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

Capstone Projects

The Portable Glass Business Plan

Wed, 12/02/2015 - 10:18
Abstract: This is a capstone on a business plan for a start up company. This business is an educational style catering company that teaches classes on how to pair foods with various alcoholic spirits (beer, wine,and hard cider). The business itself is based out of Burlington, Vermont and does business throughout the Champlain Valley areas of Vermont and New York.
Access: Yes
Literary Rights: Off
Major: Food Service and Beverage Management
Year: 2015
Authors: Jacob Cassidy

Craft Beer Distribution

Wed, 12/10/2014 - 12:22
Abstract: Craft beer is distributed in many different places. The purpose of this research is to show how the breweries want to expand on getting out more and different varieties of beers to be sold outside of breweries. This study will use case interviews with existing craft brewers. Included in the interviews will be inquiries on where and why the beer is distributed to certain distribuitors that they have selected. Of the five breweries interviewed, it will explore and give insight on how well the beer is distributed. Beer distribution is huge for breweries and to be able to keep up with what is popularity and explore new varieties will help show if the company is going to be profitable or not.
Access: Yes
Literary Rights: Off
Major: Food Service and Beverage Management
Year: 2014
File Attachments: beer project.docx
Authors: Kacie McKeown

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

Where in the Unite States Can Dual-Flush Toilets Flush Out Savings?

Mon, 12/02/2013 - 13:06
Abstract: Potable water is becoming increasingly scarce in water poor regions of the United States. Reducing the volume of potable water consumed residentially and commercially is vital to ensure a stable water dependent future. Converting a traditional single-flush toilet into a dual-flush toilet is arguably the most effective means for reducing wastewater production in both residential and commercial settings. The objective of this study was to determine where within the United States dual-flush retrofits are cost effective. A cost-benefit analysis illustrating the price of the dual-flush retrofits & the monetary value of the water conserved post installation will be created using Paul Smith’s College campus of northern New York State as a testing site. The study will utilize a total of 145 toilets for both commercial and residential settings. Costs of the installation and purchasing of the product will be used to determine pay-back period and thus, the economic benefit of installing dual-flush toilets. Secondary data from previously completed dual-flush studies determined where within the 50 states dual-flush retrofits are cost effective. The resulting data illustrated relatively long payback periods for the greater United States with the most dramatic differences being seen in Hawaii and the least in Nebraska.
Access: Yes
Literary Rights: On
Major: Natural Resources Sustainability
Year: 2013
File Attachments: FinalC.docx
Authors: Andrew Noviasky