Mr. Chin

David Chin

Director of Information Technology

Stanford Hotels Corp.

David Chin is director of Internet Technology for Stanford Hotels Corp., a San Francisco-based company specializing in the management, ownership and development of full-service hotels.

Mr. Chin is responsible for Stanford's global IT strategy, network infrastructure, enterprise applications, telecommunications, and hotel technologies for its 16 properties. He also manages Stanford's multiple data centers and the support staff that operates at all hours.

Mr. Chin has an extensive educational background including a Masters in Business Administration with a focus in Technology Management; a Bachelor of Science in Management Information Systems, Business Management, and Human Resources Management; as well as considerable technology certification achievements.

Mr. Chin recently earned the distinction of Certified Hospitality Technology Professional, of which there are less than 300 in the world today.

Mr. Chin can be contacted at 415-398-3333 or dchin@stanfordhotels.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.