Winter 2022
Hospitality is what I know
Anthony Anton navigates some tricky times as CEO of the Washington Hospitality Association. » More ...
Hospitality
Spring 2022
Robot swarms, soft bots, and other robotic ideas
We’ve come a long way from clunky, claw-handed Robot from Lost in Space.
Robots have had industrial and entertainment uses for a number of years, but researchers at Washington State University are rethinking robots’ design, tasks, and collaboration with humans. From the tiniest self-powered robot to soft robots, fruit-picking bots, and swarms of small robots like bees that can search collapsed buildings, the very idea of what is a “robot” is changing.
The creation of the National Robotics Initiative in 2011 also pushed the field toward more collaborative robots (or co-robots), which are designed to work cooperatively with humans. The robots are no longer … » More …
Fall 2020
Up, up, and beyond
Jerry Jaeger washed dishes as kid, launching him to a 50-year career in hospitality. » More ...
Fall 2020
Generations of hospitality
Four decades of hospitality business graduates from Washington State University have crafted their own version of success in the hospitality industry.
Joe Fugere ’84
Seattle
Joe Fugere’s family influenced his meteoric rise in the food industry, albeit indirectly. His accolades including founding an award-winning Neapolitan pizza company in Seattle and advocating for small businesses on a local, state, and national level.
Fugere was actually considering architecture when he enrolled at WSU and attended an School for Hospitality Business Management open house.
“I liked the idea of getting a business degree and a degree in hospitality business … » More …
Summer 2013
A Night to Remember: Looking back at four decades of the Bell Hop dance
A look back at the WSU Bell Hop, run by the hospitality students in the past.
» More ...Summer 2013
Something Old Something New—A history of hospitality
When Washington State College introduced its hospitality program in 1932, no one had yet imagined an airport hotel, a drive-through restaurant, a convention center, or the boom of international travel. Eighty years later, as the industry grows in new and unexpected ways, the School of Hospitality sends its graduates out to meet its evolving needs.
» More ...