M.B.A., Lake Superior State University
B.A., Lake Superior State University

Gordon brings to the Law School more than two decades of experience in business administration and finance. Gordon served as director of auxiliary services at the University of North Carolina Wilmington overseeing Campus Dining, the UNCW Bookstore, UNCW One Card, the Passport Office, Parking and Transportation Services, Printing Services, Seahawk Mail, Facilities Maintenance Operations, Special Event Parking and Motor Fleet.

During her tenure at UNCW, Gordon led efforts to improve customer satisfaction and facilitate growth within Auxiliary Services. Her accomplishments included implementation of a Community Service Initiative, UNCW Campus Dining was awarded the Loyal E. Horton Award by NACUFS for a sustainable dining event based upon Colin Bevan’s “No Impact Man” and a partnership with the NC 10 percent Campaign to purchase a minimum of 10 percent locally grown produce and meats from North Carolina farmers. Gordon’s culinary background was recognized when asked to serve as a judge for the Aramark Culinary Excellence competition. Championing sustainability and recycling initiatives within auxiliary operations is an area of personal importance to Gordon where she implemented the first campus electric vehicles for Parking Enforcement and Vending Operations and oversaw the opening of ECOteal, a sustainability store dedicated to supporting eco-friendly practices.

Previous to her appointment at UNCW, Gordon served as business director of auxiliary services at Northern Michigan University. She is an active member and presenter at university-related association meetings including National Association of College Auxiliary Services, National Association of College and University Business Officers and National Association of College and University Food Services.

Gordon, who is pursuing a Ph.D. in Educational Leadership from Western Michigan University, recently authored “Making Auxiliary Services Team Building Sizzle!” for NACAS College Services and serves a subject matter expert to regional media on sustainability, culinary and farm-to-fork topics.

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