Students to benefit from mentorship and expertise of seasoned entrepreneurs

By Maegan Murray, Ģ������Ƶ

RICHLAND, Wash. – Washington State University Tri-Cities has launched a new Entrepreneurs in Residence program to provide students with direct connections to successful entrepreneurs for mentorship so that students may scale ideas from concepts into reality.

Through the program, students will have the option to meet with entrepreneurs to receive free advice, coaching, as well as networking connections to industry for potential partnerships.

The idea for the program came about as a result of conversations between Ģ������Ƶ Chancellor Sandra Haynes and regional entrepreneurs Paul Carlisle and Christina Lomasney.

“We see an opportunity to build a pipeline of future entrepreneurs starting on the Ģ������Ƶ campus,” Lomasney said. “The pieces are already here: a thriving Tri-Cities economy, a local national laboratory presence, growing venture capital resources and access to a strong academic foundation. We believe Ģ������Ƶ can play an instrumental role in bringing these pieces together to create opportunity for our Cougs, to breed entrepreneurs and to help them take advantage of our unique local resources.”

Carlisle will lead the program at Ģ������Ƶ. He is a graduate of the Ģ������Ƶ Carson College of Business where he developed the business plan for his highly-successful and locally-based technology business, elevate, which provides technology solutions for businesses and organizations across the Pacific Northwest. Carlisle recently announced the sale of his business this month and said he is excited to be a part of the Entrepreneurs in Residence program to give back to students after a career in the tech sector. In addition to his business roles, he serves as an adjunct faculty member with the Ģ������Ƶ Carson College of Business, as well as the Ģ������Ƶ Carson College of Business advisory council. He also received the Sam Volpentest Entrepreneurial Leadership Award in 2016, which recognizes community leaders who provide support to entrepreneurs in the region.

“Over the past 11 years, I have taught entrepreneurial courses around management, marketing and strategy,” he said. “We look to build on the decade of successful coursework in those areas to create wider-reaching pathways that engage students where they are. For example, a young undergraduate, a graduate engineering student and a seasoned business professional would all have a place at the table to access what they need to succeed on their unique journeys.”

Lomasney is volunteering her time as an entrepreneur in residence for the program. She co-founded and served as the company’s president and CEO until 2020. The company partnered with leading Fortune 500 companies to commercialize revolutionary classes of nanostructured metals. Prior to Modumetal, she co-founded Isotron while in graduate school. Through Isotron, she realized a portfolio of advanced materials for environmental remediation and nuclear, biological and chemical defense. Lomasney now serves as an advisor to technology companies in energy, transportation, defense, manufacturing and advanced materials sectors, is a registered patent agent and volunteers as a board director on Washington state’s main initiative to secure critical material supply chains – . She was named by Fortune as one of the “.”

Lomasney said the Ģ������Ƶ program will open an unlimited horizon for business, science and technology students to go beyond learning and to build for a better future.

“I look forward to sharing time enabling students to become better versions of themselves – in tune with the problems of our time and engaged in finding solutions for the future,” she said.

Both Carlisle and Lomasney will spend regular time at Ģ������Ƶ, where in addition to working with business and other classes on campus, they will also meet individually with students and help student groups realize their dreams for projects and concepts.

For more information about the Ģ������Ƶ Entrepreneurs in Residence program, including how to get involved, visit .

 

Media contacts:

• Paul Carlisle, founder of elevate and adjunct faculty with the Ģ������Ƶ Carson College of Business, paul@elevate.net
• Maegan Murray, Ģ������Ƶ director of marketing and communication, 509-372-7333 (office), 619-403-3617 (cell), maegan_murray@wsu.edu

RICHLAND, Wash. – Washington State University Tri-Cities is partnering with the Port of Benton to offer wine and culinary education at the newly reopened Walter Clore Wine and Culinary Center in Prosser, Washington.

The Clore Center was established in 2014 as the result of a $2 million grant from the Federal Economic Development Administration. It was named in honor of Walter Clore, who is largely known as the “Father of Washington wine.” The 15,000-square-foot facility features a tasting room, event space and educational center to teach individuals about Washington’s storied wine and agriculture industries.

As part of the new partnership, Ģ������Ƶ will offer seminars, events and coursework at the facility for both Ģ������Ƶ students and the public under its continuing education and workforce development programs. Ģ������Ƶ will also lead the curatorial direction and display of Clore’s historical wine archive at the center as part of its Washington Wine History Initiative.

Diahann Howard, PPM and executive director of the , said the partnership with Ģ������Ƶ presents an ideal opportunity for the center.

“WSU’s alignment with regional wine and culinary education is indisputable and we’re delighted to take this next step with them in ensuring Dr. Clore’s memory is honored,” she said.

Reopening of the Clore Center

In Dec. 2020, the previous operator of the Clore Center was forced to close the center’s doors as a result of difficulties resulting from the COVID-19 pandemic. Given Ģ������Ƶ’ established programs in wine science, wine and beverage business management and hospitality business management, representatives from the Port of Benton reached out to Ģ������Ƶ to see if the university would be interested in providing educational programming at the center focusing on wine and agriculture.

Ģ������Ƶ Chancellor Sandra Haynes said Ģ������Ƶ was excited to partner.

“The Walter Clore Wine and Culinary Center is a true gem for not only the regional wine industry, but for the extensive Washington wine industry state-wide and beyond,” she said. “We are elated to offer programming that will not only educate individuals about the history of Washington state wine, but also provide sensory and other hands-on experiences that will allow individuals to do a deep dive into all that Washington wine has to offer.”

Educational programming led by Ģ������Ƶ

Byron Marlowe, Ģ������Ƶ associate professor of hospitality and wine and beverage business management and Don Smith Distinguished Professor, will oversee educational programming at the center. He brings a wealth of knowledge in wine, culinary and hospitality business management. He recently returned home after teaching and completing research at the IMC University of Applied Sciences in Austria as part of the Fulbright Program, where he studied best practices for winery tasting room experiences that can be applied throughout the world.

Educational programming began at the center with students completing sensory components for the . Additional educational opportunities, including those open to the public, will be available, soon.

As programming becomes available, more information will be posted about offerings and opportunities to engage with the Walter Clore Wine and Culinary Center on its new website at .

Washington State University’s School of Hospitality Business Management was ranked No. 2 in the nation by a global ranking organization.

The school was also ranked seventh in the world by the  in hospitality and tourism management.

The 2021 ranking, reported by the ShanghaiRanking Consultancy, focuses on the strength of academic research in the fields of tourism and hospitality management, including international influence and recognition.

Last year, the school was ranked as No. 4 in the United States and 11^th in the world.

“The School of Hospitality Business Management’s advancement to higher rankings during COVID‑19 speaks to the quality of our faculty, doctoral students, international reach and the ability to continue research and teaching productivity despite limitations posed by the global pandemic,” said , the school’s director and Ivar B. Haglund Chair in Hospitality Business Management.

The hospitality program, which started in 1932, is part of WSU Carson College of Business.

RICHLAND, Wash. –  No one went to Oktoberfest in 2020, but chances are those who attended in the past are still thinking about it.

In a case study of the famous German beer festival, researchers tested the theory that events which create memorable experiences can increase life-satisfaction. This deep connection with customers has big benefits for associated businesses, according to Robert Harrington, lead author of the study recently published online in the .

“If you can do something that transforms people even a little bit, it can have a huge impact on the success of your company and your brand,” said Harrington, professor and director of the School of Hospitality Management at Washington State University Carson College of Business. “The more customers are delighted, the more likely they are to be return customers. They are also more likely to give positive recommendations to friends and relatives, and particularly on social media. In today’s environment, people trust those reviews more than paid advertising.”

For the study, the researchers surveyed more than 820 people attending a festival beer tent over several days of the 2018 Oktoberfest. The majority of the respondents were male (56.8%) and largely German, though roughly 12% were from outside the country, including from Italy and the United States. The respondents answered questions related to food and beverage quality, connectedness, experience uniqueness, memorability and life satisfaction.

When the researchers analyzed the relationship among those answers, they found that connectedness to Oktoberfest, such as feeling a close association with a particular beer tent or to Oktoberfest traditions, influenced impressions of food and beverage quality and the uniqueness of the experience. These in turn influenced how highly the participants felt that attending the event increased their overall satisfaction with life.

The researchers purposely chose to study the annual beer festival in Munich because it is so well-known and brings together a mix of tourism and hospitality services.

“Oktoberfest has a very strong brand. It’s almost like a bucket-list event,” said Harrington. “As a significant event in visitors’ lives, there’s a greater likelihood that there’s a quantifiable measure of life satisfaction or sense of well-being from those experiences, as opposed to people going out to a neighborhood bar or restaurant.”

Emulating Oktoberfest, which attracts more than 7 million visitors a year, may be a tall order, but the researchers suggest that other businesses can learn from its success. Breweries or wineries can create regional or local events on a smaller scale. Like Oktoberfest, these events could bundle goods and services, such as a tasting that pairs beer or wine with food or adding an experience like a music performance or art show.

The idea is to invite customers to participate in creating a memorable experience that lasts, Harrington said.

“Once people go back home, they will want to bring up that memory again,” said Harrington. “They will go buy that beer because they went to a festival where they had a great time.”

This study was conducted in collaboration with researchers from the Heilbronn University of Applied Sciences and the Munich University of Applied Sciences in Germany.

 

Media contacts:

• Robert Harrington, School of Hospitality Management, Ģ������Ƶ, 509-372-7487, rharrington@wsu.edu
• Sara Zaske, WSU News and Media Relations, 509-335-4846, sara.zaske@wsu.edu

By Becky Kramer, Carson College of Business

RICHLAND, Wash. – COVID-19 turned the team project in  Marketing Management 495 class on its head.

The assignment required students to develop strategies for bringing tourists in their 20s and 30s to the Tri-Cities in Central Washington. But as the project got underway, the state’s “stay home, stay safe” orders took effect.

“Last semester, we had a very devastating external factor, and that was the COVID-19 pandemic,” said Giese, clinical associate professor of marketing at Ģ������Ƶ. “The impact on the tourism industry has been astronomical.”

Responding to the crisis became a learning opportunity, Giese says. Her class rose to the challenge, crafting plans to draw millennials to the Richland-Kennewick-Pasco area as Washington’s economy reopens.

Visit Tri-Cities, the area’s visitor and convention bureau, will incorporate the students’ ideas in its future planning, says Michael Novakovich, the president and chief executive officer.

“We’re all seasoned marketers here, and we think the students did some really outstanding work,” said Novakovich (’10 Bus. Admin., ’16 MBA). “They identified some things we are already working on, validating our efforts. And they had unique ideas as well.”

Tourism is a $500 million industry in the Tri-Cities, employing more than 6,300 people. The area is home to wineries, golf courses, live music venues, art galleries, and tours of the Manhattan Project B Reactor and the decommissioned USS Triton submarine.

With 269,500 residents, the Tri-Cities has a competitive advantage for attracting tourists as Washington’s phased reopening continues, according to Novakovich. “We offer urban experiences without the high-population densities people want to avoid at this time,” he said.

Drawing on the Tri-Cities attributes

Students suggested ways for Visit Tri-Cities to increase the area’s allure for millennial travelers. Among their recommendations:

• By offering activities and spaces for children, wineries can become family destinations for travelers.
• Social media is an important way to reach millennial audiences, and Visit Tri-Cities can capitalize on that through the use of social media influencers and hashtags, contests, and raffles to promote user-generated content that can be shared and reposted.
• The “Tri-Cities” label may not resonate with people from other parts of Washington. Helping define what the Tri-Cities is could increase the area’s draw for travelers.
• Creating a Tri-Cities Pass would open prospective tourists’ eyes to the area’s attractions, while offering a discount for bundling activities.

Before Washington’s “stay home, stay safe” order went into effect, Novakovich took the class on a bus tour of the Tri-Cities. “I was flabbergasted by all of the stuff you could do—I felt like a tourist in my own town,” said, Abraham Mendoza (’20, Bus. Admin.), who grew up in Pasco.

He and teammates Valexa Hernandez, Valerie Long, Brittany Stanton-Dameron, and Cade Timmons crafted a Tri-Cities Pass for 20-something, cost-conscious travelers. It included options such as kayaking or paddleboarding on the Columbia River, a visit to the B-Reactor, a wine cruise, local cuisine, and a farmers’ market.

“We combined what we thought were the Tri-Cities’ main attractions and made it easy for people to purchase a pass to go do those things,” said Long, a senior from Richland. The students hope the Tri-Cities Pass becomes a reality.

“If they put something like this together,” Long said, “I’ll definitely be buying it.”

Exposing students to the tourism industry

Besides benefitting Visit Tri-Cities, the students’ ideas will be shared with the Washington Tourism Alliance, says Andi Day (’91 Hist.).

Day is the vice chair of the alliance, a nonprofit that promotes Washington’s tourism industry, and executive director of the Long Beach Peninsula’s Visitors Bureau. She’s also the initiator of the class project on destination marketing, which she suggested at a Carson College National Board of Advisors meeting.

“We welcome opportunities to expose students to the tourism industry and this facet of marketing,” Day said. “It was great to get their perspectives as well.”

Day was particularly interested in the students’ Tri-Cities Pass. The alliance is working on a similar passport idea to promote in-state tourism as COVID-19 related restrictions ease.

“One of our campaigns is about exploring your own backyard,” she said. “We’re fortunate to live in a really beautiful state, and we see it as a way to promote safe travel. We can direct tourists to less crowded areas, away from large events to safer activities.”

 

Media contact:

Joan Giese, Ģ������Ƶ clinical associate professor and business and marketing insights coordinator, 509-372-7036, joan.giese@wsu.edu

Maegan Murray, Ģ������Ƶ public relations/communication coordinator, 509-372-7333, maegan_murray@wsu.edu

RICHLAND, Wash. – With increased restrictions for businesses amid COVID-19, a Washington State University Tri-Cities professor has created an “experience audit” to assist wineries in analyzing experiences offered and areas where sales and revenue can be boosted.

Byron Marlowe, Ģ������Ƶ Don Smith Distinguished Professor and director of wine and beverage business management, said service management, experience design and creating positive memories are at the foundation of visitor intent to re-visit and repurchase. Therefore, conducting audits of wineries as it pertains to the customer experience, especially in light of the COVID-19 shutdown of wineries across the state, is imperative, he said.

The four “Ps” that can create a richer picture

“This audit systematically identifies components of what is known as the four ‘Ps’ – product, price, place and promotion, within a winery that enhance customer experience,” he said. “The collected feedback from staff, customers, vendors and owners’ experiences can provide a richer picture of what your winery and tasting rooms may choose to emphasize or revise in your business’ offerings as you reopen amid COVID-19.”

Marlowe said during the regular peak season, wineries may not have the time or thought to reevaluate their customers’ experiences and what can set them apart.

“This is a perfect time to do that and get a head start in boosting your sales for your winery or tasting room,” he said.

The four “Es” that round out consumer experience

With the four “Ps,” the audit takes users through what are known as the four “Es” of the experience economy, which are educational experience, esthetic experience, entertainment and escapist experience.

Educational experience refers to the contribution of the winery or tasting room to the consumer’s knowledge, skill or personal development. An example could include offering a wine pairing or tasting course.

Esthetic experiences refer to the winery’s opportunity to immerse the consumer into a unique, harmonious and/or sensory-appealing environment. This could include the physical attributes of a space or the visual appeal of the menu.

Entertainment refers to the consumer’s enjoyment of a performance or related programming. This could include a fish tank off to one side of the venue, live music or a product catalog that provides funny testimonials from customers.

Escapist experiences refer to providing ways for consumers to actively participate in creating a different sense of place or time. This could include featuring wines that are custom-labeled with customers’ artwork or a slideshow played on the property and online that shows customers stomping grapes during a harvest festival.

“Each element should add sensory pleasure, meaning and personal relevance for the customer,” Marlowe said. “These are ways for you to set yourself apart from other businesses and even other wineries.”

Online tools and faculty expertise available

The experience audit is available online on the Ģ������Ƶ website. Marlowe said he is also happy to chat with local wineries about how to best use the audit to boost their business.

Visit the online for more information.

Ģ������Ƶ is accepting applications for enrollment for fall 2020 throughout the summer.

 

Media contacts:

Byron Marlowe, Ģ������Ƶ Don Smith Distinguished Professor and director of wine and beverage business management, 509-372-7436, byron.marlowe@wsu.edu

Maegan Murray, Ģ������Ƶ public relations/communication coordinator, 619-403-3617 (cell), maegan_murray@wsu.edu

RICHLAND, Wash. –  As communities in Washington state begin to move into the first phase of returning to business, the Washington Wine Institute unveiled a return-to-business guide for wineries across the state created in partnership with a Washington State University Tri-Cities business professor and local industry.

The guide, which is available now online in a  and via a , provides specific recommendations for how wineries can safely return to business according to Gov. Jay Inslee’s “Safe Start” guidelines.

The return-to-business guide includes recommendations on winery procedures for dine-in service, employee safety and health, cleaning and sanitation, as well as organizational and administrative considerations and personnel illness management guidelines.

“This serves as best practices guidelines and a check list of sorts for reopening a tasting room based on what has been required and recommended by our health departments and the state,” said Byron Marlowe, Ģ������Ƶ Don Smith Distinguished Professor and director of wine and beverage business management. “We want to help wineries feel prepared for this next phase and make sure everyone, business members and consumers alike, are safe while doing so.”

Creating a Safe Start quick-guide for wineries

Marlowe initially reached out to Washington Wine Commission leaders in April asking about Washington state-specific resources for wineries trying to re-open as part of what would be identified later as Phase 2 of the governor’s Safe Start plan. He was sent to work with Josh McDonald, executive director of the Washington Wine Institute, per the organization’s work in helping wineries in the political and regulatory areas of state and federal government.

The duo, in partnership with regional and state associations, examined recommendations by the Centers for Disease Control and Prevention, the Washington State Department of Health, Washington State Department of Labor and Industries, the governor’s requirements, as well as a series of other guidance to come up with the document and webinar.

Marlowe said with the numerous guidelines and documentation available, it can be overwhelming for winery owners to familiarize themselves accordingly with all recommendations and requirements for re-opening.

“In this piece, we have a quicker guide so that it is more obvious when something is not in-line with the regulations or recommendations,” he said.

Some of the recommendations in the guide include not permitting bar seating, making hand sanitizer available at entryways for all staff and patrons and posting clear signs that list COVID-19 related concerns.

Guidance on later phases coming soon

The document and webinar so far only address Phase 2 of Gov. Inslee’s “Safe Start” initiative, however, McDonald said they hope to continue their work leading up to communities reaching phases 3 and 4 of Safe Start.

“It has become evident that as rules continue to evolve with each new phase, and will mostly-likely continue to change in our new economic climate, our wineries need a reliable resource to navigate the rules,” McDonald said. “Byron and I have spoken about the potential to collaborate more in the future once we better understand how each phase will impact our wineries. We will absolutely be updating these documents, as needed, to help Washington wineries operate in a safe and compliant manner.”

Advice for shortfalls in sales during unprecedented time

Marlowe said while the document focuses on recommendations and protocols, it does not address best practices for business operations to help address current and potential shortfalls in sales amid COVID-19. Stemming from his background in wine and beverage business management, however, he recommends that wineries continue to offer curbside pick-up, as well as encouraging reservations and the marketing of how customers can make those reservations.

“We know this is a tough time for wineries, and some things that work for large wineries won’t work for our smaller operations,” he said. “But there are things that businesses can be doing now to increase sales. That is precisely why we went about creating this return to business guide. We are trying to find ways for businesses to remain open while following protocols and guidelines as outlined by the state and federal government so that everyone remains safe.”

Additionally, Marlowe designed a hospitality beverage experience guide that provides information on how wineries can systematically identify components of product, price, place and promotion to enhance experiential value for customers during COVID-19.

Media contacts:

• Byron Marlowe, Ģ������Ƶ Don Smith Distinguished Professor and director of wine and beverage business management, 509-372-7436, byron.marlowe@wsu.edu
• Josh McDonald, executive director of the Washington Wine Institute, josh@wwi.wine
• Maegan Murray, Ģ������Ƶ public relations/communication coordinator, 619-403-3617 (cell), maegan_murray@wsu.edu

By Maegan Murray, Ģ������Ƶ

RICHLAND, Wash. – Fifty-six days.

It’s the length of time that Washington State University Tri-Cities business alumna Mariah Brush was stranded at sea with thousands of others while working aboard a cruise ship amid the COVID-19 pandemic.

Following graduating from Ģ������Ƶ in 2018, Brush fancied herself a regular business job working at a desk. After all, it was the type of job she was most familiar with while working several jobs in college. While studying at Ģ������Ƶ, she served as an intern in finance and contracts at the Pacific Northwest National Laboratory. She also worked for Ģ������Ƶ in various departments, at Pacific Crest Planning, NewEdge Marketing, State Farm and for a chiropractor’s office.

“I didn’t expect for my life to take such a random turn,” she said. “And I never thought I’d work on a cruise ship, let alone get stranded at sea amid a global pandemic.”

Brush heard about the job working for a cruise ship from a friend, who had done so for a few seasons. She decided to inquire about how it all worked. Before she knew it, she was four contracts in working in the kids club for the Holland America Line.

“As a student at WSU, I did a lot of event planning and marketing for events, so I was still able to apply a lot of those skills with the job on the ship,” she said. “It was really great. I went to Europe last year, the Caribbean, and then this year, did some Mexico runs and went to the Panama Canal.”

In March of this year, however, she and her crew members found themselves in an unusual predicament. At first, they thought most people had the common flu. They were asked to socially distance, but still had a relative range of freedom. They were able to go above deck and tan, watch movies on the main stage and access regular food resources. They even had a crew party. But that soon ended.

Following what would be their last visit to land of the trip, Brush said one of her good friends and fellow employees was one of the first members on the ship to test positive for COVID-19.

“I got a call from medical stating that we needed to lock ourselves in our room right away,” she said. “I freaked out, and yelled down the hall that we all had to go into lockdown. I didn’t know it was going to be for so long.”

Brush said she and her fellow crew members spent the days trying to entertain themselves. She said luckily, she had bought a Nintendo Switch, which helped pass the time. She and her crewmates would call each other from their room phones. They were also fortunate to have moved to rooms with balconies, which was a huge mood booster.

The food, however, was not so great. What started off as normal meals quickly became fish heads and rice, literally. Morale also started to dwindle.

“It felt like a prison,” she said. “I had my phone, but the internet was terrible and expensive. We mostly didn’t see another human until our next meal was delivered. They would give us our food and walk away. Medical would also come by every day to take our temperatures. But for the most part, we saw no one.”

On day 14 of their quarantine, they were finally allowed out of their rooms. They could leave their room for one hour every meal time. They had 30 minutes to get to the lido deck and then another 30 minutes to walk around and get back to their rooms.

A few days after that, they transferred ships, but they still weren’t allowed to dock on U.S. soil. They went back down south to Mexico where they transferred some crew members, but they were running out of food and water. They then went back on lock-down, as a sick crew member was reported. The one shining moment was the fact that they were moved to an upper floor where they could get some fresh air.

“Every morning, we got 50 minutes of outdoor time,” she said.

It would be another few weeks before they had a glimmer of hope. They were told they could get off the ship in Los Angeles, but then were told by the Centers for Disease Control and Prevention (CDC) that it wouldn’t be possible, even after their company bought them all plane tickets home.

Meanwhile, Brush said family members back home were making frequent calls to the governor’s office, the CDC, senators and U.S. representatives. But seemingly, there wasn’t anything anyone could do. They just had to wait it out.

Then, the phone call came. They were told on May 7 that they could get off the ship and that they would be returning home. They received their plane tickets at 8:30 p.m. that evening.

“It honestly didn’t feel real,” she said. “There had been a few times where we got our hopes up that we were going to get to go home, and then those were dashed away. When it became a reality that we were going to go home, we were all so relieved.”

Now, back home in Tri-Cities, Brush said it still feels surreal. She said she continues to have nightmares that she is back on the ship, or she wakes up in the morning thinking that she is still aboard the ship. But she does have a newfound appreciation for home and for basic freedoms.

“I’m outside right now, as I say this,” she said. “I can walk through the grass, see my family.”

Surprisingly, Brush said she doesn’t count out working on a cruise ship again, however, it isn’t in her immediate plans. She said she is currently taking some free courses online on social media marketing. She also hopes to put to use her business administration degree from Ģ������Ƶ to get a job in travel tourism or in some form of marketing after the pandemic is over.

One thing she does realize, however, is that the travel industry is likely changed forever.

“Things are likely going to be very different from here on out,” she said. “It’s going to be interesting to see how things change, and probably for the better.”

 

Media contacts:

Mariah Brush, Ģ������Ƶ alumna, mariah.brush19@gmail.com

RICHLAND, Wash. – Individuals will enjoy a delectable brunch, keynote presentation from a prominent WSU hospitality business alumnus, as well as a live auction and games as part of the annual Washington State University Tri-Cities Carson College of Business Point to Success Fundraising Brunch on March 7, as generously sponsored by Anthony’s at Columbia Point and proud partner STCU.

The brunch takes place from 10 a.m. – 1 p.m. at Anthony’s at Columbia Point on Saturday, March 7. Admission costs $100 per person before Feb. 27. After Feb. 27, admission costs $125 per person. To register and for more information, visit .

Admission also includes a signed copy of “ROAR: How to Build a Resilient Organization the World-Famous San Diego Zoo Way,” a book authored by Point to Success keynote speaker Tim Mulligan, chief human resources officer of late Paul Allen’s Seattle-based holding company Vulcan Inc.

Keynote speaker Tim Mulligan

Mulligan’s career has taken him all over the west coast, from the Tri-Cities, to the Starwood Hotels and Resorts, to the World-Famous San Diego Zoo, to now leading the human resources department of Vulcan Inc. The Hanford High School, WSU and juris doctor Gonzaga University alumnus has used his education wisely, asserting opportunities in the business sector that have led to more than he thought possible. All the while, he remained close to his roots, supporting WSU students in their journeys in business and helping them find jobs in business and other sectors.

“I went to WSU and graduated from the Carson College’s hospitality program with the hope of managing restaurants and hotels,” Mulligan said. “I never anticipated that I would take that amazing WSU experience and degree and see it lead me to a unique and exciting career as a lawyer and HR executive at such diverse companies and locations as I’ve been fortunate to experience.”

Robert Harrington, director of the WSU School of Hospitality Business Management, said stemming from Mulligan’s foundation as a WSU alum, to his travels across the country for a variety of exciting experiences, his presentation will lend a fascinating account of what is possible through a WSU degree in business, and how others may be able to follow in his footsteps.

“Tim will also talk about successful ways for building and maintaining a business,” he said. “It’s a great learning opportunity for our local business and affiliated community members.”

Generous community support

Harrington said each year, Anthony’s at Columbia Point generously donates their space, service and food for the annual WSU fundraiser so that all proceeds go directly to the local program. This year, STCU joins as a proud partner. The Lodge at Columbia Point also donates accommodations for the featured speakers for the event, as well as other services.

“It’s an incredible partnership that truly benefits local business students and faculty,” Harrington said. “This is an event that not only showcases what our students are currently doing in the business programs through Ģ������Ƶ, but also what is possible when businesses support local education. They are supporting their future employees and the future of business. We are incredibly grateful for their support.”

 

Media contacts:

Robert Harrington, director of WSU School of Hospitality Business Management, 509-372-7487, rharrington@wsu.edu

Tim Mulligan, chief human resources officer of Vulcan Inc., 206-342-2382, timm@vulcan.com

Maegan Murray, Ģ������Ƶ public relations/communication coordinator, 509-372-7333, maegan_murray@wsu.edu

RICHLAND, Wash. – For as long as Mario Rodriguez could remember, his mother, Maria Luisa Rodriguez, had taken one or two classes at a time, determined to earn her bachelor’s degree in business.

After working in an assortment of jobs, ranging from harvesting crops, to warehouses, to restaurants, to childcare, she and her husband wanted to provide a better life for their family. While Mario Rodriguez and his siblings were out on the playground, his mother would study for a class or complete an assignment – first for her courses at Columbia Basin College and then for her courses at Washington State University Tri-Cities.

“At an early age, I knew that if I wanted something I had to work hard in order to achieve it,” Maria Luisa Rodriguez said. “Earning my degrees would be no different. As life created its path for me, I had the realization that not having a degree would limit me in the dreams and goals I had. I mentally made myself a life goals checklist: Earn a college degree, get a job with purpose and fulfillment, and simply live a good life.”

So when Mario Rodriguez decided to pursue his own path toward earning at college degree at Ģ������Ƶ a couple of years ago, he wanted to make his mom proud.

“She wanted to make sure that she earned that degree,” he said. “Her being in school always motivated me. She took a class or two while raising us. She is really inspiring, and I want make her proud.”

Saving money and getting an excellent education

Rodriguez chose Ģ������Ƶ as his own college option after studying at another college campus for a year because he could live at home, save money, remain close to his family, and get an excellent, well-rounded education.

In his classes, Rodriguez said he enjoyed learning from professors who are “passionate, in-tune with business needs of today and really engaging with their teaching.”

He chose to pursue a double degree option—studying digital technology and culture, where he specializes in graphic design and video production, and business administration, where he is working to grow his foundational knowledge in business, which can be applied to an assortment of areas in marketing and running a multimedia marketing firm.

“I have had classes with business professor Jesus Bravo, who was super into the subjects he was speaking about,” he says. “He would talk to you about the products you have in a business, how to keep your business relevant, and why many businesses fail or succeed.”

“Our professors teach us material that is applicable today and they constantly engage us and ask us questions to make us feel important and that our feedback matters,” he says.

 On-campus opportunities to spur potential career in marketing

Rodriguez has had the opportunity to work in several capacities on campus that support his goal of pursuing a career in marketing.

He worked in the Office of Professional Development and Community Education where he designed flyers, created materials, and helped manage office duties. This provided him with a good foundation for how an office worked.

Because his mother worked for the running start program at Ģ������Ƶ, he had the opportunity to use what he learned through his digital technology and culture classes to take photos and video to be used by the program. These opportunities helped showcase his talents to the university marketing and communications office, where he was recruited to work as an intern.

In the marketing and communications office at Ģ������Ƶ, Rodriguez blends his passion for design with his skills in business to produce materials ranging from video features, to crafting plans for social media marketing, to creating designs that are used for flyers, and other marketing materials.

“It’s cool to be able to work on projects that will highlight our campus and be used for real marketing purposes,” he says. “I am applying what I’m learning while still going to school.”

From mom to son

Last spring, Rodriguez witnessed his mother receive her diploma for a bachelor’s in business from Ģ������Ƶ. She is now using her degree as a program coordinator for the Carson College of Business at Ģ������Ƶ.

“Seeing her walk across that stage made me really proud, and even more so, made me want to live up to what she had set for me,” Mario Rodriguez said.

Now, he looks forward to making his mom proud by following in her footsteps while setting forth in his own path in marketing.

Mario Rodriguez completed his digital technology and culture degree last spring and now is finishing his bachelor’s in business administration with the goal of one-day working for a multimedia or advertising firm.

Maria Luisa Rodriguez said she couldn’t be more proud of her son.

“I constantly remind Mario that there are no limits to your dreams and to never let anything stop you from achieving them,” she said. “There will be times where you will want to give up and wonder ‘Why am I doing this?’ But after all those heartaches and late nights, nothing beats the feeling of when you walk across that stage, receive your degree and shake the hands of the very same people who supported, guided and motivated you along the way.”

Interested in pursuing a career in business? Visit tricities.wsu.edu/business.