University Star

Chin-Hong Chua, director for Chartwells at Texas State, has taken over operations on campus.

The new leader of Chartwells at Texas State has been named and is bringing years of similar job experience at other universities to the table.

Chin-Hong Chua has been promoted to resident district manager of Chartwells. He said his main concern this year will be service and addressing the specific needs of different customers in the dining areas on campus. Chua said he will use the Chartwells survey students take to get some insight into how to provide customers with what they want in the campus dining halls and restaurants.

“We want to enhance the customer service experience for all of our guests,” Chua said. “We want to bring our food service to the next level.”

John Root, director of Auxiliary Services, oversees a number of the self-supporting areas on campus such as the bookstore, dining services and mail services. Root said he is confident in Chua’s ability to succeed in the new role. 

“I saw his ability grow over the years, coming to us from Florida Atlantic University,” Root said. “He already had a well-rounded background with Chartwells at that time, and he really was a big help.” 

Chua said he is originally from Malaysia and moved to the United States in 1996. He began a career at Chartwells 14 years ago as a student employee.

“I started this career washing dishes in the dining hall at the University of Arkansas,” Chua said.      
Chua received his bachelor’s degree in business from the University of Arkansas and worked at the school for a few years before moving on to Florida Atlantic. Chua worked as the Chartwells director of retail operations at Florida Atlantic for three years before being promoted to director of operations.

Chua then worked as the Chartwells director of operations at Texas State for four years. He left in the summer of 2012 to take the job of senior director of operations at Texas A&M University. 

Chua said he is excited to be back at Texas State and is eager to enhance the campus dining experience of all students and faculty.

Chua said students are encouraged to talk with managers and chefs to make sure the dining halls can serve specific dietary needs. Diversity can be seen everywhere at Texas State, including the dietary needs and preferences of different students on campus.

“You cannot just generalize our customers’ needs all over campus,” Chua said. “What works in The Lair doesn’t necessarily mean that a customer will like it in Commons Dining Hall.”

The needs of every student cannot always be met, but Chua said he enjoys the challenge of making sure what is wanted in the dining halls and restaurants is what will be served.

Abel Valencia, a recent Texas State graduate and marketing manager for Chartwells, works alongside Chua to find out what students and other customers are seeking in the dining establishments on campus.  Valencia said Chartwells is striving to become a more socially responsible company.

“We worked with the Associated Student Government to bring in certified humane beef,” Valencia said. “That’s part of our corporate social responsibility program.”

Valencia said he has worked with Chua in past years and is glad to have him at Texas State as resident district manager.

“(Chua) really knows the business inside and out,” Valencia said. “He recognizes problems before they happen and he is able to address them.”