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Capstone Projects

Global Cuisine; Italy

Roots of Paul Smith’s - Interpreting Our Past to Inspire Our Future : A conceptual design for an interpretive trail guide exhibit on Paul Smith’s College campus

Tue, 05/10/2016 - 13:17
Abstract: It is a pivotal time for Paul Smith’s College (PSC) where many of those directly involved with its inception are no long with us. PSC history was shaped by the Adirondack wilderness and together they influence how the college is run today. This project aimed to create the conceptual design for an interpretive trail exhibit on PSC campus. I worked with a professional exhibit designer to develop artistically inspired signage using archival photos to bring to life the heritage and natural history of the Paul Smith’s. Extensive research, input from stakeholders, and professional design guidance were utilized to create the content for six interpretive signs, a conceptual design, two formative evaluations, an estimated budget, and two campus sustainability fund proposals. These signs are meant to engage and inspire the current and future members of the Paul Smith’s College community, to build a deeper appreciation for the heritage that makes us unique.
Access: Yes
Literary Rights: Off
Major: Integrative Studies
Year: 2016
Authors: Leanne Ketner

An examination of sustainable agricultural practices of small scale dairy farms in the Adirondack North Country of Upstate New York

Mon, 05/01/2017 - 09:14
Abstract: This study examines the sustainable practices of small scale dairy farms in the Adirondack North Country of Upstate New York. The results of this study can assist farmers in developing and implementing sustainable agriculture practices specific for small scale dairy farms in the North Country. Methods for research include farm tours as well as in person interviews with the farmers which will provide an understanding of what farming practices are currently being implemented as well as identifying what potential practices may be implemented. The information that is gathered can also be helpful with legislative processes. It may provide law makers and various agencies with valuable information that can help create guidelines and regulations that support sustainable farming methods as well as assist farmers in understanding their challenges and successes in reaching both economic and environmental sustainability
Access: Yes
Literary Rights: Off
Major: Natural Resources Management and Policy
Year: 2016
Authors: Steven Vincent

Proposal for a Pet-Friendly Residence Hall

Fri, 04/27/2012 - 15:42
Abstract: A “pet friendly” college campus is one that allows students to house their pets with them; including in dorm rooms and other designated areas. This research is to investigate the appropriateness of having a pet-friendly campus at Paul Smith’s College. This investigation will show the psychological and physiological advantages of having pets as companions in a college setting, as well as determine if the current population (students, faculty and staff) is amenable to this model. The model for this project and a large portion of support herein was conducted by visiting the SUNY Canton campus and their pet-friendly residence hall. The data and observations were collected by interviewing the students who owned pets at the campus and gaining insight as to the emotional and physical support they felt the pets provided to them. Interviews were also conducted at the Office of Residence Life and the physical dorm itself was toured for this presentation. In conclusion, the proposal will show support for and suggest the renovation of a current dorm – likely Clinton or Lambert Hall – and the creation of a fenced in exercise area in which to maintain any foreseeable canine residents. This project will lay the ground work for making the Paul Smith’s College campus a more diverse and appealing environment for students and faculty alike.
Access: Yes
Literary Rights: On
Major: Business Management and Entrepreneurial Studies
Year: 2012
Authors: Ashley Keith

The Waterhole's Upstairs Music Lounge Marketing Plan

Fri, 04/27/2012 - 11:31
Abstract: With any music venue attracting more customers through efficient ways of marketing is paramount. The Waterhole’s Upstairs Music Lounge located in Saranac Lake, New York, is the basis of this study to create a marketing plan for the establishment that will increase the volume of business. Information has been collected using surveys delivered to the local community. Further, interviews with The Waterhole’s staff members about the type of advertising they perceive reaches the market most effective were conducted. Using the information this research has developed ways The Waterhole can market itself more efficiently using print, radio, and social media advertising.
Access: Yes
Literary Rights: On
Major: Business Management and Entrepreneurial Studies
Year: 2012
Authors: Dustin S. Dwyer

Creation of an Electronic Guide for Supplemental Instruction Leaders in Financial Accounting

Fri, 04/27/2012 - 11:07
Abstract: Created by University of Missouri-Kansas City (UMKC), supplemental instruction (SI) is an academic assistance program centered on peer-led sessions, used at centers of higher education world-wide, including Paul Smith’s College. In recent years, training for SI leaders at Paul Smith’s College has been put on hold while training of peer tutors, or those that work under SI leaders, is on-going. Although SI leaders get training during their tenure as peer tutors, further training is necessary to be an effective leader in a group setting. Investigating UMKC standards, Paul Smith’s students’ opinions, and current Paul Smith’s SI leaders’ opinions, it has been determined that more training for SI leaders at Paul Smith’s College should be offered. To facilitate additional training, a strategy is under consideration that is two-pronged: the use of Moodle (a copyright academic course management tool) and a guide for new SI leaders in the course of Financial Accounting (ACC 101). Together, this strategy will provide general knowledge about SI, techniques for a successful SI session, experiences from past SI leaders in course materials, and other insights that may be helpful to a new SI leader.
Access: Yes
Literary Rights: Off
Major: Business Management and Entrepreneurial Studies
Year: 2012
Authors: Sara Glabien

Scent Marketing: Do Scents Make Cents

Mon, 04/23/2012 - 21:51
Abstract: Based on past research and studies to manipulate scents, an experiment will be conducted to determine an influential way for businesses to subliminally attract customers. These customers will be more apt to spend money in the establishment purely from the scent that the business is producing. A “mark” on the mind of the consumers from these aromas will persuade them to open up their mind as well as their wallets. The consistent smell of a universally embraced scent will manipulate the majority of customers: therefore restaurants will have the opportunity to generate more profits. The smell of doughnuts was primarily used as the “universal appeal” for this specific scent to attract more business because the study was being executed in a bakery. Other cases and establishments with billboard or ambient scents (see definition list) might be more applicable for execution. The information collected from this experiment will be used to determine if a subliminal interests can influence customer’s to spend more money.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
Authors: Dan Smallridge

Soulful Dishes - A study of Geechee/Gullah Cooking

Mon, 04/23/2012 - 21:45
Abstract: Every culture has its own cuisine. In the United States, people have emigrated from many different countries. The authenticity and tradition of native food is showcased in various ways. The public has an array of options when it comes to eating different types of food from around the world. Geechee/Gullah (GG) food is not as obtainable. This research is based on the origin and culture of GG people, how their culture is expressed through their cuisine, cooking techniques, and authentic signature dishes. Under the guidance of Chefs Michael Carmel, Kevin Mitchell, and Charlotte and Frank Jenkins, each of whom have experience and knowledge of the subject, the outcome will produce signature dishes that will be available for the public to taste. Exploratory research consisting of interviews and field notes will be the research methods used. Signature dishes and a presentation will provide the general audience with information and awareness of GG cuisine.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2012
Authors: Jacqueline Hite

"Farm-to-Table"

Mon, 04/23/2012 - 16:51
Abstract: "Farm-to-Table" has proven to be a major trend in the foodservice industry in the past decade. According to restaurant.org the top two trends for 2012 are locally sourced meats and produce. When referring to the literature review on the subject, it is clear that this trend involves numerous aspects. The purpose of this capstone is to come up with a conclusion as to what aspects a younger demographic, namely the 18-25 age group, view as the most important in this growing trend. Information will be gathered from surveys handed out to customers at Eat-N-Meet in Saranac Lake, NY (the local "Farm-to-Table" restaurant) as well as surveys sent to the student population at Paul Smiths College. With the compiled information, a chef or restaurateur involved with the trend in the next couple decades can hope to realize what future customers of this age group will be looking for when dining out at a "Farm-to-Table" establishment.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: Ealy Final Capstone.doc
Authors: Justin Ealy

Age and its Effects on Taste: Does age play a factor in tea preference?

Mon, 04/23/2012 - 13:23
Abstract: The purpose of this study was to determine if age was a factor with consumer’s taste buds between the flavors of neutral oolong tea, vegetative green tea, mild white tea and astringent black tea. The method used to retrieve this data was a tea tasting, pared with surveys. The results were compiled in a series of charts. This study was based on age to assist restaurateurs with making a decision of what tea to offer in their establishment. Tea drinkers were surveyed, as well as participated in a tea tasting to decide the answers to these questions.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2012
Authors: Kathryn Woehrle