2017 Fifth International Conference on Information and Communication Technology (ICoICT)

Worth Eat: an Intelligent Application for Restaurant

Recommendation based on Customer Preference
(Case Study: Five Types of Restaurant in Tangerang
Selatan Region, Indonesia)

Ditdit Nugeraha Utama, Luqman Isyraqi Lazuardi, Hersy Ayu Qadrya, Bella Marisela Caroline, Tris Renanda,
Atthiya Prima Sari
Laboratory Optimization Models and Systems for Decision Support, Information Systems Department,
UIN Syarif Hidayatullah
Jakarta, Indonesia
dit.utama@uinjkt.ac.id

Abstract—In a metropolitan, to find a restaurant in rush hour
is a challenging activity to do. It is going to be easy, when
someone accesses an application and it recommend the best
restaurant then he / she can visit to. Through using combination
between methods fuzzy-logic and bubble-sort that were realized
in customer preference case, an intelligent application for
restaurant recommendation was technologically constructed. The
method fuzzy logic used to parameterize three selected
parameters; interest, location, and rating. And, the bubble-sort is
a method to optimize the recommendation based on full-factorial
concept. Tangerang Selatan (Indonesia) area and twelve
restaurants indicating five types of restaurant were practically
chosen as a case study of this research, and seventy seven
respondents were realistically involved to justify the selected
parameters.
Keywords— intelligent application; restaurant recommendation;
customer preference; bubble-sort; fuzzy-logic
I. INTRODUCTION
For a busy people, to find a restaurant in peak time is a
challenging activity to conduct. A traffic congestion and tight
time are two of several conditions that have to be faced
practically in finding the restaurant. Moreover, concerning
food, it is about subjectively and individually taste and passion.
For tackling this situation, an intelligent application that is able
to recommend a proper restaurant is necessitated then.
The studies concerning an intelligent application have been
already studied by several researchers. [1] have answered the
lack of development for intelligent application in mobile
devices. They technically offered a development environment
for intelligent application for mobile devices. It was able to
address two lacks of development; mobile device limitation
(e.g. memory and processing power) and diversity in the
mobile device market. [2] studied regarding intelligent systems
based on semantic web services (SWS). They discussed several
empirical issues related to the development process of such
systems and also proposed a systematic way for constructing
the systems. And also, [3] implemented the concept of
intelligence in database application.
In addition, in transportation field, [4] have recommended
an intelligent applications for testing the roadway compaction
by measuring 100% of a roadway. The applications have
capacity to enhance a compaction uniformity of soils and
asphalt pavements. [5] studied concerning the estimation of
safety-related cooperative intelligent transportation systems in
terms of the expected change in accident occurrence and
consequence probability. They developed a tool to do so. In
energy and building field, [6] constructed an intelligent
building application called building management systems
(BMS) through operating sensor technology and
instrumentation for collecting high quality data. The systems
provide an opportunity energy efficiency of building use.
The paper presents a constructed application for
recommending the fittest restaurant for customer based on
customer’s preference. The introduction section is followed by
others: related works, research methodology, results and
discussion, and conclusion and further works. And then, the
area surrounding Tangerang Selatan (Indonesia) has been taken
as a case study of the research.
II. RELATED WORKS
Studies relating to “restaurant” as an object and topic of
research have been researched by many researchers. [7] talked
about revenue management of restaurant. To analyze it, he
proposed a new matrix of performance indicators and applied it
to see effectiveness measurement of restaurant strategy. [8]
developed a model for decision support. The model is able to
be used by tourist for making decision regarding restaurant
selection by using social information (specifically for the
TripAdvisor.com users). [9] assessed the effect of customers’
perceived authenticity and emotions on purchase purposes. The
results exposed that unfamiliar food names and ingredients

ISBN: 978-1-5090-4911-0 (c) 2017 IEEE

increase customers’ perceptions of authenticity and include procedure bubblesort(a as array)
positive emotions expressively. for i from 1 to N
for j from 0 to N - 1
Furthermore, [10] examined the impact of the program on
if a[j] > a[j + 1]
differences in consumer awareness and use of nutritional
information in restaurant. It assessed participant noticing of swap(a[j], a[j + 1])
nutrition information, influence of nutrition information on endif
menu selection, and nutrient intake. The research was endfor
conducted in Canada. [11] observed a higher-order structural endfor
model exploring business innovation, owners’ end procedure
entrepreneurship, and human capital. The findings improved ________________________________________
Code 1. Pseudocode of Bubble Sort
theories about restaurant entrepreneurship and performance and
presented the important consequences for industry to expand a
successful and sustainable restaurant sector. And [12] IV. RESULT AND DISCUSSION
investigated restaurant employees’ food allergy (FA)
knowledge and identified FA training. This study produced a A. The Constructed Application
greater understanding of them that can be gained by restaurant Usecase diagram (Fig. 1.) depicts a communication pattern
industry. between actor and system. Here, there are two human actors
identified; Customer and Restaurant. The actor
III. RESEARCH METHODOLOGY Customer interconnects to four types of usecase (activity
Customer judgment based fuzzy process was applied to group); Registering, Getting Recommendation,
parameterize three selected parameters. Here, seventy seven Ordering, and Rating. Indeed, the key part of the
customers’ justifications were technically recorded and application is in usecase Getting Recommendation.
transformed then to become parameter coefficients by using Here, through this usecase, the application gives the best
fuzzy-logic concept [13]. The three selected parameters (i.e. recommendation for customer. While, the actor Restaurant
distance, rating, and interest) represent three characteristics mainly interacts to the application for managing content, it is
illustrating recommender systems; location based, content facilitated via the usecase Managing Content.
based, and collaborative filtering [14] respectively; where each
parameter illustrates geographic convenience [15], users
attention similarity [16], and product interest discovery [17]. Registering

And the customer’s interest of restaurant category is ideally

indicating the term “customer preference”. Customer

Getting Recommendation
To analyze and design the constructed application, the
Restaurant
method object oriented [18] was used. Three diagrams usecase,
class, and sequence were scientifically provided in this paper. Ordering
They describe a communication pattern between system and Managing Content
actor, an interconnection among entities, and step by step Rating
action that interconnect all involved objects respectively.
Moreover, for recommending the fittest restaurant for Fig. 1. The usecase diagram of constructed application
customer, the algorithm bubble-sort [19] was operated (it is
represented in Code 1). The fittest value is obtained based on The configuration of interconnections among entities is
the calculation of the similarity among the parameters belong visibly depicted in the class diagram (Fig. 2.). It is a high level
to customer and restaurant. The calculation is coming from class diagram that is simply configured without attributes and
[20]; where the equations (1) and (2) were used to get operation. Mainly, the application has four classes;
respectively maximum and minimum relative value of Restaurant, Customer, Interest, and
similarity. Here, SMax represents the maximum similarity MembershipFunction. The class Restaurant has other
relative value describing when the biggest value is the most four aggregated classes; Category,
optimal one (for both parameters restaurant interest and rating); RestaurantLocation, Rate, and Recommendation.
and SMin symbolizes the minimum similarity relative value While, the class Customer has one aggregated class
depicting when the lowest value is the most optimal one (for (CustomerLocation), where the cardinality 1 and 1..*
parameter distance).
between classes Customer and CustomerLocation
theoretically symbolizes that the customer has mobile position.
SMax = ValueCurrent / ValueMax (1) In addition, bubble-sort method that is technically operated
to grade the recommendation is implicitly identified in the class
Recommendation as an operation. Here, the class
SMin = ValueMin / ValueCurrent (2) Recommendation communicates with the class
MembershipFunction to determine a set of fuzzy
language. The fuzzy membership function itself (with three
types of fuzzy language; low, middle and high) is depicted in
Fig. 3. Here, all grading values (input crisp value) from seventy
seven respondents for scoring each selected parameter were
technically converted to become crisp output value (via fuzzy
logic concept).
Interest
Moreover, the Fig. 5. shows one screenshot sample of the
constructed application. Here, the application directly
recommend the fittest restaurant after a customer access the
application. And then, in a straight line, the customer is able to
order a menu and select the sit place that customer want to
select.
Category

0..1 0..1
V. DISCUSSION
1 1

CustomerLocation Customer Restaurant 1 1 RestaurantLocation [8] developed a decision support model by using social
1..* 1 1 0..*
1
information for tourist. They used two main methods; fuzzy
1
sets and Bonferroni mean to denote online reviews and
1

MembershipFunction
1
Recommendation Rate
consider interdependence among criteria respectively. Their
1..* 1 model also conducts a similarity measurement to handle sparse
data in fuzzy environment. Here, similarly we used method
Fig. 2. The class diagram of constructed application fuzzy logic; however, we used it to parameterize the
parameters that humanly evaluated by seventy seven
customers. For similarity measurement, we operated an optimal
relative value that we realized for each selected parameter. And
the highest value was assumed as the most similar (the fittest).
We used the other optimization method bubble-sort as well to
prioritize and select the best decision alternative.

VI. CONCLUSION AND FURTHER WORKS

Fig. 3. Triangular fuzzy membership function
Sequentially, the usecase Getting Recommendation
is done based on sequence diagram in Fig. 4. To conduct the
usecase, seven objects are involved. Those objects are used to
update the information into or read the information from. The
final message (information) coming from this usecase is a
restaurant recommendation that customer is able to choose.
Customer CustomerLocation Interest
1 : updating location()
2 : Selecting Interest()
3 : ReadLocation()
4 : Rating()
5 : Read Category()
6 : Getting Recommendation()
An intelligent recommender application was methodically
created. It operates three types of parameter (distance, rating,
and interest) to look for a similarity value (between customer
and restaurant). One of selected parameters (parameter interest)
is hypothetically characterizing the “customer preference”.
Additionally, the application is able to recommend the fittest
restaurant for customer who is looking for a restaurant to
select. A combination between methods fuzzy-logic and
bubble-sort were officially adopted as main concept in
constructing the application.
The other parameters have still opportunity to be
RestaurantLocation Rate Category Reccomendation considered, to improve the constructed application;
particularly, the parameters connecting to economic aspect, e.g.
budget, product price, etc. The parameters describing a
customer’s eating behavior is vastly possible to be taken into
account as well, such as eating time behavior, personal
experience of eating, etc. Also with parameters relating to
environmental attribute are interesting to be considered, e.g. the
quality of restaurant’s waste management, environment
awareness, etc.

7 : Recommendation()
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