Join us as we bring back the Bellhop and celebrate our newest inductees of the SHBM Hall of Fame
The Beginning of the Bellhop
The Bellhop was a longstanding fundraiser that started in the 1940s and lasted until the 1980s. By turning the women’s gym into a nightclub for an annual dance, the students drew attention to the hotel and restaurant program and raised money for their seniors to travel and tour some of the finest hotels in the country. Each year, the Sigma Iota hospitality club selected a national bellman or hotel sales manager to honor and bring to Pullman for a series of events. The events of the week were capped with the Bellhop, where the Bellman of the Year award was presented during the festivities. Read more about the Bellhop’s launch.
Honoring the Past
Each year the Bellhop brings together alumni, friends and supporters of the WSU Hospitality department to celebrate inductees to the SHBM Hall of Fame. These individuals are selected by a panel of their peers and are being honored for their contributions to the hospitality industry. See this year’s inductees.
Celebrating the Present
Join us for artfully paired wines and exquisite dishes prepared by SHBM’s own Executive Chef Jamie Callison and served by WSU students. After an exciting program featuring our Hall of Fame inductees, student presentations, and guest appearances by some of SHMB’s distinguished faculty, spend the remainder of the evening dancing and connecting with friends.
Building the Future
You can invest in producing some of the top hospitality students in the country by donating your time, talent, or treasure. The Carson College Hospitality program gives students a transformational learning program and is in a drive to reach a Top 5 national ranking. The raise the paddle portion of the program provides you with a special opportunity to support this initiative. Learn more about investing in hospitality students.
Memories from the 2018 Bellhop Event
Friday, March 1
Check in 5:00 p.m.
Reception 5:30 p.m.
Program 6:00 p.m.
Dessert and Dancing 8:30 p.m.