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Capstone Projects

Challenges Associated with Conservation Easements In the Adirondack Park and Recommendations for Improving the Process

Mon, 04/28/2014 - 13:11
Abstract: With conservation easements only becoming popular in the past 40 years, they are at the developmental stage where weaknesses start to become apparent as land starts to change hands from one generation to the next. It is important to find and correct these barriers to ensure these same problems do not occur in the next 40 years. My focus was performing research within the Adirondack State Park of New York. I utilized Semi-Structured Interviews (SSI) along with SSI guides to collect my data while using a sampling technique referred to as a snowball sampling approach. I interviewed two different categories of conservation easement personal. 1. Land owner/manager with conservation easement on property 2.Agency Workers from The Nature Conservancy and the New York State Department of Environmental. I then used emergent themes to reveal the discrepancies or weaknesses in current conservation easements along with their common strengths. From there I used (S.W.O.T) Strengths, Weaknesses, Opportunities and Threats analysis to provide recommendations for policy revising.
Access: Yes
Literary Rights: On
Major: Natural Resources Management and Policy
Year: 2014
File Attachments: Capstone Final Draft.docx
Authors: Timothy Kempf

Possible Limiting Soil Macro-Nutrients of Sugar Maple (Acer saccharum) Growth in an Adirondack Hardwood Stand

Mon, 04/28/2014 - 08:46
Abstract: Sugar maple (Acer Saccharum) has been in decline for the past few decades. Several studies have been done throughout parts of Canada and New England to determine what is limiting sugar maple growth. By mimicking one of these studies, I conducted a fertility study to show correlations between soil fertility and three different measures of tree growth. I selected 40 dominant sugar maple trees in a hardwood stand in the Adirondack Park in northern New York to sample. I collected two increment cores from each tree, measured the DBH and calculated basal area at each tree. I also collected mineral soil from the base of each tree that was sampled and tested its chemical properties and macronutrients that are most related to growth. I found weaker correlations between soil fertility and growth than my parent study had found. This may be because I didn’t have enough variation in my samples, measured growth or fertility in a way that wasn’t the most accurate, soil characteristics may not be limiting, or some soil characteristics may be co-limiting growth.
Access: Yes
Literary Rights: On
Major: Natural Resources Management and Policy
Year: 2014
File Attachments: Capstone Report
Authors: Kevin Kenealy

Recreational Facilities on the Paul Smith's College

Thu, 05/08/2014 - 17:35
Abstract: Paul Smith's College has a variety of recreational facilities on and off of the campus. The location of the college provides a cornucopia of outdoor and indoor activities for students, staff and faculty. This study aimed to discover why people use the recreational facilities and whether or not they are satisfied with their experiences in those facilities. An online survey was given to students, staff and faculty of the college and an inventory of the facilities was done to establish a clear picture of Paul Smith's College's recreational offerings.
Access: Yes
Literary Rights: Off
Major: Parks, Recreation and Facilities Management
Year: 2014
File Attachments: final draft v.3.doc
Authors: Ian Haines, Richard Tryder, Justin Andrews

Expanding Environmental Education at the VIC through Girl Scouts

Thu, 05/08/2014 - 16:56
Abstract: All too often children today are not getting adequate experiences in nature; television and video games take up most of their free time. This causes a disconnect from environmental education in the classroom and their daily lives. In order for conservation efforts to be successful people must feel some sort of connection with the earth. The best solution for this “nature deficit disorder” is hands on, fun outdoor education. Girl Scouts has always been about bettering the lives of girls and their communities through experiential learning. Since the beginning of the organization there has been badges focused on outdoor skills and environmental education. The Paul Smith’s College Visitor Interpretive Center (VIC) is a valued community resource for wilderness recreation and educational programs. Bringing the two organizations together just makes sense, and everyone will benefit. Scouts will get to earn interesting badges and have meaningful, fun experiences that may otherwise have been unrealistic. The VIC will be able to reach more children and expand their positive influence. Hopefully, with these badges, and other similar projects, kids can obtain a meaningful experience with nature and be inspired to care for the earth.
Access: Yes
Literary Rights: On
Major: Parks, Recreation and Facilities Management
Year: 2014
Authors: Brittany Wieder

A Healthier Lunch Line

Mon, 12/05/2011 - 19:57
Abstract: Unhealthy eating is an epidemic in America that is passing from generation to generation. It is becoming more crucial to find ways that can change eating habits at a young age due to the influx of marketing influences. This study will show whether educational marketing or aesthetic marketing is more effective on children’s food choices. The educational marketing will be implemented by interactive taste testing with the students, while the aesthetic marketing will be done by encouraging healthy eating with various wall illustrations and posters in the cafeteria. Both sets of data will be gathered before and after to be compared for effectiveness. Schools are currently struggling to find a way to encourage healthy eating with food that is appealing to a grade school student. If the presentation of food is part of a solution, then this study can help prove that simple changes to the cafeteria setting can reinforce children’s perception of health and help fight obesity and other health issues.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management, Hotel, Resort and Tourism Management
Year: 2011
Authors: Amiee Derzanovich, Morgan Horwatt

Rooftop Gardens

Mon, 12/05/2011 - 19:26
Abstract: The term “local” has very little meaning, if you are surrounded by miles of asphalt and sidewalks. However, the term “rooftop garden” can have a strong and powerful meaning when the only farming space you have is the roof above you. This study seeks to determine if there is a difference between rooftop garden grown food and mass produced and transported food in visual appearance and to determine what are the consumer assumptions and perceptions about a restaurant rooftop garden. The data for this study will be gathered through the use of secondary research and surveys. This information will then be used to determine the differences between vegetables picked at peak ripeness from a rooftop garden and vegetables delivered from a large scale mass producer. In addition the consensus will be used to see if the use of a rooftop garden has any affect on a customer’s perception of an urban restaurant with a rooftop garden.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2011
File Attachments: capstone.docx
Authors: Alexander Benson

Cheers To Upscaling Beer With A Cicerone

Mon, 12/05/2011 - 18:53
Abstract: The Cicerone Certification Program has been around only since 2007 but has already given out thousands of Certified Beer Server certificates. The Cicerone Certification Program seeks to ensure that consumers receive the best possible beer and enjoy its flavors to the greatest extent possible. Those who are qualified must know five areas of beer. These areas of knowledge are beer storage, sales and service, beer styles and culture, beer tasting and flavors, brewing ingredients and processes, and pairing beer with food. The program offers three levels of certification beginning with the simplest and building to the most complex and demanding. The three levels of a Cicerone are Certified Beer Server, Certified Cicerone, and Master Cicerone. This study seeks to determine if a Cicerone is needed in an upscale restaurant. The opinion of beverage managers’ will be gathered through the use of interviews. The consensus will be used to determine if it is even worth having a Cicerone in upscale restaurants.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2011
File Attachments: Capstone-Project.docx
Authors: Stephen Angrisano

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

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

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