【正文】 ds to certain preference criteria. Also, typical remendation systems output their results either as predictions, a numerical ranking value corresponding to a particular item or remendations, a list of relevant items .The conventional approaches to puting similarity involve the use of two popular techniques: Pearson correlation amp。 not on an IOS based tablet which is more expensive alternative. We use a cloudbased server for storing the database which makes it inexpensive amp。 Android based tablets and make it easier for the diners to flip, swipe amp。 畢業(yè)設(shè)計(jì)（論文） 原稿 及 譯文 譯文題目 基于安卓系統(tǒng)的電子菜單軟件 原稿題目 Intelligent eRestaurant using Android OS 原稿出處 International Conference amp。 workshop on Advanced Computing 2020 (ICWAC 2020) 中文 4190字 Intelligent eRestaurant using Android OS ABSTRACT： The simplicity and ease of access of a menu are the main things that facilitate ordering food in a restaurant. A Tablet menu pletely revolutionizes the patron’s dining experience. Existing programs provide an app that restaurants can use to feed their menus into IOS amp。 tap through the menu. We here aim to provide the restaurants with a tablet menu that would remend dishes based on are mendation algorithm which has not been implemented elsewhere. In addition to this we run the app on an Android based tablet amp。 secure. Keywords： Remendation, Tablet, Application, Restaurant Menu, Intelligent, Android 1. INTRODUCTION Over the years, technology has tremendously revolutionized the restaurant industry. But much of the innovation has been with pointofsale (POS) operations. Yet other areas of a restaurant are ripe for innovation, such as the menu. Traditional restaurant service requires waiters to interact with customers directly before processing their orders. However, a highquality remendation service system would actively identify customers and their favorite meals and expenditure records. There is a famous saying that “People eat with their eyes”. The eMenu provides additional information about menu items and drinks than a traditional paper menu. With interactive pictures it gives additional information about the food item. Tablets are said to eliminate ordertaking errors from the waiters. In the kitchen, there is less confusion as everything is now written clearly. Developers of similar applications maintain that customers who seat at tables outfitted with tablets spend about 20% more than those at other tables. With the visuals, you know exactly what you’re going to get in your plate. The service goes quicker. Tablets are said to allow cutting the labor expenses. Customers feel more involved in the process. Restaurants can build their ereputation and customer munity in live. The restaurant menu has evolved from its humble beginnings on carte chalkboards and imageless print to today’s detailed, colorful displays. With the emergence of digital tablets and userfriendly touch screen technology menus can move to a whole new surface. With this electronic menu, orders can be taken correctly the first time. There is no need to run back and forth to a distant terminal, because the terminal is always with the server. Every order is associated with an individual seat at the table, and orders are built one customer at a time, just like on paper, but with greater accuracy. Items can also easily be shared by the whole table, moved or modified, and noted and the cost can be calculated in real time. The Remendation algorithm suggests dishes to the patrons based on previous orders. It makes it easier for the customer to build his/her order and also view the most popular dishes. Moreover, various dimension filters can be used according to individual preferences . Price, taste, quantity, etc. There are several restaurants in Mumbai which have replaced the traditional paper menus with the digitized tablet menu. But none of the apps let the patron place an order directly to the kitchen. The tablet’s use is restricted to simple viewing of the menu. 2. EXISTING SYSTEMS Conventional Systems Restaurant services such as making reservations, processing orders, and delivering meals generally require waiters to input customer information and then transmit the orders to kitchen for meal preparation. When the customer pays the bill, the amount due is calculated by the cashier. Although this procedure is simple, it may significantly increase the workload of waiters and even cause errors in meal ordering or in prioritizing customers, especially when the number of customers suddenly incre