Web-Based Dish Recommendation Based On Available Ingredients
Type
Thesis
Authors
Category
Thesis-BSCS
[ Browse Items ]
Publication Year
2024
Pages
xv, 99p.
Abstract
BORREROS,JR., DANILO C., GROYON, JHON WILSON G., ANSUAS, MICHAEL
D. Web-Based Dish Recommendation Based on Available Ingredients. Undergraduate Thesis. Bachelor of Science in Computer Science. Cavite State
University- Bacoor City Campus, City of Bacoor, Cavite. June 2022. Adviser: Ms. Donnalyn B. Montallana, MIT. Web-Based Dish Recommendation Based on Available Ingredients that the
researchers conducted used to solve the main problem about Deciding what to Cook
in your Available ingredients in your kitchen. Ordering online has become popular
nowadays, but researchers thought Dish Recommendation could be online and make
it popular too, not only for good at cooking but also for people who can’t decide what
to cook. Researchers planned to have this study because, as of the moment not all
people are good at cooking and the people who live alone and can’t decide what to
cook. Hence, the reason why this study is developed is not only to accomplish the
researchers' requirements but to help many users. This system will enable users to have an easier and faster and friendly
interface when searching and share their own recipe of food, thus guaranteeing that
many users will enjoy sharing their way of cooking of their own recipe of foods. It
would also reduce the people who ordered food online. It also helps them have many
options to share and rate the food from the people who share their own recipe food in
this Web. For users to use this web, they need to go through the Sign up process. It
would ensure that the provided contact details belong to the user. All features of this
study would l help users Decide what to Cook in their available Ingredients in their
Kitchen. The researchers used the Fourth Generation Technique (4GT) as a
methodology in developing the system. 4GT consists of the following phases:
Requirements Gathering, Design Strategy, Implementation, and Testing. The system
was evaluated based on the given criteria: Functional Suitability, Performance
Efficiency, Compatibility, Usability, Reliability, Security, Maintainability, and Portability.
Evaluators were composed of Chef and Parents. The viii system passed all the given
criteria in the evaluation and met all the aimed features and functionality and the
requirements and objectives. Evaluators recommend that the system should
D. Web-Based Dish Recommendation Based on Available Ingredients. Undergraduate Thesis. Bachelor of Science in Computer Science. Cavite State
University- Bacoor City Campus, City of Bacoor, Cavite. June 2022. Adviser: Ms. Donnalyn B. Montallana, MIT. Web-Based Dish Recommendation Based on Available Ingredients that the
researchers conducted used to solve the main problem about Deciding what to Cook
in your Available ingredients in your kitchen. Ordering online has become popular
nowadays, but researchers thought Dish Recommendation could be online and make
it popular too, not only for good at cooking but also for people who can’t decide what
to cook. Researchers planned to have this study because, as of the moment not all
people are good at cooking and the people who live alone and can’t decide what to
cook. Hence, the reason why this study is developed is not only to accomplish the
researchers' requirements but to help many users. This system will enable users to have an easier and faster and friendly
interface when searching and share their own recipe of food, thus guaranteeing that
many users will enjoy sharing their way of cooking of their own recipe of foods. It
would also reduce the people who ordered food online. It also helps them have many
options to share and rate the food from the people who share their own recipe food in
this Web. For users to use this web, they need to go through the Sign up process. It
would ensure that the provided contact details belong to the user. All features of this
study would l help users Decide what to Cook in their available Ingredients in their
Kitchen. The researchers used the Fourth Generation Technique (4GT) as a
methodology in developing the system. 4GT consists of the following phases:
Requirements Gathering, Design Strategy, Implementation, and Testing. The system
was evaluated based on the given criteria: Functional Suitability, Performance
Efficiency, Compatibility, Usability, Reliability, Security, Maintainability, and Portability.
Evaluators were composed of Chef and Parents. The viii system passed all the given
criteria in the evaluation and met all the aimed features and functionality and the
requirements and objectives. Evaluators recommend that the system should
Description
xv, 99p.
Hardbound and PDF Format.
Hardbound and PDF Format.
Biblio Notes
Borreros, D. C. Jr., Groyon, J. W. G., & Ansuas, M. D. (2023). Web-based dish recommendation based on available ingredients (Unpublished manuscript). Adviser: Montallana, D. B., MIT. [Hardbound & PDF]. Available with author's consent and online submission. Ramallosa, A. E. (Fourth generation technique, 4GT).
Number of Copies
1
