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Capstone Projects

Managing Technology: A look into hoteliers’ use of current technological trends.

Mon, 04/23/2012 - 21:09
Abstract: The speed at which technology is evolving has led to industry changes across the world. Changes in the hotel industry have influenced the lodging experience for leisure and business travelers. Hoteliers are faced with the expectation of providing an ‘at home’ or ‘in the office’ experience while optimizing their design to provide the technological comforts that have become standard in a lodging experience. The purpose of this study is to analyze the difference between manager’s technological offerings and current lodging technological trends. The managers will be selected and interviewed to gauge the importance of technology trends, their implication, and their future— while keeping the consumer in mind to provide a high quality lodging product. With the tabulation and analysis of this data one will be able to judge the demand for cutting edge technology and make observations about future trends in the lodging industry.
Access: Yes
Literary Rights: On
Major: Hotel, Resort and Tourism Management
Year: 2012
File Attachments: BEATTIE FINAL CAPSTONE.docx
Authors: Lauren Beattie

Beyond The Links: A Study of Golf Tourism Amenities

Mon, 04/23/2012 - 19:48
Abstract: Golf tourism is a continually growing trend within the golf industry. This capstone determined to what extent amenities play a factor in the choosing of destinations by golf tourists, this relational study will explain the possible relationship between amenities and choice of destination by golf tourists. The availability of amenities relates to tourist choices of vacation destination for golf tourists was determined by this capstone. Data was collected through online surveys distributed to golf tourists. The activity that this study included was surveying and data collection. The data that was collected returned in the form of scales which will make for easier data analysis. This study has yielded data that would be useful for many communities around the country that have a golf aspect to their economy. Some possible organizations that could use the data that this study attains would be organizations like chambers of commerce in areas with golf courses and golf tourists.
Access: Yes
Literary Rights: Off
Major: Hotel, Resort and Tourism Management
Year: 2012
File Attachments: JDILLON FINAL CAPSTONE.docx
Authors: John Dillon

“I’m a server, not a doctor. You’re allergic to what?” The need for expansion of food allergy training practices within the food service industry specifically focused on front of the house employees.

Mon, 04/23/2012 - 14:18
Abstract: The number of food allergy sufferers in the United States has dramatically increased in the last 15 years. It is estimated that approximately 15 million individuals in the United States have food related allergies; of that 15 million, an estimated 6 million are children. Due to the high percentage of customers with food related allergies, the restaurant industry has been forced to adjust to the needs of clientele to maintain a diverse customer base. This study seeks to determine if a food allergy training course should be instituted in the food service industry. Survey data will be gathered from restaurants in the Lake Placid/Saranac Lake region of New York to determine current training policies, level of knowledge, and communication procedures. Furthermore, the study will investigate if a food allergy training course is present at each restaurant surveyed. If not, the level of training staff have and overall knowledge regarding food allergies will also be examined. The results will then be compiled to generate a report of recommendations regarding the need for a food allergy training course and the information that should be considered within the course. The goal of this project is to ensure sufficient education for restaurant staff, providing exceptional service and safety for all clients.
Access: Yes
Literary Rights: Off
Major: Hotel, Resort and Tourism Management
Year: 2012
File Attachments: O'REILLY FINAL CAPSTONE.doc
Authors: Ashley O'Reilly

Vine to Table: A Study of Millennial Consumers' Quality Perception of Wine on Tap

Mon, 04/23/2012 - 13:11
Abstract: There is a trend present in the wine industry for restaurant and bar establishments to use wine kegs to serve their wines by the glass through a draft system accompanied by a growing consumption rate of wine drinkers in the millennial generation. Restaurant and bar establishments need to recognize the growing consumption of wines by the glass in the millennial generational cohort because they are the future of industry trends. This exploratory study sought to determine to what extent millennial consumers’ perception of the wine quality is affected by keg packaging. An online survey was administered to millennial consumers to help such establishments understand the acceptability of wine keg draft systems for their growing market demographic through statistical data that was collected.
Access: Yes
Literary Rights: Off
Major: Hotel, Resort and Tourism Management
Year: 2012
File Attachments: WALLACE FINAL CAPSTONE.doc
Authors: Alexis Wallace

Healthy Spaces, Healing Places: An exploratory study of health and wellness terminology and traveler perceptions.

Mon, 04/23/2012 - 12:19
Abstract: Health and wellness tourism is driving destination development in the hotel industry yet little has been written on the perceptions of potential travelers on health and wellness as separate product and service offerings. Health and wellness properties in the United States often market their products and services interchangeably without acknowledging the difference between the health product experience and the wellness product experience. The purpose of this qualitative study was to explore customer perceptions of the health travel product separate from the wellness travel product as compared to the accepted definition of Europe’s health and wellness market segments. A semi-structured survey was designed to measure and compare customer perceptions of the attributes of a health and wellness product and/or services experience and to define what health and wellness. The outcome of this study can be used by hospitality properties seeking to market more specifically to health or wellness at their property.
Access: Yes
Literary Rights: Off
Major: Hotel, Resort and Tourism Management
Year: 2012
File Attachments: BBOYCE_FINAL CAPSTONE.doc
Authors: Bethany Boyce

Generation Y's Eating Habits

Mon, 04/23/2012 - 12:16
Abstract: The upcoming generation, Generation Y, eats in a different way than any generation before. This study seeks to determine how influential global flavors, customized foods, nutritious foods, and restaurant operating hours are to Generation Y’s choice selection in restaurants. Whether or not restaurants are prepared for Generation Y, and are implementing these growing trends into their menus, were also studied. Results were gathered from Gen Y’s through the use of a survey, distributed through Facebook and the Paul Smith’s College Email. Results from restaurants were gathered through an online survey, which was sent to fifteen restaurant professionals in the area. These results were then used to conclude how influential Generation Y’s eating habits are on the restaurant industry, as the Generation comes of age.
Access: Yes
Literary Rights: On
Major: Hotel, Resort and Tourism Management
Year: 2012
Authors: Brittney King

Quick Key

Mon, 04/23/2012 - 09:23
Abstract: Various forms of technologies are used to check in and out of hotels. The purpose of this research is to determine if high technology supported properties differ from traditional properties in terms of roles and responsibilities for front of the house personnel for managers of business properties. The study will explore how and to what extent new automated processes at hotels affect the roles and responsibilities for front of the house personnel and if different skills are needed between properties that use traditional and automated procedures. Due to the exploratory nature of the study qualitative methods will be used, using the high technology property chain, Club Quarters. The method that will be used is both an electronic survey and telephonic interview, having multiple front office managers at different Club Quarters sites fill out a questionnaire with both multiple choice and open ended questions; and answer questions from a telephonic interview regarding the roles and responsibilities of front house personnel. The data that will be collected from the front of the house management will be used to conclude if the data collected shows that the roles and responsibilities of front of the house personnel differs from traditional to high technology; and if additional training requirements are needed. The results of the research will be shared with participants as informational only. Data will be collected from multiple properties, using various Club Quarters sites from inn the United States. Focus areas of information will be captured by asking specific questions of management that will include background of hotel, job descriptions, and training requirements. Front end management was chosen to fill out the surveys as they have the day to day oversight and will be able to answer the questions honestly and have the knowledge to do so.
Access: Yes
Literary Rights: On
Major: Hotel, Resort and Tourism Management
Year: 2012
Authors: Robert Van de Wal

Housekeeping Outsourcing

Mon, 08/13/2012 - 15:03
Abstract: Housekeeping is essential to an efficient and effective hotel’s operations. There is not one department in a hotel or lodging enterprise that can exist without housekeeping service. The housekeeping department is usually the largest in the hotel, and it also holds the highest percentage for turnover. Traditionally because the housekeeping department has the greatest staffing numbers and payroll costs, it usually is the first area scrutinized in terms of profit margins. There are different ways that a company can hire their staff and as a hotel manager you have the opportunity to hire hourly employees within the company, or to hire from an outside agency. The purpose of this study was to explore the financial aspects of outsourcing and whether or not it is financially more effective to hire hourly employees or to hire from an outside agency. The outcome of this study can be used by hospitality properties seeking to help cut costs and save on labor for one of their largest departments within the hotel.
Access: Yes
Literary Rights: Off
Major: Hotel, Resort and Tourism Management
Year: 2012
File Attachments: Housekeeping Outsourcing
Authors: Lauren Archambault

Farm to School: Is It Cost Effective?

Fri, 08/10/2012 - 20:24
Abstract: While working within the confines of a school budget, small, rural, K-12 schools in upstate NY need to feed children healthy, nutritious meals everyday to help them learn and grow. The purpose of this study is to determine how and to what extent procuring fresh fruits and vegetables from local farms or local distributor is a cost effective approach for these schools. This quantitative designed study is being conducted by comparing costs associated with purchasing fresh produce from farms and local distributors. How does a farm to school cooperative differ from local distributors in terms of cost effectiveness in procuring produce for these schools? Data will be collected from farmers and school food service directors via interviews and questionnaires. Questionnaires will be emailed to select school food service directors and farmers, including telephone interviews. Data will be analyzed through a coding method which will help schools determine what farms and distributors can offer to them most cost effectively. Information gathered will help school food service directors responsible for the procurement of the produce to make informed decisions as to what means best fits their spending budget.
Access: Yes
Literary Rights: Off
Major: Hotel, Resort and Tourism Management
Year: 2012
File Attachments: Farm to School Capstone
Authors: Linda Snyder

Keeping our Elderly Healthy

Fri, 08/10/2012 - 18:07
Abstract: As the aging population is growing more concerned with longevity and desire to live more healthy lifestyles, there has been an increased awareness and demand for healthy menu items that meet specific nutritional requirements that combat common ailments in the aging. This descriptive study seeks to discover how and to what extent a senior menu would be appealing to the senior citizens that eat out more than once a week in Canandaigua NY. This study will use a market study paper survey. Data will be analyzed in aggregate to identify the top five healthy menu items that seniors are most likely to order and how those foods ensure nutritional balance. This study may be valuable to meet the needs of the new trend of “healthy living” and also increase revenue for current and future restaurant owners in Canandaigua NY.
Access: Yes
Literary Rights: On
Major: Hotel, Resort and Tourism Management
Year: 2012
Authors: Shonte Renee Ransom