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Capstone Projects

Extreme Local: Weighing the Financials of Growing Produce On-Premise

Mon, 12/05/2011 - 16:31
Abstract: Restaurant owners across the United States create revenue by limiting their food costs. As the demand for locally grown, organic produce rises, these individuals find it increasingly difficult to offer these comparatively expensive ingredients without raising prices or facing an increase in food cost percentage. This study aims to discover the financial benefits and risks of growing organic produce on-premise, an alternative to buying these ingredients. Comparing the cost of gardening to the perceived value of its product, a financial analysis will assess the return on perfectly ripened, fresh ingredients. The findings will be used to determine the viability of small scale on-premise gardening in any small to medium sized restaurant.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2011
File Attachments: Brandon Bills Capstone.docx
Authors: Brandon Bills

How Local Can You Go?

Mon, 12/05/2011 - 17:01
Abstract: With the ever-increasing interest in and utilization of locally sourced products in food-service establishments, it makes sense for the “green”-striving Paul Smith’s College to bring these efforts to the dining room. The St. Regis Café claims, “We buy local when ever possible and support our regional agriculture as a standard professional practice.” This project will determine to what extent this claim is followed through on, while taking into consideration the required standards of the learning environment in the St. Regis Café. By establishing contact through e-mail with selected farmers and producers, this research will explore what percentage of the menu items could be sourced within a certain region. The resulting information will provide the St. Regis Café with the basis of information regarding product availability, should they be interested in pursuing this option.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2011
File Attachments: Capstone project.docx
Authors: Kelcey Rusch

Self-Actualization through the use of Food

Mon, 12/05/2011 - 17:16
Abstract: Maslow’s Hierarchy of Needs is a table consisting of human needs according to necessity; in order to reach a new level, needs of the previous level must be met first. Among the physiological needs located at the bottom of the pyramid, is food. Food can be controlled unlike other biological needs and therefore may play a crucial role in reaching the ultimate goal of self-actualization. The surveys will be conducted to gather statistics and opinions of outdoor recreationists and other professionals who pertain to this study. The question that is going to be answered through this capstone is: Is food preparation and consumption an enriching and exciting enough experience to achieve self-actualization?
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2011
Authors: Stephanie Curtis

Cheers To Upscaling Beer With A Cicerone

Mon, 12/05/2011 - 18:53
Abstract: The Cicerone Certification Program has been around only since 2007 but has already given out thousands of Certified Beer Server certificates. The Cicerone Certification Program seeks to ensure that consumers receive the best possible beer and enjoy its flavors to the greatest extent possible. Those who are qualified must know five areas of beer. These areas of knowledge are beer storage, sales and service, beer styles and culture, beer tasting and flavors, brewing ingredients and processes, and pairing beer with food. The program offers three levels of certification beginning with the simplest and building to the most complex and demanding. The three levels of a Cicerone are Certified Beer Server, Certified Cicerone, and Master Cicerone. This study seeks to determine if a Cicerone is needed in an upscale restaurant. The opinion of beverage managers’ will be gathered through the use of interviews. The consensus will be used to determine if it is even worth having a Cicerone in upscale restaurants.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2011
File Attachments: Capstone-Project.docx
Authors: Stephen Angrisano

Rooftop Gardens

Mon, 12/05/2011 - 19:26
Abstract: The term “local” has very little meaning, if you are surrounded by miles of asphalt and sidewalks. However, the term “rooftop garden” can have a strong and powerful meaning when the only farming space you have is the roof above you. This study seeks to determine if there is a difference between rooftop garden grown food and mass produced and transported food in visual appearance and to determine what are the consumer assumptions and perceptions about a restaurant rooftop garden. The data for this study will be gathered through the use of secondary research and surveys. This information will then be used to determine the differences between vegetables picked at peak ripeness from a rooftop garden and vegetables delivered from a large scale mass producer. In addition the consensus will be used to see if the use of a rooftop garden has any affect on a customer’s perception of an urban restaurant with a rooftop garden.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2011
File Attachments: capstone.docx
Authors: Alexander Benson

A Healthier Lunch Line

Mon, 12/05/2011 - 19:57
Abstract: Unhealthy eating is an epidemic in America that is passing from generation to generation. It is becoming more crucial to find ways that can change eating habits at a young age due to the influx of marketing influences. This study will show whether educational marketing or aesthetic marketing is more effective on children’s food choices. The educational marketing will be implemented by interactive taste testing with the students, while the aesthetic marketing will be done by encouraging healthy eating with various wall illustrations and posters in the cafeteria. Both sets of data will be gathered before and after to be compared for effectiveness. Schools are currently struggling to find a way to encourage healthy eating with food that is appealing to a grade school student. If the presentation of food is part of a solution, then this study can help prove that simple changes to the cafeteria setting can reinforce children’s perception of health and help fight obesity and other health issues.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management, Hotel, Resort and Tourism Management
Year: 2011
Authors: Amiee Derzanovich, Morgan Horwatt

Food Plots for White-tailed Deer: Effects on the Browse Intensity of Commercial Tree Species in Western New York

Mon, 12/05/2011 - 10:09
Abstract: Throughout North America high densities of white-tailed deer (Odocoileus virginianus) are creating problems that affect humans as well as the natural environment; such as property damage (ex. deer/car accidents), crop damage due to browse, changes in forest species composition, as well as the creation of alternate stable states throughout the northeastern forests of the U.S. This study examined whether food plots for white-tailed deer are increasing, decreasing or having no effect on the browse intensity of commercial tree species in the northern hardwood/coniferous forests of western New York. Spring and summer browse intensity was determined at six sites throughout Wyoming, Cattaraugus, and Erie counties; three forested sites with food plots and three forested sites without food plots that were similar in species composition. The study found that food plots were causing an increase in browse intensity on commercial tree species to areas immediately adjacent (0-2 meters) to the food plots. However, further analysis that excluded measurements taken for subplots one at both food plot and non-food plot sites showed that non-food plot sites had a significantly greater proportion browsed. The findings suggest that if food plots are used as a management option for white-tails in western New York a buffer zone of at least 2 meters outside the food plot should be incorporated to account for the overflow of deer browse.
Access: Yes
Literary Rights: On
Major: Natural Resources Management and Policy
Year: 2011
Authors: Mike Domagalski