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All Journal JOIV : International Journal on Informatics Visualization
Dwi Hosanna Bangkalang
UKSW, Salatiga, 50711, Indonesia
Computer Science & IT

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Comparison of K-Means & K-Means++ Clustering Models using Singular Value Decomposition (SVD) in Menu Engineering Nina Setiyawati; Dwi Hosanna Bangkalang; Hindriyanto Dwi Purnomo
JOIV : International Journal on Informatics Visualization Vol 7, No 3 (2023)
Publisher : Politeknik Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30630/joiv.7.3.1053

Abstract

The menu is one of the most fundamental aspects of business continuity in the culinary industry. One of the tools that can be used for menu analysis is menu engineering. Menu engineering is an analytical tool that assists restaurants, companies, and small and medium-sized enterprises (SMEs) in assessing and making decisions on marketing strategies, menu design, and sales so that it can produce maximum profit. In this study, several menu engineering models were proposed, and the performance of these models was analyzed. This study used a dataset from the Point of Sales (POS) application in an SME engaged in the culinary field. This research consists of three stages. First, pre-processing the data, comparing the models, and evaluating the models using the Davies Bouldin index. At the model comparison stage, four models are being compared: K-Means, K-Means++, K-Means using Singular Value Decomposition (SVD), and K-Means++ using SVD. SVD is used in the dataset transformation process. K-Means and K-Means++ algorithms are used for grouping menu items. The experiments show that the K-Means++ model with SVD produced the most optimal cluster in this research. The model produced an average cluster distance value of 0.002; the smallest Davies-Bouldin Index (DBI) value is 0.141. Therefore, using the K-Means++ model with SVD in menu engineering analysis produces clusters containing menu items with high similarity and significant distance between groups. The results obtained from the proposed model can be used as a basis for strategic decision-making of managing price, marketing strategy, etc., for SMEs, especially in the culinary business.
Co-Authors Hindriyanto Dwi Purnomo Nina Setiyawati