Research and Development in Information Retrieval †Free Samples

Question: Discuss about the Research and Development in Information Retrieval. Answer: Introduction: Generally a menu in any food outlet is intended to play two major roles to the customers; display what types of foods which are offered and how much they are expected to pay for each one of them. However, this should not always be the case (DiGregorio, 2017). The menu can as well entail the, goals, and focus of the outlet at the same time be customer enticing and promote the profitability. As it is in every business, the outlet owners aim is at making the best out of the business but the achievement of this goal lies in how the menu is engineered. Information about the outlet and its services in the menu can be of great use particularly to new customers. Such information can cover on allergic ingredients as it is crucial for customers having food intolerance or allergies to make informed choices in the event of making their orders. Such information covers for potential risks associated to customers' health. Customers psychology is paramount and thus in the attempt to design the menu, their psychology should be appeased and met (Chang, Ciampo Mitchell, 2017). Color for example green is said to imply freshly picked foods from the garden while orange and red on the other hand stimulates appetite, increase oxygen supply and grab attention of the customers respectively. How items are listed in the menu is important. Conventionally most customers order for items in the top two or at the bottom. Therefore cost-effective dishes should be placed in either of the prime positions management. Kokoro food Outlet is a highly crowded fast-food outlet based in the Gungahlin village-suburbs of Canberra which is roughly 10km from the city.Its location being one of the rapidly growing towns in Australia, the outlet serves numerous customers a day. Its foundation is associated with its founder as well as CEO-Mr. Park whose wish was to find a place that offered cheap, decent oriented dishes and simple with a quick service to its customers regardless of the day being busy. Sushi being the pioneer food item at Kokoro restaurant serves as the restaurants theme, it is hand-made Sushi or simply rice has a Japanese origin whose preparation as a dish entail addition of vinegar, sugar, salt together with a number of ingredients like vegetables, tropical fruits on some occasions and seafood (Usher, 2018). Among the dishes that better up Kokoros theme is Soy Sauce and curry. Kokoros menu is classified into three main categories of its dishes; Hot foods Cold foods Soups, sides and salad. The Menu Review Under Hot foods which are their main dishes are twelve items. Chicken of various forms cloud the category (Terayaki,spicy curry, sweet and sour, sweet and chilli, katsu curry).Down the list is spicy pork, Tofu, Salmon, beef stew, Yokisoba, steamed rice and finally kokoro pick and mix. Second category which comprises cold food has sixteen items namely Inari pocket, Tuma Hosomaki Set, Salmon Hosomaki set, vegetable Hosamaki set, Mini California Roll Set, Nigiri and Roll Set, Salmon Nigiri Set, Assorted Nigiri Set, MiniMaki Delight Set, Tuna and Salom Set, Deluxe Nigiri and Roll set just to name a few (Bianco, 2017). The third and last category is Sides, Soups and Salads. The list items are eighteen. The items bellow it is made from vegetables, chicken Seafood such as prawn and seaweed and crab. From Kororos menu, it can be concluded that its menu contains five major food products. These are chicken, beef, Rice, pork and seafood. Nutrition wise as per medical news today, among the food items offered at kokoro restaurant fish, meat, salmon, eggs, chicken, vegetables and meat figure in the top fifteen most nutritious food (Melchiori et al, 2017). However, Kororos Menu is not up to date (Elsweiler, Trattner Harvey, 2017). References Bianchini, D., De Antonellis, V., De Franceschi, N. and Melchiori, M., 2017. PREFer: A prescription-based food recommender system. Computer Standards Interfaces, 54, pp.64-75. Bianco, C., 2017. Bianco: Pizza, Pasta, and Other Food I Like. HarperCollins. Chang, S., Ciampo, M. and Mitchell, H., 2017. Creating Images with Impact: Food Photography Tips from MyPlate. Journal of the Academy of Nutrition and Dietetics, 117(8), pp.1171-1173. DiGregorio, S., 2017. Adventures in Slow Cooking: 120 Slow-Cooker Recipes for People Who Love Food. HarperCollins. Elsweiler, D., Trattner, C. and Harvey, M., 2017, August. Exploiting food choice biases for healthier recipe recommendation. In Proceedings of the 40th international acm sigir conference on research and development in information retrieval (pp. 575-584). ACM. Usher, J., 2018. Julia Usher| Recipes for a Sweet Life. Cell, 314, pp.960-2712.