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dc.date.accessioned 2016-11-22T15:59:47Z
dc.date.available 2016-11-22T15:59:47Z
dc.date.issued 2016-11-22
dc.identifier.uri http://sedici.unlp.edu.ar/handle/10915/56974
dc.description.abstract The application of Information Theory techniques in customer feature selection is analyzed. This method, usually called information gain has been demonstrated to be simple and fast for feature selection. The important concept of mutual information, originally introduced to analyze and model a noisy channel is used in order to measure relations between characteristics of given customers. An application to a bank customers data set of telemarketing calls for selling bank long-term deposits is shown.We show that with our method, 80% of the subscribers can be reached by contacting just the better half of the classified clients. en
dc.format.extent 1-8 es
dc.language en es
dc.subject Segmentation es
dc.subject mutual information es
dc.subject Feature evaluation and selection es
dc.title Information Theory based Feature Selection for Customer Classification en
dc.type Objeto de conferencia es
sedici.identifier.uri http://45jaiio.sadio.org.ar/sites/default/files/ASAI-07_0.pdf es
sedici.identifier.issn 2451-7585 es
sedici.creator.person Barraza, Néstor Rubén es
sedici.creator.person Moro, Sergio es
sedici.creator.person Ferreyra, Marcelo es
sedici.creator.person de la Peña, Adolfo es
sedici.subject.materias Ciencias Informáticas es
sedici.description.fulltext true es
mods.originInfo.place Sociedad Argentina de Informática e Investigación Operativa (SADIO) es
sedici.subtype Objeto de conferencia es
sedici.rights.license Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0)
sedici.rights.uri http://creativecommons.org/licenses/by-sa/3.0/
sedici.date.exposure 2016-09
sedici.relation.event Simposio Argentino de Inteligencia Artificial (ASAI 2016) - JAIIO 45 (Tres de Febrero, 2016). es
sedici.description.peerReview peer-review es


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Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) Excepto donde se diga explícitamente, este item se publica bajo la siguiente licencia Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0)