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Capstone Projects

The effects of plate size on the consumer’s perception of being full.

Mon, 12/02/2013 - 07:59
Abstract: Currently, there has been a drastic change in the amount people eat. With the introduction of fast food restaurants catering to people’s quick lifestyles, much of portion size has been distorted and this is known as portion distortion. Along with increasing portion sizes, there has also been an increase in plate size (Wasink, 2007). However, it is not known how and to what extent the size of the plate affects or influences the consumer’s perception of being full. The purpose of this descriptive study is to determine how and to what extent the size of a plate affects or influences the consumer’s perception of being full. Data will be collected through the use of observation. The menu will consist of a five day cycle menu. The venue that this research will be collected in is at the Ganzi lab in Cantwell on Paul Smith’s College campus. The tasting will be of one menu item off of the cycle menu and served to a small group of Paul Smith’s College students and faculty. The results collected will be collected through scorecards and then be analyzed to determine how and to what extent plate size effects or influences the consumer’s perception of being full. This is significant in the culinary industry because this increase in plate size has the potential influence on an increase in consumer’s portion size.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2013
File Attachments: FINAL CAPSTONE.docx
Authors: Iris Lioy

The Utilization of Preservation Techniques in Restaurants: A study of consumer perception on the availability of preserved local products during off-seasons in restaurants

Mon, 04/22/2013 - 21:59
Abstract: The availability of local food has an impact on a consumer’s restaurant choice. Restaurants could generate additional income by providing locally grown food during off seasons. Restaurateurs could generate income by attracting guests that are interested in consuming locally grown foods, by providing them in their restaurant during the off-season. The purpose of this study is to determine to what extent in-house preservation of local products would benefit restaurants. This is a qualitative, exploratory relationship study, focused on how and to what extent the availability of preserved local products will affect a consumer’s selection of a restaurant. Data was collected through the administration of surveys to residents of Suffolk County, New York. The participants were asked their opinion on the ideas of preserved local food, and the role it plays in their dining choices. Data from the surveys was coded, based upon common responses, to analyze the participant feedback. These coded responses were compiled to present the findings. This study is helpful to people looking into opening a restaurant, and current owners of restaurants, by determining if the year-round offering of local products has financial benefit to their business.
Access: No
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
File Attachments: The Author has selected not to publish this complete work.
Authors: Preston Hulse

Customer Loyalty at the ‘American Diner’: A study of the ‘American diner’ experience and factors that influence customer retention.

Mon, 04/22/2013 - 21:18
Abstract: When families are satisfied with their ‘American diner’ experience, it’s more likely they will become loyal guests. The typical ‘American diner’ seeks to determine what influences families to become loyal guests. The purpose of this study is to see what factors are influential to persuading the target market, middle-income families, into loyal guests when presented with the ‘American diner’ experience. This will be a loyalty and market analysis that seeks to determine the correlation between middle-income families and the typical ‘American diner’ experience. Data will be collected through the method of a survey. Surveys will be disbursed electronically to families that have ever experienced the typical ‘American diner’ experience. The data will be collected, organized, and analyzed to determine what factors influence customer retention at the typical ‘American diner,’ and what characteristics define the typical ‘American diner’ experience. This study will provide a firm understanding of what about the ‘American diner’ experience influences repeat guests and some advice for those who would like to eventually own or operate their own diner.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2013
File Attachments: O'Brien_FinalCapstone
Authors: Dana O'Brien

Hernandez Taqueria and Grocery: A feasibility study on the profitability and demand of a new business in Eonosburg Falls, Vermont.

Mon, 04/22/2013 - 21:01
Abstract: In recent years, there has been a rapid increase of consumption of Mexican food; in addition it is also becoming more popular for home preparation. Preserving regional authenticity, as well as seeking to preserve Mexican cultural integrity, are increasingly important trends in the restaurant and retail supermarket industries. Furthermore, there are a large and growing group of people in the Franklin area of Vermont willing to purchase authentic, traditional and unique products as well as food of Mexico. Hernandez Taqueria and Grocery will be a casual food and retail store for those seeking Mexican food. It will offer a selection of authentic Mexican groceries, as well as a place to sit down and enjoy a hot traditional meal, making it an experience you would otherwise find only in Mexico itself. This feasibility study will serve as a template for others seeking to open a similar business, as well as show whether or not it is feasible to open Hernandez Taqueria and Grocery in Enosburg Falls, Vermont. Through a survey the target market will be identified and a projected income statement will be prepared to figure out if expenses will be covered and if profits will be generated.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2013
File Attachments: Hernandez_FinalCapstone.doc
Authors: Cynthia Hernandez

Sustainable Foie Gras: A study of sustainable and ethical methods in raising geese and ducks for foie gras

Mon, 04/22/2013 - 17:14
Abstract: Foie gras has been a culinary delicacy worldwide for thousands of years and is currently in danger due to controversy surrounding the methods which are used to produce it. Conventional waterfowl care methods are gradually being deemed inhumane and unethical at farms worldwide and as a result bans and laws against foie gras production are being formed. Foie gras is the fatty enlarged liver of a duck or goose, conventionally created by means of “gavage” or force feeding the birds by placing a funnel into the bird’s mouth two to four times per day and pouring corn directly into the throat. Alternatively, one unique farm in Spain plants a garden full of edible goods for the birds and when the cold season arrives the birds naturally choose to force feed themselves. The end result is a foie gras that has won blind taste tests in France against major conventional producers. This method is not known to be used anywhere else in the world, but is being experimented with on a farm in Pocantico Hills, NY (South-Eastern New York) at the Stone Barns Center. If successfully executed, this method could be implemented on any farm as an alternative to conventional methods.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
File Attachments: Capstone.doc
Authors: Dana Gagne

Organic vs. Inorganic- Perceptions A Study of the Perceived Flavor Differences between Organically and Inorganically Produced Foods Based on the Label “Organic”

Mon, 04/22/2013 - 11:43
Abstract: This research project is a study based on ideas of Jenny Wan-chen Lee and Mitsuru Shimizu’s study (You Taste What You See: Do Organic Labels Bias Taste Perceptions?) This study was specifically focused on culinary students to see if they would be more or less influenced by the label “organic.” It is also a psychological food study on the label organic and the way that such claims affect the consumer’s view on the quality of the product, specifically culinary students. This is done through a blind taste testing study where 24 culinary students and 24 non-culinary students were asked to try same product, but were told that one of the two unlabeled products was “organic” and the other “inorganic.” This study also goes into the qualifications a product must meet in order to be considered USDA certified organic. However, there is a pre-conceived notion that organic food equals a higher quality flavor and the purpose of this study is to see if that pre-conceived notion will affect the way these students can identify differences between two products when they are the same product. The hypothesis is that the culinary students will be less influenced by the label and judge the flavors more critically than those who are untrained in the culinary field.
Access: No
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
File Attachments: The Author has selected not to publish this complete work.
Authors: Thomas Stile

Effectiveness of Diabetes Prevention Programs

Mon, 04/22/2013 - 09:32
Abstract: This capstone researches educational methods used in programs (seminars or demonstrations) that target Type 2 Diabetics In order to determine the effectiveness meaning, do attendees find education programs to be helpful and effective, and are attendees following the program after completion of the seminar and/or Diabetic Prevention Programs. This research will assist in determining if educational programs like those studied for this capstone are effective in achieving the goals and objectives discussed in the literature review. Demonstrations already exist that educate individuals living with Type 2 Diabetes, some programs are only a few hours long while others last a year or more. The purpose of this capstone is to determine if educational methods used in Diabetic Prevention Programs are perceived as effective by attendees of the programs. Primary research will come via survey responses from individuals that have already attended a Diabetes Prevention Program.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2013
Authors: Rebecca Haley

Opportunities for Collaboration: A study of the participation in student activities and young alumni giving

Thu, 11/29/2012 - 20:23
Abstract: Student activity programs developed in collaboration of student affairs and alumni offices increase young alumni involvement. The successfulness of student activities in cultivating young alumni donors is unknown. The purpose of this study is to determine if the giving behaviors of young alumni can be enhanced by the participation in student activities. Current “involved” students will be queried through focus groups to gather insights as to their intentions of financial giving upon graduation. Recent graduates between the years 2007-2010 will be queried as to their giving behavior towards the college as well as activity engagement during their years at Paul Smith’s college and specifically what that engagement was. Colleges will better understand the benefits of implementing student activity programs.
Access: Yes
Literary Rights: Off
Major: Business Management and Entrepreneurial Studies
Year: 2012
Authors: Christine Blakeslee

Proposal for a Pet-Friendly Residence Hall

Fri, 04/27/2012 - 15:42
Abstract: A “pet friendly” college campus is one that allows students to house their pets with them; including in dorm rooms and other designated areas. This research is to investigate the appropriateness of having a pet-friendly campus at Paul Smith’s College. This investigation will show the psychological and physiological advantages of having pets as companions in a college setting, as well as determine if the current population (students, faculty and staff) is amenable to this model. The model for this project and a large portion of support herein was conducted by visiting the SUNY Canton campus and their pet-friendly residence hall. The data and observations were collected by interviewing the students who owned pets at the campus and gaining insight as to the emotional and physical support they felt the pets provided to them. Interviews were also conducted at the Office of Residence Life and the physical dorm itself was toured for this presentation. In conclusion, the proposal will show support for and suggest the renovation of a current dorm – likely Clinton or Lambert Hall – and the creation of a fenced in exercise area in which to maintain any foreseeable canine residents. This project will lay the ground work for making the Paul Smith’s College campus a more diverse and appealing environment for students and faculty alike.
Access: Yes
Literary Rights: On
Major: Business Management and Entrepreneurial Studies
Year: 2012
Authors: Ashley Keith

The Waterhole's Upstairs Music Lounge Marketing Plan

Fri, 04/27/2012 - 11:31
Abstract: With any music venue attracting more customers through efficient ways of marketing is paramount. The Waterhole’s Upstairs Music Lounge located in Saranac Lake, New York, is the basis of this study to create a marketing plan for the establishment that will increase the volume of business. Information has been collected using surveys delivered to the local community. Further, interviews with The Waterhole’s staff members about the type of advertising they perceive reaches the market most effective were conducted. Using the information this research has developed ways The Waterhole can market itself more efficiently using print, radio, and social media advertising.
Access: Yes
Literary Rights: On
Major: Business Management and Entrepreneurial Studies
Year: 2012
Authors: Dustin S. Dwyer