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Capstone Projects

Opportunities for Collaboration: A study of the participation in student activities and young alumni giving

Thu, 11/29/2012 - 20:23
Abstract: Student activity programs developed in collaboration of student affairs and alumni offices increase young alumni involvement. The successfulness of student activities in cultivating young alumni donors is unknown. The purpose of this study is to determine if the giving behaviors of young alumni can be enhanced by the participation in student activities. Current “involved” students will be queried through focus groups to gather insights as to their intentions of financial giving upon graduation. Recent graduates between the years 2007-2010 will be queried as to their giving behavior towards the college as well as activity engagement during their years at Paul Smith’s college and specifically what that engagement was. Colleges will better understand the benefits of implementing student activity programs.
Access: Yes
Literary Rights: Off
Major: Business Management and Entrepreneurial Studies
Year: 2012
Authors: Christine Blakeslee

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.
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Literary Rights: Off
Major: Business Management and Entrepreneurial Studies
Year: 2012
Authors: Sara Glabien

Can Restauranteurs Successfully Influence Guest Behavior By Using Facebook?

Sun, 12/02/2012 - 20:55
Abstract: Facebook is a form of social media used by millions on a daily basis. Restauranteurs’ ability to use Facebook to influence guest behavior, build a connection, and receive comments could potentially benefit their restaurants. This study was conducted on Facebook, sending surveys to my “friends,” discovering how restaurants’ Facebook pages are affecting them. Seeing how my study was based on Facebook it was appropriate to only conduct the surveys on this form of social media. The goal was to find if restauranteurs could attract more customers to their restaurant by influencing guest behavior on Facebook. This will prove if using Facebook is a worthwhile marketing tool. People interested in this topic will become more knowledgeable about this form of social media from a business perspective and the Facebook company could benefit from this study as well. This study will give recommendations to restauranteurs on how to make their restaurant “stand out” on Facebook.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2012
Authors: Joshua Werksman

Do Adirondack Farmers Perceive Aquaponics as a Solution to the Lack of Year Round Out of Season Local Food?

Sun, 12/02/2012 - 23:59
Abstract: Several different factors contribute to the farmers of the Adirondacks inability to produce sustainable, fresh, local food out of season. This study will provide a comprehensive literature-review-based overview of modern day farming, aquaponics, local food sheds, and the farmers associated with Adirondack Harvest and Green Circle. This capstone seeks to determine via surveys if aquaponics is a solution to the challenges Adirondack farmers face today in their lack of year round productivity. The consensus of this capstone will determine if aquaponics is a solution to the challenges Adirondack farmer’s face regarding the lack of local out of season food for the residents of the Adirondack region.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: Aquaponics Capstone
Authors: Ashley Rokjer

You Are What You Eat

Mon, 12/03/2012 - 18:12
Abstract: Food plays a huge role for all living organisms. The focus and purpose of this research is to determine if Paul Smith’s College students are getting the nutrients they need to perform well in school. Students need nutrients such as carbohydrates, proteins, fats, vitamins and minerals that will help fuel the mind and body. These nutrients can have a tremendous effect on how the body’s behavior, specifically how it copes with stress and memory. The data was collected by observing the food choices offered in the Paul Smith’s College dining hall. It benefits students to have a balanced meal to nourish the mind and body. Offering healthy choices and promoting a balanced diet will benefit the students at Paul Smith’s College.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: You are what you eat
Authors: Courtney Sypher

Vertical Gardens

Mon, 12/03/2012 - 21:08
Abstract: Vertical gardens have the potential to be both functional and serve as decoration in the modern restaurant. This Capstone will study vertical gardens and restaurants in the United Sates that currently have vertical gardens, in an effort to determine if vertical gardens could be a profitable investment for the modern restaurant, if vertical gardens are practical for restaurants to have and maintain, and if the vertical garden could serve as a decoration to the restaurants’ guests. Methods will include interviewing chefs and owners of these restaurants and surveying restaurant patrons to measure the amount of value that the restaurant customer places on the idea of vertical gardens in restaurants. The results will prove whether or not the idea of a vertical garden in the restaurant is cost effective, while also providing decoration in the dining room and enhancing the customer experience. Vertical gardens are an integral part of the fresh, local food movement. It is incredibly important for students and professionals alike, to study this important new trend in the industry, especially as the fresh food movement is currently trending.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: FINAL.docx
Authors: Kayla Saenz

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

Pop Up Restaurants: Are They Here to Stay? A Study of Consumer and Professional Awareness and Future Demand

Fri, 04/20/2012 - 13:23
Abstract: The focus of this study is to determine in the next 10 to 15 years if pop up restaurant will become a new permanent venue. This study provides information for professionals and people entering the restaurant industry for potential job opportunities. Pop ups are a style of restaurant that takes over a venue for a short period of time (48 hours to a week). This research is based on professional willingness to enter the pop up industry and research measuring consumer knowledge of pop ups and future demand. Research is based on surveys filled out by the general population, and surveys to restaurant professionals.
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2012
File Attachments: Capstone.doc
Authors: De Anna Wasiewski

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

Soil and Vegetation Characteristics of High Elevation Wetlands in the Adirondack Park

Mon, 12/03/2012 - 17:14
Abstract: Wetland ecosystems are finally being understood for their true importance. Wetlands in the past were misunderstood and thought to be disease carrying burdens on our way of life; however this mentality changed during the mid-19thcentury. These ecosystems are important for biodiversity and act as natural water purification systems. This study was undertaken to help understand, the high elevation wetland characteristics. Our goals were to analyze the soils and describe the vegetation in high elevation wetlands. The soil and vegetative surveys helped define the characteristics of these ecosystems and create a better understanding of them. The combination of vegetation species that are wetland indicators were found in each site, the soil pH, and nutrients show that each site had signs of being a wetland community.
Access: Yes
Literary Rights: Off
Major: Environmental Sciences, Forestry
Year: 2012
File Attachments: FINAL Capstone Report.doc
Authors: Brandon Ploss, Sean Ayotte