B-3-259 Mackinac Hall
Grand Valley State University
1 Campus Drive
Allendale, MI 49401
TEL: (616) 331-8734
FAX: (616) 331-3115
B.S. in Dietetics (cum laude), Central Michigan University
Majoring in Home Economics
Minors in Science (Chemistry and Biology) and Business Administration
Professional Dietetic Internship, Harper-
M.S. in Management (magna cum laude), Aquinas College
Professor Sisson mentors students in the area of Food and Beverage Management.
HTM 213 - Intro to Food and Beverage Management
HTM 343 - Human Resources Management
HTM 373 - Hospitality Information Analysis
HTM 380 - Culinary Nutrition
HTM 495 - Hospitality Management
For several summers, I have co-directed the HTM Study Abroad in
I spent 25 years working in on-site food service, the majority of these years as the owner of a food service and nutrition consulting firm for long-term care and other “institutional” food service providers. I began as the Food Service Director of a large county-owned nursing home in
My teaching and service interests are divided between hospitality management, including human resources management and financial management, and culinary nutrition. I have recently developed a new course in culinary nutrition intended to educate students on how to improve the nutritious offerings available to the dining public, in both profit and non-profit settings.
Additionally, I serve on the board of several organizations including the Kent County Essential Needs Task Force: Food and Nutrition Coalition and Alternatives in Motion.
On a personal note, my husband Mark and I live in
Mark and I enjoy traveling and being active in the outdoors, especially in northern
PROFESSIONAL AND COMMUNITY SERVICE:
- Lisa is co-authoring a textbook on nutrition for culinary professionals
- Active member, American Dietetic Association
- Active member, Food and Culinary Professionals
- Active member, Management in Food and Nutrition Systems practice group
Lisa spends time each week working in the Heartside Neighborhood of Grand Rapids on issues of food, nutrition and poverty.
- Development of healthy, just foodservice systems
- Culinary nutrition
Page last modified November 2, 2011