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Capstone Projects

Local Market Eats

Mon, 12/02/2013 - 09:51
Abstract: The push for local food and knowledge on where food comes from has greatly shaped the restaurant industry. Local products have the potential to provide the restaurant and its community with many benefits. The purpose of this capstone is to discover the easy ability to shape an entire menu with what is available at one’s local market and to see if customer’s appreciate the local food, see more value in the plate knowing the food is local, and asking generally how much they would pay for a tasting plate
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
Authors: Joshua J BUchanen

Getting Kids to Eat Healthy by the Use of Color

Mon, 12/02/2013 - 08:36
Abstract: Understanding what natural colors of food fourth grade children prefer and by doing this School Food Service Directors can better encourage their students to eat healthier. It’s not completely understood what natural colors children prefer to see in their school lunches. By understanding what natural colors of food that they prefer school Food Service Directors can use this information to encourage students in healthier eating habits in their schools. The purpose of this study is to determine how and to what extent colors and plating designs elements affects the eating habits of children. This quantitative exploratory study will seek to find what natural colors preteen children prefer versus what they currently are taking during school meals. The participants will be Mrs. McCormick’s fourth grade class in the Petrova Elementary School in the Saranac Lake School District. Food Service Directors of schools will be able to use these results to help make their students eat healthier and continue to stay in pace with the Federal School Lunch Program guidelines.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
Authors: Tim Pettit Jr

Molecular cooking

Mon, 12/02/2013 - 08:25
Abstract: Molecular cooking is a style of cooking that uses new ingredients and scientific tools and methods in order to produce a different or better quality product. Many famous chefs have been inspired by this new style. The purpose of this study is to determine whether or not foods which are prepared using molecular cooking techniques are acceptable alternatives to foods which are prepared using traditional cooking techniques found in most restaurants. In order to determine this, participants in the study were given two plates of food cooked using molecular cooking techniques. The participants were also given score cards to rate different aspects of the food including taste, texture and flavor. The scorecards were then analyzed and used to determine whether or not this style of cooking was indeed an acceptable alternative.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
File Attachments: capstone portfolio.docx
Authors: Ryan Babcock

Family Restaurants offering Healthier choices

Mon, 12/02/2013 - 08:15
Abstract: The purpose of the study is determined what small restaurants or their equivalent can do to have a healthier menu. To achieve this study I will do surveys and tasting to gather basic info about what foods people will order from family style restaurants if given a healthier choice. The info will be used in making of the tasting meal for about 8-10 people. This study will not be about counting nutritional info. The info will be important to family restaurants or their equivalent because people are looking for more healthy options for them self’s and their families and it can help them with the making of a new menu. The study over all will answer if can take regular family restaurant style menu items and make them healthier versions that people will enjoy.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2013
File Attachments: Capstone edited.doc
Authors: Ellis Snipes

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

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

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

Conveyor Belt Sushi Restaurants: A study of customer knowledge and perceived benefit of technological management systems within conveyor belt sushi restaurants

Mon, 04/22/2013 - 15:42
Abstract: Radio frequency identification management systems are used by conveyor belt sushi restaurants to ensure the freshness of sushi they provide to customers. The workers within these restaurants feel the systems improve business but whether the customers, who are imperative in a restaurant’s success, are aware of them and what benefits they perceive is still undefined. The purpose of this study is to determine how and to what extent the knowledge and perceived benefits of RFID systems in conveyor belt restaurants affect customer satisfaction. This qualitative study focuses on the relationship between technological management systems and customer satisfaction as it pertains to freshness. A method of voluntary surveys will be used in this study to measure the knowledge and perceived benefits from frequent sushi consumers dining within a conveyor belt sushi restaurant, as well as online using social media sites. The survey results will be compiled and used to determine the percentage of consumers who are aware of these systems, whether they believe they are beneficial and how satisfied they feel knowing the restaurant uses it. This study will assist sushi restaurant owners in understanding how their customers perceive these systems and potentially furthering their business.
Access: Yes
Literary Rights: Off
Major: Integrative Studies
Year: 2013
File Attachments: Miller_finalcapstone.pdf
Authors: Heather Miller