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Capstone Projects

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

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

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

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

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

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

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

Scent Marketing: Do Scents Make Cents

Mon, 04/23/2012 - 21:51
Abstract: Based on past research and studies to manipulate scents, an experiment will be conducted to determine an influential way for businesses to subliminally attract customers. These customers will be more apt to spend money in the establishment purely from the scent that the business is producing. A “mark” on the mind of the consumers from these aromas will persuade them to open up their mind as well as their wallets. The consistent smell of a universally embraced scent will manipulate the majority of customers: therefore restaurants will have the opportunity to generate more profits. The smell of doughnuts was primarily used as the “universal appeal” for this specific scent to attract more business because the study was being executed in a bakery. Other cases and establishments with billboard or ambient scents (see definition list) might be more applicable for execution. The information collected from this experiment will be used to determine if a subliminal interests can influence customer’s to spend more money.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
Authors: Dan Smallridge

Soulful Dishes - A study of Geechee/Gullah Cooking

Mon, 04/23/2012 - 21:45
Abstract: Every culture has its own cuisine. In the United States, people have emigrated from many different countries. The authenticity and tradition of native food is showcased in various ways. The public has an array of options when it comes to eating different types of food from around the world. Geechee/Gullah (GG) food is not as obtainable. This research is based on the origin and culture of GG people, how their culture is expressed through their cuisine, cooking techniques, and authentic signature dishes. Under the guidance of Chefs Michael Carmel, Kevin Mitchell, and Charlotte and Frank Jenkins, each of whom have experience and knowledge of the subject, the outcome will produce signature dishes that will be available for the public to taste. Exploratory research consisting of interviews and field notes will be the research methods used. Signature dishes and a presentation will provide the general audience with information and awareness of GG cuisine.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2012
Authors: Jacqueline Hite

"Farm-to-Table"

Mon, 04/23/2012 - 16:51
Abstract: "Farm-to-Table" has proven to be a major trend in the foodservice industry in the past decade. According to restaurant.org the top two trends for 2012 are locally sourced meats and produce. When referring to the literature review on the subject, it is clear that this trend involves numerous aspects. The purpose of this capstone is to come up with a conclusion as to what aspects a younger demographic, namely the 18-25 age group, view as the most important in this growing trend. Information will be gathered from surveys handed out to customers at Eat-N-Meet in Saranac Lake, NY (the local "Farm-to-Table" restaurant) as well as surveys sent to the student population at Paul Smiths College. With the compiled information, a chef or restaurateur involved with the trend in the next couple decades can hope to realize what future customers of this age group will be looking for when dining out at a "Farm-to-Table" establishment.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: Ealy Final Capstone.doc
Authors: Justin Ealy