Biographical Profile
Interest Background
Professional Preparation
Positions & Appointments
Recognition Awards, Honors, & Fellowships
Websites
Knapp, William R.
Senior Instructor
William Knapp is Executive Sous Chef and Instructor in the College of Hospitality, Retail, and Sport Management at the University of South Carolina. His current focus of interest in the culinary field involves management theory, restaurant efficiency, and food history.
Biographical Profile
- College
- Hosp., Retail, & Sport Mgmt
- Department
- Hotel, Restaurant & Tour Mgmt
- Tenure Status
- Non-Tenure Track
Interest Background
- Do you include students in your research?
- None
- Interest Keywords
- Restaurant Management
- Institutional Focus Areas
- Business and Entrepeneurship
- Personal Focus Areas
- ServSafe Sanitation Purchasing, Quantity Food Production, Menu Management
Professional Preparation(Education & Training)
| Dates | Institution | Location | Degree | Field of Study |
|---|---|---|---|---|
| 2005 - 2008 | University of South Carolina | Masters | International Hospitality | |
| 1989 - 1993 | Pennsylvania State University | Bachelor | Hospitality management |
Positions & Appointments
| Dates | Description | Institution/Entity |
|---|---|---|
| 1996 - 1999 | Executive Chef, The Wilcox Inn, Aiken, SC | |
| 1999 - 2001 | Executive Chef, The Faculty Club, USC Horseshoe | |
| 2001 - 2002 | Banquet Chef, The Capital City Club, Columbia, SC | |
| 2002 - 2004 | Sous Chef, The Palmetto Club, Columbia, SC | |
| 2005 - 2010 | Executive Chef, University of South Carolina | |
| 2005 | Instructor/Chef, Culinary Institute at Carolina |
Recognition Awards, Honors, & Fellowships
| Dates | Type | Description | Foundation/Entity |
|---|---|---|---|
| 2006 | Award | Foodservice Management Professional, National Restaurant Association | |
| 2007 | Award | Certified Hospitality Educator, American Hotel & Lodging Association | |
| 2007 | Award | Certified Culinary Administrator | American Culinary Association |
| 2009 | Award | Certified Executive Chef | American Culinary Association |
The two sections below (Awards and Pending Proposals) are only viewable by PIs, business managers, chairs, and deans.
CV last updated on