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College of Hospitality, Retail and Sport Management


Faculty and Staff

Catherine M. Gustafson, Ph.D.

Title: Associate Professor / Hotel, Restaurant and Tourism
C.C.M., C.H.E.
Department: School of Hotel, Restaurant and Tourism Management
College of Hospitality, Retail and Sport Management
E-mail: gustafso@mailbox.sc.edu
Phone: 803-777-7720
Fax: 803-777-1224
Office:

Carolina Coliseum, Room 1018-E

Cathy Gustafson

Background

Ph.D., University of South Carolina; Columbia, S.C., 1999
M.S., University of South Carolina; Columbia, S.C., 1992
B.S., Virginia Polytechnic Institute and State University; Blacksburg, Va., 1980

Catherine M. Gustafson is an associate professor in the School of Hotel, Restaurant and Tourism Management at the University of South Carolina. She earned her Ph.D. in Higher Education Administration, Educational Leadership and Policy from USC's College of Education. Dr. Gustafson's educational background includes an M.S. in Hotel, Restaurant and Tourism Administration from the University of South Carolina and a B.S. in Human Nutrition and Foods, with a Specialization in Dietetics, from Virginia Polytechnic Institute and State University. She is also a certified hospitality educator with the American Hotel and Lodging Association and a certified club manager with the Club Managers Association of America.

Dr. Gustafson has more than 17 years of experience in hospitality management, including more than 8 years as the general manager of a private city club. In 1995 she altered her career path to enter higher education. Dr. Gustafson maintains strong industry relations to facilitate teaching realistic and cutting-edge concepts to students, including the professional development

Dr. Gustafson is an active researcher and writer with 13 books, 10 book chapters, 8 instructor / student / training manuals, 36 refereed publications and more than 60 industry publications. Her teaching and research expertise lies in the areas of private clubs and resorts, training and professional development, service excellence, food and beverage trends, and employee engagement. Dr. Gustafson is a member of the Club Managers Association of America, the American Society for Training and Development, the National Restaurant Association, the American Hotel and Lodging Association, and the International Council on Hotel, Restaurant and Institutional Education of managers.

Research

Private clubs and resorts
Training and professional development
Service excellence
Food and beverage trends
Retention of members/customers
Employee engagement, including supervisory level

Teaching

HRTM 585 - Advanced Club Management
HRTM 518 - Training and Development in the Hospitality Industry
HRTM 473 - Club Cuisine and Service
UNIV 401 - Senior Year Transition
HRTM 370 - Restaurant Management
HRTM 372 - Catering Management
HRTM 285 - Club Management
HRTM E590G - Golf Tourism (Click here for course details)

Hospitality industry professional certifications

  • C.CM., Certified Club Manager, CMAA, 1995; Recertified, 2004; Honors Society 2005
  • C.H.E., Certified Hospitality Educator, Educational Institute of AH and LA, 2001

Honors and awards

  • Researcher of the Year Award, College of Hospitality, Retail, and Sport Management; University of South Carolina
  • Harry E. Varney Distinguished Teacher of the Year, College of Applied Professional Sciences; University of South Carolina
  • One Who has Made a Difference (in a senior's life), Office of Student Affairs; University of South Carolina
  • Two Thumbs Up Award, Office of Student Disability Services; University of South Carolina
  • HRSM Professor of the Year Award, College of Business Administration's honor student organization—Delta Sigma Pi; University of South Carolina
  • Certificate of Appreciation, Hospitality Association of South Carolina
  • Certificate of Appreciation, American Culinary Federation, Midlands Chapter
  • Excellence in Teaching, Mortar Board; University of South Carolina
  • Outstanding Young Women of America
  • CEO Award of Excellence, Marriott Corporation
  • Superior Program: Quality and Consistency, Saga/Marriott Corporation

Publications

Gustafson, C. M. and Ninemeier, J. D. (2007). "Club food and beverage operations." In J. Perdue (Ed.), Contemporary club management, 2nd edition (pp. 338-389). Lansing, MI: Educational Institute of American Hotel and Lodging Association.

Gustafson, C. M. and Cannon, D. F. (2007). "Training and professional development in clubs." In J. Perdue (Ed.), Contemporary club management, 2nd edition (pp. 278-313). Lansing, MI: Educational Institute of the American Hotel and Lodging Association.

Gustafson, C. M. (2006). "Club operations and performance review." Alexandria, Va: Club Managers Association of America.

Ferreira, R. R. and Gustafson, C. M. (2006). "Declining memberships during an economic downturn in U. S. private clubs." International Journal of Hospitality and Tourism Administration, 7 (2/3), 51-66.

Ferreira, R. R. and Gustafson, C. M. (2006). "Select performance differences in equity and non-equity membership structures within private clubs." International Journal of Hospitality and Tourism Administration, 7 (2/3), 63-79.

Partlow, C. G. and Gustafson, C. M. (2005). "A comparison of strategic planning practices and environmental factors impacting country clubs and city clubs." Journal of Hospitality Management Practice, 7(1), 181-195.

Antun, J. A. and Gustafson, C. M. (2005). "Menu analysis: Design, merchandising, and pricing strategies used by successful restaurants and private clubs." Journal of Nutrition in Recipe and Menu Development, 3 (3/4), 81-102.

Gustafson, C. M., Love, C. and Montgomery, R. J. (2005). "Expanding the foodservice curriculum: Who has added fine dining to the menu?" Journal of Culinary Science and Technology, 4 (1), 53-68.

Antun, J. A. and Gustafson, C. M. (2005). "Menu success: A menu analysis of awarded fine dining restaurants and private clubs." Journal of Culinary Science and Technology, 4 (4), 51-66.

Gustafson, C. M. and Partlow, C.G. (2003). "Environmental forecasting in American city clubs: An exploratory study using four case studies." International Journal of Hospitality and Tourism Administration, 4(3), 1-22.

Cannon, D. F. and Gustafson, C. M. (2002). "Training and development for the hospitality industry." Lansing, Mich: Educational Institute of the American Hotel and Lodging Association.

Gustafson, C. M. (2002). "Employee turnover: A study of private clubs in the USA." International Journal of Contemporary Hospitality Management, 14 (3), 106-113.

Gustafson, C. M. and Redman, B. M. (2002). "Meeting the need for consistent training in clubs worldwide." Praxis: The Journal of Applied Hospitality Management, 5 (1), 28-41.

Gustafson, C. M. and Partlow, C.G. (2002). "Environmental forecasting and strategic planning practices in private country clubs: An exploratory study." International Journal of Hospitality and Tourism Administration, 3(4), 61-76.

Gustafson, C. M. and Redman, B. M. (2001). "Manager in development." Alexandria, Va: Club Managers Association of America.

Gustafson, C. M. (2001). "Staffing solutions: Addressing employee turnover in private clubs." Club Management, 80 (3), 128-138.

Gustafson, C. M. and Johnson, E. (1999). "Making a case for case studies." Praxis: The Journal of Applied Hospitality Management, 2 (1), 112-121.

Gustafson, C. M., Schulz, W. A. and Kuebler, K. D. (1999)." Case study: Explosion in the kitchen." Praxis: The Journal of Applied Hospitality Management, 2 (1), 122-129.

Johnson, E. and Gustafson, C. M. (1999, June). "Lessons well learned." Lodging. 33.

Gustafson, C. M. and Partlow, C. G. (1998). "Specialization in the hospitality curriculum: A club management model." Journal of Hospitality and Tourism Education, 10 (2), 31-36.

Gustafson, C. M. (1998, January/February). "Club foundation faculty intern shares experiences." Club Management, 77 (1), O-3.

Professional affiliations

Club Managers Association of America
American Society for Training and Development
National Restaurant Association
American Hotel and Lodging Association
International Council on Hotel, Restaurant and Institutional Education