Fisher, Jeffrey
Associate Professor and Director of the Allen Foundation Culinary Nutrition Center
Biography
Jeffrey J. Fisher, Ph.D., C.E.C. is an Associate Professor in the Nutrition and Dietetics program located within The Herbert H. and Grace A. Dow College of Health Professions at Central Michigan University. He has over 30 years of practical industry experience in foodservice operations and is a Certified Executive Chef. Dr. Fisher was the driving force behind the fundraising and design of the newly renovated $1.15 million Allen Foundation Culinary Nutrition Center.
More about Jeffrey Fisher
Education
- PhD, Hospitality and Tourism Management, Purdue University
- MS, Foodservice Management, Hospitality Business, Michigan State University
- BS, Supply Chain Management, Purchasing, Michigan State University
- AAS, Culinary Arts, Schoolcraft College
Research Interests
Dr. Fisher’s area of research is on health and quality issues related to the hospitality industry, particularly in the area of food protection (food defense and food safety). His research has been published in academic journals, including the International Journal of Hospitality Management and the Journal of Environmental Health, and has coauthored several chapters in two books titled Researching the Hazards in Hazardous Foods and Large Event Security Planning. Due to the ongoing concerns regarding the safety of the global food supply, his research is beneficial to the hospitality industry and consumers by minimizing the risks associated with food hazards. He has taught an undergraduate food safety course for the last ten years. Dr. Fisher was selected as a participant in the CMU Faculty Excellence Exhibition in 2020.
Current Licenses/Certifications Held
- Certified Executive Chef
- ServSuccess Certified Restaurant Professional
- ServSuccess Certified Restaurant Supervisor
- Certified ServSafe Instructor & Registered ServSafe Examination Proctor
- Approved ServSafe Alcohol Instructor
- Certified ServSafe Manager
- Certified ServSafe Alcohol Server
- Master Sommelier Level I
Courses Taught
- NDS 160: Introduction to Food and Culinary Techniques
- NDS 261: Catering for Foodservice Events
- NDS 271: Food and Culture
- NDS 291: Introduction to Wine
- NDS 364: Food Safety, Sanitation, and Health
- NDS 364: Foodservice Operations
- NDS 370: Nutrition
- NDS 370WI: Nutrition (Writing Intensive)
- NDS 469: Foodservice Systems Administration
- NDS 497A: Health Benefits of Wine
- NDS 670: Foodservice Health Inspections
- NDS 670BB: Food Safety Management Systems
