After logging in with the login link in the top right, click here to upload your Capstone

Capstone Projects

Planning and Future Management of the Adirondack Land Trust Glenview Preserve

Sat, 05/11/2019 - 08:51
Abstract: The Adirondack Land Trust purchased a 238 acre parcel of land, Glenview Preserve, from the Trevor family in 2016. The Glenview Preserve is located along New York State Route 86 in Harrietstown. The Glenview Preserve already consists of a heavily visited scenic vista of Whiteface Mountain, the McKenzie Range, and other Adirondack High Peaks. The property borders the Bloomingdale Bog, the third largest boreal peatland in New York State. The Glenview Preserve can be a perfect spot to incorporate a trail system to allow visitors the opportunity for non-consumptive recreational activities. When creating a trail system for recreation it is important to examine the impacts on local flora and fauna. A clearly designated trail system is the number one way to mitigate impacts on soil, vegetation, wildlife, and water created by visitors. Within the preserve interpretive signs will be implemented to educate and inform visitors on proper usage of the trail system. The unique thing with the area is the gradual grade of only 50 feet so the breathtaking views are virtually accessible to everyone who visits. Recreational activities allow people to get outside and enjoy nature and hopefully build personal environmental stewardship. The trail system will not only allow recreational opportunities for visitors but establish a sense of an outdoor community.
Access: Yes
Literary Rights: Off
Major: Natural Resources Conservation and Management
Year: 2019
File Attachments: Capstone_Murray 2019.docx
Authors: Payton Murray

Effects of Silvicultural Treatments on Wildlife Communities at the Paul Smith's College Forest Research Demonstration Areas

Fri, 05/11/2018 - 16:15
Abstract: Logging has drastically altered North American forest ecosystems for centuries. While extensive studies have been done to determine the impacts of different silvicultural practices on plant communities, minimal research has evaluated the impacts on wildlife communities, particularly in the Adirondack Mountains. Silvicultural practices may significantly impact wildlife communities due to the disturbances it causes, as well as the way it alters the habitat. We monitored winter wildlife communities in the Forest Ecosystem Research Demonstration Area owned by Paul Smith’s College in the Northern Adirondack Park. By analyzing the data collected by trail cameras, tracks and measuring percent browse, we compared the abundance and diversity of wildlife in three silvicultural treatments (i.e., clearcut, group selection, control). We also collected data regarding the physical aspects of the silvicultural treatment plot (i.e. canopy cover and snow depth) to indicate the kind of available habitat. We found that despite there being the highest average relative activity in group selection, there is no significant relationship between average relative activity and harvest treatment type. Using the Shannon-Weiner Diversity Index, we found that the highest diversity was in control/reference. Due to our limited treatment sample size, we did not have conclusive findings in most areas of our study. However, the highest total tracks and relative activity were found in the clearcuts. We suggest that more research be done on this study in order to eventually make forest management plans that properly account for both plant and wildlife species.
Access: Yes
Literary Rights: On
Major: Biology, Environmental Sciences, Natural Resources Conservation and Management
Year: 2018
Authors: Jacob Adams, Caitlin De Bellis, Tyler Fisk, Hyla Howe, Mark McHugh, Daniel Sutch

A study of how different liquids affect the fermentation process in breads.

Sun, 05/07/2017 - 14:41
Abstract: We all know that different liquids have different densities and will affect any product you are making in a unique way than the other. But how exactly do different liquids affect the fermentation of yeast in a bread dough. In this paper, I will go on to tell you about five different liquids and the type of bread I chose to use for the trials. I will also go into why I chose that type of bread and touch on the history of it.
Access: Yes
Literary Rights: On
Major: Baking and Pastry Arts, Baking Arts and Service Management
Year: 2017
Authors: Kassede Andriola

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

Affordable Sustainable Housing in the Urban Environment

Sat, 05/06/2017 - 21:26
Abstract: This paper addresses the lack of sustainable affordable housing in the urban environment. The focus of this study is the urban environment due to an increased rate of migration from rural areas to urban areas. This increase has led to a growing need for cities to become more sustainable in order to support the increasing population density. Focusing on the residential sector, cities have made great strides towards providing green-supportive and sustainable housing for their residents. However, the accessibility to sustainable housing in the urban environment for low-income residents is limited. The primary research questions this study addresses are what are the barriers to sustainable affordable housing in the urban environment, and how can we overcome these barriers? Through using secondary sources, the findings for this study were that the greatest barriers to developing sustainable low-income housing is the need for costly retrofits, and a lack of government subsidies. Addressing the second research question, the solutions to overcoming these barriers include: technological innovation, public-private partnerships, encouraging grass-roots groups, mixed-use development, and micro-apartments.
Access: Yes
Literary Rights: Off
Major: Natural Resources Conservation and Management
Year: 2017
Authors: Erinn Pollock

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

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

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

Green Mountain Food Truck Company: Business and Feasibility Plan

Wed, 04/29/2015 - 11:22
Abstract: Executive Summary: Mission Statement: The Green Mountain Food Truck Company’s mission is to offer Burlington’s Students, Locals and Explorers alike quick, convenient and totally amazing food, which you and your wallet can enjoy. Management Plan: The Green Mountain Food Truck Company’s will be a member-managed Limited Liability Company, organized in the state of Vermont. Jonathan Spaeth is the Head Chef and Owner-Operator, and manages day-to-day operations. Operation Plan: The Green Mountain Food Truck Company will operate 7 days a week, serving breakfast, lunch, dinner (seasonally) and munchies each day, and operate 8:30am – 3:00pm. Pre ordering is available to reduce the ticket times, and increase the amount of customers served at one time. Marketing Plan: The Green Mountain Food Truck Company will use multiple promotion opportunities, using social media outlets, email, and at Green Mountain Food Truck Company. Financial Statement: The Green Mountain Food Truck Company will need $95,320 in starting capital. Mr. Spaeth will make a contribution of 25% with the remaining 75% obtained through a loan.
Access: Yes
Literary Rights: Off
Major: Food Service and Beverage Management
Year: 2015
File Attachments: VFTC bplan.pdf
Authors: Jonathan Spaeth

The Paul Smith's Shop at the Left Bank: A Feasibility Study

Fri, 05/01/2015 - 14:33
Abstract: The ownership and management of the Left Bank Café in Saranac Lake, New York would like to partner with Paul Smith’s College in an effort to create a long-term relationship between the two organizations. The Left Bank Café (LBC) identified available rental space adjacent to their existing business in order to benefit both parties. The new venture that is to be known as the Paul Smith’s Shop at the Left Bank, will be a synergistic addition to the space. The Left Bank Café can offer take out premade soups and salads as well as French fare known from the café. The Market will offer a selection of Paul Smith’s goods such as apparel, knive sets, syrup, books, and other products identifying the college. Further, for customers interested in programs at the college, there will be readily available kiosks and two visual screens showing pictures and information about the school. The Shop will also function as an ambassador for Paul Smith’s within the Saranac Lake community with which the school has close ties.
Access: Yes
Literary Rights: On
Major: Food Service and Beverage Management
Year: 2015
Authors: Nathaniel E. Gautier