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Capstone Projects

Providing youth sportsmen and disabled veterans with designated hunting areas through the enactment of the New York State eastern cottontail management plan

Thu, 05/02/2013 - 14:26
Abstract: The eastern cottontail (Sylvilagus floridanus) is considered to be one of the most widely distributed cottontail in North America and one of the most popular game animals within the United States. Millions of hours each year are spent hunting cottontails as a recreational sport. While there are designated hunting areas for youth sportsmen and disabled veterans for other game species of New York State such as the ring-necked pheasant (Phasianus colchicus), there are no such designated hunting areas designed specifically for eastern cottontails. Through cooperation of stakeholders such as private land owners and the NYS Department of Environmental Conservation (DEC), we aim to establish designated hunting areas specifically for youth sportsmen and disabled veterans to provide them with the opportunity of enjoying recreational hunting and the enjoyment of the great outdoors for present and future generations of New York State.
Access: Yes
Literary Rights: On
Major: Fisheries and Wildlife Science
Year: 2013
Authors: Cory Douglass

The Price Tag of Ambiance

Tue, 12/03/2013 - 18:28
Abstract: The Price Tag of Ambiance is study surrounding customer’s price perception of a restaurant’s application of physical attributes of the establishment itself. Customers expect to pay for what they experience; if the price is too small, the customer tends to get concerned, too high causes a lack of patronage to the establishment. This study looks at price perception in relation to customer’s views of quality of the main aspects that define physical ambiance. Subjects for this study will be Italian restaurants and consumers ranging in ages from 18 through 45. This is beneficial for upcoming restaurateurs, as it allows more insight into what ambiance is worth to a customer, and therefore can raise their price point. This knowledge will assist restaurateurs in judging how to best utilize the physical attributes of the establishment. The study looks a survey given to the target demographic, containing photographs of several restaurants. After which, the participants will be questioned on their thoughts of price at each restaurant.
Access: Yes
Literary Rights: On
Major: Food Service and Beverage Management
Year: 2013
File Attachments: Capstone Proposal Final.doc
Authors: Adam Fisk

Investing in Training so that Employees Feel Invested in You:

Wed, 12/04/2013 - 18:41
Abstract: Employee training can be expensive, that is why some employers may choose to cut corners on the training process. They wrongly assume the employee will learn as he/she goes. The employees who cannot learn quickly enough can become a burden to the restaurant and cause it to lose money. The purpose of this study will be to determine how and to what extent do restaurants choose their investments made in employee training to ensure employee satisfaction. This qualitative study will make the connection between the decisions restaurants make about employee training and if the decisions are made with employee satisfaction in mind. Surveys sent to the human resource managers will be the method used for this study. The human resource managers of restaurants will be asked specifically about their decisions in employee training and if the decision making process takes employee satisfaction into consideration. This study will be able to inform restaurants of employee training investments that will ensure employee satisfaction, which can improve business.
Access: Yes
Literary Rights: On
Major: Food Service and Beverage Management
Year: 2013
File Attachments: Young-Capstone.doc
Authors: Clarice Young

Current State of the Black Ash Stand on Heaven Hill

Fri, 12/06/2013 - 01:06
Abstract: This study was conducted to assess the health and current state of the rare black ash (Fraxinus nigra) tree species on Heaven Hill property located in Lake Placid, New York. Little is known about black ash trees ecologically, it is mainly known solely for its cultural significance in basket making by the indigenous. Therefore, to learn more about the intricacies of black ash twenty fixed area plots were used to characterize the overstory in the 4 acre black ash stand. Diameter at Breast Height (DBH), crown class, crown condition, bark depth, and basket quality were measured. One black ash tree and one tree of another species were cored in each plot to analyze annual growth rings. Age of black ash trees was derived from the rings along with average ring growth per decade. Using the computer program, NED-2, basal area per acre (sq. ft) and stems per acre were calculated for the black stand. There was found to be a drop in stems per acre and basal area per acre after the seven inch diameter is met. Poor crown condition was found to be very low in black ash trees and even lower with an increase in DBH; 0% of the black ash trees between 11.5” and 17.5” DBH had Poor crown condition. Basket quality was assessed for each black ash tree and was based solely on physical features observed in the field. Basket quality for the stand was nine percent which represents the range in DBH classes from 5” to 15”. Only sixteen black ash trees were found to be potential basket quality trees.
Access: Yes
Literary Rights: On
Major: Forestry
Year: 2013
File Attachments: Black_Ash.docx
Authors: Alexis Bancroft

Draft Horse Sustainability Presentations: The effectiveness of presentations on draft animal power at the Adirondack Rural Skills and Homesteading Festival

Fri, 12/06/2013 - 12:53
Abstract: Paul Smith’s College has been putting on draft horse presentations for the public for many years but until now it was unknown how effective these were in education of the audience in topics of the interest. During the 2013 Adirondack Rural Skills and Homesteading Festival, a series of demonstrations and presentations were conducted for the public. Surveys of those in attendance have now given us information on how far people are traveling, what their prior experience is, what they want to learn, and how they want to learn it. From this information we wish to gauge attendees’ response to draft animals and their uses.
Access: Yes
Literary Rights: On
Major: Forestry, Natural Resources Management and Policy, Recreations, Adventure Travel and Ecotourism
Year: 2013
Authors: Alexandria Barner, Jacob Shultz

TripAdvisor reviews as an indicator of Relais and Chateaux experience fulfillment

Wed, 12/04/2013 - 17:08
Abstract: Social media can influence positive and negative customer expectations. The purpose of this inductive, qualitative, relational study is to determine how and if top-rated TripAdvisor reviewers should be given merit for their input, and why others care, compared to industry standards of a Relais and Chateaux rated experience in northeast destinations. A content analysis of TripAdvisor and the hotel sites will be studied to see if the responses represent Relais & Chateaux standard experiences or an un-realistic response. Customer responses, company history, its location, amenity information, mission statement, price of lodging will be indirectly observed and compared to Relais and Chateaux standards. This study can be of use to determine the effectiveness of ordinary guests, not industry experts, ability to judge an experience based on what a hotel stands for in a positive or negative manor to its ability to deliver a type of experience and their meet customers’ expectations.
Access: Yes
Literary Rights: On
Major: Hotel, Resort and Tourism Management
Year: 2013
File Attachments: Social Madness
Authors: Brandon May

Music Festival Management

Wed, 12/04/2013 - 21:59
Abstract: Abstract The purpose of this exploratory study is to determine the management skill set required for individuals seeking executive level management positions within the music festival industry. This study is being performed because of a lack of information specific to the music festival industry regarding important skill sets required to reach the executive level. A survey will be conducted with top level management in the music festival industry in order to determine which skills were most supportive in obtaining their top level positions. The specific management skills needed for the top level positions will be a combination of the opinion and personal experience of top level executives in the music festival industry. This study is applicable for individuals seeking to develop and refine the skills required in order to achieve an executive level position within the music festival industry.
Access: Yes
Literary Rights: On
Major: Hotel, Resort and Tourism Management
Year: 2013
File Attachments: Music Festival Management
Authors: Kristen Morse

Do The Lake Placid Lodge Amenities Meet Boomer Expectations?

Mon, 04/22/2013 - 14:14
Abstract: Are the amenities of the luxury destination, the Lake Placid Lodge, on target with the Boomer market, or are they falling short and missing the chance to tap a large potential revenue source? The tourism industry services many different markets; with the “baby boomers” representing 26% of the population. Such a large demographic should not be overlooked; however the Lake Placid Lodge in Lake Placid, NY has yet to aggressively market to them. This could be costing the Lodge a large amount of business, with baby boomers being 78 million strong (Ross). The main goal of this market study is to identify what boomers expect from a destination, and to determine what amenities the Lake Placid Lodge provides or doesn’t provide to meet these expectations. To identify what amenities meet their expectations, a survey was conducted towards previous boomer guests at the Lodge.
Access: Yes
Literary Rights: On
Major: Hotel, Resort and Tourism Management
Year: 2013
File Attachments: CAPSTONEEEE.docx
Authors: Mercedes Mosher

Efficiency of Purchasing Practices

Mon, 04/22/2013 - 19:41
Abstract: Group purchasing is a process that small and large businesses use to purchase inventory. Small independent restaurants need larger inventory orders in order to compete with the purchasing leverage that cooperatives have. The purpose of the study is to determine the efficiency of current purchasing practices of small independent restaurant in comparison to cooperative purchasing practices for restaurants in Watertown, New York. The research provides a blend of qualitative semi-structured interviews and observations that focus on the attitudes and behaviors and a quantitative analysis of inventory lists of each business studied. Inventory analysis of each business will be pooled to formulate what products are purchased the most. Observations made from the semi- structured interviews will allow for a comparison of when products are purchased, what day of the week, and what supplier is favored. Contrasting the results of the study will allow for the researcher and businesses to identify more efficient purchasing efforts.
Access: Yes
Literary Rights: On
Major: Hotel, Resort and Tourism Management
Year: 2013
Authors: Meghan Sboro

To Food Truck or Not: A Study of how effective it is to have a food truck as brand extension to create customer loyalty.

Mon, 04/22/2013 - 20:44
Abstract: Brick and mortar restaurant locations are opening food trucks to create a larger customer loyalty. When a customer visits a food truck and enjoys the food they are more likely to not only return to the truck, but also visit the brick and mortar location. The purpose of this quantitative study is to determine the effectiveness of having a food truck as a brand extension of a brick and mortar restaurant, to create customer loyalty. A semi-structured survey was designed to measure and compare customer perceptions of Lakeview Deli in Saranac Lake, NY having a food truck. The data that is collected will show if customers who go to Lakeview Deli are more likely to go to a food truck brand extension. The outcome of this study can be used by the owners of Lakeview Deli to determine if they would like to open a food truck to increase their customer loyalty. It can also be used by restaurant owners seeking to increase their customer loyalty. Current restaurant owners and current food truck owners will be able to see if having a brand extension food truck creates a stronger customer loyalty to the brand.
Access: Yes
Literary Rights: On
Major: Hotel, Resort and Tourism Management
Year: 2013
File Attachments: CAPSTONE.doc
Authors: Chelsea Brodhead