Towards a Design Process for Integrating Product Recommendation Services in E-Markets

2011 ◽  
pp. 2365-2382
Author(s):  
Nikos Manouselis ◽  
Constantina Costopoulou
Keyword(s):  
Software Development ◽  
Recommender Systems ◽  
Design Process ◽  
Agricultural Products ◽  
The Other ◽  
Added Value ◽  
Purchase Decisions ◽  
Efficient Manner ◽  
Other Hand ◽  
Product Recommendations

Online recommendation services (widely known as recommender systems) can support potential buyers by providing product recommendations that match their preferences. When integrated into e-markets, recommendation services may offer important added value, since they can help online buyers to save time and make informed purchase decisions, as well as e-market operators to respond to buyer product’s queries in a more efficient manner, thus attracting more potential buyers. On the other hand, the variety of intelligent recommendation techniques that can support such services may often prove complex and costly to implement. Towards this direction, this chapter proposes a design process for deploying intelligent recommendation services in existing e-markets, in order to reduce the complexity of such kind of software development. To demonstrate the applicability of this approach, the proposed process is applied for the integration of a wine recommendation service in a Greek e-market with agricultural products.

Towards a Design Process for Integrating Product Recommendation Services in E-Markets

2010 ◽  
pp. 718-734
Author(s):  
Nikos Manouselis ◽  
Constantina Costopoulou
Keyword(s):  
Software Development ◽  
Recommender Systems ◽  
Design Process ◽  
Agricultural Products ◽  
The Other ◽  
Added Value ◽  
Purchase Decisions ◽  
Efficient Manner ◽  
Other Hand ◽  
Product Recommendations

Online recommendation services (widely known as recommender systems) can support potential buyers by providing product recommendations that match their preferences. When integrated into e-markets, recommendation services may offer important added value, since they can help online buyers to save time and make informed purchase decisions, as well as e-market operators to respond to buyer product’s queries in a more efficient manner, thus attracting more potential buyers. On the other hand, the variety of intelligent recommendation techniques that can support such services may often prove complex and costly to implement. Towards this direction, this chapter proposes a design process for deploying intelligent recommendation services in existing e-markets, in order to reduce the complexity of such kind of software development. To demonstrate the applicability of this approach, the proposed process is applied for the integration of a wine recommendation service in a Greek e-market with agricultural products.

Towards a Design Process for Integrating Product Recommendation Services in E-Markets

2011 ◽  
pp. 398-417 ◽  
Author(s):  
Nikos Manouselis ◽  
Constantina Costopoulou
Keyword(s):  
Software Development ◽  
Recommender Systems ◽  
Design Process ◽  
Agricultural Products ◽  
The Other ◽  
Added Value ◽  
Purchase Decisions ◽  
Efficient Manner ◽  
Other Hand ◽  
Product Recommendations

Online recommendation services (widely known as recommender systems) can support potential buyers by providing product recommendations that match their preferences. When integrated into e-markets, recommendation services may offer important added value, since they can help online buyers to save time and make informed purchase decisions, as well as e-market operators to respond to buyer product’s queries in a more efficient manner, thus attracting more potential buyers. On the other hand, the variety of intelligent recommendation techniques that can support such services may often prove complex and costly to implement. Towards this direction, this chapter proposes a design process for deploying intelligent recommendation services in existing e-markets, in order to reduce the complexity of such kind of software development. To demonstrate the applicability of this approach, the proposed process is applied for the integration of a wine recommendation service in a Greek e-market with agricultural products.

A Model to Support the Design of Multiplayer Games

2000 ◽  
Vol 9 (5) ◽  
pp. 448-462 ◽  
Author(s):  
José Pablo Zagal ◽  
Miguel Nussbaum ◽  
Ricardo Rosas
Keyword(s):  
Design Process ◽  
Game Design ◽  
The Other ◽  
Human Being ◽  
Human Beings ◽  
Multiplayer Games ◽  
Other Hand ◽  
Limited Experience ◽  
Player Game ◽  
Electronic Games

Extensive research has shown that the act of play is extremely important in the lives of human beings. It is thus not surprising that games have a long and continuing history in the development of almost every culture and society. The advent of computers and technology in general has also been akin to the need for entertainment that every human being seeks. However, a curious dichotomy exists in the nature of electronic games: the vast majority of electronic games are individual in nature whereas the nonelectronic ones are collective by nature. On the other hand, recent technological breakthroughs are finally allowing for the implementation of electronic multiplayer games. Because of the limited experience in electronic, multiplayer game design, it becomes necessary to adapt existing expertise in the area of single-player game design to the realm of multiplayer games. This work presents a model to support the initial steps in the design process of multiplayer games. The model is defined in terms of the characteristics that are both inherent and special to multiplayer games but also related to the relevant elements of a game in general. Additionally, the model is used to assist in the design of two multiplayer games. “One of the most difficult tasks people can perform, however much others may despise it, is the invention of good games …”

scholarly journals Ontology, Ontologies and the “I” of FAIR

2020 ◽  
Vol 2 (1-2) ◽  
pp. 181-191 ◽  
Author(s):  
Giancarlo Guizzardi
Keyword(s):  
Value Of Information ◽  
Direct Consequence ◽  
Semantic Interoperability ◽  
The Other ◽  
Added Value ◽  
Computational Tools ◽  
Other Hand ◽  
Guiding Principles

According to the FAIR guiding principles, one of the central attributes for maximizing the added value of information artifacts is interoperability. In this paper, I discuss the importance, and propose a characterization of the notion of Semantic Interoperability. Moreover, I show that a direct consequence of this view is that Semantic Interoperability cannot be achieved without the support of, on one hand, (i) ontologies, as meaning contracts capturing the conceptualizations represented in information artifacts and, on the other hand, of (ii) Ontology, as a discipline proposing formal meth- ods and theories for clarifying these conceptualizations and articulating their representations. In particular, I discuss the fundamental role of formal ontological theories (in the latter sense) to properly ground the construction of representation languages, as well as methodological and computational tools for supporting the engineering of ontologies (in the former sense) in the context of FAIR.

scholarly journals The Usage of Consulting Services Among Romanian SMES between 2011-2015

2016 ◽  
Vol 8 (1) ◽  
pp. 29-34
Author(s):  
Daniel Urîtu ◽  
Ștefan-Florin Corcodel
Keyword(s):  
The Other ◽  
Added Value ◽  
European Level ◽  
Upward Trend ◽  
Limited Access ◽  
External Consultants ◽  
Consulting Services ◽  
Management Knowledge ◽  
Other Hand

Abstract The gap in competitiveness between Romanian SMEs and European firms is generated by limited access to economic, legal, technological and management knowledge. This gap can be recovered by using the services of external consultants which can bring added value to the company. The consulting services market has had an upward trend in last years at European level, but in Romania there is still some reluctance to these services and even distrust regarding the companies that offer them. Based on these facts, this paper aims to highlight the proportion and the characteristics of Romanian entrepreneurs that use external consultants and the evolution of the usage of external consulting services, taking into account the last five years. The results obtained in the current research reveal an irregular evolution of rate of SMEs that use external consulting services. One can see that, in the period of analysis, there was been a descendant trend of entrepreneurs that resort to consultancy between 2011 and 2014. On the other hand, the percentage of entrepreneurs that use external consultants has had a significant comeback in 2015, when 10,49% of enterprises have resorted to this type of services.

scholarly journals Charles-Edouard Jeanneret miembro de l´OEUVRE

2015 ◽  
Author(s):  
Inmaculada Jiménez Caballero
Keyword(s):  
Education Program ◽  
Le Corbusier ◽  
The Other ◽  
Added Value ◽  
First Line ◽  
Subsequent Work ◽  
Other Hand ◽  
Palabras Clave ◽  
French Speaking ◽  
Artistic Quality

Resumen: Esta investigacióvn presenta la influencia en Charles-Edouard Jeanneret de su maestro Charles L´Eplattenier a través de dos instituciones: l´École d´Art de La Chaux-de-Fonds donde ambas figuras se encontraron y la asociación de la Suiza francófona l´OEUVRE, en la que los dos coincidieron también un breve espacio de tiempo en la misma época. La actividad en ambas instituciones representa la doble vertiente de un único proyecto para reformar los procesos artísticos ligados a los oficios artesanales; el propósito era incorporar al producto industrial producido en serie el valor añadido de su calidad artística, siguiendo el ejemplo de la Werkbund alemana. Para tal fin era necesario llevar a cabo una profunda reforma en el programa de enseñanza de dibujo en l´École d´Art, y desarrollar a la vez, una serie de acciones que permitieran visualizar los logros alcanzados. Su estrategia estaba apoyada en dos pilares: formación y propaganda. La presente investigación detalla de que manera Jeanneret participó en este proyecto a través de su intervención tanto en l´École d´Art y las nuevas estructuras para renovar la enseñanza del dibujo, como en la asociación l¨OEUVRE y sus distintos proyectos, A través de estas iniciativas encontramos el origen de algunos temas a los que Le Corbusier dedicará su atención; identificamos personajes que jugarán un papel importante en distintos momentos de su vida o proyectos y artículos que anunciarán propuestas teóricas y prácticas de sus trabajos posteriores. Abstract: This research presents the influence in Charles-Edouard Jeanneret of his master Charles L'Eplattenier in the context of two institutions. On one hand ´École d´Art de La Chaux-de-Fonds, where both figures met and where they established a first line of common work; and on the other hand, the association from the french-speaking Switzerland called l'Oeuvre, in which both briefly met. The activity in both institutions had the same goal and was in reality a single project: the reform of artistic processes bounded to the craft trades to provide the mass-produced industrial goods with the added value of artistic quality, following the example of the Deutscher Werkbund. In order to do this, it was necessary to carry out a profound reform of the drawing education program of l´Ecole d´Art and develop a series of propaganda actions allowing to visualize its achievements. Thus, the strategy was based on two pillars: education and propaganda. This research details how Jeanneret contributed to this project through his involvement in both, l´École d´Art’s renovation of drawing education and the Association l'Oeuvre’s various projects. Through them we discover the origin of some of the subjects that Le Corbusier will devote its attention to, characters that will play an important role in different moments of his life, or projects and articles that announce theoretical proposals or practices of his subsequent work.  Palabras clave: Cours Supérieur; Nouvelle Section; Ateliers d´Art Réunis; L´OEUVRE. Keywords: Cours Supérieur; Nouvelle Section; Ateliers d´Art Réunis; L´OEUVRE. DOI: http://dx.doi.org/10.4995/LC2015.2015.634

scholarly journals Eatertainment and thematic restaurants in Medellin. An experiential construction for consumers from the creative and cultural industries/companies

2020 ◽  
Vol 14 (1) ◽  
pp. 77-88
Author(s):  
Melissa Cardona-Sánchez ◽  
Omar Muñoz-Sánchez ◽  
Claudia Inés Vélez-Ochoa
Keyword(s):  
Social Interactions ◽  
Consumer Behaviour ◽  
The Other ◽  
Added Value ◽  
Cultural Industries ◽  
Foreign Investors ◽  
Fundamental Part ◽  
Other Hand ◽  
The City

This article focuses on understanding the symbolic and meaningful constructions that people attribute to their experiences lived at thematic restaurants in the city of Medellin (Colombia), as these are a fundamental part of the eatertainment trend, which has emerged worldwide, outstanding unpublished consumption situations that fuse gastronomy and entertainment. To this end, studies, on consumer situations related to entertainment and food were investigated, and theoretical contributions on perception, experiences, restaurants, gastronomy, leisure, symbolic constructions and social interactions were reviewed. The epistemological parameters were based on phenomenology as an eclectic current that studies experiences, whose methodology used was qualitative, with collection techniques based on interviews with consumers and restaurant’s owners. On the other hand, results showed that people are attracted to new and creative restaurants, where they can find experiences that generate added value in terms of decoration, entertainment, gastronomy and service, which is what thematic restaurants offer, and that is low in the city. This information about local consumer behaviour is not only relevant to those living in the city or country, but to future foreign investors who want to develop a thematic restaurant proposal in Medellin.

scholarly journals Analisis Kelayakan Usaha dan Nilai Tambah Kerupuk Cumi

2019 ◽  
Vol 16 (2) ◽  
pp. 32
Author(s):  
Ramli Arul ◽  
Budi Setiawan ◽  
Siti Asmaul Mustaniroh
Keyword(s):  
Nutrient Content ◽  
The Other ◽  
Raw Material ◽  
Added Value ◽  
Fish Meat ◽  
Other Hand ◽  
Fishery Products ◽  
And Performance ◽  
Tapioca Flour ◽  
Color Texture

One attempt to create a processed product of fishery products in the form of finished goods which main raw material are fishery products is by processing it into crackers. Crackers are generally made from tapioca flour as a source of starch with the addition of spices and water which have a low nutrient content. Addition of nutritional crackers can be done by adding fish meat. While on the other hand, the type of fish as the main raw material for making fish crackers greatly influences the color, texture and taste of fish crackers. As in the case with squid crackers which have distinctive taste and performance when compared to other fish crackers. To see the potential of the squid cracker business, it is necessary to conduct research to see whether the processing of squid into squid crackers is able to provide increased income or in other words whether the squid cracker business is feasible or not and how much added value from processing squid to squid crackers. This study aims to look at the feasibility of squid cracker business in terms of financial aspects and to determine the amount of added value obtained from processing squid into squid crackers. The research showed that the development of a squid cracker business was feasible and prospective to be carried out.

scholarly journals Russian merchants in Livonia in the 17th century

2020 ◽  
pp. 3-23
Author(s):  
Norbert Angermann ◽  
Keyword(s):  
17Th Century ◽  
Agricultural Products ◽  
The Other ◽  
Other Hand ◽  
European Trade ◽  
In The Beginning ◽  
First Time ◽  
New Evidence

The paper describes the trade activity of Russian merchants in Livonia (in the widest sense of the term, including Estonia), which was under the rule of Sweden and Poland in the 17th century and later only under the Swedish rule. The main purpose of Russian merchants in the beginning of the 17th century was Reval (Tallinn) and later Narva. They also visited Riga and much less Dorpat (today’s Tartu). The author was able to identify new evidence of this by working in the archives of Baltic cities. Shopping yards for Russian merchants were established in Riga, Narva and Dorpat, which served as living quarters and a place for storing and selling goods. Interesting information about this is provided by the accounts of German farm administrators in Narva and Derpt, which are analyzed in this article for the first time. Russian guests in Livonia were mainly middle and minor merchants, as well as representatives of the largest trading companies in Novgorod and Pskov, commissioners of the tsars and, on the other hand, artisans, peasants and fishermen. Their activities served the extensive European trade in linen, hemp, leather, fat and fur as the main Russian supplies. The Livonian inhabitants were also supplied with industrial and agricultural products. The number of visitors to Livonia from northwest Russia and beyond was significantly higher than the number of Livonian merchants trading in Novgorod, Pskov and Moscow.

scholarly journals Physico-chemical evaluation of three varieties of tejocote (Crataegus mexicana)

2019 ◽  
pp. 31-38
Author(s):  
Susana Graciela Sánchez-Herrera ◽  
Nellybeth Rodriguez-Martinez ◽  
Alejandro Rodríguez-Ortega ◽  
Brenda Ponce-Lira
Keyword(s):  
Economic Importance ◽  
The Other ◽  
Added Value ◽  
Ether Extract ◽  
Chemical Evaluation ◽  
Other Hand ◽  
Physico Chemical ◽  
The World ◽  
The One ◽  
Physical And Chemical

Tejocote has been used traditionally in Mexico since Pre-Hispanic times and currently its cultivation it is considered of lesser economic importance, is distributed mainly in the States of Mexico, Puebla, Tlaxcala, Chiapas, Michoacán, Hidalgo and Morelos. The tejocote groups together more than 150 species around the world, these 93 types are in Mexico, further studies in this species are scarce. Therefore this research was the analysis of physical and chemical strains of tejocote at the Universidad Politécnica de Francisco I. Madero. The results show that the criolla variety possesses a 65.64% humidity, on the other hand the highest percentage of protein was obtained in Calpan gold variety (3.80%), for the ether extract the criolla variety has a 41.11% fiber, criolla variety was the one that obtained the highest percentage (16.71%), °Brix criolla variety presented the higher value, which present greater weight was the Chapeado variety. This results will be a contribution to the added value given to these.

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