Faculty & Staff

Many segments of the service industry were slow to embrace technology. However, all of that has changed. Today, companies look for every advantage they can find to provide better, faster, more cost-effective service to an increasingly demanding public. That's why RIT has a huge advantage.
We are committed to using our vast technology resources to produce the service industry leaders of tomorrow. It all starts with our faculty. Each faculty member has the skills, experience and commitment needed to prepare students for the real world. They bring years of experience with innovative companies. They conduct research, serve in professional associations, act as consultants to industry and speak in their field of expertise. Most importantly, each faculty member is dedicated to instilling innovation into every course they teach.

To email RIT faculty or staff member, click on the name.

Faculty and Staff at Rochester Institute of Technology in Rochester, New York:

	Francis M. Domoy, Ph.D., Director Ph.D., Michigan State University; M.A., SUNY at Buffalo; B.S., SUNY at Buffalo
	Stan A. Bissell, M.S. M.S., Suny at Geneseo Information Science ; M.A., University of Auckland English Literature; B.A.,Ohio Wesleyan University
	Barbra Cerio-Iocco, M.S., R.D., CDN M.S., SUNY Buffalo Education; B.S., SUNY Buffalo Food and Nutrition; B.S., SUNY Buffalo, Home Economics Education
	David H. Crumb, M.B.A. M.B.A., Michigan State University Business; B.S., Florida State University Hotel Management
	Lorraine Hems B.S., Nazareth College of Rochester, Social Work; Certified Sommelier, Court of Master Sommeliers; Certified Specialist of Wine, Society of Wine Educators. Diploma in progress, Wine and Spirits Education Trust
	Jon Horne, M.S. M.S., Rochester Institute of Technology Career and Human Resource Development; M.A., University of Phoenix Organizational Management; B.S., Colorado State University Political Science
	James Jacobs, Jr., Ph.D. Ph.D., State University at Buffalo; M.S., Troy State University; B.S., Purdue University
	Elizabeth A. Kmiecinski, M.S., R.D. M.S., University of Kentucky Clinical Nutrition; B.S., Ohio State University Food and Nutrition
	Richard “Rick” M. Lagiewski, M.S. Ph.D. A.B.D., University of Vermont; MS, Rochester Institute of Technology; BS, Rochester Institute of Technology
	Warren G. Sackler, M.B.A. M.A., New York University Education; B.A, Michigan State University Hotel and Restaurant Management
	Edward A. Steffens, M.B.A. Completed Core Courses, University of Rochester toward Doctoral Degree; M.B.A., Rochester Institute of Technology Business; B.S., Rochester Institute of Technology Business & Human Resource Management
	Linda Underhill, Ph.D., RD
	Eric Wendorff
	Carol B. Whitlock, Ph.D., R.D. Ph.D., University of Massachusetts, Food Science and Technology; M.S., Pennsylvania State University, Foods and Nutrition; B.S., Pennsylvania State University, Food and Nutrition Sciences
Staff
	Jayne Downes Professional Advisor	Maureen Shannon Program Coordinator
	Thomas Downes Lab Technician	Anne Zachmeyer Program Coordinator
	Lori Harris Manager of Student and Administrative Services