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Capstone Projects

Event Planning and What It Takes

Wed, 04/30/2014 - 21:03
Abstract: The focus of this capstone was event planning. What goes into planning an event? A professional planner needs to think about the goals, the needs of the customer, type of event, food and beverage, facilities and risk. To plan and execute an event, one must determine the type. For example, is it a corporate meeting or fundraising function? A budget is needed for each event to understand what is affordable and what can be done. What type of risk is involved? A good planner needs to plan for the “what ifs” of an event. Technology has changed the event industry. There once was a time when guests of an event would be asked to turn off their cell phones. Now everyone uses their phones at events. People can Tweet live and use social media to increase the experience of events. Planners can use social media to boost their marketing as well. Once a planner has experience in the industry they can apply to become a Certified Meeting Planner or a Certified Special Events Professional. This certification shows that the planner is an expert in their field. This capstone was planning a business plan workshop at Paul Smith’s College. This event was designed to give students a chance to develop a business plan. Potential transfer students were invited to take part in the event. During the event the students had to create a new product to market along with current senior business students who acted as their mentors. Together, they came up with a business plan and had to give an elevator speech on the product to everyone. The winning team was chosen based on the marketing, taste and idea of the product. The event was considered a success by the visitors and the college.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management, Hotel, Resort and Tourism Management
Year: 2014
Authors: Stephanie Dalaba

Environmental Values Represented in Successful Green Building; LEED vs. Passive House

Mon, 04/28/2014 - 12:02
Abstract: In a society struggling to synchronize human development with environmental quality, the construction sector is often the target of sustainability initiatives. The purpose of this research is to investigate the environmental values and themes that influenced the design process of two successful green building projects. The two buildings at the focus of the study are new residential construction in the state of Maine; one with LEED Platinum certification and one with Passive House certification. Both buildings were found to exemplify themes of energy performance, practicality, and bioregionalism and included a collaborative design effort. A better understanding of these themes and values that guided these project teams to construct paradigm-shifting structures can help form a model for mainstream applications of a sustainable built environment.
Access: No
Literary Rights: Off
Major: Environmental Studies
Year: 2014
File Attachments: The Author has selected not to publish this complete work.
Authors: Heather Coleates

Driftwood Suites and Conference Services

Mon, 05/05/2014 - 19:00
Abstract: These are the reports of the original business plan for Driftwood Suites and four year analyses of the Hospitality Business Simulation Course. Driftwood Suites and Conference Services is located on the beautiful shores of Cape Cod, Massachusetts. This property is located 30 minutes away from the nearest airport. Driftwood Suites and Conference Services is the perfect location for business travelers and leisure travelers. Driftwood Suites currently has 125 air-conditioned rooms, all with private bathrooms and is well equipped to accommodate business travelers which is the main demographic of the property. Surrounding the property is an enclosed garden and a 200 car parking lot adjacent to the hotel. The products and services at Driftwood Suites that are offered are a new conference center, business services, and quick check in and check out. This property has a data point for email and internet access, level three complimentary items, and level four in room entertainment. In addition to the existing services such as 24 hour front desk servicers, lobby lounge, a full service restaurant called the Shipwreck Restaurant with a total of 100 seats, and a Pub style bar called the Pearl Pub with snack services and an additional bar called the Sea Glass Bar.
Access: Yes
Literary Rights: Off
Major: Hotel, Resort and Tourism Management
Year: 2014
Authors: Victoria Gonzalez

HOS 462 Hospitality Business Simulation Capstone

Mon, 05/05/2014 - 08:30
Abstract: This capstone was an simulation of the hotel business. The reports in this file are a business plan and analyses reports for the four years that we were asked to make operational decisions for. This class looks at everything involved with the operation of a hotel through the simulation of an fictional hotel that a group of students get to name and make all operating decisions for. Everything that has been learned through the time at Paul Smiths College is put to use when operating the hotel simulation.
Access: Yes
Literary Rights: Off
Major: Hotel, Resort and Tourism Management
Year: 2014
Authors: James Panza

Wellness Spas: A market analysis of the services a wellness spa could offer to middle class community members in a small New England town.

Mon, 04/22/2013 - 21:50
Abstract: Wellness spas, traditionally offered as a high end luxury model, are transitioning into a service available to all classes. There are services, within a certain price bracket, a wellness spa could offer to middle class community members of a small New England town. To be successful though, proprietors will need to better understand what services would be of interest to community members of a town like Keene, New Hampshire. The purpose of this study was to determine what wellness spa services would be of interest to those community members. Community members who qualify were given surveys to determine which services they would be most likely to use. The data was summarized to determine the most successful services according to the participants. This data can help indicate if there is a market in the area, and what the community members would be interested and not interested in.
Access: Yes
Literary Rights: On
Major: Business Management and Entrepreneurial Studies, Hotel, Resort and Tourism Management
Year: 2013
Authors: Danielle Taylor

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

Rosemary Aroma: A study on the effect of rosemary aroma in stimulating alertness, improving concentration and increasing productivity in groups of people working in conference rooms.

Mon, 04/22/2013 - 21:46
Abstract: Rosemary aromatherapy has been found to positively affect the concentration and productivity when used on the individual scale. The purpose of this study was to analyze the effects of rosemary aroma on the groups scale, whereas, people worked together to accomplish brainstorming activities. In this group study, data was collected and quantified using a deductive (theory) approach. The study allowed a group of people to use the rosemary aromatherapy scent to stimulate alertness, improve concentration and increase productivity when working on the brainstorming activities. The group will be exposed to the aromas and give feedback on the effects. Using a general questionnaire each individual has elaborated on their opinions, feelings, emotions and memories of the experience. The data reveals how effective the aromatherapy was on enhancing the group’s ability to accomplish the tasks. The results of this study may further be developed into an offered amenity that conference centers can provide to potential guests.  
Access: Yes
Literary Rights: Off
Major: Hotel, Resort and Tourism Management
Year: 2013
File Attachments: CAPSTONE.docx
Authors: Brianna Bentley

To Food Truck or Not: A Study of how effective it is to have a food truck as brand extension to create customer loyalty.

Mon, 04/22/2013 - 20:44
Abstract: Brick and mortar restaurant locations are opening food trucks to create a larger customer loyalty. When a customer visits a food truck and enjoys the food they are more likely to not only return to the truck, but also visit the brick and mortar location. The purpose of this quantitative study is to determine the effectiveness of having a food truck as a brand extension of a brick and mortar restaurant, to create customer loyalty. A semi-structured survey was designed to measure and compare customer perceptions of Lakeview Deli in Saranac Lake, NY having a food truck. The data that is collected will show if customers who go to Lakeview Deli are more likely to go to a food truck brand extension. The outcome of this study can be used by the owners of Lakeview Deli to determine if they would like to open a food truck to increase their customer loyalty. It can also be used by restaurant owners seeking to increase their customer loyalty. Current restaurant owners and current food truck owners will be able to see if having a brand extension food truck creates a stronger customer loyalty to the brand.
Access: Yes
Literary Rights: On
Major: Hotel, Resort and Tourism Management
Year: 2013
File Attachments: CAPSTONE.doc
Authors: Chelsea Brodhead

A study of: The St. Lawrence and Franklin County Residents' perceptions of the economic impact of the Akwesasne Mohawk Casino on their region

Mon, 04/22/2013 - 20:34
Abstract: The results of the 2009 Taylor Study of the Akwesasne Mohawk Casino found that this tribal gaming establishment had positive economic impact on the St. Regis Mohawk Nation and the North Country counties of St. Lawrence and Franklin. This qualitative study will revisit the findings and seek to discover if the perception of the residents is as positive as the numbers assume. The purpose of this study is to determine how and to what extent the public perception compares to the findings of the 2009 Jonathan Taylor Study of the Economic Impact of the Akwesasne Mohawk Casino. This descriptive qualitative study will be conducted through surveys and semi-structured interviews. The residents’ responses to the surveys and interviews will reveal their perceptions and experiences of the economic benefits. The data will be coded using the Grounded Theory Method to find patterns in responses and perceptions. This information could also be valuable to the county governments to determine if they are informing these North Country residents of the contributions from the Akwesasne Mohawk Casino to their county budget.
Access: Yes
Literary Rights: Off
Major: Hotel, Resort and Tourism Management
Year: 2013
File Attachments: Newman_FinalCapstone.doc
Authors: Molly Newman

Efficiency of Purchasing Practices

Mon, 04/22/2013 - 19:41
Abstract: Group purchasing is a process that small and large businesses use to purchase inventory. Small independent restaurants need larger inventory orders in order to compete with the purchasing leverage that cooperatives have. The purpose of the study is to determine the efficiency of current purchasing practices of small independent restaurant in comparison to cooperative purchasing practices for restaurants in Watertown, New York. The research provides a blend of qualitative semi-structured interviews and observations that focus on the attitudes and behaviors and a quantitative analysis of inventory lists of each business studied. Inventory analysis of each business will be pooled to formulate what products are purchased the most. Observations made from the semi- structured interviews will allow for a comparison of when products are purchased, what day of the week, and what supplier is favored. Contrasting the results of the study will allow for the researcher and businesses to identify more efficient purchasing efforts.
Access: Yes
Literary Rights: On
Major: Hotel, Resort and Tourism Management
Year: 2013
Authors: Meghan Sboro