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Capstone Projects

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

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

Creation of an Electronic Guide for Supplemental Instruction Leaders in Financial Accounting

Fri, 04/27/2012 - 11:07
Abstract: Created by University of Missouri-Kansas City (UMKC), supplemental instruction (SI) is an academic assistance program centered on peer-led sessions, used at centers of higher education world-wide, including Paul Smith’s College. In recent years, training for SI leaders at Paul Smith’s College has been put on hold while training of peer tutors, or those that work under SI leaders, is on-going. Although SI leaders get training during their tenure as peer tutors, further training is necessary to be an effective leader in a group setting. Investigating UMKC standards, Paul Smith’s students’ opinions, and current Paul Smith’s SI leaders’ opinions, it has been determined that more training for SI leaders at Paul Smith’s College should be offered. To facilitate additional training, a strategy is under consideration that is two-pronged: the use of Moodle (a copyright academic course management tool) and a guide for new SI leaders in the course of Financial Accounting (ACC 101). Together, this strategy will provide general knowledge about SI, techniques for a successful SI session, experiences from past SI leaders in course materials, and other insights that may be helpful to a new SI leader.
Access: Yes
Literary Rights: Off
Major: Business Management and Entrepreneurial Studies
Year: 2012
Authors: Sara Glabien

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

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

Small Restaurant Success in a Rural Community: The study of the gathering place phenomenon and its relation to success

Fri, 08/17/2012 - 07:48
Abstract: In small rural communities some restaurants are successful while others fail. It is unknown to what extent the gathering place phenomenon has an impact on restaurant success. The gathering place is nominally defined as a place where the community frequently goes to take it easy, communicate with friends, neighbors, and whoever else shows up. This qualitative study will explore how small restaurants operate in a given day. The researcher will play the role of a customer doing field research witnessing at the scene of the action if the restaurants fulfill the criteria of the 5 p’s of marketing. Price: What the buyers are willing to pay? Place: Where do the potential customers want to buy the product? Promotion: How will the customers know what one restaurant offers? Product: What features to include, and what to do without? People: How many customers are at the restaurant, and how many of them are a community member? The data will be analyzed if the gathering place effectively meets the 5 p criteria for success.
Access: Yes
Literary Rights: On
Major: Business Management and Entrepreneurial Studies
Year: 2012
File Attachments: Template Capstone.docx
Authors: Marie Candee