Professor Peter A D'Souza

Tenured Associate Professor, UW-Stout
Associate Professor
School of Hospitality Leadership
College of Management

Office: 266 Heritage Hall
Phone: 715-232-1491
Email: dsouzap@uwstout.edu
Personal website: www.uwstout.edu/faculty/dsouzap/index.cfm

Brief Biography

I have been teaching food and beverage courses at University of Wisconsin-Stout for the past 30 years. Stout is known for its experiential and innovative philosophy of instruction and is a national leader in its programs. My expertise is in the area of full-service restaurant management, culinary management, wines and spirits, wine and food pairing, and professional dining etiquette. I am also the director of "Rendezvous", a full service restaurant managed and operated by senior students in the Hotel, Restaurant, and Tourism Management program.

Teaching Interests: HT-426-Restaurant Operations Management HT-423-OS1-Wine and Food Pairing in Spain HT-423-OS1-Wine and Food Pairing in France HT-423-OS1-Wine ann Food Pairing in Australia HT-326-Introduction to Wines and Spirits HT-121-Principles of Foodservice Operations

Research Interests: Wine and food pairing Dining trends Dining etiquette Wine, Food, and culture Wine and food tourism

Education

    • Continuing Education Culinary Arts
    • Culinary Institute of America
    • Napa, CA, United States, 2005
    • ED S Vocational Education
    • University of Wisconsin-Stout
    • Menomonie, WI, 1993
    • MS Hospitality and Tourism
    • University of Wisconsin-Stout
    • Menomonie, WI, United States, 1988
    • MS Specialized Hotel Management
    • Institute of Hotel Management and Catering Technology, Bombay, India
    • Bombay, India, 1984
    • BS Hotel Management
    • Institute of Hotel Management and Catering Technology
    • Bombay, India, 1983

Courses Taught

  • FN-499 Independent Study
  • HT-121 Princ of Foodservice Operation
  • HT-326 Intro: Wines & Spirits
  • HT-423 Wine and Food Pairing
  • HT-426 Restaurant Operational Mgmt
  • HT-452 Hospitality Professionalism
  • HT-499 Independent Study

Work Experience

Academic: Post-secondary

    • UW-Stout, School of Hospitality Leadership
    • Tenured Associate Professor
    • August 25, 1993 - Present
    • University of Wisconsin-Stout, Rendezvous Foodservice Laboratory
    • Director
    • August 15, 1992 - August 15, 2018
    • UW-Stout, Department of Hospitality and Tourism
    • Assistant Professor
    • August 25, 1988 - July 30, 1993
    • UW-Stout, Department of Hospitality and Tourism
    • Lecturer
    • August 25, 1986 - July 30, 1988
    • UW-Stout, Department of Hospitality and Tourism
    • Graduate Assistant
    • August 25, 1985 - July 30, 1986

Industry

  • Taj Mahal InterContinental Hotel
    • Assistant Chef
    • May 15, 1983 - July 15, 1985

Intellectual Contributions

    Technical Report

    • D'Souza, P., (2015). Wine and Food Pairing in France.
    • D'Souza, P., (2015). Wine and Food Pairing in Spain.
    • D'Souza, P., (2014). Wine and Food Pairing in France.
    • D'Souza, P., (2014). Wine and Food Pairing in Spain.
    • D'Souza, P., (2013). Wine and Food Pairing in France.
    • D'Souza, P., (2013). Wine and Food Pairing in Spain.

Presentations

    Oral Presentation

    • D'Souza, P., (July 23, 2015). Wine and Food Pairing Seminar and Tasting. NACUFS National Conference, Indianapolis, IN, United States.

Applied Research

    Consulting

    • Indus (Appleton, WI).
      • (January 15,2000 - Present)
    • Stout Foundation (Menomonie, WI).
      • (August 15,2013 - August 25, 2013)

Awards, Fellowships, Honors, and Scholarships

    Award

    • Outstanding Teacher, College of Human development (May 5, 2009)
    • Outstanding Teacher, College of Human development (May 5, 2009)
    • Outstanding Teacher, College of Management (April 5, 2009)
    • Educator of the Year, Menomonie Area Chamber of Commerce (April 5, 2008)
    • Internation FoodService Educator, CHRIE (August 15, 1995)
    • Educator of the Year, Menomonie Area Chamber of Commerce (April 5, 1993)
    • Culinary Bronze Medal, International Kochkunst-Auusstellung (IKA-HOGA) (October 20, 1988)
    • Culinary Bronze Medal, American Culinary Federation (May 19, 1988)
    • Culinary Gold Medal, American Culinary Federation (February 20, 1988)

Professional Memberships

  • National Restaurant Association (NRA)
  • American Culinary Federation (ACF)

Service

Department/School

  • Committee Member, Promotion Committee (August 15,2012 - Present)
  • Committee Member, Planning and Policy Committee (August 15,2011 - Present)

College

  • Committee Member, Promotion Committee (August 15,2011 - May 15, 2012)