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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

How are hotels responding to the increase in demand for pure/ hypoallergenic rooms?

Mon, 12/03/2012 - 10:05
Abstract: Americans today have become more and more aware of the germs that are around them. The television advertisements have influenced the idea that there are a lot of germs that people need to be aware of. For example, there is a hazmat advertisement for Hampton Inn that shows a woman being afraid to climb into bed. A housekeeper then comes into the room, in a hazmat suit to take apart the bed stating that Hampton Inn always washes their sheets and duvets, implying that other hotels may not. The purpose of this project is to determine how hotels are responding to the increase in demand for hypoallergenic/pure rooms. The general managers of chain hotels in the northeast will be surveyed. This information will then provide results of how the hotels plan to accommodate these travelers. This will also help determine if the demand for pure rooms will increase the supply of pure rooms. This information can be used by hotel chains to improve their customer expectations of the hotel as well as meet the needs and wants of their travelers.
Access: Yes
Literary Rights: On
Major: Hotel, Resort and Tourism Management
Year: 2012
File Attachments: Capstone Final Paper.docx
Authors: Ashlee Lansing

Wine Applications in Restaurants

Mon, 12/03/2012 - 16:19
Abstract: Research and studies have revealed that wine applications (apps) have an impact on the way wine consumers purchase wine at a restaurant and the way hospitality professionals sell wine at their property. The purpose of this study was to find out how many wine consumers are using wine apps as well as to determine how they are using them. The study then looked at how trend-setting hospitality professionals have adapted their wine selling techniques to assist the wine consumers in their wine selection. The information for this project was obtained through a survey of wine consumers as well as survey of the individual(s) who is in charge of wine sales at the restaurants being surveyed. The results of this study will determine if restaurants should allow and encourage the use of wine apps in their establishment to increase wine sales. Therefore, the results of this study can benefit restaurant properties uncertain if their establishment will be affected by wine apps and are unsure how they should react to the new technology that is offered to wine enthusiasts.
Access: Yes
Literary Rights: On
Major: Hotel, Resort and Tourism Management
Year: 2012
Authors: Shelby Stetson

Micro-distilling; More than Moonshining: Can micro-distilling be an integral part of sustainable Adirondack agriculture?

Mon, 12/03/2012 - 20:43
Abstract: In order for residents of the Adirondacks to make a living, there needs to be a change in the agriculture, as in what happens to the products that are grown and often not used. There are many products that are not used at the end of the harvest season simply because the farmer cannot use that many products. The most obvious would be going to apple orchards where they have so much waste because of drop apples and apples not picked, and turning the apples into a Brandy. The purpose of this Capstone is to determine if there will be enough surplus products from apple orchards, potato farms, and sugar houses that make maple syrup, to be turned into a liquor rather than being thrown away and wasted. The way that the data is going to be collected may seem a bit unconventional in that a large group of people will not be surveyed but rather a small group of business owners including, Randy Galusha of Toad Hill Maple Farm, in Thurman, NY, Steve Tucker of Tucker Farms Inc. in Gabriels, NY, and a member from Hicks apple orchard in Granville, NY. Others that will be asked are Harry Gorham the head distiller at Vermont Spirits in Quechee, VT and a member of Laird & Company in Scobeyville, NJ, these are people that are educated on the subject and can provide extra input on the matter at hand. The results of asking the business owner will determine if from an agricultural point of view, there a surplus of potatoes, maple syrup, and apples to turn them into Vodkas and a Brandy (respectively). The products that are left over could be turned into a spirit, it is hard to tell how much is going to be sold, because it would depend how much was left over. The result will also show if it is going to be economically feasible to do so, or if farms will have to be set up to produce goods strictly to make a spirit. This information can be used by spirit aficionados, who may be looking to taste a product that not every spirit connoisseur can obtain. It can also be used by those who may be looking for an alternate solution to the economy. The liquor can be sold in liquor stores in the area that they were made, for example liquor that is made in Saranac Lake should be sold in Saranac Lake or Lake Placid liquor stores. This would add an extra income for the farms.
Access: Yes
Literary Rights: On
Major: Hotel, Resort and Tourism Management
Year: 2012
File Attachments: Final.docx
Authors: Lacey Galusha

Quick Key

Mon, 04/23/2012 - 09:23
Abstract: Various forms of technologies are used to check in and out of hotels. The purpose of this research is to determine if high technology supported properties differ from traditional properties in terms of roles and responsibilities for front of the house personnel for managers of business properties. The study will explore how and to what extent new automated processes at hotels affect the roles and responsibilities for front of the house personnel and if different skills are needed between properties that use traditional and automated procedures. Due to the exploratory nature of the study qualitative methods will be used, using the high technology property chain, Club Quarters. The method that will be used is both an electronic survey and telephonic interview, having multiple front office managers at different Club Quarters sites fill out a questionnaire with both multiple choice and open ended questions; and answer questions from a telephonic interview regarding the roles and responsibilities of front house personnel. The data that will be collected from the front of the house management will be used to conclude if the data collected shows that the roles and responsibilities of front of the house personnel differs from traditional to high technology; and if additional training requirements are needed. The results of the research will be shared with participants as informational only. Data will be collected from multiple properties, using various Club Quarters sites from inn the United States. Focus areas of information will be captured by asking specific questions of management that will include background of hotel, job descriptions, and training requirements. Front end management was chosen to fill out the surveys as they have the day to day oversight and will be able to answer the questions honestly and have the knowledge to do so.
Access: Yes
Literary Rights: On
Major: Hotel, Resort and Tourism Management
Year: 2012
Authors: Robert Van de Wal

Generation Y's Eating Habits

Mon, 04/23/2012 - 12:16
Abstract: The upcoming generation, Generation Y, eats in a different way than any generation before. This study seeks to determine how influential global flavors, customized foods, nutritious foods, and restaurant operating hours are to Generation Y’s choice selection in restaurants. Whether or not restaurants are prepared for Generation Y, and are implementing these growing trends into their menus, were also studied. Results were gathered from Gen Y’s through the use of a survey, distributed through Facebook and the Paul Smith’s College Email. Results from restaurants were gathered through an online survey, which was sent to fifteen restaurant professionals in the area. These results were then used to conclude how influential Generation Y’s eating habits are on the restaurant industry, as the Generation comes of age.
Access: Yes
Literary Rights: On
Major: Hotel, Resort and Tourism Management
Year: 2012
Authors: Brittney King

Managing Technology: A look into hoteliers’ use of current technological trends.

Mon, 04/23/2012 - 21:09
Abstract: The speed at which technology is evolving has led to industry changes across the world. Changes in the hotel industry have influenced the lodging experience for leisure and business travelers. Hoteliers are faced with the expectation of providing an ‘at home’ or ‘in the office’ experience while optimizing their design to provide the technological comforts that have become standard in a lodging experience. The purpose of this study is to analyze the difference between manager’s technological offerings and current lodging technological trends. The managers will be selected and interviewed to gauge the importance of technology trends, their implication, and their future— while keeping the consumer in mind to provide a high quality lodging product. With the tabulation and analysis of this data one will be able to judge the demand for cutting edge technology and make observations about future trends in the lodging industry.
Access: Yes
Literary Rights: On
Major: Hotel, Resort and Tourism Management
Year: 2012
File Attachments: BEATTIE FINAL CAPSTONE.docx
Authors: Lauren Beattie

Keeping our Elderly Healthy

Fri, 08/10/2012 - 18:07
Abstract: As the aging population is growing more concerned with longevity and desire to live more healthy lifestyles, there has been an increased awareness and demand for healthy menu items that meet specific nutritional requirements that combat common ailments in the aging. This descriptive study seeks to discover how and to what extent a senior menu would be appealing to the senior citizens that eat out more than once a week in Canandaigua NY. This study will use a market study paper survey. Data will be analyzed in aggregate to identify the top five healthy menu items that seniors are most likely to order and how those foods ensure nutritional balance. This study may be valuable to meet the needs of the new trend of “healthy living” and also increase revenue for current and future restaurant owners in Canandaigua NY.
Access: Yes
Literary Rights: On
Major: Hotel, Resort and Tourism Management
Year: 2012
Authors: Shonte Renee Ransom