Presenting 2025 Hotelie Hall of Fame Story - Mary R. Wright ’45

Published on July 16, 2025

An excerpt from Mary's story...

Faced with problems of food rationing, transportation, and the prospect of the inability of alumni to attend, HEC 19 carried on as usual. Alumni congratulated the students on their commitment to perpetuating this event, no matter how simple the affair had to be. Down to the choice of chicken as the main course at the banquet, instead of beef, HEC reflected in every way the effects of wartime. The challenge was for the hotel program to demonstrate how a function of this kind could be carried out without the use of rationed foods or materials.

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