Lisa Sisson

M.M., R.D., Assistant Professor
Department of Hospitality and Tourism Management
 

B-3-259  Mackinac Hall
Grand Valley State University
1 Campus Drive
Allendale, MI 49401

TEL:  (616) 331-8734
FAX:  (616) 331-3115
E-mail:  sissonl@gvsu.edu
         

EDUCATION:

 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-Grace Hospitals
M.S. in Management (magna cum laude), Aquinas College

 TEACHING AREAS/INTERESTS:

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

EXPERIENCE: 

 For several summers, I have co-directed the HTM Study Abroad in Italy program with Charles Baker-Clark. This is a four-week immersion program in the Piedmonte region of Italy where we lead the study of International Tourism and Italian food and culture.  Prior to teaching at GVSU, I taught in the Hospitality Education Department at Grand Rapids Community College.

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 Muskegon and eventually started my own consulting firm.  During these years, I developed employee training programs, department budgets and standardized production.  I was able to consult in a large number of organizations throughout Lower Michigan and I also worked closely with the Michigan Department of Community Health to ensure regulations for safe and healthy food were met. 

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 Grand Rapids. Mark is a Community Planner Consultant.  We have two adult, married children.  Lauren has completed her law degree at the University of San Diego and plans to move to Washington D.C. to work in the field of public policy.  Andrew has graduated from GVSU with a major in Natural Resources Management and is completing a Master in Biology at the Annis Water Resources Institute.

Mark and I enjoy traveling and being active in the outdoors, especially in northern Michigan where we spend as much time as possible hiking, biking, kayaking and exploring.

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.

 RESEARCH INTERESTS:

  • Development of healthy, just foodservice systems
  • Culinary nutrition

Page last modified November 2, 2011