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Capstone Projects

Serving Those Who Served: A study of how small rural colleges can better meet the needs of their student veterans

Wed, 04/24/2013 - 23:14
Abstract: Currently many veterans are returning from combat and are seeking to obtain a post-secondary education at a college or university through the use of their GI Bill. However, it is unknown whether or not these institutions properly meet the needs of student veterans. The purpose of this exploratory study is to determine how and to what extent small rural colleges can better meet the needs of student veterans when compared to larger institutions that have more resources. Data will be collected through the use of primary and secondary research. The responses collected will then be aggregately analyzed to determine how the student veterans at Paul Smith’s College’s needs are being met and what they would like to see the college do to improve or implement resources and programs to better meet their needs. Additionally, the research plans to query veteran students at two larger universities in an urban setting. The results of this study will help small rural colleges become more military friendly, which could potentially attract more veterans interested in attending the college, and assist them with the transition from the military lifestyle to college and civilian life.
Access: Yes
Literary Rights: Off
Major: Business Management and Entrepreneurial Studies
Year: 2013
File Attachments: Stephanie Karr Capstone.doc
Authors: Stephanie Karr

An Educational Assessment of a Nature Center

Wed, 12/04/2013 - 15:18
Abstract: Currently, there is a strong focus on public environmental education. However, it is not known how environmental education programs relate to the New York State Curricula or to the North American Association for Environmental Education’s (NAAEE) education goals for school-aged children. The purpose of this qualitative, relationship study is to determine how and to what extent a nature center’s educational programs relate to New York State Curricula and the North American Association for Environmental Education’s education goals for school aged children. Data will be collected through a content analysis approach. The information gathered from the content analysis will then be compared against each other to see where there are gaps in the nature center’s educational goals and how they might ameliorate them. This information can be used by the nature center to format their educational programs in a way that is more conducive with both the New York State Curricula and the NAAEE educational goals.
Access: Yes
Literary Rights: On
Major: Environmental Studies
Year: 2013
Authors: Jacqueline McCabe

Paul Smith's College & International Learning: A Small Scale Assessment of Student Perceived Personal & Academic Gains

Mon, 04/22/2013 - 22:16
Abstract: Many students who participate in a study abroad experience during their college or university career experience positive gains on personal and academic levels. This growth can be gained directly from the sojourn while it is taking place, and/or upon individual reflection of the experience once the student returns home. Currently, Paul Smith’s College (PSC) students are able to participate in a variety of international experiences, including short-term (minimum of ten days) tours, faculty-led service learning practicums and semester-long study abroad programs, personally organized by individual students. Since there has been no central Paul Smith's College entity that examines how students may be making gains from these experiences, there exists an unmet need to discover how students believe they have benefited from study abroad. This study used grounded theory methodology and mixed qualitative research methods to investigate whether PSC students benefited personally and academically from their individual international learning experiences. This research has revealed the majority of students interviewed believed themselves to have been positively affected on both levels. These students are also more open to continuing traveling, either for personal enjoyment or career advancement. This perceived growth occurred despite, and perhaps, as a result of having experienced culture shock during their sojourns or upon their return to the U.S.
Access: Yes
Literary Rights: Off
Major: Environmental Studies
Year: 2013
File Attachments: Mckenney_FinalCapstone.docx
Authors: Sarah McKenney

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

Food Allergic Patrons: An exploratory study of controlling allergens

Wed, 12/04/2013 - 17:21
Abstract: In the food service industry there is a consumer market and a need for allergy free options, a.k.a. safe dining options for those consumers who suffer from food allergies. Dining rooms, kitchens and other food handling departments, specifically in hotels, are not allergen free. There is a definite potential for cross-contamination somewhere amongst the flow of food handling. It could be anywhere from the receiving department to the delivery of the finished product at the consumer’s table. The purpose of this study is to determine how and to what extent restaurant management can control harmful food allergens and successfully stop cross-contamination. This qualitative, inductive study will explore and determine in what manner restaurant management and staff can control the spread of harmful allergens within hotels and whether or not there is a foolproof way to stop cross-contamination. Through interview research methods a detailed study on the restaurants’ food handling practices will be conducted. The researcher will interview the employees of the establishment, and through a series of specific questions created by the researcher to establish a standard grading criteria, these results will be analyzed. Once several different establishments have been interviewed and data has been collected, through careful analysis, the researcher will be able to determine if the restaurant’s staff was able to control food allergens at any point. If food establishments within hotels are concerned with making themselves safer and worry-free places for the consumer to eat, they will be interested in using the results of this study to establish safer standards and all around food practices.
Access: Yes
Literary Rights: Off
Major: Food Service and Beverage Management
Year: 2013
File Attachments: Capstone Final
Authors: Evan Sullivan

Investing in Training so that Employees Feel Invested in You:

Wed, 12/04/2013 - 18:41
Abstract: Employee training can be expensive, that is why some employers may choose to cut corners on the training process. They wrongly assume the employee will learn as he/she goes. The employees who cannot learn quickly enough can become a burden to the restaurant and cause it to lose money. The purpose of this study will be to determine how and to what extent do restaurants choose their investments made in employee training to ensure employee satisfaction. This qualitative study will make the connection between the decisions restaurants make about employee training and if the decisions are made with employee satisfaction in mind. Surveys sent to the human resource managers will be the method used for this study. The human resource managers of restaurants will be asked specifically about their decisions in employee training and if the decision making process takes employee satisfaction into consideration. This study will be able to inform restaurants of employee training investments that will ensure employee satisfaction, which can improve business.
Access: Yes
Literary Rights: On
Major: Food Service and Beverage Management
Year: 2013
File Attachments: Young-Capstone.doc
Authors: Clarice Young

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