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Capstone Projects

Determining the Authenticity in Ethnic Cuisines

Mon, 12/03/2012 - 21:10
Abstract: The United States is often referred to as a melting pot. As many cultures have melded together, so have their cuisines. In recent years, ethnic cuisines’ demand has grown steadily and the market has become saturated with restaurants claiming to be authentic. With this popularity of ethnic foods in the United States, a demand for increased authenticity in ethnic restaurants is higher than ever. However, what makes an ethnic restaurant authentic? The purpose of this study is to look at the opinions of both consumers and industry professionals to find what each group finds important when determining authenticity. Research was done via online surveys sent to culinary professionals working in ethnic restaurants and diners of ethnic restaurants to determine what each population deemed most important when preparing ethnic food and when choosing an ethnic restaurant. The outcome of this study can be used by any person looking to open an authentic ethnic restaurant or looking to improve on their already existing restaurant.
Access: No
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: The Author has selected not to publish this complete work.
Authors: Blue Swan Otto

Guest Retention due to Value-Added Services within Resorts: A study of the relationship between value added services and guest loyalty in both large and small resorts

Mon, 12/03/2012 - 00:52
Abstract: The resort market is currently an industry of service, rather than simply selling rooms as it was in the past. The concept of a value-added service during a stay in a resort rather than a tangible room is now very important to an individual guest. The purpose of this project is to find out if value-added services make or break the potential for a first time guest to become a return guest. Also, the study shows if these value-added services contribute to customer loyalty. The methods used show the link between a value-added stay and return guests of both small boutique hotels and larger resorts. This data was collected through the form of interviews of front office managers of these types of resorts. The significance of this project will aid hoteliers in both small and larger resorts in deciding the type of service provided by their employees. It will also show them what additional services not already put in place they may want to implement to further guarantee repeat guest business.
Access: No
Literary Rights: On
Major: Hotel, Resort and Tourism Management
Year: 2012
File Attachments: The Author has selected not to publish this complete work.
Authors: Ashley Booton

Bringing Families Back to the Drive-In

Mon, 12/03/2012 - 17:55
Abstract: Drive-in theaters have been in existence since 1933. However, within the past 30 years the number has been declining. Now there are indications that they have been making a comeback. The number of operating drive-in theaters went from 366 in 2011 to 368 this year according to drive-ins.com. This study seeks to determine how drive-in theater can appeal to families, and how they may best cultivate their comeback. The opinions of both families and drive-in theater owners will be gathered through the use of surveys. The results will be used to determine what steps drive-in theater owners will take to attract more families back to the drive-in theater also what features families would want available at the drive-in theater. The long term goal is help the family become a unit.
Access: No
Literary Rights: Off
Major: Hotel, Resort and Tourism Management
Year: 2012
File Attachments: The Author has selected not to publish this complete work.
Authors: Eric Kowalik