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Capstone Projects

Paul Smith's Car Sharing Program: A feasibility study of implementing a car-sharing program at Paul Smiths

Mon, 04/22/2013 - 16:21
Abstract: Car-sharing is a program in which companies own a fleet of vehicles, insure them, maintain them, and offer memberships to people who wish to use them. Car-sharing is an eco-friendly way to use a vehicle when needed without the need to own one. These programs are environmentally friendly as well as cost effective. Paul Smith’s college is an environmentally friendly campus currently lacking an effective program to reduce emissions on campus. In addition to the absence of an efficient program to reduce emissions, Paul Smith’s College is experiencing a shortage of parking spots due to the excessive number of vehicles parked here. In effort to take further steps towards being an environmentally friendly campus and reduce the number of vehicles parked on campus, a feasibility study to implement a car-sharing program on Paul Smith’s College campus will be conducted.
Access: Yes
Literary Rights: Off
Major: Business Management and Entrepreneurial Studies, Integrative Studies
Year: 2013
File Attachments: draft4.4.doc
Authors: Ray Honsinger, Lance Ryan

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

Conveyor Belt Sushi Restaurants: A study of customer knowledge and perceived benefit of technological management systems within conveyor belt sushi restaurants

Mon, 04/22/2013 - 15:42
Abstract: Radio frequency identification management systems are used by conveyor belt sushi restaurants to ensure the freshness of sushi they provide to customers. The workers within these restaurants feel the systems improve business but whether the customers, who are imperative in a restaurant’s success, are aware of them and what benefits they perceive is still undefined. The purpose of this study is to determine how and to what extent the knowledge and perceived benefits of RFID systems in conveyor belt restaurants affect customer satisfaction. This qualitative study focuses on the relationship between technological management systems and customer satisfaction as it pertains to freshness. A method of voluntary surveys will be used in this study to measure the knowledge and perceived benefits from frequent sushi consumers dining within a conveyor belt sushi restaurant, as well as online using social media sites. The survey results will be compiled and used to determine the percentage of consumers who are aware of these systems, whether they believe they are beneficial and how satisfied they feel knowing the restaurant uses it. This study will assist sushi restaurant owners in understanding how their customers perceive these systems and potentially furthering their business.
Access: Yes
Literary Rights: Off
Major: Integrative Studies
Year: 2013
File Attachments: Miller_finalcapstone.pdf
Authors: Heather Miller