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The Crimson Pineapple The Official E-Newsletter of the WSU School of Hospitality Business Management

Message from Director Bob Harrington – January 2024

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The past year has been another exciting one for the School of Hospitality Business Management (SHBM). This edition of Crimson Pineapple highlights a few of the great activities, developments, faculty, students, and alumni connected to SHBM in 2023 and upcoming items in 2024. Recent personnel changes and signature events are helping advance the distinction of the SHBM program. As you browse through this edition, I hope you are inspired by the accomplishments within our school. I encourage you to consider ways you might engage with us to build on our reputation as one of the highest quality hospitality programs in the world.

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April Reddout Tapped to Manage Wine Business Management Certificate

justin.hope

Simply put—helping students fills her cup. That’s why April Reddout, a busy, successful wine consultant in Kennewick, Washington, accepted a new role as the manager of the online Wine Business Management Certificate in the WSU School of Hospitality Business Management. The noncredit program offers six learning modules developed and taught by WSU business faculty and industry professionals, including Reddout, with diverse business expertise. “This program is affordable and delivers a lot of content in a short time frame. The online format makes it flexible for people to succeed, which I love,” Reddout says.

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Tutta Bella CEO Joe Fugere Inducted into the SHBM Hall of Fame

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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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First Annual Golf Tournament Plays Out at Echo Falls Golf Club

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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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Mat Morgan Appointed as New Executive Chef & Culinary Director

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When Mat Morgan was the food and nutrition director at TriState Health, his culinary staff often told him he’d make a really good teacher. He didn’t think much about it at the time. But when two friends and Indeed, an online job sourcing company, sent Morgan the same job posting for the director of the Marriott Foundation Hospitality and Culinary Innovation Center in the Carson College of Business, he took notice. “When I received three messages within a couple of hours, I took it as a sign I should apply for the position,” he says. He joined the WSU School of Hospitality Business Management in June 2023.

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Alumna Jessica Murray Joins Hospitality Faculty

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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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Granger Cobb Institute for Senior Living Hosts “Technology for the Business of Aging”

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Graduates who have strong business and technical skills and a working knowledge of human psychology will be in high demand in the senior living industry, according to senior living technology panelists Kyle Rand, Erin Hayes, Steve Moran, and Matt Reiners, who were hosted by the Granger Cobb Institute for Senior Living during the Carson College’s annual Hospitality Week. The panelists spoke about the rewards of their jobs and the abundance of career opportunities in the senior living realm as the number of people over 55 eventually exceeds those under age 18.

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