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Capstone Projects

Alumni Campground Lean-to Design Analysis

Sat, 05/09/2020 - 11:32
Abstract: When thinking about the Adirondacks, lean-tos are among the first that come to mind. The Adirondack lean-to has, for most of the parks history, been a staple for back country shelters. The design of the lean-to is the most important part about them. Traditionally built with full round logs to have three walls and one open side with an overhang from the roof. Notches in the logs at each corner of the lean-to allow for the structure to be more ridged then if notches were not used. The goal behind this project is to look at the design of the Adirondack lean-to and see what about it could be simplified to make plans for an easier to build and construct lean-to.
Access: Yes
Literary Rights: Off
Major: Natural Resources Conservation and Management, Sustainable Communities & Working Landscapes
Year: 2020
Authors: Michael J Gaulin

Assessment of Barriers and Solutions to Obtaining Local Food on Paul Smith's College Campus

Mon, 05/11/2020 - 01:46
Abstract: Throughout the course of the last century, food systems have profoundly shifted from a primarily locally focused diet, to a virtually infinite global array of options. The many negative impacts of this momentous shift are now becoming more evident overtime. With light being recently shined upon these adverse effects, a substantial shift back to more local food options has begun. However, with all this newfound attention placed on localizing food systems, the meaning of local food has adapted an endless number of meanings. Paul Smith’s College agricultural instructor, Sara Dougherty echoed this feeling by saying, “‘Local food’ has been defined in a variety of ways, and we've seen this definition change and morph over time” (Dougherty). This evolving conversation around the benefits local food can have on communities has caused many entities to reassess their own food systems. More specifically, institutions of learning have increasingly rallied behind this movement. “Bringing healthy, locally produced food into institutions has been proposed as an effective strategy to address social, economic, and environmental issues” (“CAMPUS DINING”). Though the specifics of each sustainable food system are unique, they often share similar goals and values. Many of these values happen to also be innately engrained in the principles of which Paul Smith’s College was founded on.
Access: Yes
Literary Rights: Off
Major: Sustainable Communities & Working Landscapes
Year: 2020
File Attachments: Capstone Paper SUS 496.docx
Authors: Hannah Rion

Vista Wellness: An Educational Community Center for the Glenview Preserve

Fri, 12/14/2018 - 23:29
Abstract: The Glenview Preserve is home to a beautiful open vista of the High Peaks. This land was recently purchased by the Adirondack Land Trust and is looking for ways to sustainably manage the property by utilizing Paul Smith’s College capstone students for recommendations. One viable opportunity the ALT can incorporate, is the addition of a sustainable forum and conference center. With a community-oriented mind, Vista Wellness will provide a multitude of spaces for businesses and individuals to retreat while partaking in recreational activities. Vista Wellness is designed to be low impact with features such as a living roof and LEED certification. Using a promotional commercial and an intricate model, using state of the art construction supplies, we are able to convey the need for this addition to the Glenview property.
Access: Yes
Literary Rights: On
Major: Environmental Sciences, Sustainable Communities & Working Landscapes
Year: 2018
Authors: Kimberly Kehr
, Matthew Syke
, Thomas Szabo

Loopy's Diner: A business Plan

Wed, 04/26/2017 - 10:34
Abstract: Loopy's diner is a proposed eatery in the Auburn, NY area. Loopy's diner looks to put a healthy spin on casual fare such as burgers, fries, etc while integrating locally sourced ingredients. 
Access: Yes
Literary Rights: Off
Major: Food Service and Beverage Management
Year: 2017
File Attachments: Business Plan-Lupien.docx
Authors: Adam Lupien

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

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

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