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Capstone Projects

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

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