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Capstone Projects

Engaging Visitors Of Glenview Preserve With Interpretive Signage

Fri, 12/14/2018 - 11:42
Abstract: Glenview Preserve is a Lowland forest and Field property that boarders the Bloomingdale Bog. Implementing an educational system at the preserve would lead to more public interaction that would guarantee support for the Adirondack Land Trust’s mission objectives. This approach would involve the development of an interpretive day-use site, interpretive programs and signs, and an outdoor education space. For my portion I will be investigating how the Adirondack Land Trust can construct interpretive signage that is weather resistant and provides valuable content. The quality of the content will be evaluated using the National Association of Interpretation principles of POETRY. These signs will promote ALT’s mission objectives by encouraging people to make a difference after their visit through well-constructed and entertaining information. Visitors will donate money to ensure that having an educational system at the preserve is a leading concern of the Adirondack Land Trust’s management plan for Glenview Preserve.
Access: Yes
Literary Rights: On
Major: Integrative Studies, Natural Resources Conservation and Management, Recreation, Adventure Education and Leisure Management, Parks and Conservation Management
Year: 2018
Authors: Tiffany Elizabeth Marie Clark

Student of Natural Resources and Conservation Management

Fall 2018 graduate of Paul Smith's College

Feasibility Study of an Outdoor Classroom Area in Glenview Preserve

Fri, 12/14/2018 - 21:36
Abstract: The Glenview Property is 238 acres with a lot of potential. One of those potentials could be to create a sustainable education area for the public. The Glenview Preserve is known for its scenic view of the mountains, its lowland boreal forest, and its productive farmland. The Adirondacks are known for its forestry, agriculture, and open space recreation. The Adirondack Land Trust owns and manages this area. The ideal main uses of this property are agricultural, educational, sustainable outreach programs, and a balance between natural and artificial scenery (Adirondack Land Trust, 2017). Within the Adirondacks, where the beauty is breathtaking, recreation is at world-class level, and the land is environmentally protected, experiences are held in order to promote environmental awareness. With local resources and the natural growing land space, a sustainable education area can be built. Additional projects within the area includes an amphitheater, a kiln, and raised garden spaces.
Access: Yes
Literary Rights: On
Major: Integrative Studies
Year: 2018
File Attachments: CapFinal.docx
Authors: Quinn Jordan

Homesteading for Beginners

Wed, 12/12/2018 - 14:51
Abstract: Homesteading isn’t just a movement, it’s a way of life. Our first research proposal was to create a guide to homesteading for beginners. Initial research showed there are countless types of homesteads and so we decided to research what homesteading is and the different ways you can homestead. Homesteading can be defined as a life of self sufficiency. But our research found that there can be many ways to achieve that goal.
Access: No
Literary Rights: Off
Major: Natural Resources Management and Policy, Natural Resources Sustainability Studies
Year: 2018
File Attachments: The Author has selected not to publish this complete work.
Authors: Ron Fina
Erica Martin

Creating Universal Use for the Glenview Preserve

Fri, 12/15/2017 - 20:40
Abstract: The Adirondack Land Trust recently purchased 238 acres along Route 86 in Harrietstown. This tract of land is called the Glenview Preserve. The Adirondack Park Agency has already designated a scenic vista of Whiteface Mountain and the High Peaks. Along the back of the property is the Bloomingdale Bog, which is the third largest boreal peatland in New York. Vista like the Glenview Preserve, which doesn’t involve a climb and is also accessible to all. This poses the perfect opportunity to establish universal trails for all to enjoy. Conservation of land is made possible by connections that people make to the land. If there is no connection to nature, it could be destroyed without anyone speaking up. The location of this tract of land makes it ideal for accessible trail since there is no mountain to hike to get the view. Hiking is one of the oldest pastimes of the world. People can experience beauty every season of the year. It strengthens our bodies and minds at no cost. Hiking is a wonderful chance to feel the earth below your feet and get up close and personal with nature. Installing trails would not only open up recreational opportunities such as hiking, running, and bird watching, skiing and snowshoeing but also build community.
Access: Yes
Literary Rights: Off
Major: Forestry, Natural Resources Sustainability Studies
Year: 2017
File Attachments: Capstone_Final.docx
Authors: Valerie Hoffman

The Portable Glass Business Plan

Wed, 12/02/2015 - 10:18
Abstract: This is a capstone on a business plan for a start up company. This business is an educational style catering company that teaches classes on how to pair foods with various alcoholic spirits (beer, wine,and hard cider). The business itself is based out of Burlington, Vermont and does business throughout the Champlain Valley areas of Vermont and New York.
Access: Yes
Literary Rights: Off
Major: Food Service and Beverage Management
Year: 2015
Authors: Jacob Cassidy

Environmental Factors Influencing the Establishment of Moss Species in the Elevator Shaft on Whiteface Mountain: A Descriptive Study

Wed, 12/02/2015 - 15:19
Abstract: The moss species growing in the elevator shaft on Whiteface Mountain have not yet been identified and little is known on the environmental conditions in which they exist. Light, moisture, substrate pH, and temperature play vital roles in the establishment and reproduction of moss. In the summer of 2015 eight moss species, present only in their gametophyte generation, were identified in the shaft. Four of these species are known to exist on the mountain outside of the elevator shaft. Temperature and relative humidity were measured to represent the conditions of the shaft, whereas available light, moisture, and substrate pH were measured with each colony. Temperature and humidity became more stable further into the shaft, similar to that of a cave environment. In addition, temperature peaked during the hours the elevator was in operation. Light, moisture, and substrate pH of each species were not strongly correlated with colony area. Most colonies were found to be growing on a type of sediment, rather than directly on the granite wall of the shaft. The pH of these substrates ranged between 6.68 and 8.99. The influx of tourists on Whiteface between May and October may play a vital role in the establishment of these species. The elevator may provide air circulation within the shaft and the electric lights omit the radiation necessary for the mosses survival. There is a 6 month period with possibly no light source or circulation of air. Further research should document these changes in environmental conditions during this period.
Access: Yes
Literary Rights: On
Major: Integrative Studies
Year: 2015
Authors: Danica R. Maloney

Craft Beer Distribution

Wed, 12/10/2014 - 12:22
Abstract: Craft beer is distributed in many different places. The purpose of this research is to show how the breweries want to expand on getting out more and different varieties of beers to be sold outside of breweries. This study will use case interviews with existing craft brewers. Included in the interviews will be inquiries on where and why the beer is distributed to certain distribuitors that they have selected. Of the five breweries interviewed, it will explore and give insight on how well the beer is distributed. Beer distribution is huge for breweries and to be able to keep up with what is popularity and explore new varieties will help show if the company is going to be profitable or not.
Access: Yes
Literary Rights: Off
Major: Food Service and Beverage Management
Year: 2014
File Attachments: beer project.docx
Authors: Kacie McKeown

The Price Tag of Ambiance

Tue, 12/03/2013 - 18:28
Abstract: The Price Tag of Ambiance is study surrounding customer’s price perception of a restaurant’s application of physical attributes of the establishment itself. Customers expect to pay for what they experience; if the price is too small, the customer tends to get concerned, too high causes a lack of patronage to the establishment. This study looks at price perception in relation to customer’s views of quality of the main aspects that define physical ambiance. Subjects for this study will be Italian restaurants and consumers ranging in ages from 18 through 45. This is beneficial for upcoming restaurateurs, as it allows more insight into what ambiance is worth to a customer, and therefore can raise their price point. This knowledge will assist restaurateurs in judging how to best utilize the physical attributes of the establishment. The study looks a survey given to the target demographic, containing photographs of several restaurants. After which, the participants will be questioned on their thoughts of price at each restaurant.
Access: Yes
Literary Rights: On
Major: Food Service and Beverage Management
Year: 2013
File Attachments: Capstone Proposal Final.doc
Authors: Adam Fisk

Food Allergic Patrons: An exploratory study of controlling allergens

Wed, 12/04/2013 - 17:21
Abstract: In the food service industry there is a consumer market and a need for allergy free options, a.k.a. safe dining options for those consumers who suffer from food allergies. Dining rooms, kitchens and other food handling departments, specifically in hotels, are not allergen free. There is a definite potential for cross-contamination somewhere amongst the flow of food handling. It could be anywhere from the receiving department to the delivery of the finished product at the consumer’s table. The purpose of this study is to determine how and to what extent restaurant management can control harmful food allergens and successfully stop cross-contamination. This qualitative, inductive study will explore and determine in what manner restaurant management and staff can control the spread of harmful allergens within hotels and whether or not there is a foolproof way to stop cross-contamination. Through interview research methods a detailed study on the restaurants’ food handling practices will be conducted. The researcher will interview the employees of the establishment, and through a series of specific questions created by the researcher to establish a standard grading criteria, these results will be analyzed. Once several different establishments have been interviewed and data has been collected, through careful analysis, the researcher will be able to determine if the restaurant’s staff was able to control food allergens at any point. If food establishments within hotels are concerned with making themselves safer and worry-free places for the consumer to eat, they will be interested in using the results of this study to establish safer standards and all around food practices.
Access: Yes
Literary Rights: Off
Major: Food Service and Beverage Management
Year: 2013
File Attachments: Capstone Final
Authors: Evan Sullivan

Investing in Training so that Employees Feel Invested in You:

Wed, 12/04/2013 - 18:41
Abstract: Employee training can be expensive, that is why some employers may choose to cut corners on the training process. They wrongly assume the employee will learn as he/she goes. The employees who cannot learn quickly enough can become a burden to the restaurant and cause it to lose money. The purpose of this study will be to determine how and to what extent do restaurants choose their investments made in employee training to ensure employee satisfaction. This qualitative study will make the connection between the decisions restaurants make about employee training and if the decisions are made with employee satisfaction in mind. Surveys sent to the human resource managers will be the method used for this study. The human resource managers of restaurants will be asked specifically about their decisions in employee training and if the decision making process takes employee satisfaction into consideration. This study will be able to inform restaurants of employee training investments that will ensure employee satisfaction, which can improve business.
Access: Yes
Literary Rights: On
Major: Food Service and Beverage Management
Year: 2013
File Attachments: Young-Capstone.doc
Authors: Clarice Young