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Capstone Projects

Rooted Education: learning from aquaponics

Sat, 04/30/2016 - 15:02
Abstract: Aquaponics is the integration of soil-less agriculture (hydroponics) within closed-loop aquaculture systems to reduce the toxic accumulation of nutrient waste from aquatic animals. Bacteria naturally establish to purify water by oxidizing the ammonia secreted by fish, which reduces the toxicity of effluent while creating a usable nitrogen source for plants. The conversion of ammonia and nitrite into nitrate by living bacteria communities is called a biological filter, or biofiltration (FAO 2014). Aquaponics would not be possible without biofiltration; the slightest amount of ammonia would be fatally toxic to fish, and plants wouldn't receive the nitrates they need to grow. There are unique opportunities offered by an aquaponics system to learn about ecological and human communities. 1.1. Aquaponics enables users to grow fish and agricultural plants with limited space and resource use (water, soil, and time). This enables an aquaponics user to invest less physical energy and time into expanding sustainable food resources for their household use. 1.2. A small aquaponics system could promote cultural values of self-sufficiency, energy consciousness, and connection to food systems. It could inspire individual efforts to produce food for one’s household, to build healthier and more resilient systems, and a greater appreciation for farming. Therefore, this project aims to actualize a mobile and functional aquaponics system for the educational benefit of the Paul Smith's College community. I will provide the background knowledge needed to maintain an aquaponics system, as well as describe the general concept of aquaponics design.
Access: No
Literary Rights: On
Major: Environmental Sciences, Natural Resources Sustainability Studies
Year: 2016
File Attachments: The Author has selected not to publish this complete work.
Authors: Brian Jason Kohan

Turning Points and the Ecological Conscience

Mon, 04/25/2016 - 08:15
Abstract: We live in a time when environmental crises seem to be overwhelming: global climate change, water crises, and mass extinctions, to name a few. Some people seek out ways to address environmental problems, while others remain ignorant or deny the existence of serious issues. Aldo Leopold’s land ethic calls those who help, people who feel “the stirring of an ecological conscience.” Many studies have looked at the psychology of environmentalism and the factors that instill an environmental ethic. Some studies look at early childhood, others at significant turning point events. Many factors foster an ecological conscience among people. I was interested in how the “stirring of an ecological conscience” was instilled in our own community here at Paul Smith’s College. The faculty and students all have a story to tell about what led them here and this project explored that. The sample studied here found that among faculty and students, experiences from childhood played a significant role in the development of an ecological conscience. These experiences most often influenced the path of each participants life journey. These findings provide us with information on ways we can look to help instill the ecological conscience in others, through education and daily life.
Access: Yes
Literary Rights: Off
Major: Environmental Studies
Year: 2016
Authors: Dominic Rickicki

Flight of 5 Food Truck Company

Tue, 04/26/2016 - 10:16
Abstract: The Flight of Five Food Truck Company is run by Catherine Bergman and her colleague Malik Pryce. They are both hard working and determined business workers. Catherine Bergman has her degree in Food Service and Beverage Management and Culinary Arts and Malik Pryce has worked in many restaurants where he has been on his way into a management position and has been working with Catherine since 2015. The Flight of Five Food Truck Company is located and run in Lockport New York. Where weIt has a plan on selling items named after local colleges’ and universities’ names and mascots. The Flight of Five Food Truck Company is named after the 5 five locks on the Erie Canal, we and this company wanted to have a historical tie in to our business and the town.
Access: Yes
Literary Rights: On
Major: Food Service and Beverage Management
Year: 2016
File Attachments: Flight of FIve final.docx
Authors: Catherine Bergman

Jenkins Café

Wed, 04/27/2016 - 07:25
Abstract: Jenkins’ Café will be a quick service café establishment located at the base of Jenkins Mountain, along the trail systems of the Visitor’s Interpretive Center (VIC). The VIC has recently become an entity of Paul Smith’s College, allowing greater flexibility of management, away from State jurisdiction. About three miles into the VIC’s trail system is the base of Jenkins’ Mountain, the location for Jenkins’ Café. Jenkins’ Café will serve local residents, Paul Smith’s College students, and VIC visitors’ quick meals consisting of sandwiches, soups, and salads while they utilize the VIC trails. Warm and cold beverages will also be available for service, including a small selection of beer and wine. Hikers, cross-country skiers, bird watchers, snowmobilers, and anyone participating in any VIC activities, can enjoy these fares when they arrive at Jenkins’ Café.
Access: Yes
Literary Rights: Off
Major: Food Service and Beverage Management
Year: 2016
File Attachments: Capstone Final.docx
Authors: Jeffrey Weis, Niklas Van Den Woldenberg

Pair and Compare Capstone

Thu, 04/28/2016 - 13:15
Abstract: Pair and Compare is a business concept that came from the culmination of a four year degree in Food Service and Beverage Management at Paul Smiths College. This capstone is broken into two parts. The first is a wine/tea tasting and food pairing prototype event that showcased possible pairings to collect data. The second part is to use the data and research to determine if a viable and profitable business similar to this event can be realized
Access: Yes
Literary Rights: On
Major: Food Service and Beverage Management
Year: 2016
Authors: Nicholas Komninos

An Educational Assessment of a Nature Center

Wed, 12/04/2013 - 15:18
Abstract: Currently, there is a strong focus on public environmental education. However, it is not known how environmental education programs relate to the New York State Curricula or to the North American Association for Environmental Education’s (NAAEE) education goals for school-aged children. The purpose of this qualitative, relationship study is to determine how and to what extent a nature center’s educational programs relate to New York State Curricula and the North American Association for Environmental Education’s education goals for school aged children. Data will be collected through a content analysis approach. The information gathered from the content analysis will then be compared against each other to see where there are gaps in the nature center’s educational goals and how they might ameliorate them. This information can be used by the nature center to format their educational programs in a way that is more conducive with both the New York State Curricula and the NAAEE educational goals.
Access: Yes
Literary Rights: On
Major: Environmental Studies
Year: 2013
Authors: Jacqueline McCabe

Paul Smith's College & International Learning: A Small Scale Assessment of Student Perceived Personal & Academic Gains

Mon, 04/22/2013 - 22:16
Abstract: Many students who participate in a study abroad experience during their college or university career experience positive gains on personal and academic levels. This growth can be gained directly from the sojourn while it is taking place, and/or upon individual reflection of the experience once the student returns home. Currently, Paul Smith’s College (PSC) students are able to participate in a variety of international experiences, including short-term (minimum of ten days) tours, faculty-led service learning practicums and semester-long study abroad programs, personally organized by individual students. Since there has been no central Paul Smith's College entity that examines how students may be making gains from these experiences, there exists an unmet need to discover how students believe they have benefited from study abroad. This study used grounded theory methodology and mixed qualitative research methods to investigate whether PSC students benefited personally and academically from their individual international learning experiences. This research has revealed the majority of students interviewed believed themselves to have been positively affected on both levels. These students are also more open to continuing traveling, either for personal enjoyment or career advancement. This perceived growth occurred despite, and perhaps, as a result of having experienced culture shock during their sojourns or upon their return to the U.S.
Access: Yes
Literary Rights: Off
Major: Environmental Studies
Year: 2013
File Attachments: Mckenney_FinalCapstone.docx
Authors: Sarah McKenney

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