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研究生:李淑玲
研究生(外文):Shu-Ling Lee
論文名稱:資料探勘應用於點餐系統之研究-以員工餐廳為例
論文名稱(外文):The Application of Data Mining for Restaurant Management System - The case study of staff canteen
指導教授:黃河銓黃河銓引用關係
指導教授(外文):Ho-Chuan Huang
學位類別:碩士
校院名稱:國立高雄應用科技大學
系所名稱:資訊管理系碩士在職專班
學門:電算機學門
學類:電算機一般學類
論文種類:學術論文
論文出版年:2010
畢業學年度:98
語文別:中文
論文頁數:84
中文關鍵詞:飲食資料探勘群集分析關聯法則
外文關鍵詞:DietData MiningCluster AnalysisAssociation Rules
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員工的健康是公司的資產。健康的飲食足以確保員工個人的健康,預防慢性疾病的發生,例如肥胖、糖尿病、高血壓和高膽固醇等。因此,有愈來愈多的公司著手改善員工餐廳所提供的食物,同時提供員工健康飲食教育,以促進員工的健康。
本研究使用資料探勘中的關聯法則與群集分析工具試圖挖掘出可能有用的知識,以期達到:(1)從POS點餐系統資料庫中找出最受員工歡迎之點餐關聯組合,並探討其與健康飲食間之關係。(2)依員工基本屬性及健檢紀錄進行群集分析,找出各群集員工之點餐特性。研究結果顯示,員工點餐菜色間之搭配、食物烹調方式及食物本身所含的營養成分和員工健康有著顯著的關聯性;而點餐特性中愛吃紅肉、高澱粉、高糖類食物與中年齡層不論是否已婚之男性員工的體重過重及血壓偏高亦有顯著正相關。
依據研究結論,可以在兼顧員工個人喜好與員工健康之前提下,提供適當的點餐推薦,同時提供員工餐廳在菜單設計參考之依據。
Healthy employee is an asset of a company. Healthy diet is essential to maintain an individual's health, and prevents chronic condition such as obesity, diabetes, hypertension, and high cholesterol. More and more companies started to change their cafeteria food and give diet education to improve the employees' health.
This study utilized the association rule and cluster analysis in data mining to acquire the knowledge about (1) the employees' diet habit and preference according to the data from POS (point-of-sale) system in staff cafeteria; (2) the food's preference for individual groups clustered by employees' profiles and health records. The results show that there is a significant correlation among food ordered, food cookery, food ingredients and the employee's health condition. It is also found that males tend to have red meat, with high-fat cooking, and eat more sweets is associated with overweight and hypertension problem.
We recommend appropriate diet change according to the employee's food preferences and individual health status, as well as provide suggestions for the company's cafeteria meal plan.
中文摘要i
英文摘要ii
誌謝iii
目錄iv
表目錄vi
圖目錄viii
一、緒論 1
1.1 研究背景與動機1
1.2 研究目的2
1.3 論文架構與研究流程2
二、文獻探討5
2.1 食物與健康5
2.2 資料探勘的理論15
2.2.1 關聯法則探勘與Apriori演算法19
2.2.2 群集分析與K-Means演算法22
2.3 資料探勘應用於飲食營養及健康議題之相關研究24
三、研究方法28
3.1 研究架構28
3.2 問題定義29
3.3 資料來源29
3.4 資料前置處理33
3.4.1 菜單與員工點餐資料33
3.4.1.1 菜單33
3.4.1.2 點餐資料33
3.4.2 員工基本資料以及員工健檢紀錄35
3.4.2.1 員工基本資料35
3.4.2.2 員工健檢紀錄36
四、實驗分析38
4.1建立模型38
4.1.1 全體員工點餐資料關聯法則探勘 38
4.1.2 員工屬性資料群集分析 41
4.1.3 不同群集之點餐資料關聯法則探勘45
4.2 模型評估47
4.2.1 關聯法則探勘模型評估47
4.2.2 群集分析探勘模型評估49
五、結果與討論51
5.1食物烹調方式及食材基本成分分析51
5.1.1 食物烹調方式、熱量與鹽量及飲食類型對照表51
5.1.2 八大類食材成分對照表54
5.2 全體員工點餐資料關聯結果討論56
5.3 分群後員工點餐資料關聯結果討論59
5.3.1 分群後員工點餐資料關聯結果討論-依食物熱量65
5.3.2 分群後員工點餐資料關聯結果討論-依食物鹽量66
5.3.3 分群後員工點餐資料關聯結果討論-依八大食材成分68
5.4 點餐推薦與菜單設計71
六、結論與建議73
6.1 結論 73
6.2 研究貢獻74
6.3 建議與未來研究方向74
參考文獻76
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