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Dividend The official online magazine of the Carson College of Business

International Internships Open Minds and Doors

When Samantha von Burg spontaneously stopped by a Sandals Resorts Company booth at the International Recruitment Forum in Montreux, Switzerland, she didn’t expect the casual conversation she had with the recruiter would lead to anything. But like other students in the WSU/Cèsar Ritz Colleges Switzerland joint bachelor’s degree program, her business training, communication skills, and poise made her stand out. » More ...

Scholarship Support Insures Success

The generosity of Tim Ekberg (’92 Finance), director of personal and farm underwriting at COUNTRY Financial, and Kenton Brine, president of Northwest Insurance Council, allowed two WSU students to focus on their academic goals instead of worrying about financial barriers. Katie Porter and Gabriela Sabalsa received scholarships that helped them gain professional insights into the insurance industry and prepare for their future careers. » More ...

A Carson Coug Gives Back

Hospitality business management (HBM) graduate Sarah Beaudry has just begun her career with Marriott International as a participant in the Voyage Global Leadership Development Program. The program provides recent graduates hands-on experience and training and a comprehensive understanding of Marriott’s broad portfolio of global brands and exposure to a number of career opportunities worldwide. » More ...

Seeing a Need; Filling a Niche at WSU

WSU President’s Associates Gayle and Alan Weiss are taking the lead to help students in the School of Hospitality Business Management (SHBM) become well-informed and knowledgeable in the proper and safe handling of foods for special needs guests. Their annual gifts to WSU support Food Allergy Safe Certification training offered to SHBM majors. » More ...

Hospitality Services Heat Up

Charged with cooking for dignitaries attending Feast of the Arts and catering other high-end university events, WSU students working on the Hospitality Catering Services team lacked the firepower of a commercial restaurant oven. Students said it was challenging in the heat of the kitchen to create sweet breads, croissants, ciabatta rolls and cakes that would stay moist. » More ...