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Capstone Projects

Hermit Hill Vintage Business Strategy

Wed, 05/13/2020 - 13:55

Abstract: Our capstone project was to help a local business in Hermit Hill Vintage Antiques with a business strategy and marketing plan. Through this we created ways for them to increase the number of customers as well as create a social media presence. We looked at their current business strategy, then created a new revamped one for Hermit Hill Vintage with a higher focus on marketing with many suggestions.

Access: Yes

Literary Rights: Off

Major: Business Management and Entrepreneurial Studies

Year: 2020

File Attachments: Hermit Hill Vintage Marketing Plan .docx

Authors: Nicholas McCabe
Melanie Montealegre

Zack Nation: Lake Placid's Newest Oddity

Wed, 05/06/2020 - 12:12

Abstract: My project was done to help show and confirm what Zack Nation: A Pop Culture Odyssey would have to do to break free of all loans and go from a dependent company to an independent one. The work at Zack Nation has been done over the course of three years. Two and a half years went by before I came on board to help advertise and manage the company. The current loan is upwards of $400,000 from one man who shall remain nameless for legal reasons. He also owns a business in Lake Placid and was the man who brought Zack Delia, owner of Zack Nation into Lake Placid and into business. In respect for us at Zack Nation all names other than mine and Zack Delia will not be used in the project.

Access: No

Literary Rights: Off

Major: Business Management and Entrepreneurial Studies

Year: 2020

File Attachments: The Author has selected not to publish this complete work.

Authors: Me

Nose to Tail ~ Root to Leaf

Tue, 12/01/2020 - 23:22

Abstract: The idea of using all parts of products we have access to in the food industry. Keeping the integrity of all food products.

Access: Yes

Literary Rights: Off

Major: Culinary Arts and Service Management

Year: 2020

File Attachments: Nose to Tail ~ Root to Leaf Final .docx

Authors: Jeaneliz A. Mendez

Fusion Cuisine Capstone

Wed, 12/02/2020 - 10:49

Abstract: Fusion cuisine is taking known elements of one's nation/country. Then applying those culinary elements to foreign ingredients thus making a fusion dish.

Access: Yes

Literary Rights: On

Major: Culinary Arts and Service Management

Year: 2020

File Attachments: Fusion Cuisine Capstone.docx , Capstone Poster_1.pptx

Authors: Tu Ngo

Umami

Fri, 05/08/2020 - 13:48

Abstract: Information about Umami

Access: Yes

Literary Rights: On

Major: Culinary Arts and Service Management

Year: 2020

File Attachments: Umami Capstone Paper Completed!!!!!!!!.docx

Authors: By: Vera Fatta

Fusion Confusion

Wed, 05/06/2020 - 10:27

Abstract: Fusion cuisine is confusing is a statement and a question. The question half of it is a double-edged answer. Fusion is in itself simple but, when applying it to food, the idea can get muddled. To fully understand the meaning of this we will have to take a deeper look at the history behind food itself. Afterall knowledge is to be built on a strong foundation, much like food.

Access: Yes

Literary Rights: On

Major: Culinary Arts and Service Management

Year: 2020

File Attachments: Capstone Profolio.docx

Authors: Shawna Gomez

Vegetarian and Plant-Based Food

Tue, 05/05/2020 - 10:01

Abstract: Serving Vegetarian and Plant-Based food in a Restaurant

Access: Yes

Literary Rights: Off

Major: Culinary Arts and Service Management

Year: 2020

File Attachments: Finished Capstone .docx

Authors: Abigayle Brietzke

Food Sustainability

Sun, 05/03/2020 - 22:50

Abstract: The purpose of my research was to find and use the various methods of food sustainability. That meant participating in the local farmers market and getting to know the community and sustainable practices. This research also gave me the chance to look at different cultures and practice of whole animal cooking, how they give back to their environment. This became more than just putting food on the plate, it's about how we get it there and what was done to accomplish that. What can we do in a modern era to keep sustainability alive and keep our stomachs full? Hopefully I was able to line out the few suggestions in my paper.

Access: Yes

Literary Rights: On

Major: Culinary Arts and Service Management

Year: 2020

File Attachments: Joe's Research Paper.docx

Authors: Joseph Martin

Garlic

Fri, 05/03/2019 - 13:48

Abstract: Research and Capstone dinner about garlic.

Access: Yes

Literary Rights: On

Major: Culinary Arts and Service Management

Year: 2019

File Attachments: Capstone Costing .docx , Capstone Garlic Paper .docx , Capstone Order Sheets.pdf , Capstone Recipes.docx , Garlic Capstone Poster.pptx , Real Deal Garlic Menu.docx , Self Analysis .docx , Self Production Sheet.docx , Staff Production Guide.docx

Authors: Alan Cary

A Taste of Paul Smith's & The Adirondacks

Sun, 12/09/2018 - 15:50

Abstract: Using what we have learned over the last four years our task was to put on a themed Capstone Dinner. This dinner was experiential and progressive, guests were transported to different parts of the Paul Smiths College campus for each course of the dinner. The focus of this Capstone was to capture the essence of the Adirondacks to portray it through a five course meal. I first looked to the woods for help building inspiration for each dish. Along with the dinner, comes many other tasks from ordering to costing.

Access: Yes

Literary Rights: Off

Major: Culinary Arts and Service Management

Year: 2018

Authors: Sean Conroy