• Title/Summary/Keyword: recommendation technique

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Recommendation Technique using Social Network in Internet of Things Environment (사물인터넷 환경에서 소셜 네트워크를 기반으로 한 정보 추천 기법)

  • Kim, Sungrim;Kwon, Joonhee
    • Journal of Korea Society of Digital Industry and Information Management
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    • v.11 no.1
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    • pp.47-57
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    • 2015
  • Recently, Internet of Things (IoT) have become popular for research and development in many areas. IoT makes a new intelligent network between things, between things and persons, and between persons themselves. Social network service technology is in its infancy, but, it has many benefits. Adjacent users in a social network tend to trust each other more than random pairs of users in the network. In this paper, we propose recommendation technique using social network in Internet of Things environment. We study previous researches about information recommendation, IoT, and social IoT. We proposed SIoT_P(Social IoT Prediction) using social relationships and item-based collaborative filtering. Also, we proposed SR(Social Relationship) using four social relationships (Ownership Object Relationship, Co-Location Object Relationship, Social Object Relationship, Parental Object Relationship). We describe a recommendation scenario using our proposed method.

Enhanced Recommendation Algorithm using Semantic Collaborative Filtering: E-commerce Portal (전자상거래 포탈을 위한 시맨틱 협업 필터링을 이용한 확장된 추천 알고리즘)

  • Ahmed, Shohel;Kim, Jong-Woo;Kang, Sang-Gil
    • Journal of Intelligence and Information Systems
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    • v.17 no.3
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    • pp.79-98
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    • 2011
  • This paper proposes a semantic recommendation technique for a personalized e-commerce portal. Semantic recommendation is achieved by utilizing the attributes of products. The semantic similarity of the products is merged with the rating information of the products to provide an accurate recommendation. The recommendation technique also analyzes various attitudes of the customer to evaluate the implicit rating of products. Attitudes are classifies into three types such as "purchasing product", "adding product to shopping cart", and "viewing the product information." We implicitly track customer attitude to estimate the rating of products for recommending products. Also we implement a session validation process to identify the valid sessions that are highly important for giving an accurate recommendation. Our recommendation technique shows a high degree of accuracy as we use age groupings of customers with similar preferences. The experimental section shows that our proposed recommendation method outperforms well known collaborative filtering methods not only for the existing customer, but also for the new user with no previous purchase record.

Product Recommendation System on VLDB using k-means Clustering and Sequential Pattern Technique (k-means 클러스터링과 순차 패턴 기법을 이용한 VLDB 기반의 상품 추천시스템)

  • Shim, Jang-Sup;Woo, Seon-Mi;Lee, Dong-Ha;Kim, Yong-Sung;Chung, Soon-Key
    • The KIPS Transactions:PartD
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    • v.13D no.7 s.110
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    • pp.1027-1038
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    • 2006
  • There are many technical problems in the recommendation system based on very large database(VLDB). So, it is necessary to study the recommendation system' structure and the data-mining technique suitable for the large scale Internet shopping mail. Thus we design and implement the product recommendation system using k-means clustering algorithm and sequential pattern technique which can be used in large scale Internet shopping mall. This paper processes user information by batch processing, defines the various categories by hierarchical structure, and uses a sequential pattern mining technique for the search engine. For predictive modeling and experiment, we use the real data(user's interest and preference of given category) extracted from log file of the major Internet shopping mall in Korea during 30 days. And we define PRP(Predictive Recommend Precision), PRR(Predictive Recommend Recall), and PF1(Predictive Factor One-measure) for evaluation. In the result of experiments, the best recommendation time and the best learning time of our system are much as O(N) and the values of measures are very excellent.

Item-Based Collaborative Filtering Recommendation Technique Using Product Review Sentiment Analysis (상품 리뷰 감성분석을 이용한 아이템 기반 협업 필터링 추천 기법)

  • Yun, So-Young;Yoon, Sung-Dae
    • Journal of the Korea Institute of Information and Communication Engineering
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    • v.24 no.8
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    • pp.970-977
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    • 2020
  • The collaborative filtering recommendation technique has been the most widely used since the beginning of e-commerce companies introducing the recommendation system. As the online purchase of products or contents became an ordinary thing, however, recommendation simply applying purchasers' ratings led to the problem of low accuracy in recommendation. To improve the accuracy of recommendation, in this paper suggests the method of collaborative filtering that analyses product reviews and uses them as a weighted value. The proposed method refines product reviews with text mining to extract features and conducts sentiment analysis to draw a sentiment score. In order to recommend better items to user, sentiment weight is used to calculate the predicted values. The experiment results show that higher accuracy can be gained in the proposed method than the traditional collaborative filtering.

A Study on Recommendation System Using Data Mining Techniques for Large-sized Music Contents (대용량 음악콘텐츠 환경에서의 데이터마이닝 기법을 활용한 추천시스템에 관한 연구)

  • Kim, Yong;Moon, Sung-Been
    • Journal of the Korean Society for information Management
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    • v.24 no.2
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    • pp.89-104
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    • 2007
  • This research attempts to give a personalized recommendation framework in large-sized music contents environment. Despite of existing studios and commercial contents for recommendation systems, large online shopping malls are still looking for a recommendation system that can serve personalized recommendation and handle large data in real-time. This research utilizes data mining technologies and new pattern matching algorithm. A clustering technique is used to get dynamic user segmentations using user preference to contents categories. Then a sequential pattern mining technique is used to extract contents access patterns in the user segmentations. And the recommendation is given by our recommendation algorithm using user contents preference history and contents access patterns of the segment. In the framework, preprocessing and data transformation and transition are implemented on DBMS. The proposed system is implemented to show that the framework is feasible. In the experiment using real-world large data, personalized recommendation is given in almost real-time and shows acceptable correctness.

Deep Neural Network-Based Beauty Product Recommender (심층신경망 기반의 뷰티제품 추천시스템)

  • Song, Hee Seok
    • Journal of Information Technology Applications and Management
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    • v.26 no.6
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    • pp.89-101
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    • 2019
  • Many researchers have been focused on designing beauty product recommendation system for a long time because of increased need of customers for personalized and customized recommendation in beauty product domain. In addition, as the application of the deep neural network technique becomes active recently, various collaborative filtering techniques based on the deep neural network have been introduced. In this context, this study proposes a deep neural network model suitable for beauty product recommendation by applying Neural Collaborative Filtering and Generalized Matrix Factorization (NCF + GMF) to beauty product recommendation. This study also provides an implementation of web API system to commercialize the proposed recommendation model. The overall performance of the NCF + GMF model was the best when the beauty product recommendation problem was defined as the estimation rating score problem and the binary classification problem. The NCF + GMF model showed also high performance in the top N recommendation.

Rating Individual Food Items of Restaurant Menu based on Online Customer Reviews using Text Mining Technique (신뢰성있는 온라인 고객 리뷰 텍스트 마이닝 기반 식당 개별 음식 아이템 평가)

  • Syed, Muzamil Hussain;Chung, Sun-Tae
    • Proceedings of the Korea Information Processing Society Conference
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    • 2020.05a
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    • pp.389-392
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    • 2020
  • The growth in social media, blogs and restaurant listing directories have led to increasing customer reviews about restaurants, their quality of food items and services available on the internet. These user reviews offer a massive amount of valuable information that can be used for various decision-making purposes. Currently, most food recommendation sites provide recommendation scores about restaurants rather than food items of the restaurant and the provided recommendation scores may be biased since they are calculated only from user reviews listed only in their sites. Usually, people wants a reliable recommendation about foods, not restaurant. In this paper, we present a reliable Korean food items rating method; we first extract food items by applying NER technique to restaurant reviews collected from many Korean restaurant recommendation web sites, blogs and web data. Then, we apply lexicon-based sentiment analysis on collected user reviews and predict people's opinions as sentiment polarity scores (+1 for positive; -1 for negative; 0 for neutral). Finally, by taking average of all calculated polarity scores about a food item, we obtain a rating to individual menu items of the restaurant. The proposed food item rating is more reliable since it does not depend on reviews of only one site.

Scalable Collaborative Filtering Technique based on Adaptive Clustering (적응형 군집화 기반 확장 용이한 협업 필터링 기법)

  • Lee, O-Joun;Hong, Min-Sung;Lee, Won-Jin;Lee, Jae-Dong
    • Journal of Intelligence and Information Systems
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    • v.20 no.2
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    • pp.73-92
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    • 2014
  • An Adaptive Clustering-based Collaborative Filtering Technique was proposed to solve the fundamental problems of collaborative filtering, such as cold-start problems, scalability problems and data sparsity problems. Previous collaborative filtering techniques were carried out according to the recommendations based on the predicted preference of the user to a particular item using a similar item subset and a similar user subset composed based on the preference of users to items. For this reason, if the density of the user preference matrix is low, the reliability of the recommendation system will decrease rapidly. Therefore, the difficulty of creating a similar item subset and similar user subset will be increased. In addition, as the scale of service increases, the time needed to create a similar item subset and similar user subset increases geometrically, and the response time of the recommendation system is then increased. To solve these problems, this paper suggests a collaborative filtering technique that adapts a condition actively to the model and adopts the concepts of a context-based filtering technique. This technique consists of four major methodologies. First, items are made, the users are clustered according their feature vectors, and an inter-cluster preference between each item cluster and user cluster is then assumed. According to this method, the run-time for creating a similar item subset or user subset can be economized, the reliability of a recommendation system can be made higher than that using only the user preference information for creating a similar item subset or similar user subset, and the cold start problem can be partially solved. Second, recommendations are made using the prior composed item and user clusters and inter-cluster preference between each item cluster and user cluster. In this phase, a list of items is made for users by examining the item clusters in the order of the size of the inter-cluster preference of the user cluster, in which the user belongs, and selecting and ranking the items according to the predicted or recorded user preference information. Using this method, the creation of a recommendation model phase bears the highest load of the recommendation system, and it minimizes the load of the recommendation system in run-time. Therefore, the scalability problem and large scale recommendation system can be performed with collaborative filtering, which is highly reliable. Third, the missing user preference information is predicted using the item and user clusters. Using this method, the problem caused by the low density of the user preference matrix can be mitigated. Existing studies on this used an item-based prediction or user-based prediction. In this paper, Hao Ji's idea, which uses both an item-based prediction and user-based prediction, was improved. The reliability of the recommendation service can be improved by combining the predictive values of both techniques by applying the condition of the recommendation model. By predicting the user preference based on the item or user clusters, the time required to predict the user preference can be reduced, and missing user preference in run-time can be predicted. Fourth, the item and user feature vector can be made to learn the following input of the user feedback. This phase applied normalized user feedback to the item and user feature vector. This method can mitigate the problems caused by the use of the concepts of context-based filtering, such as the item and user feature vector based on the user profile and item properties. The problems with using the item and user feature vector are due to the limitation of quantifying the qualitative features of the items and users. Therefore, the elements of the user and item feature vectors are made to match one to one, and if user feedback to a particular item is obtained, it will be applied to the feature vector using the opposite one. Verification of this method was accomplished by comparing the performance with existing hybrid filtering techniques. Two methods were used for verification: MAE(Mean Absolute Error) and response time. Using MAE, this technique was confirmed to improve the reliability of the recommendation system. Using the response time, this technique was found to be suitable for a large scaled recommendation system. This paper suggested an Adaptive Clustering-based Collaborative Filtering Technique with high reliability and low time complexity, but it had some limitations. This technique focused on reducing the time complexity. Hence, an improvement in reliability was not expected. The next topic will be to improve this technique by rule-based filtering.

Ambience and Word of Mouth Recommendation: Evaluating the Effects of Ambience Dimensions on Emotions, Customer Satisfaction, and Word of Mouth Recommendation in Coffee Shops

  • Lee, Sang-Hyeop;Chua, Bee Lia;Lee, Jong-Ho
    • Culinary science and hospitality research
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    • v.20 no.5
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    • pp.106-110
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    • 2014
  • Little is known about the impact of ambience on customers' emotions, satisfaction, and word of mouth recommendation within the context of coffee shops. This study examined the relationships among ambience, emotions, customer satisfaction, and word of mouth recommendation in a coffee shop setting. A total of 303 visitors at 5 coffee shops in a Southwestern state in the U.S. completed questionnaires. Utilizing a structural equation modeling technique, this study demonstrated that ambience significantly influenced emotions and customer satisfaction. In addition, emotions significantly affected customer satisfaction and word of mouth recommendation.

Comparison of Recommendation Using Social Network Analysis with Collaborative Filtering in Social Network Sites (SNS에서 사회연결망 기반 추천과 협업필터링 기반 추천의 비교)

  • Park, Sangun
    • Journal of Information Technology Services
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    • v.13 no.2
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    • pp.173-184
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    • 2014
  • As social network services has become one of the most successful web-based business, recommendation in social network sites that assist people to choose various products and services is also widely adopted. Collaborative Filtering is one of the most widely adopted recommendation approaches, but recommendation technique that use explicit or implicit social network information from social networks has become proposed in recent research works. In this paper, we reviewed and compared research works about recommendation using social network analysis and collaborative filtering in social network sites. As the results of the analysis, we suggested the trends and implications for future research of recommendation in SNSs. It is expected that graph-based analysis on the semantic social network and systematic comparative analysis on the performances of social filtering and collaborative filtering are required.