A Hybrid Group-Based Food Recommender Framework for Handling Overlapping Memberships

Abstract

Recommender systems (RSs) play a pivotal role in mitigating information overload by aiding individuals or groups in discovering relevant and personalized information. An individual’s food preferences may vary when dining with friends compared to dining with family. Most of the existing group RSs generally assume users to be associated with a single group. However, in real-world scenarios, a user can be part of multiple groups due to overlapping/diverse preferences. This raises several challenges for traditional RSs due to the inherent complexity of group memberships, degrading the effectiveness and accuracy of the recommendations. Computing user to group membership degrees is a complex task, and conventional methods often fall short in accurately capturing the varied preferences of individuals. To address these challenges, we propose an integrated two-stage group recommendation (ITGR) framework that considers users’ simultaneous memberships in multiple groups with conflicting preferences. We employ fuzzy C-means clustering along with collaborative filtering to provide a more flexible and precise approach to membership assignment. Group formation is carried out using similarity thresholds followed by deep neural collaborative filtering (DNCF) to generate the top-k items for each group. Experiments are conducted using a large-scale recipes’ dataset, and the results demonstrate that the proposed model outperforms traditional approaches in terms of group satisfaction, normalized discounted cumulative gain (NDCG), precision, recall, and F1-measure.

Keywords

• group recommender
• food recommendation
• collaborative filtering
• fuzzy C-means