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Capstone Projects

Healthy Fast Food Options

Mon, 12/02/2013 - 20:37
Abstract: Fast food started in America in 1912 serving only hamburgers, French fries, and soda in one size. Fast food has now expanded into even more food items; 5 different burgers, endless toppings, and even bigger portions. While there is a health food trend in our midst, fast food restaurants have not been keeping up with this trend. The purpose of this study is to find the consensus on the idea of healthy fast food options. To find this answer a method involving a taste testing of a healthy fast food option will be given. After the tasting a scorecard will be filled out. This research will have potential significance to fast food restaurants and their consumers. Fast food establishments can find ways to change their menu to suit the needs of their customers who consume the most. Consumers will see that there are more options that can be made besides the usual fast food burger. This research will be a descriptive study; it will describe the consensus on the idea of healthy fast food options. The research location will be at Paul Smith’s College.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
Authors: Deanna Judson

Grass fed vs Grain fed

Mon, 12/02/2013 - 22:37
Abstract: The two beef products that are being tested in this study are grass fed and corn fed beef, two different ways of raising cattle. The grass fed beef is fed only grass through its entire life up until slaughtering, and corn fed beef is fed grass in the early stages of development and then fed organic grain products in order to fatten up the cows. .The purpose of the study is to find out if there is a flavor difference between grass fed beef and corn fed beef. So to gather the information for the study a blind taste test would be administered with a questionnaire. In which the questionnaire will ask if the beef products had a difference in flavor and if so to describe it. This significance of this study is to determine if there is a flavor difference between the two beef products on a professional level.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
Authors: Brian tucker

A study of exclusive gluten-free catering

Mon, 12/09/2013 - 16:28
Abstract: The purpose of this study is to find out if it will be feasible for people without celiac disease to eat gluten-free food in a catering environment. This is a quantitative study that will show if non-celiac people are interested in eating gluten-free food. This research will be explored through experimental evaluation. The activities will involve a dinner that serves two different groups a gluten-free option and non-gluten free without telling the guest which dish is which. They will be asked to decide which food taste best and why. The data will be analyzed by a blind taste test. The finds will be represented by graphs and charts. The results of this study will help other researchers that want to know if people enjoy gluten-free food or not.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
Authors: Ashena Molborn

Can Restauranteurs Successfully Influence Guest Behavior By Using Facebook?

Sun, 12/02/2012 - 20:55
Abstract: Facebook is a form of social media used by millions on a daily basis. Restauranteurs’ ability to use Facebook to influence guest behavior, build a connection, and receive comments could potentially benefit their restaurants. This study was conducted on Facebook, sending surveys to my “friends,” discovering how restaurants’ Facebook pages are affecting them. Seeing how my study was based on Facebook it was appropriate to only conduct the surveys on this form of social media. The goal was to find if restauranteurs could attract more customers to their restaurant by influencing guest behavior on Facebook. This will prove if using Facebook is a worthwhile marketing tool. People interested in this topic will become more knowledgeable about this form of social media from a business perspective and the Facebook company could benefit from this study as well. This study will give recommendations to restauranteurs on how to make their restaurant “stand out” on Facebook.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2012
Authors: Joshua Werksman

Do Adirondack Farmers Perceive Aquaponics as a Solution to the Lack of Year Round Out of Season Local Food?

Sun, 12/02/2012 - 23:59
Abstract: Several different factors contribute to the farmers of the Adirondacks inability to produce sustainable, fresh, local food out of season. This study will provide a comprehensive literature-review-based overview of modern day farming, aquaponics, local food sheds, and the farmers associated with Adirondack Harvest and Green Circle. This capstone seeks to determine via surveys if aquaponics is a solution to the challenges Adirondack farmers face today in their lack of year round productivity. The consensus of this capstone will determine if aquaponics is a solution to the challenges Adirondack farmer’s face regarding the lack of local out of season food for the residents of the Adirondack region.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: Aquaponics Capstone
Authors: Ashley Rokjer

Tasty Tunes

Mon, 12/03/2012 - 14:16
Abstract: The senses of hearing and tasting are being paired together more and more as the subject becomes more popular, bringing musicians and chefs closer together. This study will determine the optimal music to play in a particular restaurant and show how well that music stimulates a customer’s palate. A farm-to-table restaurant will be the place of research where music that complements the food will be played on four different nights and customer surveys will measure the differences in taste and customer enjoyment between four different music genres. The data will be used to prove that the optimal music really does make food and the time spent more enjoyable. The results may lead to be very beneficial to dining room managers, restaurant owners, chefs, and musicians who perform in the hospitality industry in their efforts in matching food and dining with music.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
Authors: Kelsey Jones

From Garden to School: Future Trend Prediction study of school lunches and the edible schoolyard, Kitchen Garden Project, and Let’s Move! Programs.

Mon, 12/03/2012 - 16:59
Abstract: The ‘Edible Schoolyard’ movement is driving schools towards offering freshly grown produce into their school lunch programs. The Edible Schoolyard aims to provide fresh produce with learning experiences in order to encourage school children to eat healthy and make good decisions about what they eat. An edible schoolyard can be utilized as a major development for school systems, especially in the United States where the growing rates of obesity in our children is still increasing. The purpose of this study was to explore the plausibility of a school system adapting the edible schoolyard or even similar program such as: Kitchen Garden Project and Let’s Move!. A survey was used to measure and compare the responses on if the edible schoolyard is possible for a school system to incorporate. The outcome of this survey can be used to persuade schools into deciding whether they think it’s a good idea to adapt the program into their school system, or even deciding if it’s worth implementing some aspects of the edible schoolyard for their schools.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: Final23.docx
Authors: Barbara Sanchez

Women vs. Men Becoming Executive Chefs

Mon, 12/03/2012 - 17:30
Abstract: Currently culinary school enrollment nationwide is about even between male and female students but there is a gap when it comes to being an executive chef, women only account for 10% of executive chefs. The purpose of this project is to study this gap between men and women in the culinary field and also to see what might be causing these gaps and what other jobs the women have found. Surveys will be given to Paul Smith’s alumni with a four year culinary degree. The survey will find out what type of students they were and what jobs they had wanted and what jobs they have had. The male and female responses will then be compared to each other to see if there are gaps between the information.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
Authors: Jordan Williams

You Are What You Eat

Mon, 12/03/2012 - 18:12
Abstract: Food plays a huge role for all living organisms. The focus and purpose of this research is to determine if Paul Smith’s College students are getting the nutrients they need to perform well in school. Students need nutrients such as carbohydrates, proteins, fats, vitamins and minerals that will help fuel the mind and body. These nutrients can have a tremendous effect on how the body’s behavior, specifically how it copes with stress and memory. The data was collected by observing the food choices offered in the Paul Smith’s College dining hall. It benefits students to have a balanced meal to nourish the mind and body. Offering healthy choices and promoting a balanced diet will benefit the students at Paul Smith’s College.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: You are what you eat
Authors: Courtney Sypher

Vertical Gardens

Mon, 12/03/2012 - 21:08
Abstract: Vertical gardens have the potential to be both functional and serve as decoration in the modern restaurant. This Capstone will study vertical gardens and restaurants in the United Sates that currently have vertical gardens, in an effort to determine if vertical gardens could be a profitable investment for the modern restaurant, if vertical gardens are practical for restaurants to have and maintain, and if the vertical garden could serve as a decoration to the restaurants’ guests. Methods will include interviewing chefs and owners of these restaurants and surveying restaurant patrons to measure the amount of value that the restaurant customer places on the idea of vertical gardens in restaurants. The results will prove whether or not the idea of a vertical garden in the restaurant is cost effective, while also providing decoration in the dining room and enhancing the customer experience. Vertical gardens are an integral part of the fresh, local food movement. It is incredibly important for students and professionals alike, to study this important new trend in the industry, especially as the fresh food movement is currently trending.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: FINAL.docx
Authors: Kayla Saenz