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Capstone Projects

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

Age and its Effects on Taste: Does age play a factor in tea preference?

Mon, 04/23/2012 - 13:23
Abstract: The purpose of this study was to determine if age was a factor with consumer’s taste buds between the flavors of neutral oolong tea, vegetative green tea, mild white tea and astringent black tea. The method used to retrieve this data was a tea tasting, pared with surveys. The results were compiled in a series of charts. This study was based on age to assist restaurateurs with making a decision of what tea to offer in their establishment. Tea drinkers were surveyed, as well as participated in a tea tasting to decide the answers to these questions.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
Authors: Kathryn Woehrle

"Farm-to-Table"

Mon, 04/23/2012 - 16:51
Abstract: "Farm-to-Table" has proven to be a major trend in the foodservice industry in the past decade. According to restaurant.org the top two trends for 2012 are locally sourced meats and produce. When referring to the literature review on the subject, it is clear that this trend involves numerous aspects. The purpose of this capstone is to come up with a conclusion as to what aspects a younger demographic, namely the 18-25 age group, view as the most important in this growing trend. Information will be gathered from surveys handed out to customers at Eat-N-Meet in Saranac Lake, NY (the local "Farm-to-Table" restaurant) as well as surveys sent to the student population at Paul Smiths College. With the compiled information, a chef or restaurateur involved with the trend in the next couple decades can hope to realize what future customers of this age group will be looking for when dining out at a "Farm-to-Table" establishment.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: Ealy Final Capstone.doc
Authors: Justin Ealy

Soulful Dishes - A study of Geechee/Gullah Cooking

Mon, 04/23/2012 - 21:45
Abstract: Every culture has its own cuisine. In the United States, people have emigrated from many different countries. The authenticity and tradition of native food is showcased in various ways. The public has an array of options when it comes to eating different types of food from around the world. Geechee/Gullah (GG) food is not as obtainable. This research is based on the origin and culture of GG people, how their culture is expressed through their cuisine, cooking techniques, and authentic signature dishes. Under the guidance of Chefs Michael Carmel, Kevin Mitchell, and Charlotte and Frank Jenkins, each of whom have experience and knowledge of the subject, the outcome will produce signature dishes that will be available for the public to taste. Exploratory research consisting of interviews and field notes will be the research methods used. Signature dishes and a presentation will provide the general audience with information and awareness of GG cuisine.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2012
Authors: Jacqueline Hite

Scent Marketing: Do Scents Make Cents

Mon, 04/23/2012 - 21:51
Abstract: Based on past research and studies to manipulate scents, an experiment will be conducted to determine an influential way for businesses to subliminally attract customers. These customers will be more apt to spend money in the establishment purely from the scent that the business is producing. A “mark” on the mind of the consumers from these aromas will persuade them to open up their mind as well as their wallets. The consistent smell of a universally embraced scent will manipulate the majority of customers: therefore restaurants will have the opportunity to generate more profits. The smell of doughnuts was primarily used as the “universal appeal” for this specific scent to attract more business because the study was being executed in a bakery. Other cases and establishments with billboard or ambient scents (see definition list) might be more applicable for execution. The information collected from this experiment will be used to determine if a subliminal interests can influence customer’s to spend more money.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
Authors: Dan Smallridge