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Capstone Projects

A Comparison of Macro-Invertebrate Communities in Different Substrates among Impacted and Minimally-Impacted Sites on Lower St. Regis Lake and Benchmark Sites on Black Pond

Wed, 05/03/2017 - 21:34
Abstract: Many shorelines today have been impacted by human activities which has resulted in changes in macro-aquatic invertebrate communities. Ecological restoration can be used in efforts to bring macro-aquatic invertebrates back into shorelines. However, data is needed to better understand how macro-aquatic invertebrates can be used in these efforts as indicator species to determine community structure health and function. This project compared the macro-aquatic invertebrate communities in impacted and minimally impacted sites located on Lower St. Regis Lake and benchmark sites located on Black Pond. The two objectives to this project were to 1) compare the species richness among impact levels and 2) compare the density among impact levels. Each impacted level has three sites and at each site ten samples were taken in a systematic way which resulted in 90 total samples. Samples were taken to the lab to be sorted and for macro-aquatic invertebrates could be identified to the family level. The macro-aquatic invertebrate community was different among each impact level. The overall family diversity was greater at the benchmark sites than the minimally impacted and impacted sites. Dominate substrate type that had a greater presence of different families were sites that had organic matter. The findings of this study create a more knowledge base which can be useful for future ecological restoration efforts on the impacted and minimally impacted areas located on Lower St. Regis Lake and to educate the public on the impacts on macro-aquatic invertebrates and their communities.
Access: Yes
Literary Rights: On
Major: Biology
Year: 2017
Authors: Amber St. Andrew

The Application of Silvicultural Treatments to Establish and Maintain Early Successional Habitat in the Adirondack Forests of New York State

Sat, 04/29/2017 - 15:12
Abstract: Early successional habitat (ESH) in New York state can be described as young forests comprising trees, shrubs, grasses, and other herbaceous plants that form relatively open canopies with dense understories. ESH has decreased due to nearly ninety percent of the naturally occurring shrublands of North America having been destroyed. The destruction of this habitat is of top concern due to the threatened and endangered species whom rely on these sorts of habitats to thrive. Considering the future climate projections, population models, and theoretical species distribution, responsible stewardship is needed to manage in favor of ESH types. A meta-analysis of various journals and databases was performed to synthesize information into a general management plan for establishing ESH in the Adirondacks. Through combining methods and silvicultural management practices from past plans in the northeastern United States, as well as background knowledge of the area, this management plan has been tailored specifically for an Adirondack forest. These outlined silvicultural treatments may also be extended to a variety of other forest types in the eastern U.S.A. Re-establishing young forests throughout the region is the goal of this plan. In doing so, these practices will enhance the health, resiliency, and biodiversity of the Adirondack region, and New York State by creating critical ESH which the fauna and flora of this region depend upon.
Access: Yes
Literary Rights: On
Major: Integrative Studies, Natural Resources Management and Policy
Year: 2017
Authors: Nicole Morin, Ryan Baker, Ora Bice

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

Destination Marketing for Oneida County, New York: What's the Return on Investment?

Mon, 12/05/2011 - 17:26
Abstract: Tourism destinations, large and small, depend on visitors to stay in their lodging facilities, see their attractions, shop in retail stores, eat in restaurants and in general spend money in establishments within the region. In order to draw people to a destination and become potential customers, a marketing plan is essential. Once this marketing plan has been executed and has had enough time to show results, it is critical to find out how well your marketing is doing and what can be improved through a survey to your potential customers. This study will involve an examination of marketing practices used by Destination Marketing Organizations (DMOs) and how results are typically tracked using conversion studies. Using this secondary research, the study seeks to find out how well the marketing for Oneida County Tourism is attracting customers to the region. This conversion study will be done through surveys to people who have requested information about tourism in Oneida County in the past to Oneida County Tourism (OCT) within the past year. The results should determine what OCT is doing well, and what needs to be improved in their current marketing strategies.
Access: Yes
Literary Rights: On
Major: Hotel, Resort and Tourism Management
Year: 2011
File Attachments: Capstone Project 1.doc
Authors: Courtney Petkovsek

Paul Smith's College Role: Should Paul Smith's College Provide a Culture Class For Students Studying Abroad?

Mon, 12/05/2011 - 18:15
Abstract: Successful college studying abroad experiences can be greatly enhanced if students take a few preparatory steps before leaving the United States. This study seeks to enhance the study abroad experience of Paul Smith's College students by exploring secondary research related to study abroad experiences and by conducting primary research of students’ study abroad experiences. The results of this study will serve as a justification for production of a guide for Paul Smith’s College students as they prepare for study abroad experiences. Results indicate that students prefer an orientation course prior their study abroad experience, as they feel this will help them get the most out of their time immersed in another culture.
Access: Yes
Literary Rights: On
Major: Hotel, Resort and Tourism Management
Year: 2011
File Attachments: Final.docx
Authors: Keali Lerch

Wording Behind the Menu

Mon, 12/05/2011 - 20:14
Abstract: When it comes to menu designing there are many reviewers that range from the average person to a professional menu designer. When you are deciding to have your own restaurant you should choose what type of restaurant you want to be. A menu for a fine dining restaurant should have different words for the descriptions of the menu items compared to a causal restaurant or family restaurant. Many customers for a fine dining restaurant want the menu to have certain words on the menu such as local, organic or “fancier” words. Many restaurant guests are willing to pay for fine dining as long as it is good, the words you use on the menu can help make the dish sound good. There are some rules and guidelines that can help a restaurant owner make a successful menu based on the restaurant type. If a certain rule or guide line is not followed correctly then the restaurant and menu will be criticized by the reviewers. This study seeks to determine if the Taste Bistro at the Mirror Lake Inn in Lake Placid, New York has a menu that is worded to fit the type of restaurant the owners and the restaurant manager believe it is.
Access: Yes
Literary Rights: On
Major: Hotel, Resort and Tourism Management
Year: 2011
Authors: Lindsay Mitchell

The VIC as a Teaching Aid

Mon, 12/05/2011 - 21:18
Abstract: Paul Smith’s College has recently acquired ownership of the Visitor Interpretive Center (VIC) and its land. Paul Smith’s College offers many academic programs that closely align with events and learning opportunities at the VIC. The size of the student body and availability of learning resources are growing every year at Paul Smith’s College. The Facilities, Planning and Environmental Management class at Paul Smith College is an example of one class that is incorporating the VIC into their course. One of the group projects which students are completing in the classroom is a mock design of a kitchen and café in the existing main building of the VIC for everyday use as well as for events. This case study will determine if Paul Smith’s College’s hospitality students and professors are interested in utilizing the VIC as learning and working experience in their curriculum. The case study will also determine where in the curriculum the hospitality students and the professors see the VIC being incorporated. I will survey Paul Smith’s professors and students to see whether the VIC could be a beneficial learning tool for students, as possible hands on working experience.
Access: Yes
Literary Rights: On
Major: Hotel, Resort and Tourism Management
Year: 2011
File Attachments: CAPSTONE FINAL COPY.doc
Authors: Kristopher P. Klinkbeil Jr.

Self-Ordering Systems in Casual Dining Restaurants

Mon, 12/05/2011 - 21:24
Abstract: Communicational technologies in restaurants have been a growing and changing trend in the hospitality industry since the early 90's. The impact of self-ordering technologies in restaurants has caused customer value, satisfaction and productivity to change. The baby boomers and millennials are a few age demographics affected by these systems in restaurants. It is important to determine how willing baby boomers and millennials are in accepting self- ordering systems in casual style restaurants such as, AppleBees, TGI Fridays or Olive Garden. This data will be collected through surveys, along with the use of social media. The opinions will help to determine if these customers are willing to take the step towards a more technology- based restaurant industry.
Access: Yes
Literary Rights: On
Major: Hotel, Resort and Tourism Management
Year: 2011
File Attachments: Laura James FINAL CAPSTONE
Authors: Laura James

Paul Smith's College Bed and Breakfast

Mon, 12/05/2011 - 21:25
Abstract: Paul Smith's College hosts numerous events, conferences, and open houses throughout the years that bring people to the area for an extended period of time. Currently, there is a house on campus with a fantastic lakeside view that is no longer being occupied. Bed and Breakfasts consist of several different departments: food and beverage, housekeeping, bookkeeping, management, tours, and various other occupations. Converting this house into a Bed and Breakfast would be an immense asset to the school. Opening this Bed and Breakfast would potentially be a benefit for Paul Smith's College, the students, and future guests. This study will determine if it is possible for Paul Smith's College to open and operate a Bed and Breakfast on campus, and if there will be enough of a guest interest for it to be successful. The opinions of potential guests will be measured by surveys and interviews, and will take a look at some competing properties and how they market to their customers. The consensus will be used to determine what Paul Smith's should do to market, advertise, and appeal to its clientele.
Access: Yes
Literary Rights: On
Major: Hotel, Resort and Tourism Management
Year: 2011
File Attachments: Final Capstone.docx
Authors: Megan Frank