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

         

TEACHING AREAS/INTERESTS:

Professor Sisson mentors students in the area of Food and Beverage Management. She is a Registered Dietitian with the Academy of Nutrition and Dietetics
 
HTM 343 - Human Resource Management
HTM 373 - Hospitality Information Analysis
HTM 380 - Culinary Nutrition
HTM 490 – Senior Internship
HTM 495 - Hospitality Management (Capstone)

DEGREES:

B.S., Central Michigan University (Cum Laude)
M.M., Aquinas College (Magna Cum Laude)

EXPERIENCE:

I spent 25 years working in on-site food service, the majority of these as the owner of a food service and nutrition consulting firm for long-term care and other "institutional" food service providers.  Early in my career I was the Food Service Director and Dietitian at a large county-owned nursing home in Muskegon, Michigan. I eventually started my own consulting firm specializing in food service systems management and nutrition.  During these years, I developed employee training programs, oversaw department budgets and standardized food service production.  I consulted in a large number of organizations throughout Lower Michigan and I worked closely with the Michigan Department of Community Health to ensure regulations for safe and healthy food were met. Prior to teaching at GVSU, I taught in the Hospitality Education Department at Grand Rapids Community College.

For several summers, I have enjoyed the opportunity to co-direct the HTM Study Abroad in Italy program with Charles Baker-Clark.  This four-week immersion program in the Piedmonte region of Italy encourages students to explore the study of geotourism and Italian food and culture. 

My teaching interests are divided between hospitality business management and culinary nutrition, combining nutrition principles with food science to create healthy food choices. Helping to develop just food systems through service and research blends my interests in foodservice management with culinary nutrition.

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 and one grandchild. Our daughter Lauren practices civil rights law in Washington, D.C.  and our son Andrew graduated from GVSU with a major in Natural Resources Management and a Masters in Biology at the Annis Water Resources Institute. He is working in community development on Grand Rapid’s West Side.

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.

RESEARCH:

Current research interests are in the area of just food systems that promote safe access to healthy food for everyone, especially those in underserved communities, and the health disparities that result from unequal access.

Page last modified October 29, 2013