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

Students Study Abroad in the United Arab Emirates

Some call it the “Manhattan” of the Middle East, but Andrey Polinko, a WSU Tri-Cities business major, took one look at Dubai’s tall buildings, clean sidewalks, luxurious cars, and unique infrastructure and thought “utopia!” The 21-year-old from Richland, Washington, was one of 23 students from across WSU to participate in the Carson College’s new faculty-led study abroad experience in the United Arab Emirates. Dipra Jha, assistant director of the School of Hospitality Business Management, planned for 18 months to deliver an immersive, hand-crafted educational experience for the students from the time they got off the plane.

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Jack Costa’s Wine and Beverage Career Path Takes Flight

From his first day working at Reustle Prayer Rock Vineyards, Tri-Cities student Jack Costa knew he wanted a career in wine and beverage business management. Additional industry experience and mentoring from Byron Marlowe, director of WSU’s wine and beverage business management program, ensures his program of study is a perfect fit.

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Stonebridge CEO Navin Dimond Gives Hospitality Students Weeklong Immersive Learning Opportunity

Navin Dimond (’85), CEO of Stonebridge Companies, has a history of providing unique learning opportunities for WSU students interested in hospitality business management, marketing, sales and construction management careers. Last fall, Dimond and Executive Chef Jamie Callison teamed to offer hospitality students a transformational week of learning at the Stonebridge corporate office and key properties in Denver.

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Chocolatier Elizabeth Nalbandian Aims to Help Developing Countries Solve Nutritional Problems

While growing up, Elizabeth Nalbandian often helped her mother and grandmother make food for traditions spanning thousands of years. At 12 she learned to make pastries; as a bored 15-year-old, she read recipe books whenever her grammar teacher wasn’t looking. After high school, she became intrigued by the idea of combining food, science, and culture into a career path. How she would up over 6,700 miles from her home in Jerusalem to study hospitality, culinary arts, and food science at WSU is a story as sweet as chocolate.

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