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TEACHING AREAS

  • Culinary Arts
  • International Cuisines
  • Research Methods
  • Applied Research
  • Work-Integrated Learning

QUALIFICATIONS

2016 - 2019

Doctor of Philosophy (Ph.D) in Hotel and Tourism Management

School of Hotel and Tourism Management (SHTM), Hong Kong Polytechnic University

2013 - 2016

Master of Science (MSc) in International Hospitality Management

SHTM, Hong Kong Polytechnic University

2010 - 2012

Bachelor of Science (Hons) in Hotel Management

SHTM, Hong Kong Polytechnic University

2007 - 2010

Higher Diploma in Hotel and Catering

Hong Kong Institute of Vocational Education (Chai Wan)

EMPLOYMENT

2023-Present

Assistant Professor, Faculty of Management and Hospitality, Technological and Higher Education Institute of Hong Kong

2019-2023

Teaching Fellow, Faculty of Management and Hospitality, Technological and Higher Education Institute of Hong Kong

2016-2019

Tutor, School of Hotel and Tourism Management Hong Kong Polytechnic University

2015-2016

Junior Chef de Partie, Mandarin Grill and Bar, Mandarin Oriental, Hong Kong

2014-2015

Commis I, Mandarin Grill and Bar, Mandarin Oriental, Hong Kong

2012-2014

Commis II, Mandarin Grill and Bar, Mandarin Oriental, Hong Kong

2012-2012

Adolfo Group in Toledo, Spain

2010-2010

Pastry Cook, Confetti Celebration Cakes Ltd.

2009-2010

Commis, The American Club Hong Kong (Country Club)

2008-2010

Racecourse Catering Training Program, The Hong Kong Jockey Club

2007-2010

Service Champion, Hӓagen Dazs

PROFESSIONAL QUALIFICATIONS

2023-2028

Judge Seminar (Culinary Arts and Hot Kitchen Competition)

The World Association of Chef Societies

2022

Basic Food Hygiene for Hygiene Managers

Food and Environmental Hygiene Department

2021

WSET Level 2 Award in Wines

2018-Present

Certification in Hotel Industry Analytics (CHIA)

American Hotel & Lodging Educational Institute

2017-Present

Certified Hospitality Educator (CHE)

American Hotel & Lodging Educational Institute

2016-2021

Judge Seminar (Culinary Arts and Hot Kitchen Competition)

The World Association of Chef Societies

2007

Basic Food Hygiene Certificate for Hygiene Manager

The Food and Environmental Hygiene Department

2005-2006

Certificate in Fundamental Western Bakery and Pastry (Distinction)

Vocational Training Council (Career-oriented Curriculum)

2006

Foundation Certificate in Food Hygiene

The Royal Institute of Public Health

 

AWARDS

2023

Recipient of 2nd Runner Up

Hong Kong Food Waste Disposal Competition – Start-Up Proposal (HK$100,000)

2021

Recipient of THEi Teaching Awards 2021/22

2018

Champion

Italian Panini Cooking Competition – Hong Kong

2015

Recipient of Legendary Colleague Award – 3rd Quarter 2015

Mandarin Oriental Hong Kong

2011

Dean’s List for Outstanding Academic Achievement

ACADEMIC SERVICES

  • Ad-hoc reviewer, Journal of Hospitality and Tourism Management 
  • Ad-hoc reviewer, International Journal of Hospitality Management 
  • Ad-hoc reviewer, Tourism Management
  • Ad-hoc reviewer, Journal of China Tourism Research

 

COMMUNITY SERVICES

2023-Present

Chinese Cuisine Institute Training Board (CCITB) Member

2021-Present

External Examiner of Apl in Pâtisserie and Café Operations

Hong Kong College of Technology

PROFESSIONAL MEMBERSHIP

2015 - Present

Chairwoman, Hong Kong Young Chefs Club (HKYCC)

2017 - Present

Treasurer, Hong Kong Chefs Association (HKCA)

2018 - Present

Young Chef Ambassador Mentor, Young Chefs Development

Team of World Association of Chefs’ Societies (Worldchefs)

2014 - 2018

Young Chef Ambassador, Young Chefs Development Team

of Worldchefs

2013 - 2014

Treasurer, HKYCC

2009 - 2013 Committee Members, HKYCC

 

EXTERNAL RESEARCH GRANTS

2021-2023

UGC/IDS(R)25/20

Establishment of the Centre for Interdisciplinary Research on Food By-products Utilization (CIFU), Institutional Development Scheme - Research Infrastructure Grant (IDSR), 2020, Hong Kong, (on-going) as Co-Investigator. Funded amount: HK$ 5,037,167.

 

2023-2025

 

Dining is too stressful during trips”: An investigation of dining values among tourists with dietary restrictions. General Research Fund (GRF), 2023, Hong Kong (on-going) as Co-Investigator. Funded amount: HK$389,259.

RESEARCH INTERESTS

  • Chefs’ creativity
  • Employee creative process
  • Organizational behaviour
  • Human resource management
  • Employee commitment
  • Food and beverage management

SELECTED PUBLICATIONS/CONFERENCE PRESENTATIONS

  • Lin, P. M., Au, W. C., Leung, V. T., & Peng, K. L. (2020). Exploring the meaning of work within the sharing economy: A case of food-delivery workers. International Journal of Hospitality Management, 91, 102686. https://doi.org/10.1016/j.ijhm.2020.102686
  • Leung V. T. (2020). Testing mediating role of job satisfaction, autonomy and idea generation on resource support and creative performance, APacCHRIE Conference, Hong Kong. 27-28 October 2020.
  • Cheung M. C. & Leung V. T. (2020). Investigating the relationship of transformational leadership, value organizational commitment, affective occupational commitment and organizational turnover intention in the Hong Kong Catering Industry, APacCHRIE Conference, Hong Kong. 27-28 October 2020
  • Chan L. S. & Leung V. T., Workplace incivility, work engagement and occupational commitment of Hong Kong hotel chefs, THEi Student FYP Poster Presentation 2020, Hong Kong, 2 August 2020.
  • Leung, V. T., & Lin, P. M. (2019). Employee segmentation analysis in the hospitality industry: employee commitments and behavioral differences. APacCHRIE & EuroCHRIE Joint Conference. Hong Kong. 22-25 May 2019.
  • Leung, V. T., & Lin, P. M. (2018). Exogenous factors of the creative process and performance in the culinary profession. International Journal of Hospitality Management, 69, 56-64. 

    https://doi.org/10.1016/j.ijhm.2017.10.007

    (SSCI, 5-year impact factor: 7.780, Ranked A* in Australian Business Deans Council “ABDC” list)
  • Leung, V. T., & Lin, P. M. (2018). Millennial hotel employees’ commitments on job satisfaction and turnover intention. Tourism and Retail Management Conference (TRMC) 2018. Macau SAR, China. 3-4 December 2018
  • Leung, V. T., & Lin, P. M. (2018). The impact of kitchen employees’ commitment on job outcomes. 2018 Asia Pacific Forum (APF) for Graduate Students Research in Tourism. Honolulu, Hawaii. 16-18 May 2018.
  • Chan, I. C., & Liu, T., & Leung, V. T. (2016). The choice of Airbnb: Is “home-like feeling” what people look for? The 3rd Global Tourism and Hospitality Conference. Hong Kong. 5-7 June 2017.
  • Leung, T. Y., & YoonjoungHeo, C. (2011). Individual and organizational factors impacting on chefs’ creativity. The 70th TOSOK International Tourism Conference. South Korea. 4-7 July 2011.