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Capstone Projects

A Taste Of Legumes

Sat, 05/09/2015 - 20:00
Abstract: This capstone investigates the history and use of legumes over the years. Contained within you will find information about the agricultural and culinary importance of these plants.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2015
File Attachments: KIC%20Document%200001-5.pdf
Authors: Elizabeth Savoie
Sat, 05/09/2015 - 20:00
Abstract: This capstone investigates the history and use of legumes over the years. Contained within you will find information about the agricultural and culinary importance of these plants.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2015
File Attachments: KIC%20Document%200001-5.pdf
Authors: Elizabeth Savoie

Potato

Thu, 05/07/2015 - 09:17
Abstract: This Casptone includes exhilarating information about the multiple species of tubers. It goes in depth about the multiple uses of the potato and all of the nutrition of each species.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2015
File Attachments: Potato
Authors: Nicole Landry

HOS 462 Hospitality Business Simulation - Blue Diamond

Tue, 05/05/2015 - 16:25
Abstract: Over the course of the semester, our capstone class took on the role of General Manager of a hotel through a business simulation. Each month, decisions were made based off on financial reports and key performance indicators. This report is the result of the decisions made from Year 1 to Year 3. They include business plans, business analyses, editorial calender, and RFP documents.
Access: Yes
Literary Rights: Off
Major: Hotel, Resort and Tourism Management
Year: 2015
Authors: Amanda Middleton, Katrina Furuta, Matthew Bailey

Pearl Shore Hotel Capstone

Tue, 05/05/2015 - 14:39
Abstract: HOTS business simulation includes business analyses, marketing plans, editorial calendars, and RFP's.
Access: Yes
Literary Rights: On
Major: Hotel, Resort and Tourism Management
Year: 2015
Authors: Emily Brosseau, Greer Gibian, Matthew Sullivan

HOS 462 Hospitality Business Simulation

Tue, 05/05/2015 - 12:57
Abstract: We as students in this course have been systematically redeveloping and managing a large multi-departmental hotel. This computer-simulated activity has given us the opportunity to achieve success through creative analysis to solve economic, social and environmental problems. The consequences of these decisions are reported and subsequently analyzed over a 3 year cycle of business. During our Capstone Celebration we have presented our results in a poster session and then provide a summative boardroom discussion of those internal and external forces and decisions that most powerfully affected our group’s successes, failures and adoption of change. This Paul Smith's College capstone experience has also allowed us to finalize our Paul Smith's education by giving us the opportunity to demonstrate mastery of the general education core and programmatic learning objectives. We have also had the chance to apply skills, methodologies and knowledge learned during our courses of study, building on this undergraduate learning experience as we evaluate our readiness for the next stage in our professional development.
Access: Yes
Literary Rights: Off
Major: Hotel, Resort and Tourism Management
Year: 2015
Authors: Nicolas Gonzalez, Lydia Kieffer, Luis Escala

Spring 2015 HOS 462- Final Capstone Submission

Mon, 05/04/2015 - 10:54
Abstract: Capstone Project: Our Capstone Simulation Course entailed running a Hotel Property out of Cape Cod Massachusetts. We had to make decisions as a group in order to execute and track the results of how our property was performing on a monthly basis. Our Business Model was targeted more towards business travelers. The following is our Analysis of how our property performed each Year throughout the Semester.
Access: Yes
Literary Rights: Off
Major: Hotel, Resort and Tourism Management
Year: 2015
File Attachments: Capstone-Final Submission
Authors: Rebecca Forman, Victor Dickson, Wyatt Gressler

HOS 462 Hospitality Business Simulation-OceanView

Sun, 05/03/2015 - 12:20
Abstract: This capstone was a business simulation where student managed and operated an online hotel and restaurant. OceanView was managed and operated by Kadie Ouellette, Ashlee Doele and Veronika Vanisheuskaya. OceanView is located on the beautiful shores of Cape Cod, Massachusetts. The reports in this file are the first year business plan, yearly analyses and final business plan.
Access: Yes
Literary Rights: Off
Major: Hotel, Resort and Tourism Management
Year: 2015
File Attachments: HOS 462 OceanView.docx
Authors: Kadie Ouellette, Ashlee Doele, Veronika Vanisheuskaya

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

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