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Exploiting Dining Preference for Restaurant Recommendation

Fuzheng Zhang, Nicholas Jing Yuan, Kai Zheng, Defu Lian, Xing Xie, Yong Rui
2016 Proceedings of the 25th International Conference on World Wide Web - WWW '16  
attributes), we aim at recommending each user a list of restaurants for his next dining.  ...  The results reveal that our system is effective for restaurant recommendation.  ...  for dining recommendation. .  ... 
doi:10.1145/2872427.2882995 dblp:conf/www/ZhangYZLXR16 fatcat:ycdwt5hucvetrlcrleewllyux4

Towards A Fully Personalized Food Recommendation Tool

Angelos Nezis, Haris Papageorgiou, Pavlos Georgiadis, Petr Jiskra, Dimitris Pappas, Maria Pontiki
2018 Zenodo  
, restaurant and catering (HoReCa) industry.  ...  We present a personalized ingredient-based Deep Learning recommender on the food domain that exploits ingredients and nutrition information to create recipe representations and propose to every user a  ...  ACKNOWLEDGMENTS Research presented in this paper is funded by the CAPSELLA -Collective Awareness PlatformS for Environmentally-sound Land management based on data technoLogies and Agrobiodiversity (688813  ... 
doi:10.5281/zenodo.1314261 fatcat:tfged2poabhj3lc2khtwghcyha

A Novelty-Seeking based Dining Recommender System

Fuzheng Zhang, Kai Zheng, Nicholas Jing Yuan, Xing Xie, Enhong Chen, Xiaofang Zhou
2015 Proceedings of the 24th International Conference on World Wide Web - WWW '15  
The results reveal that our system is effective for dining recommendation.  ...  In this paper, by leveraging users' historical dining pattern, socio-demographic characteristics and restaurants' attributes, we aim at generating the top-K restaurants for a user's next dining.  ...  It does not consider other factors would also influence the users' dining preference for restaurants and time slots.  ... 
doi:10.1145/2736277.2741095 dblp:conf/www/ZhangZYXCZ15 fatcat:u5cwmqxnxnclnanxzrfv3rizbq

Towards Conversational Recommender Systems

Konstantina Christakopoulou, Filip Radlinski, Katja Hofmann
2016 Proceedings of the 22nd ACM SIGKDD International Conference on Knowledge Discovery and Data Mining - KDD '16  
People often ask others for restaurant recommendations as a way to discover new dining experiences.  ...  This makes restaurant recommendation an exciting scenario for recommender systems and has led to substantial research in this area.  ...  We would like to thank Tom Minka and Yordan Zaykov for the very insightful discussions on the model and evaluation. We also thank the participants of our user study.  ... 
doi:10.1145/2939672.2939746 dblp:conf/kdd/Christakopoulou16 fatcat:qnr7f7vy3vawbgu5jg3h52pyhe

Who is watching you eat?

Judy Goldsmith, Nicholas Mattei, Robert H. Sloan
2015 AI Matters  
We broadly survey the current use of preferences in making the dining-out experience more enjoyable, and we look at the states of the art for preference representation and reasoning, and for restaurant  ...  While we think that there is both research and commercial potential in preference-based software for restaurants, we believe that serious application of the MPREF community's technology to the problem  ...  Spradling for discussions of temporal preferences.  ... 
doi:10.1145/2757001.2757004 fatcat:zi56vwk3x5c6faw5lqgxjcklau

Assessing of Customer Perception on Innovation of Food Service

Norfadzilah Abdul Razak, Faculty Business Management, Universiti Teknologi MARA, Selangor, Malaysia, Zaidi Mohd Aminuddin, Ayu Rohaidah Ghazali, Nini Hartini Asnawi
2019 Journal of Reviews on Global Economics  
In the highly competitive business environment, the restaurant industry critically strives to maintain their services particularly to customer's evaluation, changes in customer preferences and rapid of  ...  The finding of this study also implies the effective practices that will be used in order to make an improvement, being creative and innovative of the restaurant product and services for the future.  ...  Most of the customers were highly prefer for all the determinants and recommend for better improvement will take by the restaurant.  ... 
doi:10.6000/1929-7092.2019.08.82 fatcat:ahpc3yjei5dqzoxhmfmxisxh24

A Trust-Based Recommender System for Personalized Restaurants Recommendation

Qusai Shambour, Mosleh M. Abualhaj, Ahmad Abu-Shareha
2022 International journal of electrical and computer engineering systems  
In this paper, we propose a trust-based recommendation model for helping consumers select suitable restaurants in accordance with their preferences.  ...  Recommender systems utilize the ratings provided by users to assist them in selecting the best option from many options based on their preferences.  ...  There are a number of advantages of the proposed recommendation model. First, the model exploits the multi-criteria ratings of restaurants to learn the users' preferences more accurately.  ... 
doi:10.32985/ijeces.13.4.5 fatcat:qxkmvlravjevjbha4nnrbb3ksu

Acquiring and Revising Preferences in a Critique-Based Mobile Recommender System

Francesco Ricci, Quang Nhat Nguyen
2007 IEEE Intelligent Systems  
Without system support, filtering irrelevant products, comparing alternatives, and selecting the best option can be difficult or impossible-especially for users connecting to the Web through a mobile device  ...  So, the user specifies his or her preference (for example, "I want a less expensive restaurant than this") or makes a positive comment ("I like dining in the garden").  ...  In the restaurant recommendation problem, for example, space-time constraints guarantee that the recommended restaurant is open on the day of the request and isn't too far from the user.  ... 
doi:10.1109/mis.2007.43 fatcat:qjrnq6oaznh4vkrucyd6c3t2bm

Multi-source Information Fusion for Personalized Restaurant Recommendation

Jing Sun, Yun Xiong, Yangyong Zhu, Junming Liu, Chu Guan, Hui Xiong
2015 Proceedings of the 38th International ACM SIGIR Conference on Research and Development in Information Retrieval - SIGIR '15  
human mobility patterns, for personalized restaurant recommendations.  ...  In this paper, we study the problem of personalized restaurant recommendations.  ...  This work was supported in part by grants from the National Natural Science Foundation of China under Grant No.61170096,71331005.The work was also partially supported by grants from Shanghai Foundation for  ... 
doi:10.1145/2766462.2767818 dblp:conf/sigir/SunXZLGX15 fatcat:3clv5kwhmnbarbjvfgwat6hy4m

An Automated Approach for Deriving Semantic Annotations of Tourism Products based on Geospatial Information [chapter]

Markus Zanker, Matthias Fuchs, Alexander Seebacher, Markus Jessenitschnig, Martin Stromberger
2009 Information and Communication Technologies in Tourism 2009  
lake or opportunities for dining or shopping, is rarely provided in a structured way.  ...  High quality product data is a necessary prerequisite for supporting efficient browsing and recommendation procedures on e-commerce platforms.  ...  Acknowledgements This work was partly supported by FFG grant MAPREC nr. 814294 -"Map-based recommendation services for e-tourism applications".  ... 
doi:10.1007/978-3-211-93971-0_18 dblp:conf/enter/ZankerFSJS09 fatcat:fxf3w7tkojecfk4rqnldo5pemi

Food recognition and recipe analysis: integrating visual content, context and external knowledge [article]

Luis Herranz, Weiqing Min, Shuqiang Jiang
2018 arXiv   pre-print
the restaurant context as emerging directions.  ...  We review how visual content, context and external knowledge can be integrated effectively into food-oriented applications, with special focus on recipe analysis and retrieval, food recommendation, and  ...  FOOD RECOGNITION IN RESTAURANTS We spend quite significant time in restaurants, cafeterias and dining halls. In those cases there is rich contextual information that can be exploited.  ... 
arXiv:1801.07239v1 fatcat:kbcpto5iznhkddvdklwxxbtehm

The Behavioral Intention of Tourists toward Local Foods: An Applied Research on the Local Foods Served in Egyptian Siwa Oasis

Mohamed S. Ghanem
2019 Journal of Service Science and Management  
in restaurants that serve these items and to return again to the destination to retry the same local food.  ...  statistically significant impact of such good memorable on respondents' behavior intentions to use the same food items and cooking styles in their homes, to search the same food items in their home countries, to dine  ...  Therefore, they prefer to dine in international chain restaurants with familiar menu items.  ... 
doi:10.4236/jssm.2019.126049 fatcat:aoy4vsdmcjbzjdmulsdqwn67rm


Lisa-Mari Coughlan, Melville Saayman
2018 Tourism and hospitality management  
Culinary satisfaction themes were identified as satisfaction with affordability, satisfaction with personal preferences being met and satisfaction within the dining environment.  ...  Originality of the research -The developed model serves to explain the relationship between culinary preference and culinary satisfaction.  ...  De Chabert-Rios and Deale (2016) recommend that these restaurants should actively promote this educational element of visiting their establishments.  ... 
doi:10.20867/thm.24.2.9 fatcat:ocaruiesnrdtvggwek3qw7nfv4

The importance of different culinary aspects when travelling - the case of international tourists to South Africa

Lisa-Mari Coughlan, Melville Saayman
2018 European Journal of Tourism Research  
Specific recommendations are also made to national and provincial government, tourism marketers and dining establishments alike, in order to reap the numerous benefits associated with culinary preference  ...  Only two socio-demographic variables were found to influence the culinary preferences of international tourists to South Africa. Implications for each of the findings are put forth.  ...  International tourists in Bangkok indicated that their taste is an important factor influencing their preference for dining at ethnic restaurants (Batra, 2008:12 & 16 ).  ... 
doi:10.54055/ejtr.v18i.315 fatcat:ygt3pjohnzc3pjsvoxsd32b7qa

Consequences of Customer Value Co-creation in Restaurants

Abuelkassem Mohammad, Moamen AbouElezz
2020 Journal of Association of Arab Universities for Tourism and Hospitality  
A quantitative approach was adopted in this study using a questionnaire survey for primary data collection. The sample included a total of 615 domestic customers of restaurants in Egypt.  ...  This study investigated the concept of co-creation of the dining experience and its outcomes.  ...  Another practical suggestion that worth recommending includes developing and exploiting customer emotional attachment with the restaurant brand as a customer retention strategy to prevent or minimize leaving  ... 
doi:10.21608/jaauth.2020.50069.1090 fatcat:73inopdpy5bl3k73wqamesxzja
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