After logging in with the login link in the top right, click here to upload your Capstone

Capstone Projects

Is it possible to enhance classical Serbian cuisine by modernizing it?

Thu, 05/08/2014 - 14:05
Abstract: The research will cover the history of Serbian cuisine, how it changed during times, and in what direction could it possibly go. The starting point will be history, in order to understand what food is typically found and grown in the area, but also to discover what influences occurred during wars and migrations, and how the culture adapted to new ingredients and new cooking methods. Eventually the menu will be chosen and 5 classical Serbian dishes will be transformed. The modernized dish will have identical ingredients as the classic one but the cooking methods and the combination of flavors or texture might differ. The panel would be presented with a classical and a modern version of the chosen dish and they would be asked for their preference. The main focus of this research is not to substitute the classical dishes in any way, instead the goal is to improve them.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2014
Authors: Marko Lalosevic

Impacts of Maple Syrup Production Programming at the Paul Smith’s College Visitor Interpretive Center

Tue, 04/29/2014 - 12:37
Abstract: Education and interpretation provides strategies and techniques to successfully communicate natural resource and environmental concerns. This research addresses the effectiveness of a community education project at the Paul Smith’s College (PSC) Visitor Interpretive Center (VIC) in the Adirondacks of New York State. Educational programs regarding maple syrup production were designed and evaluated to determine their impact on the local community. The objectives were to offer skills education, raise awareness on a local resource, foster a connection to the land, and offer involvement in the VIC’s community maple project. The goal of maple education at the VIC is to educate the community in an attempt to encourage the growth of an underutilized sustainable local resource that community members can become involved in without degradation of Adirondack forests. Determinations were made using a survey questionnaire provided before and after the programs were performed. Based on the data collected the determination made is that the majority of participants that attended ultimately were interested in becoming involved in maple sugaring using to VIC as a gateway for maple sugaring, primarily as a hobby and outdoor activity. This research has aided in the determination that effective programming at the VIC results in encouraging the community to be involved in maple syrup production. With this determination the VIC will continue to perform the designed educational programs as a service to the community.
Access: Yes
Literary Rights: On
Major: Integrative Studies, Recreations, Adventure Travel and Ecotourism
Year: 2014
Authors: Thomas Manitta

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

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

Effectiveness of Diabetes Prevention Programs

Mon, 04/22/2013 - 09:32
Abstract: This capstone researches educational methods used in programs (seminars or demonstrations) that target Type 2 Diabetics In order to determine the effectiveness meaning, do attendees find education programs to be helpful and effective, and are attendees following the program after completion of the seminar and/or Diabetic Prevention Programs. This research will assist in determining if educational programs like those studied for this capstone are effective in achieving the goals and objectives discussed in the literature review. Demonstrations already exist that educate individuals living with Type 2 Diabetes, some programs are only a few hours long while others last a year or more. The purpose of this capstone is to determine if educational methods used in Diabetic Prevention Programs are perceived as effective by attendees of the programs. Primary research will come via survey responses from individuals that have already attended a Diabetes Prevention Program.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2013
Authors: Rebecca Haley

Organic vs. Inorganic- Perceptions A Study of the Perceived Flavor Differences between Organically and Inorganically Produced Foods Based on the Label “Organic”

Mon, 04/22/2013 - 11:43
Abstract: This research project is a study based on ideas of Jenny Wan-chen Lee and Mitsuru Shimizu’s study (You Taste What You See: Do Organic Labels Bias Taste Perceptions?) This study was specifically focused on culinary students to see if they would be more or less influenced by the label “organic.” It is also a psychological food study on the label organic and the way that such claims affect the consumer’s view on the quality of the product, specifically culinary students. This is done through a blind taste testing study where 24 culinary students and 24 non-culinary students were asked to try same product, but were told that one of the two unlabeled products was “organic” and the other “inorganic.” This study also goes into the qualifications a product must meet in order to be considered USDA certified organic. However, there is a pre-conceived notion that organic food equals a higher quality flavor and the purpose of this study is to see if that pre-conceived notion will affect the way these students can identify differences between two products when they are the same product. The hypothesis is that the culinary students will be less influenced by the label and judge the flavors more critically than those who are untrained in the culinary field.
Access: No
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
File Attachments: The Author has selected not to publish this complete work.
Authors: Thomas Stile

Sustainable Foie Gras: A study of sustainable and ethical methods in raising geese and ducks for foie gras

Mon, 04/22/2013 - 17:14
Abstract: Foie gras has been a culinary delicacy worldwide for thousands of years and is currently in danger due to controversy surrounding the methods which are used to produce it. Conventional waterfowl care methods are gradually being deemed inhumane and unethical at farms worldwide and as a result bans and laws against foie gras production are being formed. Foie gras is the fatty enlarged liver of a duck or goose, conventionally created by means of “gavage” or force feeding the birds by placing a funnel into the bird’s mouth two to four times per day and pouring corn directly into the throat. Alternatively, one unique farm in Spain plants a garden full of edible goods for the birds and when the cold season arrives the birds naturally choose to force feed themselves. The end result is a foie gras that has won blind taste tests in France against major conventional producers. This method is not known to be used anywhere else in the world, but is being experimented with on a farm in Pocantico Hills, NY (South-Eastern New York) at the Stone Barns Center. If successfully executed, this method could be implemented on any farm as an alternative to conventional methods.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
File Attachments: Capstone.doc
Authors: Dana Gagne

Hernandez Taqueria and Grocery: A feasibility study on the profitability and demand of a new business in Eonosburg Falls, Vermont.

Mon, 04/22/2013 - 21:01
Abstract: In recent years, there has been a rapid increase of consumption of Mexican food; in addition it is also becoming more popular for home preparation. Preserving regional authenticity, as well as seeking to preserve Mexican cultural integrity, are increasingly important trends in the restaurant and retail supermarket industries. Furthermore, there are a large and growing group of people in the Franklin area of Vermont willing to purchase authentic, traditional and unique products as well as food of Mexico. Hernandez Taqueria and Grocery will be a casual food and retail store for those seeking Mexican food. It will offer a selection of authentic Mexican groceries, as well as a place to sit down and enjoy a hot traditional meal, making it an experience you would otherwise find only in Mexico itself. This feasibility study will serve as a template for others seeking to open a similar business, as well as show whether or not it is feasible to open Hernandez Taqueria and Grocery in Enosburg Falls, Vermont. Through a survey the target market will be identified and a projected income statement will be prepared to figure out if expenses will be covered and if profits will be generated.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2013
File Attachments: Hernandez_FinalCapstone.doc
Authors: Cynthia Hernandez

Customer Loyalty at the ‘American Diner’: A study of the ‘American diner’ experience and factors that influence customer retention.

Mon, 04/22/2013 - 21:18
Abstract: When families are satisfied with their ‘American diner’ experience, it’s more likely they will become loyal guests. The typical ‘American diner’ seeks to determine what influences families to become loyal guests. The purpose of this study is to see what factors are influential to persuading the target market, middle-income families, into loyal guests when presented with the ‘American diner’ experience. This will be a loyalty and market analysis that seeks to determine the correlation between middle-income families and the typical ‘American diner’ experience. Data will be collected through the method of a survey. Surveys will be disbursed electronically to families that have ever experienced the typical ‘American diner’ experience. The data will be collected, organized, and analyzed to determine what factors influence customer retention at the typical ‘American diner,’ and what characteristics define the typical ‘American diner’ experience. This study will provide a firm understanding of what about the ‘American diner’ experience influences repeat guests and some advice for those who would like to eventually own or operate their own diner.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2013
File Attachments: O'Brien_FinalCapstone
Authors: Dana O'Brien

The Utilization of Preservation Techniques in Restaurants: A study of consumer perception on the availability of preserved local products during off-seasons in restaurants

Mon, 04/22/2013 - 21:59
Abstract: The availability of local food has an impact on a consumer’s restaurant choice. Restaurants could generate additional income by providing locally grown food during off seasons. Restaurateurs could generate income by attracting guests that are interested in consuming locally grown foods, by providing them in their restaurant during the off-season. The purpose of this study is to determine to what extent in-house preservation of local products would benefit restaurants. This is a qualitative, exploratory relationship study, focused on how and to what extent the availability of preserved local products will affect a consumer’s selection of a restaurant. Data was collected through the administration of surveys to residents of Suffolk County, New York. The participants were asked their opinion on the ideas of preserved local food, and the role it plays in their dining choices. Data from the surveys was coded, based upon common responses, to analyze the participant feedback. These coded responses were compiled to present the findings. This study is helpful to people looking into opening a restaurant, and current owners of restaurants, by determining if the year-round offering of local products has financial benefit to their business.
Access: No
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2013
File Attachments: The Author has selected not to publish this complete work.
Authors: Preston Hulse