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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

Sports Tournaments: A Study of the Economic Impact on Hotels in Small Communities

Mon, 04/23/2012 - 21:58
Abstract: Sports tourism is an emerging tourism niche market recognized as having the capacity to draw visitors to a city or region. What is not known is whether or not this is a trend for small communities. The purpose of this qualitative exploratory study is to seek understanding of the unknown phenomenon of small scale tournament sports tourism events and their effect on hotels in small communities. Through surveys, data will be collected, analyzed, and coded under different categories of economic impact on hotels including average daily rate, revenue per available room, and additional costs incurred when hosting guests associated with sports tournaments. This study will be significant for hotels in small communities looking to host participants and observers of tournament sports tourism events.
Access: Yes
Literary Rights: Off
Major: Hotel, Resort and Tourism Management
Year: 2012
Authors: Emily O'Hara

Rising to the Top: A study of upscale properties and the attributes they value in potential employees

Mon, 04/23/2012 - 22:07
Abstract: In upscale, luxury based, hotel properties customer service is essential. Properties require new hires to participate in management training programs. Specific knowledge, skills and abilities are essential to gain entry into these programs. This descriptive study seeks to discover how upscale management training programs rank these attributes in potential employees. This study will use a web-based survey instrument. Data will be analyzed in aggregate to identify common requirements. This study may be valuable to baccalaureate hospitality programs and students interested in identifying the value upscale properties place on knowledge, skills and abilities of potential employees.
Access: Yes
Literary Rights: Off
Major: Hotel, Resort and Tourism Management
Year: 2012
File Attachments: DEMEYER FINAL CAPSTONE.docx
Authors: Mitchell DeMeyer

Little People And Hotel Experiences

Fri, 08/10/2012 - 17:35
Abstract: Little people, medically known as dwarfs, are on average 4 feet 10 inches tall or less. This presents a unique set of circumstances when staying in hotels. The purpose of this quantitative study is to determine what the actual hotel experiences of LPs are compared to what they would like them to be. This study will be conducted through the use of surveys. Survey monkey will used to gather responses. An email will be sent to LPs in Region 2 of Little People of America and through Facebook contacts. The results of this study could be used by hotel properties that wish to make their accommodations more accessible for a wider range of people.
Access: Yes
Literary Rights: Off
Major: Hotel, Resort and Tourism Management
Year: 2012
Authors: Edith Wolocki

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

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

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

Extreme Local: Weighing the Financials of Growing Produce On-Premise

Mon, 12/05/2011 - 16:31
Abstract: Restaurant owners across the United States create revenue by limiting their food costs. As the demand for locally grown, organic produce rises, these individuals find it increasingly difficult to offer these comparatively expensive ingredients without raising prices or facing an increase in food cost percentage. This study aims to discover the financial benefits and risks of growing organic produce on-premise, an alternative to buying these ingredients. Comparing the cost of gardening to the perceived value of its product, a financial analysis will assess the return on perfectly ripened, fresh ingredients. The findings will be used to determine the viability of small scale on-premise gardening in any small to medium sized restaurant.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2011
File Attachments: Brandon Bills Capstone.docx
Authors: Brandon Bills

How Local Can You Go?

Mon, 12/05/2011 - 17:01
Abstract: With the ever-increasing interest in and utilization of locally sourced products in food-service establishments, it makes sense for the “green”-striving Paul Smith’s College to bring these efforts to the dining room. The St. Regis Café claims, “We buy local when ever possible and support our regional agriculture as a standard professional practice.” This project will determine to what extent this claim is followed through on, while taking into consideration the required standards of the learning environment in the St. Regis Café. By establishing contact through e-mail with selected farmers and producers, this research will explore what percentage of the menu items could be sourced within a certain region. The resulting information will provide the St. Regis Café with the basis of information regarding product availability, should they be interested in pursuing this option.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2011
File Attachments: Capstone project.docx
Authors: Kelcey Rusch

Self-Actualization through the use of Food

Mon, 12/05/2011 - 17:16
Abstract: Maslow’s Hierarchy of Needs is a table consisting of human needs according to necessity; in order to reach a new level, needs of the previous level must be met first. Among the physiological needs located at the bottom of the pyramid, is food. Food can be controlled unlike other biological needs and therefore may play a crucial role in reaching the ultimate goal of self-actualization. The surveys will be conducted to gather statistics and opinions of outdoor recreationists and other professionals who pertain to this study. The question that is going to be answered through this capstone is: Is food preparation and consumption an enriching and exciting enough experience to achieve self-actualization?
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2011
Authors: Stephanie Curtis