毕 业 设 计（论 文）
题目：厨艺交流平台设计与实现
I
摘 要
使用旧方法对厨艺交流信息进行系统化管理已经不再让人们信赖了，把现在
的网络信息技术运用在厨艺交流信息的管理上面可以解决许多信息管理上面的
难题，比如处理数据时间很长，数据存在错误不能及时纠正等问题。
这次开发的厨艺交流平台功能有个人中心，食材分类管理，用户管理，菜品
分类管理，菜谱信息管理，食材信息管理，商品分类管理，商品信息管理，美食
日志管理，健康文章管理，系统管理，订单管理等。经过前面自己查阅的网络知
识，加上自己在学校课堂上学习的知识，决定开发系统选择 B/S 模式这种高效率
的模式完成系统功能开发。这种模式让操作员基于浏览器的方式进行网站访问，
采用的主流的 Java 语言这种面向对象的语言进行厨艺交流平台程序的开发，在
数据库的选择上面，选择功能强大的 MySQL 数据库进行数据的存放操作。
厨艺交流平台被人们投放于现在的生活中进行使用，该款管理类软件就可以
让管理人员处理信息的时间介于十几秒之间。在这十几秒内就能完成信息的编辑
等操作。有了这样的管理软件，厨艺交流信息的管理就离无纸化办公的目标更贴
近了。
关键词：厨艺交流平台；Java；MySQL；Spring Boot；
II
Abstract
The use of the old method to systematically manage the culinary art exchange
information is no longer trusted by people. Applying the current network information
technology to the management of culinary art exchange information can solve many
problems in information management, such as a long time to process data. , The data
has errors and can’t be corrected in time.
The functions of the culinary exchange platform developed this time include personal
center, food classification management, user management, dish classification
management, recipe information management, food information management,
commodity classification management, commodity information management,
gourmet log management, health article management, and system management ,
Order management, etc. After the network knowledge I checked before, plus the
knowledge I learned in the school classroom, I decided to choose the B/S mode as a
high-efficiency mode for the development system to complete the system function
development. This mode allows operators to access the website based on a browser.
The mainstream Java language, an object-oriented language, is used for the
development of the cooking communication platform program. In the selection of the
database, the powerful MySQL database is selected for data. Storage operation.
The culinary art exchange platform is used by people in their daily lives. This
management software allows managers to process information within a dozen seconds.
Information editing and other operations can be completed within these ten seconds.
With such management software, the management of culinary art exchange
information is closer to the goal of paperless office.
Key Words：Cooking communication platform; Java; MySQL; Spring Boot;
III
目 录
目 录 ..............................................III
1 绪论 ...............................................1
1.1 研究背景 .........................................................................................................1
1.2 目的和意义 ......................................................................................................1
1.3 论文结构安排 .................................................................................................2
2 相关技术............................................3
2.1 SPRING BOOT 框架简介..................................................................................3
2.2 B/S 架构介绍 ...................................................................................................3
2.3 MYSQL 数据库介绍........................................................................................3
2.4 JAVA 语言介绍 ...............................................................................................4
3 系统分析............................................6
3.1 系统可行性分析 ..............................................................................................6
3.1.1 技术可行性分析 ..................................................................................6
3.1.2 经济可行性分析 ..................................................................................6
3.1.3 运行可行性分析 ..................................................................................6
3.2 系统性能分析 ..................................................................................................7
3.2.1 系统安全性 ..........................................................................................7
3.2.2 数据完整性 ..........................................................................................7
3.2.3 系统可扩展性 .......................................................................................8
3.3 系统流程分析 ..................................................................................................8
3.3.1 系统登录流程 .......................................................................................9
3.3.2 信息添加流程 .....................................................................................10
3.3.3 信息删除流程 .....................................................................................10
4 系统设计...........................................12
4.1 系统概要设计 ................................................................................................12
IV
4.2 系统功能结构设计 ........................................................................................12
4.3 数据库设计 ....................................................................................................13
4.3.1 数据库 E-R 图设计.............................................................................13
4.3.2 数据库表结构设计 ............................................................................14
5 系统实现...........................................20
5.1 食材分类管理 ................................................................................................20
5.2 用户信息管理 ...............................................................................................20
5.3 菜谱分类管理 ...............................................................................................21
5.4 菜谱信息管理 ................................................................................................21
5.5 食材信息管理 ................................................................................................22
6 系统测试 ...........................................23
6.1 本系统测试 .................................................................................................23
6.1.1 登录功能测试 .....................................................................................23
6.1.2 修改密码功能测试 .............................................................................24
6.2 测试结果分析 ................................................................................................24
结 论...............................................25
参考文献.............................................27
致 谢...............................................28
