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Capstone Projects

Wetland X: Wetland Mitigation Plan Amendment

Mon, 12/03/2018 - 17:56
Abstract: Wetland X is a wetland that is located in Western New York and has been converted to agricultural land. The goal of this study was to create a restoration plan for Wetland X that meets Natural Resource Conservation Service (NRCS) standards. The study took place during June 2018 with the final plan being completed in August of 2018 and the data analysis report being completed in the fall of 2018. The focus of the study was on the woody vegetation of the site to document the species present and the density of vegetation on the site. Vegetation was sampled on four plots located at different areas of the site to provide the best representation of the sites overall conditions. The areas were sampled using zigzag transects and grid transect patterns; with one area being sampled using the zigzag pattern, two using the grid pattern and one using both transect methods as a comparison of the two methods. Sampling of the site found that an amendment was needed for Wetland X to ensure that the landowner remained in compliance with the Food Security Act Standards. The restoration plan focuses on planting and management techniques for the site that will allow proper growth of desired vegetation species and the eradication of the invasive species. The created restoration plan amendment has been implemented and will be completed by June of 2019 with five years of monitoring following completion.
Access: Yes
Literary Rights: Off
Major: Ecological Restoration
Year: 2018
File Attachments: Pratt_Capstone_2018.docx
Authors: Thomas Pratt

Paul Smith’s College Shoreline Restoration Conservation Plan

Fri, 12/14/2018 - 12:24
Abstract: A restoration plan was created for the Lower St Regis Lake shoreline of Paul Smith's College. To date, about 140 students have participated by way of studies and course work in surveys and assessments, which clearly indicate a much reduced level of biological diversity, ecosystem function, and human uses compared to other sites. The plan is designed based upon field assessments and with the intentions of using the shoreline as an on-site case study of experiential education – a tradition of at the core of Paul Smith’s College. The aim of the restoration plan is to increase biodiversity, ecosystem function, aesthetics, educational studies, and shoreline use.
Access: Yes
Literary Rights: Off
Major: Ecological Restoration
Year: 2018
Authors: Hunter Gaudette
, Joseph Hollner
, Jonathan Meadows
, Ryan Morr
, Sara Savoia, Cassandra Schrader

Bread: Does the Type of Milk Used Affect the Production

Sat, 12/09/2017 - 12:25
Abstract: No abstract
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2017
File Attachments: Capstone Final Paper.docx
Authors: Jenna Griffo

The Egg

Wed, 12/14/2016 - 11:10
Abstract: In this capstone we researched the egg. We explored the different components that make up the egg, the different vitamins, minerals and proteins that are found in an egg and the grading process that they go through. We talk about the history and where eggs in fact came from and how they came to be so commonly used, as well as their baking and cooking applications.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management, Culinary Arts and Service Management
Year: 2016
Authors: Lora Semple , Justin Tinelli

Salt

Wed, 12/14/2016 - 12:54
Abstract: For our capstone project we got the ingredient salt. There is a lot about salt that most people do not realize and so within this paper we want to let you know what we learned about salt. That includes the history of it, the many different types of salt and where they come from and also how they are used in culinary and baking. We also included in the paper how we used the ingredient throughout our five course meal. Some salts even have other uses that do not relate to cooking or baking and are still explained throughout the paper.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management, Culinary Arts and Service Management
Year: 2016
Authors: Ryan Quinn, Jenny Mcginn

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

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