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Capstone Projects

The effects of plate size on the consumer’s perception of being full.

Mon, 12/02/2013 - 07:59
Abstract: Currently, there has been a drastic change in the amount people eat. With the introduction of fast food restaurants catering to people’s quick lifestyles, much of portion size has been distorted and this is known as portion distortion. Along with increasing portion sizes, there has also been an increase in plate size (Wasink, 2007). However, it is not known how and to what extent the size of the plate affects or influences the consumer’s perception of being full. The purpose of this descriptive study is to determine how and to what extent the size of a plate affects or influences the consumer’s perception of being full. Data will be collected through the use of observation. The menu will consist of a five day cycle menu. The venue that this research will be collected in is at the Ganzi lab in Cantwell on Paul Smith’s College campus. The tasting will be of one menu item off of the cycle menu and served to a small group of Paul Smith’s College students and faculty. The results collected will be collected through scorecards and then be analyzed to determine how and to what extent plate size effects or influences the consumer’s perception of being full. This is significant in the culinary industry because this increase in plate size has the potential influence on an increase in consumer’s portion size.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2013
File Attachments: FINAL CAPSTONE.docx
Authors: Iris Lioy

Family Restaurants offering Healthier choices

Mon, 12/02/2013 - 08:15
Abstract: The purpose of the study is determined what small restaurants or their equivalent can do to have a healthier menu. To achieve this study I will do surveys and tasting to gather basic info about what foods people will order from family style restaurants if given a healthier choice. The info will be used in making of the tasting meal for about 8-10 people. This study will not be about counting nutritional info. The info will be important to family restaurants or their equivalent because people are looking for more healthy options for them self’s and their families and it can help them with the making of a new menu. The study over all will answer if can take regular family restaurant style menu items and make them healthier versions that people will enjoy.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2013
File Attachments: Capstone edited.doc
Authors: Ellis Snipes

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

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

Ritz-Carlton and the Campus Visit Experience

Wed, 12/04/2013 - 22:48
Abstract: The purpose of this qualitative study is to explore to what extent the transfer of service from Ritz Carlton practices and the Hospitality Guest Cycle can be intergraded into higher education enrollment procedures, specifically the campus visit using Paul Smith’s College as a model. Research from this study can contribute support to transfer of service methods for similar higher education enrollment institutions by way of increasing student engagement throughout the experience. Methodology will include creating a rubric designed to break down the campus tour process into the four groups of the Guest Cycle that will compare with Ritz Carlton guidelines to observe performance levels followed by an analysis and further recommendations to Paul Smith’s College. A goal is to be able to clearly identify gaps in the campus visit procedures to allow for growth and new procedures to be put in place that positively reflect Ritz Carlton service standards and the Hospitality Guest Cycle. Information gathered in a rubric encompassing the Ritz Carlton Standards and the Hospitality Guest Cycle could be used by other small rural private colleges as a design for improvement.
Access: Yes
Literary Rights: Off
Major: Hotel, Resort and Tourism Management
Year: 2013
Authors: Siobhan Shea

What Women Want

Sat, 04/20/2013 - 10:50
Abstract: Traveling business women are becoming more popular in the business world and hotel’s need to know how to accommodate them properly. The purpose of this study is to understand how to satisfy traveling business women through the security in a hotel. “What Women Want” is a descriptive quantitative study that seeks to address the question: How does satisfaction relate to the security of a hotel for traveling business women in metropolitan hotels? The data for this research will be collected through a series of questionnaires that will be emailed to alumnae of Paul Smiths College who travel to metropolitan hotels to determine what security features they look for when choosing a hotel. The data from the questionnaires will be used to help metropolitan hotels better satisfy their female business traveler’s expectations through the hotel security to build their customer loyalty.
Access: Yes
Literary Rights: Off
Major: Hotel, Resort and Tourism Management
Year: 2013
File Attachments: What Women Want
Authors: Heather Knox

Gay Marriage Etiquette: A study of the implications of LGBT marriage events for event planners

Mon, 04/22/2013 - 09:55
Abstract: The purpose of this study is to determine if lesbian, gay, bisexual, and transgendered (LGBT) wedding customs are changing the way event planners are planning weddings compared to traditional heterosexual weddings. “Gay Marriage Etiquette” is a qualitative, inductive, comparative analysis that seeks to address the question, “How are LGBT marriage customs going to affect the way event planners plan and set up weddings?” Data will be collected from an online survey distributed to event planners working in gay marriage legal states and the results will determine if event planners feel they are finding they must make changes in the way they prepare weddings of LGBT couples in comparison to the weddings of traditional heterosexual couples. This study will be significant to the event planning industry with the helping to understand how to market to the LGBT demographic.
Access: Yes
Literary Rights: Off
Major: Hotel, Resort and Tourism Management
Year: 2013
File Attachments: Town_FinalCapstone.docx
Authors: Britny Town

Women Baby Boomers and Hospitality Marketing of Resorts: A study of the hospitality industry marketing resorts to women of the baby boomer generation

Mon, 04/22/2013 - 11:53
Abstract: With baby boomer women surfacing as a consumer powerhouse, it is important for resorts to successfully market to them. Hospitality marketers need to know what aspects of marketing of resorts appeal to women of the baby boomer generation to gain this demographic. The purpose of this qualitative, deductive, descriptive study is to determine what aspects of hospitality marketing of resorts appeal to women of the baby boomer generation. The marketing world has changed drastically due to aspects like social media. A survey of the literature will assess the importance of this market segments and the range of marketing techniques that can be used to influence them. By conducting interviews with marketing professionals, it will be shown what marketing tactics are currently being used to connect with women of the baby boomer generation. This will allow other marketing professionals to use these tactics to gain the enormous spending power of baby boomer women.
Access: Yes
Literary Rights: Off
Major: Hotel, Resort and Tourism Management
Year: 2013
Authors: Elizabeth Salamendra

Renewable Energy: How it Affects Customer Loyalty

Mon, 04/22/2013 - 19:03
Abstract: Sustainability is a movement which involves many businesses adopting practices such as the use of renewable energy to create a move positive impact on their community, bottom line, and the planet. Due to a growing awareness of this recent movement; it is currently unknown if the use of renewable energy within a company has an effect on customer loyalty. The purpose of this study is to determine how and to what extent the use of renewable energy affects customer loyalty of ski resorts in Northeast America. This study is co-alignment analysis based on an inductive theory that seeks to discover how and to what extent renewable energy implementation affects the customer loyalty of guests at ski resorts in the Northeast. Data was collected through site visits and surveys and was analyzed to find a possible trend between customer loyalty and the use of renewable energy. If the use of renewable energy creates increased customer loyalty then ski resorts as well as other hospitality establishments and businesses would be more apt to adopt sustainable business practices. This study also lends itself to further research as far as the co-alignment between businesses in other industries as well as other sustainability initiatives.
Access: Yes
Literary Rights: Off
Major: Hotel, Resort and Tourism Management
Year: 2013
Authors: Colby J. Russell