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Sagebrush Coffee is a small business in Chandler, Arizona that purchases green beans, roasts them in small batches for quality, and ships fresh, gourmet roasted coffee beans across the nation. Deciding which coffee beans to buy and roast is one of the most crucial business decisions Sagebrush and other gourmet

Sagebrush Coffee is a small business in Chandler, Arizona that purchases green beans, roasts them in small batches for quality, and ships fresh, gourmet roasted coffee beans across the nation. Deciding which coffee beans to buy and roast is one of the most crucial business decisions Sagebrush and other gourmet coffee roasters face. Further complicating this decision is the fact that coffee is a crop, and like all crops, has a specific growing season and the exact same product cannot usually be ordered from year to year, even if it proves to be successful. The goal of this research is to use data analytics and visualization to help Sagebrush make better purchasing decisions by identifying consumer purchasing trends and providing a recommendation for their portfolio mix. In the end, I found that Latin American coffees are popular with both returning and first-time customers, but a specific country of origin does not appear to be associated with the top coffee producing countries. Additionally, December is a critical month for Sagebrush and Sagebrush should make sure to target the states with the most sales: California, Pennsylvania, and New York. Arizona has growth potential as it is not one of the top three locations, despite the presence of a physical store. Also included in the following report is a portfolio recommendation suggesting how many of each product based on region, processing type, and roast level to carry in inventory.
ContributorsBlue, Jessica Morgan (Author) / Kellso, James (Thesis director) / Davila, Eddie (Committee member) / Department of Information Systems (Contributor) / Economics Program in CLAS (Contributor) / Department of Supply Chain Management (Contributor) / Morrison School of Agribusiness (Contributor) / Barrett, The Honors College (Contributor)
Created2018-05
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Derived from the idea that the utilization of sustainable practices could improve small business practice, this honors thesis offers a full business assessment and recommendations for improvements of a local, family-owned coffee shop, Gold Bar. A thorough analysis of the shop's current business practices and research on unnecessary expenses and

Derived from the idea that the utilization of sustainable practices could improve small business practice, this honors thesis offers a full business assessment and recommendations for improvements of a local, family-owned coffee shop, Gold Bar. A thorough analysis of the shop's current business practices and research on unnecessary expenses and waste guides this assessment.
ContributorsSorden, Clarissa (Co-author) / Boden, Alexandra (Co-author) / Darnall, Nicole (Thesis director) / Dooley, Kevin (Committee member) / Barrett, The Honors College (Contributor) / School of Sustainability (Contributor) / W. P. Carey School of Business (Contributor) / Department of Management (Contributor) / Department of Supply Chain Management (Contributor)
Created2015-05
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Background While extensive research has been conducted among college students consuming alcohol with energy drinks, there is limited research exploring how extracurricular activities could have an impact on energy drink consumption and sleep. Understanding the association between student involvement and the impact it could have on sleep and energy drink

Background While extensive research has been conducted among college students consuming alcohol with energy drinks, there is limited research exploring how extracurricular activities could have an impact on energy drink consumption and sleep. Understanding the association between student involvement and the impact it could have on sleep and energy drink consumption among college freshmen is essential in promoting healthy behaviors while in college. Objectives The purpose of this study was to understand the relationship between student involvement, average hours of sleep, and predicted prevalence of energy drink and coffee consumption amongst college freshmen living in residence halls at a large, public university in the Southwest. Student involvement and fewer hours of sleep hypothesized to observe higher energy drink consumption. Methods This study was a secondary data analysis of the second wave of the longitudinal SPARC (Social impact of Physical Activity and nutRition in College) study assessing college freshmen (n=599; 70.6% female; 50.9% non-white) living on campus. Students were enrolled in this study during the 2015\u20142016 school year. Mutually adjusted generalized estimating equation (GEE) binomial models examined the relationship between involvement (academic clubs, sport clubs, honors, taking 16 or more credit hours, and having a job) and sleep with energy drink and coffee consumption, controlling for gender, race/ethnicity, Pell grant status, ever having tried alcohol, and clustering of students in residence halls. Results On average, students were enrolled in 15 credits, slept an average 8 hours per night, those who had a job worked 14 hours for pay per week, 35% reported consuming energy drinks in the past week, and about 29% of students reported coffee consumption. Males showed a higher predicted prevalence of energy drink consumption compared to females (p<0.001), where females showed a higher predicted prevalence of coffee consumption compared to males (<0.001); energy drink consumption was less prevalent amongst Hispanic students compared to white students (p=0.018), but more prevalent amongst black students compared to white students (p=0.002); no associations between race were found in predicted prevalence of coffee consumption. Average hours of sleep per night was inversely associated with energy drink consumption predicted prevalence (p<0.001). There was a lower predicted prevalence of energy drink and coffee consumption in honors student status (p<0.001) compared to non-honors students. Students taking 16 or more class credit hours showed a higher predicted prevalence in both energy drink (p=0.050) and coffee consumption (p=0.023) compared to students taking less than 16 class credit hours. Students involved in physically active clubs showed a greater predicted prevalence of coffee consumption (p<0.001) compared to students not in physically active clubs. There was no difference in the predicted prevalence in energy drink consumption amongst students involved in physically active clubs (p=0.710), non-physically active clubs (p=0.493), and having a job (p=0.146). Coffee consumption predicted prevalence showed no significant prevalence amongst students of different race and ethnicity [Black (p=0.507), Hispanic (p=103), Other (p=116)] as well as students involved in non-physically active (p=0.839) clubs and who had a paid job (p=0.088). Conclusion Associations observed between average hours of sleep, the different types of involvement of student activities, and energy drink and coffee consumption, were interesting in that a few findings were found to be contrary to the hypotheses. Future research should delve deeper into student involvement within honors programs to understand the contextual factors of why these students showed a significant inverse association in energy drink consumption. Contrary to hypothesis, sleep and energy drink consumption prevalence were indirectly related leading future research to examine and understand why students are consuming energy drinks since on average participants were meeting recommended sleep guidelines. Nutrition interventions are needed for the groups at consuming energy drinks and alcohol in combination due to the study finding increased predicted prevalence amongst these groups as well as the increased risky health behavior associated with the combination found in the literature. Support or Funding Information This study was supported by the NIH Common Fund from the Office of the Director and the Office of Behavioral and Social Sciences Research, grant number 1DP5OD017910-01 (PI: M. Bruening). The content is solely the responsibility of the authors and does not necessarily represent the official views of the National Institutes of Health.
ContributorsBender, Rebecca Leigh (Author) / Bruening, Meg (Thesis director) / McCoy, Maureen (Committee member) / Brennhofer, Stephanie (Committee member) / School of Sustainability (Contributor) / School of Nutrition and Health Promotion (Contributor) / Barrett, The Honors College (Contributor)
Created2018-05
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Creating a strong brand enables companies to create a loyal customer base that leads to success and profitability. Companies can acquire this success through the right mix of marketing techniques and company strategies that consumers see as important. They may need to think outside of traditional marketing and focus on

Creating a strong brand enables companies to create a loyal customer base that leads to success and profitability. Companies can acquire this success through the right mix of marketing techniques and company strategies that consumers see as important. They may need to think outside of traditional marketing and focus on how they can create a unique experience that their customer will enjoy and only be able to receive from that specific company. The Starbucks Corporation has been able to create this experience that has created an astonishing customer base and loyalty to their brand. Through the initial research of various marketing and sociological perspectives, an experiment was created that could measure whether consumer loyalty was the driving force behind consumer purchases. In order to measure this, it is necessary to distinguish between a desire for the products and a loyalty to the brand.
ContributorsSinger, Fallon Alicia (Co-author) / Yu, Michelle (Co-author) / Machas, Melina (Co-author) / Eaton, John (Thesis director) / Fey, Richard (Committee member) / Barrett, The Honors College (Contributor) / School of Accountancy (Contributor)
Created2014-05
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Blue House Coffee is a company started by four friends with a passion for roasting fresh, quality coffee. The company's current business operations include online sales through a company website and beverage sales from a bicycle-driven coffee cart. Blue House Coffee offers a diversity in variety of high-quality roasted coffee

Blue House Coffee is a company started by four friends with a passion for roasting fresh, quality coffee. The company's current business operations include online sales through a company website and beverage sales from a bicycle-driven coffee cart. Blue House Coffee offers a diversity in variety of high-quality roasted coffee and a top-of-the-line iced coffee as its core products. The Marketing Plan is the next step in solidifying the company's goals and will play an integral role in better understanding the business, the customers, and a strategy for success.
ContributorsZeigler, Zachary Alan (Author) / Eaton, John (Thesis director) / Mokwa, Michael (Committee member) / Barrett, The Honors College (Contributor) / Department of Economics (Contributor) / Department of Supply Chain Management (Contributor)
Created2014-05
Description
The Coffee Hutch project is derived from the field of Computer Science and consists of a website, a database, and a mobile application for Android devices. This three-tiered scheme is designed to support a point-of-sale payment system to be integrated with a standalone product dispensing machine. The website contains landing

The Coffee Hutch project is derived from the field of Computer Science and consists of a website, a database, and a mobile application for Android devices. This three-tiered scheme is designed to support a point-of-sale payment system to be integrated with a standalone product dispensing machine. The website contains landing pages which provide navigation and functional capabilities for users. The site also features a variety of PHP web services which communicate with the database using SQL commands. The application, programmed in the Java language, makes use of these services in a simple, utilitarian design aimed at modification of user data stored in the database. This database, developed with MySQL and managed with the phpMyAdmin application, contains limited information in order to maximize speed of read and write accesses from the website and Android app. Together, these three components comprise an effective payment management system model with mobile capabilities. All of the components of this project were built at no cost. The website hosting service is free and the third-party services required (such as Paypal payment services) are simulated. These simulations allowed me to demonstrate the functionality of the three-tiered product without the necessity for monetary supplication. This thesis features every aspect of the development and testing of The Coffee Hutch software components. Requirements for each function of the software are specified in one section, and they are aligned with various pieces of the code in the source documentation. Test cases which address each requirement are outlined in another section of the thesis.
ContributorsHutchison, Caleb Ryan (Author) / Burger, Kevin (Thesis director) / Zhao, Ming (Committee member) / Computer Science and Engineering Program (Contributor) / Barrett, The Honors College (Contributor)
Created2016-12
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Over the last century, society has begun to acknowledge and observe how human actions are negatively impacting the environment. Sustainable living is becoming more adopted into daily lives, including a focus on waste management and recycling. Previous informal studies have proposed that coffee grounds can be recycled and added to

Over the last century, society has begun to acknowledge and observe how human actions are negatively impacting the environment. Sustainable living is becoming more adopted into daily lives, including a focus on waste management and recycling. Previous informal studies have proposed that coffee grounds can be recycled and added to the soil to increase plant productivity. The objective of this experiment was to test how different concentrations of roasted coffee grounds would affect the overall plant productivity when introduced in the soil of various plant types and environmental atmospheres. Three treatments were selected (100% potting mix, 50% potting mix/50% coffee grounds, and 25% potting mix/75% coffee grounds) and applied to 3 acid-tolerating plants (radish, basil, and parsley). Each of these treatments were grown in 2 different environments, where one was planted in a Tempe, AZ backyard while the other group was planted in a lab environment, locating at Arizona State University's Tempe Campus. Each plant with its respective treatments (plant type, coffee ground treatment, and environment) had 10 identical plants for statistical accuracy, resulting in a total of 180 plants grown, observed, and analyzed for this 3-month long experiment. The plant development, plant height, length of roots, quantity of leaves, and environmental observations were recorded and used to define plant productivity in this investigation. The experiment demonstrated low survival rates in all groups including the control group, suggesting a flaw in the experimental design. Nonetheless, the experiment showed that among the surviving plants, the 75% treatment had the largest negative impact on plant productivity. The measured root lengths and leaf quantity had various results across each plant group, leaving the hypothesis unverified. Overall, the experiment was effective in demonstrating negative impacts of great concentrations of coffee grounds when introduced to various plants, but further investigation with an adjusted experimental design will need to be completed to reach a reliable conclusion.
ContributorsVan Winkle, Delaney Dare (Author) / Bang, Christofer (Thesis director) / Fox, Peter (Committee member) / Earl, Stevan (Committee member) / School of Sustainability (Contributor) / Mechanical and Aerospace Engineering Program (Contributor) / Barrett, The Honors College (Contributor)
Created2016-12
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Currently conventional Subtitle D landfills are the primary means of disposing of our waste in the United States. While this method of waste disposal aims at protecting the environment, it does so through the use of liners and caps that effectively freeze the breakdown of waste. Because this method can

Currently conventional Subtitle D landfills are the primary means of disposing of our waste in the United States. While this method of waste disposal aims at protecting the environment, it does so through the use of liners and caps that effectively freeze the breakdown of waste. Because this method can keep landfills active, and thus a potential groundwater threat for over a hundred years, I take an in depth look at the ability of bioreactor landfills to quickly stabilize waste. In the thesis I detail the current state of bioreactor landfill technologies, assessing the pros and cons of anaerobic and aerobic bioreactor technologies. Finally, with an industrial perspective, I conclude that moving on to bioreactor landfills as an alternative isn't as simple as it may first appear, and that it is a contextually specific solution that must be further refined before replacing current landfills.
ContributorsWhitten, George Avery (Author) / Kavazanjian, Edward (Thesis director) / Allenby, Braden (Committee member) / Houston, Sandra (Committee member) / Civil, Environmental and Sustainable Engineering Programs (Contributor) / Barrett, The Honors College (Contributor)
Created2013-05
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Description
The coffee industry is enormous and has grown around the world. Today, 125 million people depend on coffee production for their livelihood, and coffee is consumed in every part of the globe. Arizona State University, the largest public university in the United States, gathers a large number of coffee drinkers

The coffee industry is enormous and has grown around the world. Today, 125 million people depend on coffee production for their livelihood, and coffee is consumed in every part of the globe. Arizona State University, the largest public university in the United States, gathers a large number of coffee drinkers as college students become dependent on caffeine in order to perform their best in multiple facets of their hectic lives. Researchers realized that there is still a gap that has not been filled in the Tempe retail coffee market. Thus, the objective of this project is to conduct a detailed research on the retail coffee industry, and to craft a profitable business plan for a coffee shop in the Vista del Sol community. The researchers utilized both quantitative and qualitative analysis tools. All survey results, calculations, and maps can be found in the appendices and the Excel file.
To help the readers better understand the industry, the researchers provide a detailed analysis on the retail coffee industry from both macro and micro levels. The Coffee Break House aims to be the leader of the retail coffee industry by delivering consistent, fast and superior service, providing high-quality beverages, being the most inviting store, and having the friendliest staff in a relaxing and welcoming environment. The coffee shop will be owned and operated by four equity investors. The business plan, which includes six major sections, shows investors’ vision and strategic focus.
• Market Situation Analysis
• Marketing Strategy
• Supply Chain Strategy
• Financial Strategy
• Expansion Plan
• Risks
The researchers believe that the Coffee Break House has the potential to become a successful business and provide lucrative returns to potential investors. This is due to the company’s aggressive marketing strategy, establishment of the company as a unique entity in the industry, careful development of its products, a well developed supply chain strategy, and a profitable revenue model.
ContributorsJiang, Yichun (Co-author) / Yin, Jiangting (Co-author) / Oke, Adegoke (Thesis director) / O'Neill, Dan (Committee member) / W. P. Carey School of Business (Contributor) / Department of Information Systems (Contributor) / Department of Finance (Contributor) / Department of Supply Chain Management (Contributor) / Barrett, The Honors College (Contributor)
Created2016-05
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Description

From exploring coffee plantations with an old Irishman in the mountains of Colombia to watching the sun set over the Strait of Gibraltar from the terrace of an ancient Moroccan cafe, this thesis sent Charles and Zane on an elaborate cafe-crawl across ten countries, with stops at a few of

From exploring coffee plantations with an old Irishman in the mountains of Colombia to watching the sun set over the Strait of Gibraltar from the terrace of an ancient Moroccan cafe, this thesis sent Charles and Zane on an elaborate cafe-crawl across ten countries, with stops at a few of the world’s most interesting coffee houses. Some of these cafes, such as the world-renowned Caffé Florian (opened in 1720) and Caffé Greco (1760), are built on long-standing traditions. Others are led by innovators championing high-quality boutique shops, challenging mass production chains such as Starbucks and Tim Hortons. These newer cafes fuel a movement classified as the “Third Wave”. With a foundation gained from specialized courses with Patrick O’Malley, North America’s leading voice in coffee, Zane and Charles conducted first-hand research into the unique coffee preferences of multiple cultures, the emergence and impact of the Third Wave in these countries, and what the future may hold for coffee lovers.

ContributorsFerguson, Charles William (Co-author) / Jarecke, Zane (Co-author) / Eaton, John (Thesis director) / Bonfiglio, Thomas (Committee member) / Dean, W.P. Carey School of Business (Contributor, Contributor) / Department of Marketing (Contributor) / Barrett, The Honors College (Contributor)
Created2021-05