School of Hotel, Restaurant and Tourism Management FacultyPete Mitchell
Pete Mitchell, MHM, CHE has over 30 years of experience in the hospitality industry; five of those years here in Las Cruces. He has worked in food production management, various food and beverage management positions. Other jobs along his career path include sales and sales management in retail. He has hospitality and culinary teaching experience at four-year, two-year, and dual credit institutions and in face-to-face and online formats.
Currently he teaches two courses for the NMSU School of Hotel, Restaurant, and Tourism Management; HRTM 263 Food Fundamentals and HRTM 413 Restaurant Operations. Food Fundamentals objectives include food nutrition, kitchen safety and sanitation, guest service, and basic cooking skills. Restaurant Operations, also known as the International Dinner class, provides the opportunity for students to run a high end restaurant. Students of HRTM 413 plan, manage, cook, and serve a five-course meal with wine pairings.
Chef Mitchell holds a Bachelor of Science Degree in Lodging, Restaurant, and Tourism Management from Northern Arizona University and a Master Degree in Hospitality Management from the Conrad N. Hilton College of Hotel and Restaurant Management of the University of Houston. His master thesis was based on how restaurant companies utilized the internet for marketing purposes through a study of their websites.
Besides interest in restaurant websites, he has research interests in food and beverage management, sanitation, and safety, sustainability of natural resource used by the hospitality industries, and the leadership of hospitality co-workers. He has continued his professional development with courses dealing with teaching the non-traditional student and teaching online. He is a Certified Hospitality Educator (CHE) and a Registered Sanitarian #2960 with the State of Texas, and a Certified Instructor and Proctor of the
College Assistant Professor