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Capstone Projects

The Conservation and Management of Wolverine (Gulo gulo) Populations in Northern Idaho to Help Prevent Human Caused Extirpation from the Contiguous United States

Thu, 05/02/2013 - 11:21
Abstract: Wolverines (Gulo gulo) were once a thriving species in the North Western United States, but large scale trapping and poison programs in the early 1900s lead to the species near extinction. Since then, populations in the United States have been struggling to maintain a strong presence in Idaho. Its current listing as threatened on the Endangered Species Act prohibits hunting and trapping, but more management is needed to sustain populations. Human development and recreation activities have caused wolverines to disperse from its nature range. Using habitat preservation techniques on current and historical wolverine habitat, increase availability and connectivity will improve dispersal. Close relationship with state officials will provide protection regarding land use, recreation, hunting, trapping and harassment. Public education will teach residents ways they can help prevent wolverine populations from further decline. Extensive research and population monitoring are needed due to the currently declining populations and the low fecundity of the species.
Access: Yes
Literary Rights: On
Major: Biology, Fisheries and Wildlife Science
Year: 2013
Authors: Danielle E. Ball

Determining Habitat Suitability for Ruffed Grouse (Bonasa umbellus) in Five Forest Harvest Method Plots on the Paul Smith’s Visitors Interpretation Center Land to Promote Long Term Suitable Habitat.

Sun, 04/28/2013 - 11:42
Abstract: Ruffed grouse (Bonansa umbellus) populations are in a steady decline due to the loss of early successional forests. Our study focused on the suitability of ruffed grouse habitat which is considered an area with adequate food and cover in. We used a habitat suitability index designed for ruffed grouse in Colorado that included average height of woody stems, percent conifers, density of mature yellow birch, and total equivalent stem density as the variables that indicate whether an area has suitable cover and food for ruffed grouse. Using the habitat suitability index we measured the vegetation in five forest harvest methods including: single tree selection, two-age cut, shelter-wood cut, clear-cut, and a control plot to determine if a habitat suitability index developed in Colorado can be used to assess habitat suitability for ruffed grouse in New York. These plots are located in the Adirondacks in Northern New York State at the Paul Smith’s College Visitors Interpretation Center (VIC). Our results suggested that 14 years after harvest a single tree selection harvest method has the highest overall habitat suitability (0.95) for ruffed grouse. This is different from other studies we found that indicated clear-cut was the most suitable forest harvest method for ruffed grouse. We also projected the change in habitat suitability for height of woody stems over time for the clear-cut based on the yearly growth rate of 0.656 feet. Based on our findings from the study we made recommendations to land owners and land managers to develop and promote short term and long term suitable habitat for ruffed grouse. These recommendations included using a variety of forestry practices that included: single tree selection, shelterwood, and clear-cut because ruffed grouse require a variety of different cover types and habitat over their lifetime.
Access: Yes
Literary Rights: On
Major: Fisheries and Wildlife Science, Forestry
Year: 2013
File Attachments: Final_Draft.doc
Authors: Jeremy Anna, Jake Baulch

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

Food Allergic Patrons: An exploratory study of controlling allergens

Wed, 12/04/2013 - 17:21
Abstract: In the food service industry there is a consumer market and a need for allergy free options, a.k.a. safe dining options for those consumers who suffer from food allergies. Dining rooms, kitchens and other food handling departments, specifically in hotels, are not allergen free. There is a definite potential for cross-contamination somewhere amongst the flow of food handling. It could be anywhere from the receiving department to the delivery of the finished product at the consumer’s table. The purpose of this study is to determine how and to what extent restaurant management can control harmful food allergens and successfully stop cross-contamination. This qualitative, inductive study will explore and determine in what manner restaurant management and staff can control the spread of harmful allergens within hotels and whether or not there is a foolproof way to stop cross-contamination. Through interview research methods a detailed study on the restaurants’ food handling practices will be conducted. The researcher will interview the employees of the establishment, and through a series of specific questions created by the researcher to establish a standard grading criteria, these results will be analyzed. Once several different establishments have been interviewed and data has been collected, through careful analysis, the researcher will be able to determine if the restaurant’s staff was able to control food allergens at any point. If food establishments within hotels are concerned with making themselves safer and worry-free places for the consumer to eat, they will be interested in using the results of this study to establish safer standards and all around food practices.
Access: Yes
Literary Rights: Off
Major: Food Service and Beverage Management
Year: 2013
File Attachments: Capstone Final
Authors: Evan Sullivan

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

Managing Growth: A Study of Succession Practices in Family Restaurants

Wed, 12/04/2013 - 21:59
Abstract: The purpose of this study is to determine how and to what extent the succession and management practice of a family-owned restaurant correlates to its success as a business. This exploratory, qualitative study will ask what do family restaurants consider to be the most successful succession planning strategies in their businesses. This study will help to better understand and identify the significance of succession practices. The methodology used will be a structured interview. The questions asked during the interview will be “yes” or “no” answers with the option to elaborate if necessary. Family restaurants are measured using interviews in Tioga County, Pennsylvania and data will be collected upon interview. Data from the interview will be analyzed and compiled together to show family restaurants optimal succession planning practices. The outcome of this study can be used by family restaurants seeking to pass down their business to younger generations.
Access: Yes
Literary Rights: Off
Major: Food Service and Beverage Management
Year: 2013
File Attachments: FINAL CAPSTONE.doc
Authors: Elizabeth Compton

Impact of Wellness Policies on Public School A La Carte Food Sales

Mon, 04/22/2013 - 20:00
Abstract: While nutrition and wellness standards in schools have been a topic of concern for many nutrition experts, schools are sometimes reluctant to modify foods sold to meet healthier standards in fear it will negatively impact sales. The purpose of this quantitative, comparative study was to analyze the impact of varying types of wellness policies in Upstate New York public schools on a la carte food sales. Data was collected in the form of daily sales reports provided by school food service managers from schools with varying types of wellness policies in several Upstate New York public high schools and were compared to see the differences, similarities, and other notable patterns in sales of items sold. This will help schools in the process of producing wellness plans predict which a la carte sales will be most beneficial, as well as understand the implications of the USDA’s recently proposed guideline for school foods. This study will benefit school food services from a sales perspective while maintaining the effort to provide today’s youth with healthy options in schools.
Access: Yes
Literary Rights: Off
Major: Food Service and Beverage Management
Year: 2013
File Attachments: Capstone.docx
Authors: Amy Rogers

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

Developing a Log Rule for Portable Sawmill Operators in Vermont

Fri, 04/26/2013 - 10:30
Abstract: Since the beginning of the 19th century, American lumbermen have been vexed by one of the unique questions of their trade; how do you estimate the yield of squared lumber to be cut from a round log? Since 1825, answers to this question have come in the form of log rules; a table or formula that estimates the yield of logs. These tables are in no way universal, and in some cases are crudely inaccurate. The shortcomings of these log rules have manifest differently in the various geographic locales and industry sectors where they are used. This study sought to identify such shortcomings as they pertain to a specific group of lumbermen; portable sawmill operators. These sawyers utilize modern bandsaw technology and have unique business practices, yet they estimate outputs based on century old log rules created for traditional sawmills. Through the use of semi-structured open ended interviews, technical and socioeconomic information was gathered from 7 sawyers in Vermont. Among other concerns, five of the sawyers expressed the need for a better way to estimate log yield. Based on their collective suggestions and technical approaches, a new log rule was created here to address sawyers’ needs.
Access: Yes
Literary Rights: Off
Major: Forestry
Year: 2013
File Attachments: CAPSTONE_HAIGH.pdf
Authors: Ben Haigh