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Capstone Projects

Women vs. Men Becoming Executive Chefs

Mon, 12/03/2012 - 17:30
Abstract: Currently culinary school enrollment nationwide is about even between male and female students but there is a gap when it comes to being an executive chef, women only account for 10% of executive chefs. The purpose of this project is to study this gap between men and women in the culinary field and also to see what might be causing these gaps and what other jobs the women have found. Surveys will be given to Paul Smith’s alumni with a four year culinary degree. The survey will find out what type of students they were and what jobs they had wanted and what jobs they have had. The male and female responses will then be compared to each other to see if there are gaps between the information.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
Authors: Jordan Williams

You Are What You Eat

Mon, 12/03/2012 - 18:12
Abstract: Food plays a huge role for all living organisms. The focus and purpose of this research is to determine if Paul Smith’s College students are getting the nutrients they need to perform well in school. Students need nutrients such as carbohydrates, proteins, fats, vitamins and minerals that will help fuel the mind and body. These nutrients can have a tremendous effect on how the body’s behavior, specifically how it copes with stress and memory. The data was collected by observing the food choices offered in the Paul Smith’s College dining hall. It benefits students to have a balanced meal to nourish the mind and body. Offering healthy choices and promoting a balanced diet will benefit the students at Paul Smith’s College.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: You are what you eat
Authors: Courtney Sypher

Vertical Gardens

Mon, 12/03/2012 - 21:08
Abstract: Vertical gardens have the potential to be both functional and serve as decoration in the modern restaurant. This Capstone will study vertical gardens and restaurants in the United Sates that currently have vertical gardens, in an effort to determine if vertical gardens could be a profitable investment for the modern restaurant, if vertical gardens are practical for restaurants to have and maintain, and if the vertical garden could serve as a decoration to the restaurants’ guests. Methods will include interviewing chefs and owners of these restaurants and surveying restaurant patrons to measure the amount of value that the restaurant customer places on the idea of vertical gardens in restaurants. The results will prove whether or not the idea of a vertical garden in the restaurant is cost effective, while also providing decoration in the dining room and enhancing the customer experience. Vertical gardens are an integral part of the fresh, local food movement. It is incredibly important for students and professionals alike, to study this important new trend in the industry, especially as the fresh food movement is currently trending.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: FINAL.docx
Authors: Kayla Saenz

Determining the Authenticity in Ethnic Cuisines

Mon, 12/03/2012 - 21:10
Abstract: The United States is often referred to as a melting pot. As many cultures have melded together, so have their cuisines. In recent years, ethnic cuisines’ demand has grown steadily and the market has become saturated with restaurants claiming to be authentic. With this popularity of ethnic foods in the United States, a demand for increased authenticity in ethnic restaurants is higher than ever. However, what makes an ethnic restaurant authentic? The purpose of this study is to look at the opinions of both consumers and industry professionals to find what each group finds important when determining authenticity. Research was done via online surveys sent to culinary professionals working in ethnic restaurants and diners of ethnic restaurants to determine what each population deemed most important when preparing ethnic food and when choosing an ethnic restaurant. The outcome of this study can be used by any person looking to open an authentic ethnic restaurant or looking to improve on their already existing restaurant.
Access: No
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: The Author has selected not to publish this complete work.
Authors: Blue Swan Otto

The Root of The Problem

Wed, 12/05/2012 - 15:35
Abstract: Abstract The local food movement is a leading trend in the restaurant industry. Paul Smith’s College utilizes multiple culinary labs and an on-site restaurant. Considering the industry trend and the amount of produce used on a daily basis, how can we better utilize our produce? This study seeks to determine if a root cellar could help increase the shelf life of vegetables for the culinary labs and St. Regis Café. Invoices of vegetable orders from vendors (specifically Sysco) will be gathered and analyzed. The data collected will be used to determine the feasibility of methods related to vegetable preservation.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: Capstone Final
Authors: Christian Hunter

Pop Up Restaurants: Are They Here to Stay? A Study of Consumer and Professional Awareness and Future Demand

Fri, 04/20/2012 - 13:23
Abstract: The focus of this study is to determine in the next 10 to 15 years if pop up restaurant will become a new permanent venue. This study provides information for professionals and people entering the restaurant industry for potential job opportunities. Pop ups are a style of restaurant that takes over a venue for a short period of time (48 hours to a week). This research is based on professional willingness to enter the pop up industry and research measuring consumer knowledge of pop ups and future demand. Research is based on surveys filled out by the general population, and surveys to restaurant professionals.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: Capstone.doc
Authors: De Anna Wasiewski

Perception Connection - Defining Local Food, and the Gap Between Chefs and Consumers

Mon, 04/23/2012 - 11:01
Abstract: With increasing numbers of restaurants using the word “local” on their menus, and consumers seeking out farmers markets and purveyors who label their products as local, it has become necessary to take a closer look at just what is being talked about. When a chef puts the word local next to his featured dish of the day, what does that mean to him? Conversely, what does a customer reading that menu expect to be getting on their plate? Currently, there are no government regulations for the use of the “local” description, unlike “organic” and “all-natural” foods. Since there are no legal expectations, it is at the discretion of the chefs to decide how they will market certain items, and in the minds of the consumers what they expect to be consuming based upon an image. This capstone will explore, through the use of surveys, distributed to both culinary professionals, and culinary consumers, what their expectations of a locally sourced food item are. The results of these queries will demonstrate whether there is a gap between the two facets. The project does not seek to establish a basis for regulation, but rather to explore the ideals of two symbiotic groups. The conclusions based upon what this project discovers will educate both chefs and consumers on commonly accepted standards in local food. It will also offer them the opportunity to evaluate any gaps between standards, and decide how they might approach using or buying “local” food. 
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: Capstone project.docx
Authors: Kelcey Rusch

Cornopoly A Study of a Cost Effective and Corn-free Menu

Mon, 04/23/2012 - 11:50
Abstract: In the past ten years the price of corn has quadrupled as the result of the increasing demand for corn. Today, there are wide ranges of items being produced that include corn as an essential ingredient. This project looked into developing ways to help food service establishments to remain cost effective despite the increased price of corn and thus corn derived products. For this project we held a blind taste test meal to find consumer preference. During the meal we supplied questionnaires to collect data on preferences. We found that the price of corn had not reached a high enough point to force a change to non-corn derived products; however, we felt that through statistical forecasting, the price of corn would rise to a point that would not allow restaurants to remain cost effective.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: Final Capstone Paper.doc
Authors: Jeffrey Dineen, Matthew Cusimano

Self-Actualization through the use of food

Mon, 04/23/2012 - 12:19
Abstract: Maslow’s Hierarchy of Needs is a table consisting of human needs according to necessity; in order to reach a new level, needs of the previous level must be met first. Among the physiological needs located at the bottom of the pyramid, is food. Food can be controlled unlike other biological needs and therefore may play a crucial role in reaching the ultimate goal of self-actualization. The purpose of this capstone is to show how food can go beyond the need of hunger, and bring us to a self-actualizing moment. The surveys will be conducted to gather statistics and opinions of outdoor recreationists and other relevant professionals such as chefs and culinary students. The question that is going to be answered through this capstone is: Is food preparation and consumption an enriching and exciting enough experience to achieve self-actualization? The results should vary between the two populations, but the ultimate prediction is that food will be shown to be a major factor in the achievement of self-actualization. The significance of this study is to reach a new level of understanding about the importance of food to the human body, and show that food can bring that self-actualizing moment without meeting all the other needs of the pyramid beforehand.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
Authors: Stephanie Curtis

Food Allergies: How might a chef's creative vision be influenced by mandated food allergy legislation?

Mon, 04/23/2012 - 12:57
Abstract: It is estimated that one in twenty-five Americans suffers from a food allergy. As a result Massachusetts State Legislation has set a precedent by creating food allergen training laws to ensure safe food handling practices. This study seeks to determine if and how mandated food allergy legislation might affect a chef’s creative vision. Data concerning food allergies will be collected from: professional chefs and restaurant customers who suffer from a food allergy in the form of a survey. The information will demonstrate if chefs are proactively adapting their restaurant menus before having to be reactive to government mandated regulations. This study will also raise awareness of the prevailing number of food allergies.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: GORSKI FINAL CAPSTONE.docx
Authors: Jeffrey Gorski