Randall Shelton – Former Assistant Vice President of Auxiliary Operations at the Kennesaw State University

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Randall Shelton Former Assistant Vice President
of Auxiliary Operations at the Kennesaw State
University
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• Randall Shelton is a seasoned professional with
  strong business ethics and excellent leadership
  skills. He has more than three decades of
  experience in auxiliary administration and
  business development as well as private sector
  business ownership. In 2015, he was awarded the
  University Administrator of the Year Award in
  recognition of his accomplishments.

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• Randall Shelton has earlier served as the
  Assistant Vice President of Auxiliary Operations
  at Kennesaw State University, Kennesaw, GA for
  around four years. His job involved managing the
  operational areas of Culinary Services, Bookstore
  operations, Franchise operations, Transportation,
  Parking, campus ID card administration, campus
  wide printer and copier fleet, campus printing,
  access control, vending, student health clinics,
  Student Union operations, mail services,
  marketing, maintenance and custodial in auxiliary
  areas.

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• He worked at the Northeastern State University
  for almost three years and was responsible for
  the operational areas of Housing and Residential
  Life, Maintenance, Bookstore, Custodial, Grounds
  and landscape, Food Service, Motor Pool, Vending,
  Fitness Center, Student Union, Campus Events,
  Campus Printing Service, Mail Services and Post
  Office. He also managed the budgets, human
  resources, technology, and capital projects.

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Randall Shelton is an alumnus of the Oklahoma
State University, Stillwater, Oklahoma where he
did his B.S. in Accounting with concentrations in
Business Law and Management. Later, he also did
his graduate study toward M.S. in Institutional
Management and completed his major
coursework.
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Randalls first job was that of a Senior Food
Service Coordinator at the Oklahoma State
University (1981-1984). In the next few years, he
worked here as the Purchasing Specialist and
Manager of Food Services.
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He also worked as an independent consultant
and contractor for a year and managed two
restaurant projects in Wichita, Kansas. While
handling these projects, he took care of the
facilities layout and design, construction
management, budget planning, and menu
development. With his excellent project
management skills, both these projects quickly
moved from the initial concept through start-up
to successful ongoing operations.