I support the hospitality program because of its impact over the years,” says Hall of Fame inductee Joe Fugere. “What I really love about the program is the combination of pragmatism, real-world application of experience, and scholastic aptitude wrapped into one. The SHBM leaders and the Carson College of Business administrators are great people with a soul. It really makes a difference.
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The WSU School of Hospitality Business Management’s first annual golf tournament was a swinging success with more than 60 participants. “We designed the event as a four-person team scramble to build community among our young alums and give our participating students professional experience with event management and networking with donors,” says Robert Harrington, SHBM director.
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It’s rare when a student who earns four degrees at the same institution stays on to become a faculty member there. But for alumna Jessica Murray, a new scholarly assistant professor in the School of Hospitality Business Management, it made sense. She’s spent the last 11 years at WSU working on her education and career, gaining culinary, research, and teaching experience as she completed multiple degrees in hospitality and food science.
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For Icelandic native Lind Olafsdottir, the decision to pursue the WSU/César Ritz Colleges Switzerland joint bachelor’s degree was a natural fit for her long-time interest in food and beverage. She entered the hospitality industry at 17 when she got a job at a restaurant known for its cuisine and beverages. Her five years of experience there aligned perfectly with the César Ritz Colleges recommendation that prospective students work in the hospitality field before entering the program. Then she learned about the WSU/ César Ritz Colleges program. “I didn’t exactly know at that time what I wanted to do in the future, and when this possibility fell into my lap, I asked myself, ‘Why not try it at least?’” Over the three years of her program, Olafsdottir did more than just try. She excelled.
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A little over ten years ago, alumnus Andrew Harding ('05 MBA) and his friend Stephen Amell were road-tripping from Los Angeles to Oakland to watch the Toronto Blue Jays play. After a quick detour to do a little wine tasting, they missed the game to learn more about wine business. Today, they're hitting a home run with Knocking Point Wines, their subscription-based winery. In 2020, the company received more than 130,000 orders and produced and sold nearly 30,000 total cases. While most sales are online, Nocking Point also recently opened a tasting room in downtown Walla Walla.
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Industry icon Jerry Burtenshaw (’56 H&RA) passed away after a long battle with cancer on Sept. 2, 2021. Along with his family, he leaves behind a massive legacy in the hospitality industry. His list of accomplishments and legacy impacts are long and include founding the Carson College of Business Burtenshaw Distinguished Lecture series and many other projects at Washington State University. He was also a member of WSU’s Hall of Fame and is the namesake of the association’s Hall of Fame recognition, the Burtenshaw Award.
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Passionate. It is a word used by many to describe Stacie Hamilton (’81 Busi. Admin.) when reflecting upon her work in the wine business sector and higher education through her support of WSU Tri-Cities’ wine and business programs. Hamilton recently passed away at the age of 63, but her memory will live on in the form of her many contributions that have set the stage for wine business education in Washington state.
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Recent alumna Emma Claire Spring always dreamed of owning a boutique hotel. In 2021, she learned about She Has a Deal, an educational real estate investment platform that creates pathways to hotel ownership and development for young women. She entered the company’s hotel pitch competition and spent several months developing a proposal for a Delta Hotel conversion located in Chantilly, Virginia. On June 5, 2021, she won the competition and $50,000 in equity. Current hospitality student Makenna Price is slated to compete in the 2022 competition.
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Larry Culver (’64 H&RA), retired hotel owner, developer, and hotel management company president, began his career in food service. He realized if he wanted to grow professionally, he had to become a hotel manager. Choosing that path opened opportunities to develop his leadership potential and apply the skills he learned at WSU. His most transformational experiences evolved from learning how to launch and fund a new business. His distinguished career, contributions to industry, and service to WSU are among the reasons he was inducted into the School of Hospitality Business Management Hall of Fame.
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Choosing to turn a personal loss into opportunity for others, Jerry and Angelina Burtenshaw created a legacy of professional development opportunities spanning four decades within WSU’s hospitality school.
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