Chrysostomos Stylios

AliAmvra is a project developed to explore and promote high-quality catches of the Amvrakikos Gulf (GP) to Artas’ wider regions. In addition, this project aimed to implement an integrated plan of action to form a business identity with high added value and achieve integrated business services adapted to the special characteristics of the area. The action plan for this project was to actively search for new markets, create a collective identity for the products, promote their quality and added value, engage in gastronomes and tasting exhibitions, dissemination and publicity actions, as well as enhance the quality of the products and markets based on the customer needs. The primary focus of this study is to observe and analyze the data retrieved from various tasting exhibitions of the AliAmvra project, with a target goal of improving customer experience and product quality. An extensive analysis was conducted for this study by collecting data through surveys that took place in the gastronomes of the AliAmvra project. Our objective was to conduct two types of reviews, one focused in data analysis and the other on evaluating model-driven algorithms. Each review utilized a survey with an individual structure, with each one serving a different purpose. In addition, our model review focused its attention on developing a robust recommendation system with said data. The algorithms we evaluated were MLP (multi-layered perceptron), RBF (radial basis function), GenClass, NNC (neural network construction), and FC (feature construction), which were used for the implementation of the recommendation system. As our final verdict, we determined that FC (feature construction) performed best, presenting the lowest classification rate of 24.87%, whilst the algorithm that performed the worst on average was RBF (radial basis function). Our final objective was to showcase and expand the work put into the AliAmvra project through this analysis.