springboot215基于springboot技术的美食烹饪互动平台的设计与实现.zip

毕 业 设 计（论 文）

题目：美食烹饪互动平台的设计与实现

摘 要

如今社会上各行各业，都喜欢用自己行业的专属软件工作，互联网发展到这

个时候，人们已经发现离不开了互联网。新技术的产生，往往能解决一些老技术

的弊端问题。因为传统美食信息管理难度大，容错率低，管理人员处理数据费工

费时，所以专门为解决这个难题开发了一个美食烹饪互动平台，可以解决许多问

题。

美食烹饪互动平台可以实现美食知识类型管理，美食管理，美食留言管理，

Nowadays, all walks of life in society like to work with their own

industry-specific software. At this point in the development of the Internet, people

have found that they cannot do without the Internet. The emergence of new

technologies can often solve the drawbacks of some old technologies. Because the

traditional food information management is difficult, the fault tolerance rate is low,

and the managers are labor-intensive and time-consuming to process the data, a food

cooking interactive platform has been specially developed to solve this problem,

which can solve many problems.

The gourmet cooking interactive platform can realize the functions of gourmet

knowledge type management, gourmet management, gourmet message management,

application.

Key Words：Gourmet cooking interactive platform; Mysql database; Java language

目 录

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

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

第 1 章 绪论 ..................................................................................................................1

1.1 课题背景 .........................................................................................................1

1.2 课题意义 .........................................................................................................1

1.3 研究内容 .........................................................................................................1

第 2 章 开发环境与技术 ..............................................................................................3

3.1.1 技术可行性 ..........................................................................................5

3.1.2 经济可行性 ..........................................................................................5

3.1.3 操作可行性 ..........................................................................................5

3.2 系统流程 .........................................................................................................5

3.2.1 操作流程 ..............................................................................................6

3.2.2 登录流程 ..............................................................................................6

3.2.3 删除信息流程 ......................................................................................7

3.2.4 添加信息流程 ......................................................................................7

3.3 性能需求 .........................................................................................................8

3.4 功能需求 .........................................................................................................9

第 5 章 系统实现 ........................................................................................................21

5.1 管理员功能实现 ...........................................................................................21

5.1.1 美食管理 ............................................................................................21

5.1.2 用户管理 ............................................................................................21

5.1.3 美食留言管理 ....................................................................................22

5.1.4 美食知识管理 ....................................................................................22

5.2 用户功能实现 ...............................................................................................23

5.2.1 美食信息 ............................................................................................23

5.2.2 美食知识 ............................................................................................23

5.2.3 公告信息 ............................................................................................24

参考文献 ......................................................................................................................29

致 谢 ..........................................................................................................................30