse online and offline, and gets through the data between online and offline member, payment and after sales, logistics, etc. Make online be trading platform to offline stores. Online obtain consumers and then drainage to offline. Consumers can screen services online, and also clinch a deal by online settlement. Offline can not only provide consumers with display, experience, and other functions, but also can be logistics distribution site.3. The Research of Realize Online Integrated Problem3.1. The Layout of the O2O Need to Secure the Support of Traditional Enterprise Decision-MakersOffline guide to online need the support of policy makers. From the intuitive level, we can discover that O2O destroyed the traditional enterprise solid mode and organization system, as well as the traditional sales channels. It is difficult to change the traditional thinking, and it is also difficult to gain support and decision makers to make policymakers understand the profit pattern of O2O. Offline guide to online, for example, the lost is in the interests of the entity shop, where the entrepreneur's enthusiasm is, how to bring offline sales to online, all these need time to be proved, and how to get understanding and recognition from decision-makers.3.2. How to Change User Flow Leaded by Consumption HabitsHow online bring traffic and sales to the offline. From the point of practice, there is a big piece of no coincidence degree between online and offline consumers. Consumers may be more willing to spend a certain amount of money on a physical store than to place an order online. Because of their traditional consumption idea, they would feel more ease if they purchase in a physical store when they need to buy merchandise of big value and good quality, it is the most obvious when they use commodity in the home especially. To persuade and guide the consumer's process ,either from the perspective of the commodity prices, the emotional care, or to move con- sumers fromthe humanistic spirit, e-commerce conversion rate will be made by customer perception of value and price upside down and secondary experience to decide except the drainage technique .Traditional stores, the business process is a process of"turning a visitor into a customer, turning the customer into the regular, making familiars VIP member", the cumulative members process is so slow. In the face of today's e-commerce, more and more consumers choose online shopping. However, Customers who purchase online can't experience the entity shop service of face to face, customers who purchase offline can't enjoy novelty online discount. Whether online or offline, the number of membership is increasing continuously and losing at the same time.Such as Starbucks, who gave up online group-buying for that there is no customer loyalty. Starbucks choose cooperation with the third-party payment, per one hundred electronic payments in the United States and Canada, have one payment from Starbucks, while in China' stores, per ten consumptions, there is one from a cash card.3.3. The Difference between Online and OfflineIt's not only to do some diversion, but how to make difference. Because online provided actually is a kind of service that cannot experience offline. It includes appreciate and cognition early to the new products, the balance of the price differential, indifference of channels.Any e-commerce are unable to get rid of disturbance that comes from these three factors, as follows, percent conversion, per customer transaction, and passenger flow cost (AD). The percent conversion is one of the most important factors. The factors affecting the conversion can be summed up in the degree of inversion in value and price, which is called popularly "cost performance". As e-commerce business, anything they do is making high cost-effective for consumers, high cost performance is the key to impress consumers, in addition, in order to improvecost-effective, it also needs precision flow and high quality. Because the goods' value is the largest reflect for people in need. How to create a perfect, efficient supply chain logistics system to control the cost in order to reduce the cost or increase profits, how to use the collected data to understand the consumer psychology, how to show consumer goods value and convince consumers with details page and advertising material, and then to enhance the brand value. All these are the issues to consider.Ikea don't sell things online firmly, which is different from Suning. If it can directly buy Ikea products on the Internet rather than go to the store, the customers will don't have the strong brand feeling of shopping experience anymore.3.4. The Insufficiency of O2O Model in Logistics, Inventory and Supply Chain Management of CongenitalFirst, O2O mode can't improve the delivery service and commodity experience, unable to solve the problem of user trust; Second, O2O mode need high requirement of line strength and the degree of localization; Third, O2O mode emphasizes only paying online and offline experiences, lack of a clear concept of the fresh market positioning, market demand, quality assurance, and user consumption habits.4. The Analysis of Development Pattern of O2O e-Commerce Integration in the Age of the InternetO2O e-commerce integration pattern needs to establish and improve integration mode which including the physical network, service network, logistics network, data network and mobile network. How to build the five networks, this paper analyzes as follows:4.1. Physical NetworksThere are two forms of the physical network. One is represented by Haier's offline store mode; the other is virtual nationwide layout experience mode which is called Heike convenience store. Offline entity stores can be layout on a national scale. Entity network needs entity business's operation to be digital transformation and experience, including terminal entity equipment of digital (such as virtual fitting), digital marketing (LED interaction), mobile payment (QR code or NFC payments), independent service (independent checkout), CRM management (No card member, Customize privilege), commodity information (electronic price tag) etc.4.2. Service NetworkService network is a service auxiliary system by means of physical network and mobile network. It offers both social communication and relationship maintenance,information transmission (using the micro letter, weibo and other social tools), serve the customer experience, complaint response, etc.; It also provide entity process services of online consumption and the rights, including online order (online buying), service experience (go to the store or pick up the goods), marketing return (discount stores), making an appointment (offline payment) and so on.4.3. Logistics NetworkThe construction of logistics network is based on the user's individualized demand. Integrate highly and cultivate deeply four networks consisting of the Internet, logistics network, service network, the marketing network, to construct competitive advantage driven by the user experience in the whole process formed by combination of emptiness and reality. By building the country network and the provinces and cities radiation network,to make the customer experience the advantage of great distribution services through resources integration. The logistics network needs the national inventory synchronization, as well as increase or decrease inventory keep seamless synchronization. There is a core that O2O sector needs to have a virtual warehouse, including the national all items online data, and can realize inventory synchronization. On the basis of these, it just can have the synchronization of logistics system. Because most of the enterprises regard regional synchronous growth as the core, any transaction can be delivered by the area branch warehouse. The efficiency of logistics will be the fastest the most direct. Logistics network eventually solve a problem: one is the efficiency, the second is cost, the third is experience.4.4. Data NetworkIn the process of the realization of the O2O, data network provide a powerful background analysis and calculation system. The entire industry from consumers order to the brand, from brands to raw materials, from raw materials to all links, use data to get through all the industrial chain, so the efficiency changed thoroughly previous production status. Through Data mining of the O2O e-commerce users, including data collection, data preparation, data conversion, data extraction, data mining, mining using and other process are used to analyze the characteristics of user groups, and then analyze users' personal characteristics, gain valuable knowledge, inorder to gain business value.Data help do a better understand of the need of customers, online users get in to the mall through micro letter or other mobile platforms. They obtain the data about user's age, gender, usual spending habits through marketing encouraging andtechnical means. According to the above several basic dimensions, they can determine the user's consumption habits to do the precise marketing effectively. In this part, the above e-commerce companies have no essential difference. The mobile Internet has a very good function, such as LBS positioning. Through technical and marketing incentives, encourage users to share their address. When the addresses are accumulated enough, it can paint basically specific consumer groups' area of the street about some company, and the data can be directly transferred to offline stores to provide support. The mobile e-commerce data already is not only convenient for online marketing, but also has effected offline real decisions.4.5. Mobile NetworksThe popularity of smart phones, and the younger trend of use age of shopping software, as well as each big e-commerce enterprise promote actively in the mobile client, make Chinese users' habits of mobile shopping be formed gradually. With the more and more use of 3G network and more and more Wifi free places provided, integration model of online, offline and mobile e-commerce has a rapid growing environment (Figure 3). Under the influence of the Internet thought, O2O model is currently the latest marketing model. This model combines offline business opportunities and the Internet, make Internet become offline trading desk. Especially the emergence of QR code, becomes the key to mobile operators who enter the mobile Internet and layout the future O2O e-commerce.The instant communication tool in the top of list, combine online services with applications to improve greatly the user viscosity, and platform barriers to competition has been formed. By moving the versatility business to the same platform, it canachieve real-time order, inquiry, information push actively, membership management and that the omni-directional mobile self-service. Customers can also use micro letter, companies Alipay to complete the payment, to avoid the trouble of change. In order torealize the integration, e-commerce companies should achieve information sharing, including mobile devices of the client and the real network, service network, logistics network and data network. It requests the construction of the mobile phone network security mechanism, and the development and maintenance of software security can achieve more rigorous and more generalization.4.6. Case AnalysisHaier Riri shun, as the first Internet brand whose value is billions of, integrate advantages of virtual network (e-business platform), physical network, logistics network and service network, provides one-stop shopping experience for consumers, also provides users with the household design of online, interactive experience, personality of product customization, synchronization and so on. Riri shun arranges itself in creating O2O four network advantages, specific as follows: (Figure 4).5. ConclusionO2O is upgraded from e-commerce to the business of electronic. It also brings upgrade that electronic commerce department plays a role in organization management department (Figure 5). The integration of online, offline and mobile electronic commerce ensures a series of products sales and service through the complete supply chain system, at the same time, to satisfy the consumers demand in goods, services, experience, price, etc. On the one hand, consumers can enjoy thegoods store experience and human services; on the other hand, they can be able to use mobile client to surf the Internet anytime and anywhere to pick a variety of products, or they choose goods and place an order in the stores, and then pick up by customer themselves. The dual experience online and offline, and convenience provided by mobile client for the consumer, reduce greatly the risk of shopping, at the same time, also save shopping time and improve the efficiency of the clinch a deal and turnover. These successful trading models become free advertising to customers who will buy goods next time and to promote surrounding community marketing. The way, offline promotion and online deals, has gradually influenced the secondary consumption habits of customers.O2O商业模式和团购网站外文翻译文献译文：O2O模式发展存在的问题及趋势分析摘要随着近年来团购网站的兴起和发展，人们已经开始接触了 O2O 模式的电子商务，而且这一模式正在被人们逐步认识和接受。