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Capstone Projects

A Paleolimnological study of precipitation variability in the Adirondacks over the last thousand years

Mon, 12/02/2013 - 20:40
Abstract: At present, most regional climate models anticipate wetter conditions by the end of this century, but a few models anticipate drier conditions. This study uses foresight to test these models, as well as describe the relationship between the dominant climate system in the region and past precipitation in the Adirondacks. Precipitation was inferred from diatom assemblages observed along a lake sediment core extending into the 1000 years. This study shows that abrupt, extreme wet events were common during the last 1000 years, and a relationship between the dominant climate system (North Atlantic Oscillation) and precipitation was irregular during the cool Little Ice Age but negatively associated during the warm Medieval Climate Anomaly. With temperatures in the Northeast projected to increase by 2-5 degrees C by 2100 AD, our study suggests the region may become more arid rather than wetter, opposite of what models currently suggest.
Access: Yes
Literary Rights: On
Major: Biology, Environmental Sciences
Year: 2013
File Attachments: regalado.serwatka.docx
Authors: Sean A. Regalado, W. Martin Serwatka

Perception of the Color Blue in North American River Otters, Lontra canadensis

Fri, 12/06/2013 - 11:41
Abstract: Color vision is essential to many animal species, playing major roles in activities such as foraging and mate selection. Most animal phyla have 4 cones that aid in color vision, while mammals typically only have 2. This study aimed to provide evidence of the blue-range color vision in North American river otters, Lontra canadensis, by behavioral testing 4 captive otters. The subjects (2 male and 2 female adults) were tested individually over a period of 42 weeks. Each otter was presented with 3 cards, with choices between 2 white control cards and a blue test card (n = 1213). In later tests, all subjects were presented with 1 white control card, 1 blue test card, and 1 gray card (n = 417). All subjects distinguished the blue test card from the white control cards but only 1 subject differentiated the color blue from a grayscale correspondent (One-proportion z-test, p = 0.011). A bias based on card location was present only in 1 subject in the blue-white phase of testing (One-proportion z-test, p = 0.201) and in 3 subjects in the blue-grey phase of testing. The cause of this bias was unknown. The ability of 1 subject to reliably select the test card (One-proportion z-test, p = 0.011), provided some evidence that L. canadensis perceive the color blue.
Access: Yes
Literary Rights: Off
Major: Fisheries and Wildlife Science
Year: 2013
Authors: Chelsie LaFountain

The Response of Captive Gray Wolves (Canis lupus) to Agonistic Howl Recordings

Thu, 12/05/2013 - 18:58
Abstract: Gray wolves (Canis lupus) are a highly social carnivore that communicates through olfactory and acoustic signals, maintaining their social bonds and hierarchy with body language and touch. Long distance (i.e. howling) and olfactory communication are important in maintaining territory boundaries and mitigating interpack conflict or strife. The study area is a private, not-for-profit wolf conservation and education center in southern New York in the northeast United States. The goal of this study was to determine the overall change in behavior of wolves when faced with a long distance form of communication conveying an aggressive message. I hypothesized that wolves will respond with more activity during and after the howl recordings. An ethogram was adapted from Quandt, but upon personal observation, was altered as additional behaviors were observed. Instantaneous focal sampling was used during data collection at an interval of 15 seconds to sample two gray wolf siblings. The behaviors between wolves were not significantly different from each other (chi square = 0.86, critical value = 14.07, df = 6). This information has many management implications such as determining home range of packs, pack size, and could serve as a possible tool for deterring predation on livestock.
Access: Yes
Literary Rights: Off
Major: Fisheries and Wildlife Science
Year: 2013
File Attachments: Write-Up.docx
Authors: Erin Brinton

Managing Growth: A Study of Succession Practices in Family Restaurants

Wed, 12/04/2013 - 21:59
Abstract: The purpose of this study is to determine how and to what extent the succession and management practice of a family-owned restaurant correlates to its success as a business. This exploratory, qualitative study will ask what do family restaurants consider to be the most successful succession planning strategies in their businesses. This study will help to better understand and identify the significance of succession practices. The methodology used will be a structured interview. The questions asked during the interview will be “yes” or “no” answers with the option to elaborate if necessary. Family restaurants are measured using interviews in Tioga County, Pennsylvania and data will be collected upon interview. Data from the interview will be analyzed and compiled together to show family restaurants optimal succession planning practices. The outcome of this study can be used by family restaurants seeking to pass down their business to younger generations.
Access: Yes
Literary Rights: Off
Major: Food Service and Beverage Management
Year: 2013
File Attachments: FINAL CAPSTONE.doc
Authors: Elizabeth Compton

Investing in Training so that Employees Feel Invested in You:

Wed, 12/04/2013 - 18:41
Abstract: Employee training can be expensive, that is why some employers may choose to cut corners on the training process. They wrongly assume the employee will learn as he/she goes. The employees who cannot learn quickly enough can become a burden to the restaurant and cause it to lose money. The purpose of this study will be to determine how and to what extent do restaurants choose their investments made in employee training to ensure employee satisfaction. This qualitative study will make the connection between the decisions restaurants make about employee training and if the decisions are made with employee satisfaction in mind. Surveys sent to the human resource managers will be the method used for this study. The human resource managers of restaurants will be asked specifically about their decisions in employee training and if the decision making process takes employee satisfaction into consideration. This study will be able to inform restaurants of employee training investments that will ensure employee satisfaction, which can improve business.
Access: Yes
Literary Rights: On
Major: Food Service and Beverage Management
Year: 2013
File Attachments: Young-Capstone.doc
Authors: Clarice Young

Food Allergic Patrons: An exploratory study of controlling allergens

Wed, 12/04/2013 - 17:21
Abstract: In the food service industry there is a consumer market and a need for allergy free options, a.k.a. safe dining options for those consumers who suffer from food allergies. Dining rooms, kitchens and other food handling departments, specifically in hotels, are not allergen free. There is a definite potential for cross-contamination somewhere amongst the flow of food handling. It could be anywhere from the receiving department to the delivery of the finished product at the consumer’s table. The purpose of this study is to determine how and to what extent restaurant management can control harmful food allergens and successfully stop cross-contamination. This qualitative, inductive study will explore and determine in what manner restaurant management and staff can control the spread of harmful allergens within hotels and whether or not there is a foolproof way to stop cross-contamination. Through interview research methods a detailed study on the restaurants’ food handling practices will be conducted. The researcher will interview the employees of the establishment, and through a series of specific questions created by the researcher to establish a standard grading criteria, these results will be analyzed. Once several different establishments have been interviewed and data has been collected, through careful analysis, the researcher will be able to determine if the restaurant’s staff was able to control food allergens at any point. If food establishments within hotels are concerned with making themselves safer and worry-free places for the consumer to eat, they will be interested in using the results of this study to establish safer standards and all around food practices.
Access: Yes
Literary Rights: Off
Major: Food Service and Beverage Management
Year: 2013
File Attachments: Capstone Final
Authors: Evan Sullivan

The Price Tag of Ambiance

Tue, 12/03/2013 - 18:28
Abstract: The Price Tag of Ambiance is study surrounding customer’s price perception of a restaurant’s application of physical attributes of the establishment itself. Customers expect to pay for what they experience; if the price is too small, the customer tends to get concerned, too high causes a lack of patronage to the establishment. This study looks at price perception in relation to customer’s views of quality of the main aspects that define physical ambiance. Subjects for this study will be Italian restaurants and consumers ranging in ages from 18 through 45. This is beneficial for upcoming restaurateurs, as it allows more insight into what ambiance is worth to a customer, and therefore can raise their price point. This knowledge will assist restaurateurs in judging how to best utilize the physical attributes of the establishment. The study looks a survey given to the target demographic, containing photographs of several restaurants. After which, the participants will be questioned on their thoughts of price at each restaurant.
Access: Yes
Literary Rights: On
Major: Food Service and Beverage Management
Year: 2013
File Attachments: Capstone Proposal Final.doc
Authors: Adam Fisk