Dr BALDWIN Watson
Assistant Professor
Academic Staff
QUALIFICATIONS
|
2014 - 2016 |
Doctor of Hotel and Tourism Management, Hong Kong Polytechnic University |
|
2007 - 2010 |
Master of Science Hospitality Management, University of North Texas USA |
|
2002 - 2004 |
Bachelors of Professional Studies Culinary Arts Management, The Culinary Institute of America USA |
| 2000 - 2002 | Associates Degree Culinary Arts, The Culinary Institute of America, USA |
EMPLOYMENT
|
2018 - Present |
Assistant Professor, Faculty of Management and Hospitality, Technological and Higher Education Institute of Hong Kong |
|
2011 - 2018 |
Instructor- Food and Beverage, School of Hotel and Tourism Management Hong Kong Polytechnic University |
|
2005 - 2011 |
Lecturer and Executive Chef- College of Merchandising, Hospitality and Tourism at the University of North Texas |
|
2003 - 2010 |
Executive Sous Chef- Dallas Country Club, Dallas Texas |
ACADEMIC SERVICE
|
2017 - Present |
Doctor of Hotel and Tourism Management Thesis Committee External Supervisor |
| 2017 - Present | Guest Editor for Tourism, Culture and Communication Journal Special Issue- Culinary Diaspora |
PROFESSIONAL SOCIETIES
|
2017 - Present |
WorldChefs- Certified Culinary Educator |
| 2016 - Present | Association of Japanese Business Studies |
| 2015 - Present | American Hotel & Lodging Institute - Certified Hospitality Educator |
| 2011 - Present | BCAGlobal - Global Ambassador for Diversity and Chapter Development |
RESEARCH INTERESTS
- Culinary Arts, Transference and Migration of Cuisines, African-American Culinary History
- Nutrition, Food Trucks, Restaurant Management, Culinary Tourism
SELECTED PUBLICATIONS
- Journal of African American Studies - “The 1st African American Graduate of The Culinary Institute of America”
- International Journal of Gastronomy and Food Science - “The transference of Asian hospitality through food: Chef’s inspirations taken from Asian cuisines to capture the essence of Asian culture and Hospitality
- Ritsumeikan University Academic Journal - “Transference of Cuisine: A chef’s perspective of Japaneseness
- Hospitality Marketing and Consumer Experience Behavior: Creating Memorable Experiences - Chapter 6: Assessing Quality Food, Service and Customer Experience at a Restaurant: The Case of a Student-Run Restaurant in the USA