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Capstone Projects

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

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

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

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

Impact of Wellness Policies on Public School A La Carte Food Sales

Mon, 04/22/2013 - 20:00
Abstract: While nutrition and wellness standards in schools have been a topic of concern for many nutrition experts, schools are sometimes reluctant to modify foods sold to meet healthier standards in fear it will negatively impact sales. The purpose of this quantitative, comparative study was to analyze the impact of varying types of wellness policies in Upstate New York public schools on a la carte food sales. Data was collected in the form of daily sales reports provided by school food service managers from schools with varying types of wellness policies in several Upstate New York public high schools and were compared to see the differences, similarities, and other notable patterns in sales of items sold. This will help schools in the process of producing wellness plans predict which a la carte sales will be most beneficial, as well as understand the implications of the USDA’s recently proposed guideline for school foods. This study will benefit school food services from a sales perspective while maintaining the effort to provide today’s youth with healthy options in schools.
Access: Yes
Literary Rights: Off
Major: Food Service and Beverage Management
Year: 2013
File Attachments: Capstone.docx
Authors: Amy Rogers

Draft Horse Sustainability Presentations: The effectiveness of presentations on draft animal power at the Adirondack Rural Skills and Homesteading Festival

Fri, 12/06/2013 - 12:53
Abstract: Paul Smith’s College has been putting on draft horse presentations for the public for many years but until now it was unknown how effective these were in education of the audience in topics of the interest. During the 2013 Adirondack Rural Skills and Homesteading Festival, a series of demonstrations and presentations were conducted for the public. Surveys of those in attendance have now given us information on how far people are traveling, what their prior experience is, what they want to learn, and how they want to learn it. From this information we wish to gauge attendees’ response to draft animals and their uses.
Access: Yes
Literary Rights: On
Major: Forestry, Natural Resources Management and Policy, Recreations, Adventure Travel and Ecotourism
Year: 2013
Authors: Alexandria Barner, Jacob Shultz

The Redevelopment of the Hiking Treks of BSA Camp Russell of the Revolutionary Trails Council

Mon, 04/22/2013 - 09:48
Abstract: High Adventure Programs are extremely important for Boy Scouts of America Councils. These programs do everything from hiking, biking, canoeing, kayaking, fishing, and rock climbing. Each council has their own unique programs specifically made for their area. For Camp Russell of White Lake, NY, redevelopment for part of their High Adventure Program is needed due to the being out of date: The Hiking Treks. New treks will be created with the help of trail mapping with a GPS unit, the ArcMap program, and online research. When all the data is collected, Camp Russell will be supplied with a map that shows many hiking trails within a reasonable driving distance. With this map, a manual will be created that zooms in to each hiking area that has the statistics of each hike. This map can be used by the Camp Russell staff for years to come.
Access: Yes
Literary Rights: Off
Major: Recreations, Adventure Travel and Ecotourism
Year: 2013
File Attachments: Final_Withey.docx
Authors: Richard J. Withey

A Study of Adaptive Skiing and Snowboarding Accomodations

Mon, 04/22/2013 - 20:05
Abstract: The purpose of this study was to observe, analyze and numerically evaluate a total of six ski resorts based on their degree of facilitation for people with both physical and cognitive disabilities that wish to participate in adaptive skiing and snowboarding. The outcome of this study was to discover themes that are common among different resorts. This study had a focus on ski resorts located in the Northeast, specifically New York and Vermont. The Adaptive Sports Center (ASC) located at Crested Butte Mountain Resort, Colorado is a nationally recognized organization, and was held as the standard for this study. The operational techniques and strategies being used at the ASC at Crested Butte were evaluated alongside those in New York and Vermont to further understand the degree of facilitation currently provided for this user group. The resorts located in New York State that were observed are Whiteface Mountain and Gore Mountain. The resort locations in the State of Vermont were the Smuggler’s Notch Adaptive Program at Smuggler’s Notch Resort, Killington Resort at Pico Mountain, and Sugarbush Resort, which both operate under Vermont Adaptive Ski and Sports. The outcome of this study can be used by program directors at ski resorts that offer adaptive program in order to better accommodate for adaptive skiers and snowboarders.
Access: Yes
Literary Rights: On
Major: Recreations, Adventure Travel and Ecotourism
Year: 2013
File Attachments: final capstone.doc
Authors: Daniel Lewis

Green Roof Technologies in Adirondack Wilderness Areas

Fri, 04/26/2013 - 11:01
Abstract: Wilderness is qualified by two main characteristics: naturalness and solitude. To enhance these characteristics, many things are excluded from wilderness areas including roads, motorized vehicles and human-made structures of any kind. However some argue there needs to be greater consideration to structures that are a regional legacy and hold considerable historical significance. The Adirondack lean-to is a well-known entity associated with the Adirondack Park but much debate exists over whether or not such structures should be allowed in wilderness areas. The addition of green roofs to lean-tos can possibly mediate the humanness of these structures and produce a three-fold benefit. First, green roofs increase the naturalness of the lean-to. Second, they provide a model for naturalness and sustainability. Third, green roofs on lean-tos provide an additional benefit by lowering, however modestly, the impact of these structures on the natural environment. This qualitative study conducted a series of interviews to examine the feasibility and gauge the receptivity of stakeholders to this idea. Identified themes included the maintenance required to keep up the roofs, the cost and labor of installation and their longevity. Additional themes included the perceived lack of benefits, cultural and historical significance as well as the possibility of green-roofed lean-tos to provide an educational benefit. The data suggest that the benefits associated with green roofs on lean-tos may outweigh the cost of their installation. The naturalness of the green roof on the lean-t may thus offset the “unnaturalness” of the structures themselves to the degree that lean-tos may be perceived as more conforming to wilderness areas. This study concludes that further research is needed into the technical aspects of green roof construction including the amount of maintenance required and the use of wilderness compliant materials. The interest in green-roofed lean-tos appears to exist and with additional technical data it may be possible to take the next step.
Access: Yes
Literary Rights: Off
Major: Recreations, Adventure Travel and Ecotourism
Year: 2013
Authors: Alison Liedkie